There’s nothing like a steaming bowl of navy bean soup to warm you up on a chilly day. This traditional navy bean soup has been my go-to comfort food for years, simple, hearty, and packed with flavor that reminds me of Sunday dinners at Grandma’s house. After twenty years of perfecting this recipe, I can tell you the secret is in those little white beans simmered slowly with vegetables and just the right amount of turkey bacon. It’s the kind of meal that fills your kitchen with the most amazing aroma while it cooks, one whiff and everyone comes running to the table asking “Is it ready yet?”
This soup isn’t just food, it’s a hug in a bowl! Here’s why it’s become my family’s favorite:
- Comfort in every spoonful: That rich, savory broth with tender beans tastes like generations of home cooking
- Simple magic: Just basic ingredients transform into something extraordinary with a little patience
- Meal prep hero: Makes a big batch that gets even better the next day (if it lasts that long!)
- Turkey bacon trick: Gives that smoky depth without overpowering the beans’ natural creaminess
Trust me, one taste and you’ll understand why this recipe has stuck around for so long!
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A hearty navy bean soup with a traditional flavor, perfect for a comforting meal.
- Prep Time: 10 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 1 hour 55 minutes
- Yield: 6 servings 1x
- Category: Soups
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
- 1 pound dried navy beans, rinsed and sorted
- 6 cups water
- 4 slices turkey bacon, chopped
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups vegetable broth
Instructions
- Soak the navy beans in water overnight. Drain and rinse before using.
- In a large pot, cook the turkey bacon over medium heat until crispy. Remove and set aside.
- In the same pot, sauté the onion, carrots, and celery until softened, about 5 minutes.
- Add the garlic, bay leaf, thyme, salt, and pepper. Cook for 1 minute.
- Add the soaked beans, vegetable broth, and water. Bring to a boil.
- Reduce heat to low, cover, and simmer for 1.5 hours, or until beans are tender.
- Remove the bay leaf. Using a spoon, mash some of the beans to thicken the soup.
- Stir in the cooked turkey bacon. Adjust seasoning if needed.
- Serve hot.
Notes
- For extra flavor, add a ham bone or smoked turkey leg while simmering.
- Soaking the beans reduces cooking time and improves digestibility.
- Store leftovers in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 10mg
Here’s everything you’ll need to make this soul-warming soup, I promise it’s all simple stuff you might already have in your pantry! The key is starting with good quality beans and fresh vegetables:
- 1 pound dried navy beans (rinsed and sorted, check for little stones!)
- 6 cups water (for soaking and cooking)
- 4 slices turkey bacon, chopped (trust me, this makes all the difference)
- 1 medium onion, diced (yellow or white works best)
- 2 carrots, diced (don’t skip, they add natural sweetness)
- 2 celery stalks, diced (the classic soup starter trio!)
- 3 garlic cloves, minced (fresh is best, no powder here)
- 1 bay leaf (the secret flavor booster)
- 1 teaspoon dried thyme (rub between your fingers to wake it up)
- 1 teaspoon salt (plus more to taste)
- 1/2 teaspoon black pepper (freshly ground if you’ve got it)
- 4 cups vegetable broth (low-sodium lets you control the salt)
See? Nothing fancy, just honest ingredients that work together beautifully. Now let’s get cooking!
Okay, let’s get cooking! I’ve made this soup so many times I could probably do it with my eyes closed (though I don’t recommend that, hot soup is no joke). Follow these steps and you’ll have the most delicious pot of navy bean soup bubbling away in no time:
- Soak those beans! This isn’t just busywork, soaking overnight (or at least 8 hours) makes them cook evenly and helps avoid that uncomfortable bloating. Drain and rinse them well before using, that soaking water gets starchy!
- Crisp up your turkey bacon in a large pot over medium heat. Don’t rush this, those browned bits equal flavor gold! Remove the bacon but leave that tasty grease in the pot.
