Classic Navy Bean Soup Recipe | Easy Hearty Bean Soup
Making Classic Navy Bean Soup is all about simple ingredients coming together to create a rich, comforting dish. Tender navy beans are simmered with vegetables, herbs, and a savory broth to develop deep, satisfying flavor. This easy recipe is perfect for cold days, meal prep, or a wholesome family dinner. Whether served with crusty bread or enjoyed on its own, this timeless soup is both nourishing and delicious.
Equipment
- Large soup pot or Dutch oven
- Wooden spoon
- Ladle
- Blender or immersion blender (optional, for thickening)
Ingredients
- 1 lb dried navy beans (soaked overnight or quick‑soaked)
- 1 ham hock or 1 cup diced ham (optional)
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 8 cups chicken or vegetable broth
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Olive oil (for sautéing)
Instructions
- Soak Beans: Soak navy beans overnight or use quick‑soak method. Drain and rinse.
- Sauté Aromatics: Heat olive oil in a large pot. Sauté onion, carrots, celery, and garlic until softened.
- Add Beans & Broth: Stir in beans, broth, ham hock (if using), bay leaves, and thyme. Bring to a boil.
- Simmer: Reduce heat and simmer uncovered for 1 ½–2 hours, stirring occasionally, until beans are tender.
- Adjust Thickness: For creamier texture, puree 1–2 cups of soup and stir back in.
- Season: Add salt and pepper once beans are tender.
- Serve: Garnish with fresh parsley and a drizzle of olive oil.
- Expert Tip: Add salt only after beans soften to avoid tough skins.
Notes
- For vegetarian version, omit ham and use vegetable broth.
- Leftovers keep well refrigerated for up to 4 days; flavors deepen overnight.
- Freeze portions for up to 2 months.
- Serve with crusty bread for a complete meal.
- Add smoked paprika for extra depth if not using ham.