Navy Bean Soup
Warm, hearty, and deeply comforting, this Navy Bean Soup is a classic one-pot meal that’s perfect for chilly evenings. Made with tender dried navy beans, a medley of aromatic vegetables, and a touch of smoky paprika, this nutritious dish is simmered to perfection in a flavorful broth, with the option to add a savory ham hock for extra depth. Whether you’re using vegetable or chicken stock, the resulting soup is both wholesome and satisfying, offering a rich, velvety texture that's ideal for dipping crusty bread. With fresh thyme and parsley adding bright, herby notes, this easy-to-make soup is the ultimate combination of cozy and delicious. Ready in just over an hour with minimal prep, it’s a go-to recipe for a hearty family dinner or a simple make-ahead meal.
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Recipe Information
Ingredients
- 1 pound Dried navy beans
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 2 medium Carrots, diced
- 2 medium Celery stalks, diced
- 3 cloves Garlic cloves, minced
- 8 cups Vegetable stock (or chicken stock)
- 1 leaf Bay leaf
- 4 sprigs Fresh thyme (or 1/2 tsp dried thyme)
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 piece Ham hock (optional)
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Rinse and sort the navy beans to remove any debris. Place them in a large bowl, cover with water, and soak overnight. Alternatively, use the quick-soak method: boil the beans in water for 2 minutes, remove from heat, cover, and let them soak for 1 hour. Drain and rinse before cooking.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the drained navy beans to the pot, followed by the vegetable stock, bay leaf, thyme, smoked paprika, salt, black pepper, and the optional ham hock if using.
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 60-75 minutes, or until the navy beans are tender. Stir occasionally and add more stock or water if needed to maintain desired consistency.
Once the beans are cooked, remove the bay leaf, thyme sprigs, and ham hock (if used). Shred any meat from the ham hock and return it to the pot for added flavor.
Taste the soup and adjust seasonings as needed with additional salt and pepper.
Serve hot, garnished with fresh chopped parsley, alongside crusty bread if desired.
Nutrition Facts
Calories |
2382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.4 g | 79% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 9023 mg | 392% | |
| Total Carbohydrate | 331.7 g | 121% | |
| Dietary Fiber | 81.5 g | 291% | |
| Total Sugars | 34.0 g | ||
| Protein | 139.2 g | 278% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 922 mg | 71% | |
| Iron | 29.0 mg | 161% | |
| Potassium | 9081 mg | 193% | |
*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.
