Navy Bean And Potato Soup
A hearty, comforting navy bean and potato soup with smoky ham and vegetables, perfect for cold days and hearty meals, appealing to soup lovers and comfort food enthusiasts.
Ingredients
Instructions
- Soak the navy beans overnight, then drain.
- Add 7 1/4 cups of water and cook the beans for 1 hour.
- Add chopped potatoes, chopped onion, shredded carrot, catsup, salt, pepper, and chopped ham.
- Simmer the soup for 30 minutes or until the beans and vegetables are tender.
Tips & Substitutions
To enhance the flavor of your Navy Bean and Potato Soup, consider adding herbs such as thyme or bay leaves during cooking. If you don't have navy beans, great northern beans can be a good substitute. For a vegetarian version, omit the ham and include more vegetables or use vegetable broth for added depth. Adjust the salt according to your taste, especially if using canned ham or broth.
Serving Suggestions
Serve the soup hot, garnished with fresh herbs or a sprinkle of cheese for added richness. It pairs beautifully with crusty bread or a side salad for a complete meal. For a heartier option, consider serving it with a side of cornbread, making it an excellent choice for a cozy dinner. Explore more American recipes for varied flavors and textures.
Storage & Reheating
Store leftover Navy Bean and Potato Soup in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stove over medium heat, adding a splash of water or broth if the soup has thickened. You can also microwave it in a microwave-safe bowl, stirring occasionally until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Navy Bean And Potato Soup contains roughly 550 calories, with 10g protein, 73g carbohydrates, and 25g fat. It is an excellent source of vitamin C (97% of the Daily Value), potassium (36% of the Daily Value), and dietary fiber (31% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1453mg per serving (63% 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 navy beans instead of dry beans?
Yes, you can use canned navy beans to save time. If using canned beans, skip the soaking and cooking time for the beans. Simply rinse and drain them, then add to the soup with the other ingredients and simmer until everything is warm and flavors meld together.
How can I make this soup thicker?
To thicken the Navy Bean and Potato Soup, you can mash some of the beans or potatoes with a fork or immersion blender, then stir them back into the soup. Alternatively, you can add a cornstarch slurry (1 tablespoon of cornstarch mixed with 2 tablespoons of water) during the last few minutes of cooking for a thicker consistency.
What can I add to make it spicier?
To add a kick to your Navy Bean and Potato Soup, consider incorporating diced jalapeños, crushed red pepper flakes, or a dash of hot sauce such as Shipp'S Tabasco Pickles. Start with a small amount and adjust according to your spice preference, ensuring the flavors balance well with the soup's 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).