There’s something so perfectly delightful about a simple bowl of soup. It warms us from the inside on a cold night, or it can feel like a light, health-conscious choice for lunch on a sunny spring afternoon. That’s what I love about this Navy bean soup. It’s such a straightforward, easy recipe, and it’s good at any time of the year.
You do have a couple of options to consider with this dish. The recipe calls for canned beans because, let’s be honest here, some of us may plan to use dry beans, but don’t always remember to soak and cook the beans ahead of time. I’m not saying anyone here has made that mistake, but I’m not saying anyone here has NOT made that mistake, either.
If you go with that option, soak your beans overnight, then add enough water to cover them and let them simmer over low heat for a few hours, remembering to check the water so you don’t burn them. Once your beans are ready, proceed with the recipe, and save any extra beans for an easy meal later on.
Otherwise, this is a very simple recipe that relies on fresh thyme to give it that something special. It only takes about 15 minutes to prep everything, then the soup only needs to cook for around 25 minutes, during which time you can help the kids with homework, fold some laundry, or do something unheard of like put your feet up and relax. Add salt and pepper to taste when you serve it.
I love to serve this with a fresh baguette and a small bowl of olive oil or with a side salad of tender greens straight from the garden. Or both! Again, though, simple is the key to both the soup and the meal.
Make it vegan: I make this recipe vegan by omitting the ham, and it’s still completely delicious!Print
Navy Bean Soup
Navy beans are a fantastic source of ﬁber, making this a healthy soup to eat for a balanced diet. Another beneﬁt is that navy beans cook relatively quickly compared to cannellini and great northern beans, which makes this soup simple enough to throw together on a weeknight.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 8
- Category: Soups
- 1 tablespoon olive oil
- 1 lb cubed ham steak
- 1 cup chopped onion
- 1 celery stalk, diced
- 1 carrot, diced
- 2 garlic cloves, minced
- 4 (16-ounce) cans navy beans, undrained
- 3 cups vegetable broth
- 2 teaspoons minced fresh thyme
- 1/2 teaspoon kosher salt
- 12 teaspoon freshly ground black pepper
- In a large pot, heat the olive oil over medium-high heat. Add the ham, onion, celery, carrot, and garlic and cook, stirring, for 3 to 5 minutes.
- Stir in the beans with their liquid, broth, thyme, salt, and pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 10 minutes.
- Uncover and cook for 5 to 10 minutes more.
- Ladle into bowls and serve.
Keywords: navy, navy bean, bean, soup