There’s something magical about a pot of navy bean soup simmering on the stove, filling the kitchen with that warm, comforting aroma of bay leaves and savory goodness. This recipe has been my go-to for years when I need something hearty, healthy, and downright delicious without spending hours in the kitchen. Trust me, once you try this navy bean soup with bay leaf broth, you’ll understand why it’s become a staple in my home.
I learned the power of simple ingredients from my grandmother, who could turn humble beans into the most satisfying meals. Her secret? Letting the bay leaves work their magic in the broth while the navy beans soak up all that flavor. This soup is packed with protein and fiber, making it as nourishing as it is tasty. Plus, it’s one of those dishes that somehow tastes even better the next day!
What I love most is how forgiving this recipe is. Whether you’re cooking for a crowd or meal prepping for the week, this navy bean soup with bay leaf broth always delivers. The turkey bacon adds just the right amount of smokiness, while the carrots and celery bring freshness to every spoonful. It’s the kind of meal that warms you from the inside out, perfect for chilly evenings or when you just need a big bowl of comfort.
Oh, where do I even start? This navy bean soup has been my kitchen superhero for years, and here’s why it’ll become yours too:
- Comfort in a bowl: That rich, savory broth infused with bay leaves wraps around you like a warm hug on cold days
- Nutrition powerhouse: Packed with 12g of protein and 12g of fiber per serving, it keeps you full for hours!
- Easy-peasy prep: Just soak, simmer, and stir, even my teenager can make this without burning the kitchen down
- Budget-friendly magic: Turns humble beans into something restaurant-worthy for pennies per serving
- Meal prep dream: Tastes even better the next day (if it lasts that long in your fridge!)
Seriously, this soup checks all the boxes, delicious, nutritious, and ridiculously simple. The bay leaf broth alone will make your whole house smell like a cozy Italian kitchen! If you enjoy this style of hearty, simple cooking, you might also like this Italian Grandma’s White Bean Soup Recipe.
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A hearty and flavorful navy bean soup simmered in a fragrant bay leaf broth. This recipe is simple to make and packed with protein and fiber.
- Prep Time: 10 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
- 1 pound dried navy beans, rinsed and soaked overnight
- 6 cups water
- 2 bay leaves
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 slices turkey bacon, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
Instructions
- Drain the soaked navy beans and rinse them under cold water.
- In a large pot, combine the beans, water, and bay leaves. Bring to a boil.
- Reduce heat to low, cover, and simmer for 1 hour or until the beans are tender.
- In a separate pan, cook the turkey bacon until crisp. Remove and set aside.
- In the same pan, sauté the onion, garlic, carrots, and celery until softened.
- Add the sautéed vegetables, turkey bacon, salt, pepper, and thyme to the pot with the beans.
- Simmer for another 20 minutes to blend the flavors.
- Remove the bay leaves before serving.
Notes
- Soaking the beans overnight reduces cooking time.
- Adjust salt and pepper to taste.
- For a thicker soup, mash some of the beans before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 400mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 10mg
Here’s everything you’ll need to make this soul-warming soup, nothing fancy, just good, honest ingredients that work magic together:
- 1 pound dried navy beans, rinsed and soaked overnight (trust me, this step makes all the difference!)
- 6 cups water, filtered if you’ve got it, but tap works fine too
- 2 bay leaves, the real stars of our flavorful broth
- 1 medium onion, chopped (no need for perfect dice, rustic pieces are just fine)
- 2 carrots, diced into little coins (I leave the peel on for extra nutrients)
- 2 celery stalks, diced (those leafy tops add great flavor too!)
- 4 slices turkey bacon, chopped (this gives that smoky depth without the grease)
- 1 teaspoon salt, plus more to taste at the end
- ½ teaspoon black pepper, freshly ground if you can
- 1 teaspoon dried thyme, rub it between your fingers to wake up the aroma
See? Nothing complicated here, just pantry staples that come together to create something truly special. Now let’s get cooking! For more ideas on simple pantry meals, check out this Simple Pantry White Bean Soup Recipe.
Alright, let’s dive into making this comforting bowl of goodness! Don’t let the simmering time fool you, most of it is hands-off, and the result is so worth it. I’ll walk you through each step to ensure your navy bean soup turns out perfect every time.
Preparing the Beans
First things first, those navy beans need some TLC! I always soak mine overnight in plenty of cold water (they’ll triple in size, so use a big bowl). In the morning, you’ll notice the water’s cloudy, that’s all the stuff we want to rinse away. Drain them well and give them a good shower under cold running water.
Forgot to soak? No panic! Use the quick-soak method: Cover beans with water, bring to a boil for 2 minutes, then turn off heat and let sit for 1 hour. Works almost as well!
Cooking the Broth
Now for the magic! Toss your rinsed beans into a big pot with 6 cups fresh water and those precious bay leaves. Bring it to a lively boil, then immediately reduce to the gentlest simmer you can manage. Cover with the lid slightly ajar, we want slow, even cooking.
