Cozy Navy Bean Soup Recipe: Hearty Comfort in a Bowl

Comfort arrives with this hearty navy bean soup that promises warmth and satisfaction in every spoonful.

Generations of home cooks have perfected this classic dish through simple, nourishing ingredients.

Rich, creamy textures blend seamlessly with tender beans and savory aromatics.

Nutritious legumes create a delightful base for a meal that feels like a culinary hug.

Fragrant herbs and smoky undertones elevate this traditional recipe beyond ordinary expectations.

Seasonal vegetables add depth and complexity to each carefully crafted bowl.

You’ll want to ladle this soul-satisfying soup into bowls and savor every delicious moment.

Navy Bean Soup FAQ Guide

• How do I prevent the beans from becoming mushy?

Soak beans overnight and avoid overcooking. Cook on low heat and stir occasionally to maintain bean texture and prevent breakdown.

• Can I use canned beans instead of dried beans?

Yes, but dried beans provide better flavor and texture. If using canned beans, reduce cooking time and skip the soaking process. Rinse canned beans thoroughly before adding to the soup.

• What type of ham works best for this recipe?

Use ham hock, ham bone, or leftover holiday ham. These provide rich, smoky flavor and add depth to the soup’s overall taste profile. Avoid lean ham as it lacks the necessary fat for developing complex flavors.

Why Navy Bean Soup Is So Cozy And Filling

• Quick and Simple Prep: Minimal ingredients and straightforward steps make this navy bean soup a breeze to prepare for home cooks of all skill levels.
• Packed with Hearty Flavor: Bacon, ham hock, and aromatic vegetables create a rich, deeply satisfying soup that warms you from the inside out.
• Nutritional Powerhouse: Navy beans deliver incredible protein, fiber, and essential nutrients, transforming this soup into a wholesome meal perfect for wellness-focused diners.
• Budget-Friendly Comfort: Using affordable ingredients like dried beans, vegetables, and budget cuts of meat ensures a delicious meal without breaking the bank.

What You Need For Navy Bean Soup

• Dried Navy Beans: Small white beans that provide hearty texture and protein for the soup.

• Bacon: Adds rich, smoky flavor and crispy texture to the soup.
• Ham Hock or Ham Bone: Provides deep, savory meat flavor and helps create a robust broth.

• Onions, Celery, Carrots: Classic vegetable base that builds a flavorful foundation for the soup.
• Garlic: Releases aromatic oils that enhance the overall depth of flavor.

• Chicken Broth: Creates the liquid base and adds additional savory notes to the soup.
• Bay Leaves, Thyme, Black Pepper: Herbs and spices that provide layers of complementary flavors.
• Salt: Helps balance and enhance the overall taste of the soup.

• Olive Oil: Helps sauté vegetables and prevent sticking.

Steps To Cook Navy Bean Soup At Home

Step 1: Prepare The Beans

Submerge dried navy beans in cold water overnight. Ensure beans are completely covered to soften and reduce cooking duration.

Step 2: Clean Beans

Drain and rinse beans thoroughly, discarding soaking liquid.

Step 3: Cook Bacon

Heat a large Dutch oven and crisp bacon until golden. Remove bacon, reserving fat in the pot.

Step 4: Chop Vegetables

Dice onions, celery, and carrots into small, uniform pieces for even flavor distribution.

• Onions
• Celery
• Carrots

Step 5: Sauté Vegetables

Cook chopped vegetables in bacon fat and olive oil over medium heat until onions become translucent and vegetables soften.

Step 6: Add Garlic

Mince garlic and incorporate into vegetable mixture, cooking briefly to release aromatic oils.

Step 7: Build Soup Base

Add ham hock, soaked beans, chicken broth, bay leaves, thyme, and black pepper to the pot.

• Ham hock
• Soaked beans
• Chicken broth
• Bay leaves
• Thyme
• Black pepper

Step 8: Simmer Initial Cooking

Bring mixture to a boil, then reduce heat and simmer uncovered for 1.5-2 hours, stirring occasionally.

Step 9: Shred Meat

Remove ham hock, extract meat, and return shredded pieces to soup. Discard bone.

Step 10: Add Crispy Bacon

Crumble reserved bacon and blend into soup for additional texture and smoky depth.

Step 11: Season Soup

Adjust seasoning with salt to personal preference.

Step 12: Final Simmer

Continue simmering for 15-20 minutes until beans reach desired tenderness and soup thickens.

Step 13: Serve And Garnish

Remove bay leaves. Serve hot and optionally garnish with fresh herbs.

Helpful Tips For Navy Bean Soup

• Boost Bean Softness: Soak dried navy beans overnight in cold water to dramatically reduce cooking time and improve texture.
• Bacon Flavor Boost: Cook bacon until golden and crisp, using the rendered fat to sauté vegetables for a rich, smoky base that enhances overall taste.
• Veggie Precision Matters: Dice onions, celery, and carrots into uniform small pieces to ensure even cooking and balanced flavor distribution throughout the soup.
• Quick Garlic Trick: Add minced garlic to the vegetable mixture for just 30 seconds to release aromatic oils without burning, preventing bitter undertones.
• Perfect Consistency Technique: Simmer soup uncovered, stirring occasionally, to allow liquid to reduce and beans to become perfectly tender while developing deep, complex flavors.

