Homemade Bean Soup
A hearty, comforting navy bean soup with ham, vegetables, and butter, perfect for cozy meals and suitable for family dinners or casual gatherings.
Ingredients
Instructions
- Rinse the navy beans thoroughly.
- Put the beans in a large cooking pan and cover with water, about three-quarters full.
- Add diced carrots, diced celery, diced onion, and diced ham to the pan.
- Cook on medium heat for about 1.5 hours, stirring occasionally and adding more water if needed.
- Add butter, salt, and pepper to taste.
- Cook for an additional hour or until the beans are tender.
- You can cook with the lid on or off the pan depending on your preference.
- Adjust the water to make the soup as thin or thick as you like.
Tips & Substitutions
For a richer flavor, consider adding a bay leaf or garlic while cooking. If you want a vegetarian version, substitute the ham with smoked paprika or liquid smoke for a similar depth. Also, soaking the beans overnight can reduce cooking time. Adjust salt at the end to ensure the beans cook properly. This bean soup pairs beautifully with Saucy Skillet Potatoes for a comforting meal.
Serving Suggestions
Serve the bean soup hot with a sprinkle of fresh herbs like parsley or thyme for added flavor. It goes well with crusty bread or a simple side salad for a complete meal. For a heartier option, pair it with a slice of cornbread or alongside Helen Potatoes for a delightful dinner.
Storage & Reheating
Store any leftover bean soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stovetop over medium heat, adding a splash of water if it thickens too much. You can also microwave it in a covered bowl for about 2-3 minutes, stirring halfway through.
Nutrition & Diet Analysis (per serving)
Each serving of Homemade Bean Soup contains roughly 378 calories, with 4g protein, 11g carbohydrates, and 35g fat. Note that it is relatively high in sodium, at 2053mg per serving (89% 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 to save time. Rinse and drain them, then add them to the soup about 30 minutes before it’s done cooking. This way, they will heat through without becoming mushy.
How can I make this soup spicier?
To add some heat, you can include diced jalapeños or a pinch of red pepper flakes when you add the other vegetables. Alternatively, a dash of hot sauce at the end can also give it a nice kick.
Can I freeze the soup?
Absolutely! Once cooled, transfer the soup to freezer-safe containers and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating on the stovetop or in the microwave.
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).