Canned Bean Soup (From Dry Beans)
A hearty, comforting bean soup made from dry Great Northern or navy beans, slow-cooked with salt and optional ham or bacon for rich flavor and nourishment.
Ingredients
Instructions
- In a large pot, combine the dry beans, salt, and fill with water.
- Add ham or bacon if desired.
- Process in a canner or slow cooker for 3 to 3 1/2 hours until beans are tender.
Tips & Substitutions
To ensure your beans are tender, soak them overnight or at least for several hours before cooking. If you don't have Great Northern beans, you can substitute with navy beans or cannellini beans for a similar texture. For added flavor, consider using vegetable broth instead of water, or adding garlic and onions while cooking. If you prefer a smokier taste, smoked ham hocks can be a great addition.
Serving Suggestions
Serve the soup hot, garnished with fresh herbs like parsley or thyme. It pairs beautifully with crispy cornbread or a side salad for a complete meal. For heartier options, consider serving with a Chipped Ham Sandwiches on the side, making it a comforting and satisfying dinner.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. When reheating, add a splash of water or broth to prevent the soup from thickening too much. You can also freeze the soup in portions for up to 3 months; just make sure to leave some space in the container for expansion.
Nutrition & Diet Analysis (per serving)
Each serving of Canned Bean Soup (From Dry Beans) contains roughly 89 calories, with 6g protein, 16g carbohydrates, and 1g fat. It is a good source of dietary fiber (13% of the Daily Value) and protein (11% of the Daily Value). Note that it is relatively high in sodium, at 774mg per serving (34% 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 dry beans?
Yes, you can use canned beans for a quicker version of this soup. Just drain and rinse the beans, and add them in the last 30 minutes of cooking to heat through without turning mushy.
What if I don’t have a canner or slow cooker?
If you don't have a canner or slow cooker, you can cook the beans on the stovetop in a large pot. Simply simmer the beans over low heat for 1.5 to 2 hours until tender, stirring occasionally and adding water as needed.
Can I add vegetables to this soup?
Absolutely! Adding diced carrots, celery, or bell peppers can enhance the flavor and nutrition of the soup. Just sauté them in the pot before adding the beans and water for a flavorful base.
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).