Old Fashioned Navy Bean Soup
Old Fashioned Navy Bean Soup is a hearty, comforting dish featuring tender white beans, smoky ham, and aromatic vegetables. Its rich, savory flavors make it perfect for cold days and family dinners, offering a wholesome, satisfying meal packed with protein and classic southern charm.
Ingredients
Instructions
- Wash the beans and place them in a large kettle.
- Cover the beans with 2 quarts of cold water and simmer for 3 minutes.
- Allow the beans to soak for 1 hour.
- Add the ham, salt, pepper, bay leaves, carrot, and celery to the kettle.
- Cover and simmer the soup for 3 1/2 hours.
- During the last 1/2 hour, add the chopped onion.
- Mash the beans slightly and season with additional salt and pepper to taste.
Tips & Substitutions
For a creamier texture, consider pureeing a portion of the soup before serving. If you're out of Great Northern beans, white navy beans or cannellini beans work great as substitutes. To add a bit of spice, try including a pinch of cayenne pepper or a dash of hot sauce. If you prefer a vegetarian option, use smoked paprika and omit the ham.
Serving Suggestions
Serve the soup hot with a sprinkle of fresh parsley for a pop of color. It pairs beautifully with Bacon-Cauliflower Salad or crusty bread for dipping. You can also add a dollop of sour cream for creaminess. For a heartier meal, consider serving it alongside Herb Sausage Balls or a simple side salad.
Storage & Reheating
Store leftover navy bean soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm on the stovetop over medium heat, adding a splash of water or broth to maintain the desired consistency. The flavors will deepen after a day, making leftovers even more delicious.
Nutrition & Diet Analysis (per serving)
Each serving of Old Fashioned Navy Bean Soup contains roughly 1179 calories, with 24g protein, 183g carbohydrates, and 49g fat. It is an excellent source of dietary fiber (124% of the Daily Value), iron (107% of the Daily Value), and vitamin A (71% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 2397mg per serving (104% 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 make this soup in a slow cooker?
Yes, you can make this soup in a slow cooker. After soaking the beans, combine all the ingredients in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Add the onion during the last hour of cooking for the best flavor.
How can I thicken the soup if it's too watery?
If your soup is too watery, you can thicken it by mashing some of the beans against the side of the pot with a spoon or using an immersion blender to puree a portion of the soup. Alternatively, simmer uncovered for additional time to allow excess liquid to evaporate.
Can I freeze the soup?
Yes, this navy bean soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers. It can be stored for up to 3 months. To reheat, thaw overnight in the refrigerator and then reheat 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).