You know those days when you just need something warm, simple, and deeply satisfying? That’s exactly why my Navy Bean Soup with Simple Broth has become my go-to comfort food. It’s the kind of meal that fills your kitchen with the most inviting aroma, like a cozy hug in a bowl. I first fell in love with this recipe years ago when I was looking for something hearty but not heavy, and let me tell you, it’s been a lifesaver ever since. The navy beans cook up so creamy, and that light broth? Pure magic. Plus, it’s packed with veggies and protein, so you’re getting a nourishing meal without any fuss. Perfect for busy weeknights or lazy Sundays, this soup just works.
This soup is the definition of cozy, and here’s why it’ll become your new favorite:
- Effortless comfort: Just toss everything in a pot and let it simmer, your stove does most of the work while you relax.
- Kind to your wallet: Dried beans and basic veggies make this seriously budget-friendly without skimping on flavor.
- Healthy but hearty: Packed with fiber and protein, it keeps you full without weighing you down.
- Meal-prep hero: Tastes even better the next day, so leftovers are something to look forward to.
- Customizable: Swap in whatever veggies you have, or skip the turkey bacon for a vegetarian version, it’s forgiving and flexible.
A simple and hearty navy bean soup with a light broth, perfect for a comforting meal.
- Prep Time: 15 mins
- Cook Time: 1 hour 30 mins
- Total Time: 1 hour 45 mins
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
- 1 lb dried navy beans, rinsed and soaked overnight
- 6 cups vegetable broth
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 4 slices turkey bacon, chopped
- 1 bay leaf
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Drain and rinse the soaked navy beans.
- In a large pot, cook turkey bacon over medium heat until crispy. Remove and set aside.
- In the same pot, sauté onion, carrots, celery, and garlic until softened.
- Add soaked beans, vegetable broth, bay leaf, and thyme to the pot.
- Bring to a boil, then reduce heat and simmer for 1 to 1.5 hours until beans are tender.
- Season with salt and pepper. Stir in cooked turkey bacon before serving.
Notes
- Soaking beans overnight reduces cooking time.
- For a thicker soup, mash some of the beans before serving.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 500mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 10mg
Grab these simple ingredients, most are probably already in your pantry! The key here is fresh veggies and that overnight bean soak (trust me, it makes all the difference). Here’s what you’ll need:
- 1 lb dried navy beans, rinsed and soaked overnight (don’t skip this, it cuts cooking time in half!)
- 6 cups vegetable broth (homemade or store-bought, just make sure it’s good quality)
- 1 onion, diced (yellow or white works best for that sweet, mellow flavor)
- 2 carrots, chopped (about 1/2-inch pieces, they should still have a little bite after cooking)
- 2 celery stalks, chopped (don’t forget the leaves, they add great flavor!)
- 3 garlic cloves, minced (fresh is best, none of that jarred stuff here)
- 4 slices turkey bacon, chopped (gives that smoky depth without the heaviness of pork)
- 1 bay leaf (the secret weapon for that “simmered-all-day” taste)
- 1 tsp dried thyme (or 1 tbsp fresh if you’ve got it)
- Salt and pepper to taste (wait until the end, beans can get tough if salted too early)
Okay, let’s get cooking! This soup comes together in just a few simple steps, but each one builds layers of flavor. Follow along, I promise it’s easier than you think.
Preparing the Beans
First things first: don’t skip soaking those beans! I know it’s tempting to rush, but soaking overnight (or at least 8 hours) makes them cook faster and more evenly. Just rinse them well, cover with plenty of water, and let them hang out. When you’re ready to cook, drain and give them another rinse, this helps reduce any gassiness (you’re welcome).
Cooking the Soup Base
Heat your pot over medium and toss in the chopped turkey bacon. Cook until it’s crispy, about 5 minutes, then scoop it out and set it aside (we’ll add it back later). In that same pot (hello, flavor!), sauté the onion, carrots, celery, and garlic until they soften and smell amazing, about 5-7 minutes. This step builds the foundation of your soup, so don’t rush it!
Simmering to Perfection
Now, add the soaked beans, broth, bay leaf, and thyme. Bring it all to a boil, then immediately reduce to a gentle simmer. Cover partially and let it bubble away for 1 to 1.5 hours, stirring occasionally. You’ll know it’s done when the beans are creamy-tender but not mushy. Right before serving, stir in that crispy turkey bacon and season with salt and pepper. Taste as you go, the flavors deepen as it sits!
