Homemade Navy Bean Soup
Warm, hearty, and packed with flavor, this Homemade Navy Bean Soup is the perfect comfort food for chilly days. Featuring tender navy beans simmered with aromatic sautéed vegetables, garlic, and a savory blend of smoked paprika and thyme, this soup delivers a wholesome and satisfying meal in every spoonful. A hint of optional diced ham adds a smoky richness, while an optional creamy twist can be achieved by partially blending the soup for added texture. With simple pantry staples and just a bit of prep time, this one-pot wonder is as easy to make as it is delicious. Serve it hot, garnished with fresh parsley, alongside crusty bread or warm biscuits for a classic, soul-soothing dinner. Whether you're looking for a healthy weeknight meal or a cozy dish to feed a crowd, this navy bean soup recipe is a true winner.
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Recipe Information
Ingredients
- 1 pound dried navy beans
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups chicken or vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 cup cooked ham, diced (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Rinse the dried navy beans under cold water and pick through them to remove any debris or damaged beans. Place the beans in a large bowl, cover with water, and let them soak overnight, or use the quick soak method by boiling them for 2 minutes, then letting them sit, covered, for 1 hour before draining.
Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery, and sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the soaked and drained navy beans to the pot, followed by the chicken or vegetable broth, bay leaf, thyme, and smoked paprika. Stir well to combine.
If using ham, stir it in at this point. Bring the soup to a boil over high heat, then reduce the heat to low, cover the pot, and let it simmer for 1.5 to 2 hours, or until the beans are tender.
Check the soup occasionally and add more broth or water if it becomes too thick.
Once the beans are tender, remove the bay leaf and season the soup with salt and black pepper to taste. For a creamier texture, use an immersion blender to partially blend the soup, or transfer 2 cups of the soup to a blender, blend until smooth, and stir it back into the pot.
Serve hot, garnished with chopped fresh parsley. Enjoy with crusty bread or warm biscuits on the side.
Nutrition Facts
Calories |
395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.4 g | 11% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 1706 mg | 74% | |
| Total Carbohydrate | 53.8 g | 20% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 5.7 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 160 mg | 12% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1450 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
