This easy navy bean soup recipe is a great way to use white beans instead of making traditional white beans over rice! This recipe is full of flavor and makes a pot full of navy bean soup that you can eat throughout the week or freeze and save for a later date!
When I first told people I was making a navy bean soup, I was told repeatedly that I should just make white beans with rice. I know – I know. We live in the deep South and white beans are supposed to be creamy and served over rice with fried fish on the side. Throw some ketchup on top and you’ve got the perfect meal. Right? But, that’s too ordinary and sometimes you have to change things up. That’s where this soup recipe comes in!
If you are sick or it’s winter time, soup is perfect. You can also freeze it and save it for later because this makes a LARGE pot full of delicious soup. The varieties you can do with this basic soup are endless. You could add in potatoes as well to create a more hearty soup.
This recipe does take a while to cook – between 2-3 hours so you won’t want to make this if you are in a rush to eat. This is good for a day where you have time, but like I’ve said it makes a large portion so when you do make it, you’ll have leftovers for a couple of days!
Try it out and let me know what you think!
|Cook Time||3 hours|
- 1 tbsp olive oil
- 1 onion
- 1 bell pepper
- 14 each baby carrots
- 2 stalks celery
- 2 bags dried navy beans
- 1/2 lb cubed ham
- 3 bay leaves
- 1 tsp parsley
- 1 tsp garlic powder
- 1/2 tsp crushed red pepper
- 48 oz low sodium chicken broth
- 6 cups Water
- salt to taste
- Dice onion and bell pepper. Place oil in pot and place the diced onion and bell pepper in the pot. Brown them for around 10 minutes.
- Dice the cubed ham as well. Once the onions and bell peppers have browned, add the ham and brown for another 5 minutes.
- Add the chicken broth, water, and navy beans to the pot. Stir.
- Slice the carrots and celery. These should be sliced into 1/4 inch pieces. Add to the pot.
- Place on a medium heat and cook for around 2.5 hours. You can cook this longer depending on if your beans are soft. At the end to make this a little more creamy, take around 1/4 cup of beans and mush them. Add them back to the pot and cook another 10-15 minutes.
- Serve and enjoy! Garnish with parsley