Tasty Add-Ins For Navy Bean Soup

• Vegetarian Navy Bean Soup: Replace ham hock with smoked paprika, add extra vegetables like diced zucchini and swap chicken broth for vegetable broth to create a plant-based version.
• Instant Pot Navy Bean Soup: Use pressure cooker method to reduce cooking time, combining all ingredients and cooking on high pressure for 25 minutes with natural release.
• Gluten-Free Bacon Alternative Soup: Use turkey bacon or pancetta instead of traditional bacon, ensuring all ingredients are certified gluten-free and checking broth labels carefully.
• Mediterranean Navy Bean Soup: Incorporate Mediterranean flavors by adding diced tomatoes, oregano, rosemary, and finish with a drizzle of extra virgin olive oil and crumbled feta cheese.

Best Pairings For Navy Bean Soup

• Pair Savory Bacon Bean Soup with Complementary Companions
• Rustic Cornbread Delight: Bake a warm, slightly sweet cornbread with jalapeño bits to contrast the soup's rich, smoky flavors and provide a delightful textural crunch.
• Wine Harmony Selection: Choose a medium-bodied Pinot Noir or crisp Sauvignon Blanc to cut through the soup's hearty profile, enhancing its complex bacon and bean notes.
• Fresh Herb Green Salad: Toss a light arugula salad with lemon vinaigrette, toasted walnuts, and shaved parmesan to offer a bright, refreshing counterpoint to the dense, warming soup.

How To Store Navy Bean Soup Properly

• Store leftover navy bean soup in an airtight container for up to 4 days. Cool completely before sealing to prevent bacterial growth and maintain flavor quality.
• Transfer soup to freezer-safe containers or heavy-duty freezer bags, leaving 1-inch space for expansion. Freeze for maximum 3 months. Label with date and contents.
• Pour desired portion into microwave-safe bowl. Cover with microwave-safe lid or plastic wrap with small venting hole. Heat on medium power in 1-minute intervals, stirring between each interval until thoroughly warmed.
• Pour soup into saucepan. Add splash of chicken broth to prevent sticking. Warm over medium-low heat, stirring occasionally. Stir gently to prevent bean breakdown and maintain soup's original texture.

Navy Bean Soup Recipe

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4.8 from 16 reviews

• Total Time: 14 hours
• Yield: 6 1x

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Description

Hearty navy bean soup brings comfort on chilly days, packed with tender beans and savory ham. Warm, nourishing flavors meld together, offering a satisfying meal that warms you from the inside out.

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Ingredients

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Main Ingredients:

• 2 cups navy beans (dried)
• 1 lb ham hock or ham bone
• 1 lb bacon

Vegetables:

• 2 medium onions
• 3 celery stalks
• 2 carrots

Seasonings and Liquids:

• 4 cloves garlic
• 2 bay leaves
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 8 cups chicken broth or water
• 2 tbsp olive oil
• Salt to taste

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Instructions

1. Soak dried navy beans overnight in cold water, ensuring they are fully submerged to soften and reduce cooking time.
2. Drain and rinse the soaked beans thoroughly, discarding the soaking liquid.
3. In a large Dutch oven, crisp bacon over medium heat until golden and rendered, about 5-7 minutes. Remove bacon and set aside, leaving the rendered fat in the pot.
4. Dice onions, celery, and carrots into uniform small pieces to ensure even cooking and distribution of flavors.
5. Sauté chopped vegetables in bacon fat and olive oil over medium heat until onions become translucent and vegetables start to soften, approximately 6-8 minutes.
6. Mince garlic and add to the vegetable mixture, cooking for an additional 30 seconds to release aromatic oils without burning.
7. Add ham hock or ham bone to the pot, along with soaked beans, chicken broth, bay leaves, thyme, and black pepper.
8. Bring the mixture to a rolling boil, then reduce heat to low and simmer uncovered for 1.5-2 hours, stirring occasionally.
9. Remove ham hock, shred the meat, and return it to the soup. Discard the bone.
10. Crumble reserved bacon and stir into the soup for added texture and smoky flavor.
11. Season with salt to taste, adjusting seasoning as needed.
12. Simmer an additional 15-20 minutes until beans are tender and soup reaches desired consistency.
13. Remove bay leaves before serving hot, garnishing with fresh herbs if desired.

Notes

• Soak beans completely underwater to ensure even softening and faster cooking time, preventing uneven texture.
• Use a sharp knife to create uniform vegetable cuts, allowing consistent flavor distribution and professional presentation.
• Avoid burning garlic by quickly sautéing and maintaining medium heat, preserving its delicate aromatic qualities.
• Substitute ham with smoked turkey for a leaner protein option, keeping the smoky depth while reducing overall fat content.

• Prep Time: 12 hours
• Cook Time: 2 hours
• Category: Lunch, Dinner, Appetizer
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 350
• Sugar: 2 g
• Sodium: 800 mg
• Fat: 18 g
• Saturated Fat: 6 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 10 g
• Protein: 20 g
• Cholesterol: 40 mg