Navy Bean Soup I

252 Reviews 9 Pics
  • Prep

    15 m
  • Cook

    4 h 10 m
  • Ready In

    4 h 25 m
Recipe by  ANGCHICK

“A hearty soup that will warm you on a cold night.”

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Adjust Servings

Original recipe yields 8 - 10 servings



  1. Combine beans, water, tomatoes, onion, celery, garlic, ham, bouillon, Worcestershire sauce, parsley, garlic, and bay leaf in a stock pot; bring to a boil. Lower heat, cover, and simmer for two hours.
  2. Add additional water. Season with salt and pepper. Simmer for an additional two hours. Discard bay leaf.

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Reviews (252)

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Here's a tip from my mom. If you are going to use a ham bone for flaver, cook the ham bone in water & make the stock first. Then use it instead of cooking it all together. It will give a lot more room in the pot for veggies & it is a lot easier to remove bone & bits from stock then it is when its in the soup.



With changes below, this warrants five stars. Okay, I am NOT a purist and use whatever tastes best. White Northern beans I find a little boring, so I used a bulk foods 13 bean mix, which had split peas, lentils, pinto, black, black eyed peas, garbanzo and several other types INCLUDING White Northern. This bean mix is cheaper, especially in bulk, and possesses a much more complex flavor than just white beans alone. Second, in the six cups of water I used half chicken broth and half vegetable broth (both Better than Boullion) so that the flavors better complimented the vegetable mix in the soup. Cayenne pepper instead of black, to go with the smoky flavor of half a pack of bacon (as opposed to straight ham, it was all I had on hand). I added 1 teaspoon celery seed to go with the celery stalks, plus three large carrots. Also, though I had diced tomatoes on hand I figured hand-chopped Roma would add more flavor and better texture. The beans were soaked overnight, so the soup only needs three hours on high in the crock pot to combine and reduce properly. Served with homemade cornbread it was PHENOMENAL! One of the best bean soups I have had, with the tweaks. Perhaps it is not Navy Bean anymore, but I think the taste is quite a lot better.



This soup is a keeper. I put all the ingredients except the tomatoes, salt, & pepper in a crockpot before leaving for work. Since the ham and bone were cold, I dissolved the bullion cube in boiling water and poured it over the ingredients. I added the tomatoes and pepper when I got home (the ham dded enough salt to the soup) and it was ready to eat.

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Amount Per Serving (9 total)

  • Calories
  • 236 cal
  • 12%
  • Fat
  • 3.4 g
  • 5%
  • Carbs
  • 35.7 g
  • 12%
  • Protein
  • 16.1 g
  • 32%
  • Cholesterol
  • 15 mg
  • 5%
  • Sodium
  • 879 mg
  • 35%

Based on a 2,000 calorie diet



previous recipe:

Basic Ham and Bean Soup


next recipe:

Black Bean Soup II