- Sauté your veggies in that glorious bacon fat, onions first until translucent, then carrots and celery. This builds layers of flavor. When they’re just starting to soften (about 5 minutes), add the garlic, bay leaf, thyme, salt and pepper. Your kitchen should smell amazing right now!
- Add the beans and liquids, soaked beans, vegetable broth, and water. Bring it all to a boil, then immediately reduce to a gentle simmer. Cover it and walk away for about 1.5 hours, the beans need this slow, patient cooking to get perfectly tender.
- Finish with love, Fish out the bay leaf (nobody wants to bite into that!), then take a spoon and mash some beans against the pot’s side to thicken the soup naturally. Stir the crispy turkey bacon back in and taste, might need another pinch of salt?
See? Simple steps with big flavor payoffs. Now let me share my secret tricks to take it from good to “Oh my goodness, can I have the recipe?”
- Mash smart: Only mash about 1/4 of the beans, you want some whole beans for texture
- Smoky boost: Add a smoked turkey leg while simmering for incredible depth
- Herb magic: Throw in a Parmesan rind if you’ve got one, melts into pure umami
- Patience pays: Let it sit 10 minutes off heat before serving, flavors marry beautifully
Life happens, here’s how to adapt when your pantry doesn’t cooperate! Swap turkey bacon with a smoked turkey leg (just fish it out before serving). Vegetarian? Skip the meat entirely and add smoked paprika instead. Out of vegetable broth? Chicken broth works beautifully. Watching sodium? Use low-sodium broth and adjust salt at the end. See? Flexible and forgiving, just like good home cooking should be!
Oh, how I love serving this soup! A thick slice of crusty bread is mandatory for soaking up every last drop. Sometimes I’ll add a simple green salad with tangy vinaigrette to cut through the richness. For cold days, nothing beats pairing it with warm cornbread, the sweet crunch against the savory soup is pure magic! If you are looking for more ideas on how to serve hearty meals, check out some inspiration from Family Tastes.
Here’s the beautiful thing about this soup, it gets even better as leftovers! Store cooled soup in airtight containers in the fridge for up to 4 days. When reheating, go gentle, medium heat on the stove with occasional stirring prevents the beans from turning mushy. Microwaving works too, but stop and stir every 30 seconds to keep that perfect texture. Whatever you do, don’t let it boil, we worked too hard for those tender beans!
Now, let’s talk nutrition, but remember, these numbers are estimates since ingredients can vary. Per hearty bowl (about 1 serving), you’re looking at:
- 250 calories, perfect for a satisfying meal
- 15g protein, those little beans pack a punch!
- 12g fiber, hello, happy digestion
- 5g fat (mostly the good kind from turkey bacon)
Not bad for something that tastes this comforting, right? It’s hearty fuel that loves you back! For more ideas on hearty meals, you might enjoy this hearty mixed bean soup recipe.
Frequently Asked Questions
Over the years, I’ve gotten all sorts of questions about this navy bean soup, here are the ones that come up most often!
Can I use canned beans instead of dried?
Absolutely! Swap in 3 cans (15 oz each) of rinsed navy beans and reduce cooking time to just 30 minutes, no soaking needed. The texture will be slightly different, but still delicious!
How can I make this vegetarian?
Easy peasy! Just skip the turkey bacon and sauté the veggies in olive oil instead. For that smoky depth, add a teaspoon of smoked paprika or liquid smoke with the spices.
My soup is too thin, help!
No worries! Mash more beans against the pot’s side to thicken it up. If you want it really hearty, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in while simmering. If you are interested in other ways to thicken soups, check out this article on how to thicken Lipton soup.
Can I freeze leftovers?
You bet! This soup freezes beautifully for up to 3 months. Just leave about an inch of space in the container, liquids expand when frozen. Thaw overnight in the fridge before reheating gently.
Why do my beans stay hard?
Old beans can be stubborn! Next time, try soaking them with a pinch of baking soda or make sure your water isn’t too hard. And never add salt until they’re tender, it toughens the skins!
If you prefer a different style of bean soup, perhaps this white bean soup with parsley and lemon would be a good alternative.