Navy bean soup is warm cozy and full of simple flavors. It’s made with everyday ingredients like beans carrots and herbs and comes together easily in one pot. This soup is great for meal prep or a quick dinner that feels like comfort in a bowl.
Why We Love This
There’s a reason navy bean soup never goes out of style—it’s hearty, wholesome, and incredibly satisfying. Whether you’re cooking for a quiet night in or prepping meals for the week, this recipe brings comfort to the table with minimal effort.
Here’s what makes it a favorite:
Budget-friendly and meal prep ready: One batch makes several servings, perfect for freezing or enjoying throughout the week.
Simple pantry ingredients: You don’t need anything fancy—just a few staples like navy beans, carrots, onions, and broth.
Deep, rich flavor: A gentle simmer brings out a savory blend that tastes like it’s been cooking all day.
Naturally creamy texture: The beans soften beautifully, giving the soup a thick, velvety feel without the need for cream.
Protein-packed and filling: Navy beans are a great plant-based protein source, making this both satisfying and nourishing.
Ingredients
Dried navy beans – Soaked overnight for a creamy texture and quicker cooking.
Olive oil – Used to sauté the vegetables and add richness.
Onion – Adds a savory base flavor.
Carrots – Adds sweetness and color.
Celery – Adds mild flavor and texture.
Garlic – Adds aromatic depth.
Vegetable broth – The main liquid, giving the soup its hearty flavor.
Bay leaf – Adds a subtle herbal flavor.
Dried thyme – Provides a savory, earthy taste.
Smoked paprika – Adds a smoky flavor.
Instructions
Making this navy bean soup is as simple as following a few easy steps. Let’s get cooking!
Prep the beans: Soak dried beans overnight or quick-soak by boiling them for 1 hour, then drain and rinse.
Sauté the aromatics: Heat olive oil in a pot. Add chopped onion, carrots, celery, and garlic. Cook for 5-7 minutes until softened.
Add broth and seasonings: Pour in vegetable broth, bay leaf, thyme, and smoked paprika. Stir and bring to a simmer.
Cook the beans: Add soaked beans and simmer for 1 to 1.5 hours until tender. Stir occasionally and add more broth if needed.
Final seasoning: Taste and add salt and pepper. For a creamier texture, blend part of the soup or mash some beans.
Serve: Ladle into bowls and enjoy!
Pro Tips
To elevate your navy bean soup and make it even more delicious, here are a few pro tips that will help you get the most out of your cooking:
Soaking the beans is key: If you use dried beans, soaking them overnight softens them and helps reduce cooking time. It also makes them easier to digest. If you’re short on time, the quick soak method works just as well.
Sauté the veggies first: Taking the extra step of sautéing the onions, carrots, and celery before adding the broth helps release their natural sweetness and deepens the soup’s flavor. Don’t skip this step!
Use homemade broth for extra flavor: If you have the time, homemade vegetable or chicken broth will take your soup to the next level. Store-bought broth can work in a pinch, but homemade will add a rich, layered flavor you can’t beat.
Add a splash of vinegar or lemon juice: Once the soup is done, a tiny splash of apple cider vinegar or a squeeze of lemon juice can brighten up the flavors, balancing the earthy beans and adding a bit of zing.
Blending for creaminess: For a smooth, creamy texture, use an immersion blender to blend part of the soup directly in the pot. This adds richness without needing cream. If you don’t have an immersion blender, you can also transfer part of the soup to a blender and return it to the pot.
Let it rest: Like many soups, this navy bean soup tastes even better the next day after the flavors have had time to meld. If you can, make it ahead and let it rest in the fridge overnight.
Variations
One of the best things about navy bean soup is how easily it can be adapted to suit different tastes and dietary needs. Here are some tasty variations you can try:
Add some greens: For extra color and nutrition, toss in a handful of spinach, kale, or swiss chard toward the end of cooking. They’ll wilt nicely and blend into the soup, adding freshness and a boost of vitamins.
Make it spicy: If you like a little heat, add a pinch of red pepper flakes or a finely chopped jalapeño to the soup along with the onions and garlic. The heat balances the creamy beans beautifully.
Add smoked sausage or bacon: For a non-vegetarian twist, stir in some sliced smoked sausage or crumbled bacon during the last 20 minutes of cooking. This adds a smoky depth that complements the beans.
Serving Suggestions
To make your navy bean soup a complete meal, here are some delicious serving ideas that pair perfectly with this hearty, nourishing dish:
Crusty bread or rolls: There’s nothing like a warm, crunchy loaf of artisan bread or soft dinner rolls to scoop up all the rich, savory broth. You can even toast it with a bit of butter or garlic for extra flavor.
A side salad: Serve the soup with a light mixed greens salad dressed in a simple lemon vinaigrette. The freshness of the greens balances the creamy soup, making for a well-rounded meal.
Grilled cheese: For a comforting twist, pair your soup with a classic grilled cheese sandwich. The crisp, buttery bread and melted cheese create the perfect contrast to the soft, warm soup.
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FAQs
How can I thicken navy bean soup?
If your navy bean soup turns out thinner than you’d like, don’t worry! You can easily thicken it by mashing some of the beans with a spoon or using an immersion blender to puree part of the soup. Another option is to simmer the soup uncovered for a bit longer to let the liquid reduce. Both methods will give your soup a creamy texture without needing any cream.
How long will navy bean soup last in the fridge?
Stored properly in an airtight container, navy bean soup will last about 4-5 days in the fridge. It often tastes even better the next day after the flavors have had more time to meld together. Just be sure to reheat it thoroughly before serving.
Can I use canned navy beans?
Absolutely! If you’re short on time, you can substitute dried beans with canned navy beans. Simply drain and rinse the beans before adding them to the soup. Skip the soaking and simmering time and adjust the broth accordingly, since canned beans are already cooked.
What are the health benefits of navy bean soup?
Navy beans are packed with fiber, protein, and essential minerals like iron and potassium, making them a great choice for a nutritious meal. This soup is naturally low in fat and full of heart-healthy ingredients, perfect for anyone looking for a satisfying and wholesome dish.
navy bean soup
Ingredients
- 2 cups dried navy beans soaked overnight
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 carrots sliced
- 2 celery stalks diced
- 3 garlic cloves minced
- 6 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
Instructions
- Prep the beans: If you’re using dried beans, make sure to soak them overnight or use the quick soak method. To quick soak, bring them to a boil in a large pot, then remove from heat and let them sit for 1 hour. Drain and rinse before using.
- Sauté the aromatics: Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the chopped onion, carrots, celery, and garlic. Sauté for about 5-7 minutes, or until the vegetables are softened and the onions are translucent. This step builds a flavorful base for your soup.
- Add the broth and seasonings: Pour in the vegetable broth and add the bay leaf, thyme, and smoked paprika. Stir well to combine. Bring the soup to a simmer, then reduce the heat to low.
- Cook the beans: Add the soaked beans to the pot. Cover and let the soup simmer gently for 1 to 1.5 hours, or until the beans are tender. Stir occasionally and check the consistency—if it’s too thick, add a bit more broth or water.
- Final seasoning: Once the beans are cooked through, taste the soup and add salt and pepper as needed. For an even creamier texture, you can use an immersion blender to blend part of the soup or mash some of the beans with a spoon. This step is optional but helps thicken the soup.
- Serve: Ladle the soup into bowls and enjoy while hot!