What ingredients go into navy bean soup?

A traditional navy bean soup recipe starts with dried navy beans, ham or a ham bone, onions, carrots, celery, and garlic. You’ll also need chicken or vegetable broth, thyme, bay leaf, salt, and pepper. For more depth, some cooks add smoked paprika or a splash of vinegar near the end. The beauty of this soup is its flexibility—you can make it with pantry staples, and it always turns out comforting and hearty.

What are common mistakes when making bean soup?

One of the biggest mistakes in any navy bean soup recipe is adding salt too early. Salt can toughen beans, so season toward the end. Another mistake is skipping the soak or cooking the soup on too high heat, which can split the beans and create an uneven texture. Overcrowding the pot or using too little liquid also affects cooking time and consistency. Patience and gentle simmering always lead to the best results.

How do I give my bean soup more flavor?

To enhance flavor in your navy bean soup recipe , layer ingredients thoughtfully. Sauté onions, carrots, and celery until golden before adding beans. Add smoked ham or bacon for depth, and finish with fresh herbs like thyme or parsley for brightness. Don’t forget the acid—a squeeze of lemon or vinegar at the end sharpens and balances the broth. A teaspoon of butter or olive oil also rounds out the flavor beautifully.

Do I need to soak navy beans before making soup?

Soaking isn’t required, but it’s highly recommended for a smoother navy bean soup recipe . Overnight soaking reduces cooking time and helps beans cook evenly. If you forget, use the quick soak method: boil the beans for two minutes, turn off the heat, cover, and let sit for an hour. Drain, rinse, and they’re ready for the pot. You can skip soaking when using a pressure cooker, as high heat tenderizes beans perfectly. If you like this navy bean soup recipe , you’ll enjoy my Chicken Taco Soup Recipe — bold, hearty, and easy to make.

Navy Bean Soup Recipe – 5 Secrets to Ultimate Comfort

Description

A hearty navy bean soup recipe simmered slowly with smoky ham, garlic, and herbs for the ultimate cozy comfort bowl.

Ingredients

Scale

2 cups dried navy beans

1 pound smoked ham bone or diced ham

1 large yellow onion, chopped

2 celery stalks, diced

2 carrots, chopped

3 garlic cloves, minced

1 bay leaf

1 teaspoon dried thyme

6–8 cups chicken or vegetable broth

Salt and black pepper to taste

1 tablespoon olive oil

Optional: smoked paprika, parsley, lemon juice

Cook Mode Prevent your screen from going dark

Instructions

1. Rinse the dried navy beans and remove any debris. Soak overnight or use the quick soak method.

2. Heat olive oil in a large pot or Dutch oven. Add onion, celery, and carrots; sauté until soft and fragrant.

3. Add garlic and ham. Cook 2–3 minutes to release flavor.

4. Pour in broth, add beans, bay leaf, and thyme. Bring to a boil, then reduce heat to low.

5. Simmer gently for 1½ to 2 hours, stirring occasionally, until beans are tender.

6. Remove the ham bone. Shred any remaining meat and return it to the pot.

7. Season with salt, pepper, and a squeeze of lemon juice for brightness.

8. For a creamier texture, blend 1–2 cups of soup and stir back in before serving.

Notes

You can make this navy bean soup vegetarian by skipping the ham and using vegetable broth.

To store, refrigerate leftovers in airtight containers for up to 4 days or freeze for 3 months.

Flavor improves overnight as the beans soak in the broth.

Prep Time: 15 minutes
Cook Time: 2 hours
Category: Soup, Comfort Food
Method: Stovetop, Simmering
Cuisine: American

Nutrition

Serving Size: 1 bowl (about 2 cups)
Calories: 260
Sugar: 4g
Sodium: 740mg
Fat: 6g
Saturated Fat: 2g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 10g
Protein: 18g
Cholesterol: 25mg