My Navy Bean Soup

My Navy Bean Soup

60 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    4 h
Patty Long
Recipe by  Patty Long

“A delicious rich and colorful soup. Good for a cool autumn evening.”

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Adjust Servings

Original recipe yields 8 servings



  1. Clean and sort the beans. Place them in a large bowl with water to cover and soak for 3 hours.
  2. In a large pot over medium heat, combine the beans and the chicken stock and allow to simmer.
  3. Meanwhile, melt the butter or margarine in a large skillet over medium heat. Add the carrots and onion and saute for 10 minutes, or until onion is caramelized. Add this mixture to the pot.
  4. In the same skillet over medium high heat, saute the bacon for 10 to 15 minutes, or until it is crisp. Drain the grease and add the bacon to the pot. Continue to simmer the soup over medium heat, stirring frequently, until the beans are tender and the soup has thickened.

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Reviews (60)

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This recipe is very easy and tastes great! I used ham instead of bacon and didn't use the carrots. My family doesn't like cooked carrots. I also added 2 Bay leaves. It was wonderful. My family loved it. I will definitely make this again.



My mother used to make the best soup a long time ago. I searched for several recipes that could compare but there weren't any. til now, and i think it's better!



i made this and i used 4 cans of chicken broth and it had a great taste however..i like my beans thick and not like soup so i let it boil down abit...and it was so salty we could hardly choke it down..and i like salt..i will make this again but i will use low sodium chicken broth to see if that will help...thanks for sharing m

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Amount Per Serving (8 total)

  • Calories
  • 448 cal
  • 22%
  • Fat
  • 25.5 g
  • 39%
  • Carbs
  • 40 g
  • 13%
  • Protein
  • 16.9 g
  • 34%
  • Cholesterol
  • 20 mg
  • 7%
  • Sodium
  • 996 mg
  • 40%

Based on a 2,000 calorie diet



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Navy Bean Soup I


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Navy Bean Soup With Sirloin Tips