Pro tip: If your soup looks too thin, mash a few beans against the pot’s side with a spoon to thicken it up. And whatever you do, save that bay leaf, no one wants to bite into that!
Want to make sure your soup turns out perfect every time? Here are my tried-and-true secrets:
- Thicken it up: If you like a heartier soup, mash some beans against the pot with a wooden spoon, it creates the creamiest texture without any extra ingredients.
- Salt smart: Always season at the end! Adding salt too early can make the beans tough. Taste first, the turkey bacon and broth often add plenty of flavor.
- Leftover magic: This soup gets even better overnight as the flavors meld. Just store it in an airtight container, it keeps beautifully for 3 days in the fridge.
- Freezer-friendly: Portion it out and freeze for up to a month. When reheating, add a splash of broth to bring back that perfect consistency.
Ingredient Substitutions & Variations
One of the best things about this soup? You can tweak it based on what you’ve got! Here are my favorite swaps that still keep all that cozy flavor:
- Broth swap: Use chicken broth if that’s what you have, it adds a richer depth, while still keeping things light.
- Veggie boost: Toss in a handful of spinach or kale during the last 5 minutes of cooking for extra greens.
- Vegetarian? Skip the turkey bacon and add a dash of smoked paprika instead for that smoky kick.
- Fresh herbs: Swap dried thyme for rosemary or oregano if you’re feeling fancy, just use half the amount since fresh herbs pack more punch.
See? Total flexibility without losing that soul-warming goodness! If you enjoy experimenting with legumes, you might also like this vegan bean soup with potatoes and thyme.
This soup shines all on its own, but if you want to make it a full meal, here’s what I love to pair with it:
- Crusty bread: A warm baguette or slice of sourdough is perfect for sopping up every last drop of that delicious broth.
- Simple salad: A bright, lemony kale or arugula salad cuts through the soup’s richness beautifully.
- Cheesy finish: A sprinkle of Parmesan or sharp cheddar adds a salty, umami kick right before serving.
Honestly? Sometimes I just grab a spoon and dig in, it’s that good. For more ideas on pairing soups, check out tips from Family Tastes.
Storage & Reheating Instructions
This soup is practically made for leftovers, it gets even more flavorful overnight! Store it in an airtight container in the fridge for up to 3 days. For longer storage, freeze portions in freezer-safe bags or containers (lay flat to save space) for up to 1 month. When reheating, warm it gently on the stove with a splash of broth or water to bring back that perfect soupy consistency. Microwave works too, just stir halfway through and add liquid if needed. Pro tip: Label your freezer containers with the date, future you will thank you!
Nutritional Information
Just a heads up: Nutritional values are estimates and vary based on ingredients used. Per serving, you’re looking at roughly 250 calories, 15g of protein, and 12g of fiber. It’s a bowl full of good-for-you stuff! If you are interested in other creamy, healthy options, consider this creamy bean soup without cream recipe.
Can I use canned beans instead of dried?
Sure, but the texture won’t be quite the same! If you’re in a pinch, swap in 3 cans of rinsed navy beans and reduce the broth to 4 cups. Simmer for just 20-30 minutes, the beans are already tender, so you’re just warming everything through.
How can I make my soup thicker?
Easy! Use a potato masher or the back of a spoon to smash some beans against the pot, this releases their starch and thickens the broth naturally. No flour or cornstarch needed! For other thickening methods, check out how to thicken Lipton soup.
Can I make this vegetarian?
Absolutely! Skip the turkey bacon and add a teaspoon of smoked paprika instead. That smoky flavor is what makes this soup so addictive, and the paprika nails it without any meat.
Why wait to add salt?
Here’s a weird bean quirk: Salt too early, and the beans stay tough. Always taste at the end, the broth and turkey bacon often add enough salt on their own!
Can I freeze this soup?
Yes! It freezes beautifully for up to a month. Just cool completely, then store in airtight containers (leave some space for expansion). Thaw in the fridge overnight and reheat gently with a splash of broth.
Did this navy bean soup warm your soul like it does mine? I’d love to hear how it turned out! Snap a pic of your cozy bowl and tag me, nothing makes me happier than seeing your kitchen creations. And if you tweaked the recipe, tell me your secret twist in the comments! You might also enjoy this navy bean soup with bay leaf broth for another take.