Bean Pot Soup
A hearty bean pot soup featuring tender navy beans, ground beef, and vegetables in a savory tomato broth, perfect for comforting family dinners or casual gatherings.
Ingredients
Instructions
- Wash the navy beans.
- Add the beans to 3 quarts of water, bring to a boil, boil for 2 minutes, then remove from heat and let soak for 1 hour.
- Simmer the soaked beans for 20 minutes.
- Add tomatoes, diced celery, cubed carrot, cubed potato, salt, pepper, and the beef bouillon cube to the beans.
- Brown the ground beef in shortening.
- Bring the soup to a boil.
- Add the browned ground beef to the soup.
- Cover and simmer for 1 hour.
Tips & Substitutions
For added flavor, consider soaking the navy beans overnight instead of just one hour. You can substitute ground turkey for the beef if you're looking for a lighter option. To enhance the soup's depth, try adding a bay leaf or a splash of Worcestershire sauce during cooking. This dish is also perfect for meal prep, as it tastes even better the next day.
Serving Suggestions
Serve this hearty soup with crusty bread or a side salad for a complete meal. It pairs beautifully with Old Fashion Stuffed Cabbage for a comforting dinner. For a garnish, sprinkle fresh parsley or croutons on top before serving to add texture and flavor.
Storage & Reheating
Store any leftover Bean Pot Soup in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the soup in portions for up to 3 months. When reheating, thaw overnight in the fridge, and then heat on the stovetop over medium heat until warmed through, adding a splash of water if it has thickened too much.
Nutrition & Diet Analysis (per serving)
Each serving of Bean Pot Soup contains roughly 880 calories, with 33g protein, 146g carbohydrates, and 21g fat. It is an excellent source of vitamin A (156% of the Daily Value), dietary fiber (127% of the Daily Value), and potassium (67% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2373mg per serving (103% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned beans instead of dried beans?
Yes, you can use canned navy beans for quicker preparation. Use about 3 cups of drained beans, and skip the soaking and initial cooking steps. Simply add the canned beans when you add the other vegetables, and simmer until everything is heated through.
How can I make this soup vegetarian?
To make a vegetarian version, substitute the ground beef with a plant-based protein, like lentils or veggie crumbles. Replace the beef bouillon cube with vegetable bouillon and ensure all other ingredients are vegetarian-friendly. This will give you a delicious, hearty soup without meat.
What can I add for extra nutrition?
Consider adding leafy greens like spinach or kale in the last few minutes of cooking for additional nutrients. You can also incorporate other vegetables like bell peppers or zucchini. These additions will enhance the flavor and make the soup even more nutritious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).