Navy Bean Soup II

Navy Bean Soup II

14 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    3 h
  • Ready In

    11 h 10 m
Linda Lou
Recipe by  Linda Lou

“An old-fashioned deli-style bean soup.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 12 servings



  1. Rinse beans with water. Place beans, onions, tomato sauce, and ham hocks in large pot or Dutch oven. Cover all with water. Cook on low to medium heat several hours until beans are tender. When using crock pot, soak beans overnight. Cook on high for 1 hour. Lower to low for 6-8 more hours until beans are tender.

Share It

Reviews (14)

Rate This Recipe


This was a good recipe but nothing like the navy bean soup of my memories. I remember them as creamy and without tomatoes. Nonetheless, it was good once I changed my expectations.



Omitted tomato sauce added 1 cup brown sugar and that's IT. SOUP IS AWESOME!!!! Just goes to show you sometimes the simplest least fancy looking food can be the heartiest simple pleasure for everyone eating it.



Excellent soup. Made alot but freezes well.

More Reviews

Similar Recipes

Navy Bean Soup I

Navy Bean Soup I

Bean Soup

Bean Soup

Ham and Bean Soup II

Ham and Bean Soup II

Grandma B's Bean Soup

Grandma B's Bean Soup

My Navy Bean Soup

My Navy Bean Soup

Lima and Navy Bean and Ham Soup

Lima and Navy Bean and Ham Soup


Amount Per Serving (12 total)

  • Calories
  • 220 cal
  • 11%
  • Fat
  • 7.6 g
  • 12%
  • Carbs
  • 25.1 g
  • 8%
  • Protein
  • 13.2 g
  • 26%
  • Cholesterol
  • 23 mg
  • 8%
  • Sodium
  • 117 mg
  • 5%

Based on a 2,000 calorie diet



previous recipe:

Navy Bean Soup I


next recipe:

Grandma B's Bean Soup