Classic Navy Bean Soup Recipe

Introduction
Navy Bean Soup is a hearty, comforting, and budget-friendly dish that’s packed with nutrients and flavor. Made with tender navy beans, aromatic vegetables, and savory seasonings, it’s the perfect meal for a chilly day or when you’re looking for something satisfying yet simple. Whether you’re using ham for a smoky flavor or keeping it vegetarian, this soup is versatile, delicious, and ideal for meal prepping. Best of all, it’s easy to make with pantry staples!

Ingredients

For the Soup:

• 1 pound dried navy beans (or 4 cups cooked navy beans)
• 1 tablespoon olive oil or butter
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 medium carrots, diced
• 3 garlic cloves, minced
• 6 cups low-sodium chicken broth (or vegetable broth for vegetarian)
• 1 smoked ham hock or 2 cups cooked diced ham (optional)
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika (optional)
• 2 bay leaves
• Salt and pepper to taste

Optional Garnishes:

• Fresh parsley, chopped
• A drizzle of olive oil
• Crusty bread for serving

Instructions

Step 1: Prepare the Beans

• If using dried beans, rinse them thoroughly and soak them overnight in cold water. Drain and rinse before cooking.
• For a quick-soak method, bring the beans to a boil in a large pot with water, then turn off the heat and let them soak for 1 hour. Drain and rinse.
• If using canned beans, drain and rinse them thoroughly to remove excess sodium.

Step 2: Sauté the Aromatics

1. Heat the olive oil or butter in a large pot over medium heat.
2. Add the diced onion, celery, and carrots. Sauté for 5–7 minutes until softened.
3. Stir in the minced garlic and cook for an additional minute until fragrant.

Step 3: Build the Soup Base

1. Add the soaked navy beans to the pot along with the broth.
2. Stir in the ham hock (if using), thyme, smoked paprika, and bay leaves. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 1–2 hours, stirring occasionally, until the beans are tender.

Step 4: Remove the Ham Hock (if using)

• Once the beans are fully cooked, remove the ham hock from the pot. Shred any meat off the bone and return it to the soup. Discard the bone and fat.

Step 5: Adjust the Seasoning

• Taste the soup and season with salt and pepper as needed. If the broth is too thick, add a splash of water or additional broth to reach your desired consistency.

Step 6: Blend (Optional)

• For a creamier texture, use an immersion blender to puree a portion of the soup directly in the pot, or transfer a few cups to a countertop blender and blend until smooth. Stir the puree back into the soup.

Step 7: Serve and Enjoy

• Ladle the soup into bowls, garnish with fresh parsley, and serve warm with crusty bread or crackers.

Serving and Storage Tips

Serving Suggestions:

• Pair with a simple green salad for a balanced meal.
• Serve with cornbread or biscuits for extra heartiness.

Storage:

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Freeze in individual portions for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop or microwave.

Helpful Notes

• Vegetarian Option: Omit the ham hock and use vegetable broth. Add a pinch of liquid smoke or smoked paprika for a smoky flavor.
• Add Greens: Stir in a handful of spinach, kale, or Swiss chard during the last 5 minutes of cooking for added nutrition.
• Beans Too Firm? If the beans aren’t softening, the issue may be old beans or hard water. Adding a pinch of baking soda to the broth can help soften them.
• Boost Flavor: Add a splash of apple cider vinegar or lemon juice at the end of cooking to brighten the flavors.

Tips from Well-Known Chefs

• Chef Ina Garten: Use homemade chicken stock for the best flavor. Let the soup simmer low and slow to allow the beans to fully absorb the flavors.
• Chef Alton Brown: Toast your dried beans in a dry skillet for a few minutes before soaking to enhance their nutty flavor.
• Chef Yotam Ottolenghi: Garnish the soup with a drizzle of high-quality olive oil and fresh herbs for a vibrant finish.

Frequently Asked Questions

1. Do I have to soak the beans?

Soaking the beans shortens the cooking time and makes them easier to digest. However, you can cook dried beans without soaking; just increase the cooking time by about 30–40 minutes.

2. Can I make this in a slow cooker?

Yes! Add all the ingredients to your slow cooker and cook on low for 6–8 hours or high for 3–4 hours. If using ham, add it at the beginning for maximum flavor.

3. What if I don’t have navy beans?

Great Northern beans, cannellini beans, or even pinto beans make excellent substitutes.

4. Can I add other vegetables?

Absolutely! Potatoes, zucchini, or bell peppers work well. Add softer vegetables during the last 30 minutes of cooking.

5. How do I prevent the beans from overcooking?

Keep an eye on the soup after the first hour. Simmer gently and check for tenderness to avoid mushy beans.

6. What’s the best way to reheat the soup?

Reheat on the stovetop over low heat, stirring occasionally. Add a splash of water or broth if the soup has thickened too much in the fridge.

7. Can I use canned beans instead of dried?

Yes, canned beans save time. Add them during the last 20–30 minutes of cooking to prevent them from becoming mushy.

8. What’s the purpose of the ham hock?

The ham hock infuses the soup with a smoky, savory flavor. If unavailable, diced ham or smoked sausage can be used as a substitute.

9. How can I make the soup thicker?

Blend a portion of the soup or mash some of the beans with a potato masher to create a thicker texture.

10. What herbs work best as garnish?

Fresh parsley, thyme, or even dill add a pop of freshness and pair beautifully with navy beans.