Here’s my trick: After about 45 minutes, take a peek. The broth should smell amazing, that’s the bay leaves working their magic. Test a bean, it should be tender but not mushy. If they’re still hard, give them another 15 minutes and check again.
Sautéing Vegetables and Turkey Bacon
While the beans simmer, let’s build flavor! In a separate pan, cook the turkey bacon until it’s nicely crisp (about 5 minutes). Remove it but leave that flavorful goodness in the pan! Now toss in your onions, carrots, celery and garlic. Cook them just until the onions turn translucent and the carrots begin to soften, about 7 minutes. We want them tender but still with some texture.
Combining and Simmering
Time to bring it all together! Stir the sautéed veggies, crispy turkey bacon, salt, pepper and thyme into your pot of beans. Let everything mingle over low heat for about 20 minutes, this is when the flavors really marry. You’ll know it’s ready when the broth has thickened slightly and the aroma makes your stomach growl!
Final step? Fish out those bay leaves (they’ve done their job) and give the soup a taste. Need more salt? Go for it! Want it thicker? Mash some beans against the side of the pot with your spoon. Now grab a bowl, your perfect navy bean soup with bay leaf broth is ready to enjoy! For more comforting soup ideas, check out this Cozy Winter White Bean Soup Recipe.
After making this soup more times than I can count, I’ve picked up some tricks that’ll take your navy bean soup from good to “wow!” Here are my can’t-live-without tips:
- Thickness hack: For a creamier texture, mash about 1/4 cup of cooked beans against the pot with a wooden spoon, instant body without adding calories!
- Seasoning secret: Always taste at the end and adjust, beans soak up salt like little sponges as they cook
- Bay leaf wisdom: Use whole leaves, not crushed, they’re easier to remove and won’t make your broth bitter
- Leftover magic: The soup thickens in the fridge, just thin with a splash of water when reheating
- Herb boost: Stir in fresh parsley or thyme at the end for a bright flavor punch
Remember, great soup isn’t rushed, let those flavors develop and you’ll be rewarded with every spoonful!
Life happens, and sometimes you need to tweak this navy bean soup based on what’s in your pantry. Here are my tried-and-true swaps that keep the soul of the recipe intact:
- No turkey bacon? A teaspoon of smoked paprika gives that same smoky depth
- Out of bay leaves? A pinch of oregano and thyme can stand in (but the bay leaves really are best!)
- Want richer broth? Swap half the water for vegetable or chicken stock
- Fresh out of celery? A diced green bell pepper adds similar crunch and flavor
- Don’t have navy beans? Great Northern or cannellini beans work beautifully too
The beauty of this soup is how adaptable it is, make it your own! If you are looking for more bean recipe inspiration, check out this Hearty White Bean Soup for Cold Nights.
Oh, how I love dressing up this humble soup to make it feel extra special! My absolute must-have? A big hunk of crusty bread for dunking, that first bite of warm, broth-soaked bread is pure heaven. For lighter meals, I’ll pair it with a simple green salad dressed with lemon vinaigrette. And don’t skip the garnishes! A sprinkle of fresh parsley or a drizzle of good olive oil right before serving makes all the difference. Sometimes I’ll even add a squeeze of lemon for brightness, trust me, it’s a game-changer! You can find great ideas for pairing meals on sites like Family Tastes.
Here’s the best part about this soup, it gets even better as leftovers! Store it in airtight containers in the fridge for 3-4 days (if it lasts that long). For freezing, I portion it into freezer-safe bags or containers, it keeps beautifully for up to 3 months. When reheating, just warm it gently on the stovetop with a splash of water to loosen it up. The beans will have absorbed more flavor overnight, making each spoonful even more delicious than the first day!
Here’s the scoop on what’s in each comforting bowl (based on 1-cup servings):
- Calories: 220, light enough for lunch but filling enough for dinner
- Protein: 12g, that’s more than two eggs worth per serving!
- Fiber: 12g, nearly half your daily needs in one bowl
- Fat: Just 3g, mostly the good kind from those turkey bacon bits
- Carbs: 35g, slow-digesting energy from those wholesome navy beans
Keep in mind, these are estimates. Your exact numbers might dance a bit depending on ingredient sizes and brands. But one thing’s certain: this soup packs a nutritional punch while tasting like pure comfort!
Over the years, I’ve gotten so many great questions about this navy bean soup recipe, here are the ones that pop up most often with my tried-and-true answers:
You bet! Just swap the dried beans for 3 (15-oz) cans, drained and rinsed. Skip the soaking and simmer for just 20 minutes to blend flavors. The texture will be a bit softer, but still delicious. I often do this when I’m in a hurry!
How can I make this soup lower in sodium?
Easy fixes: Use low-sodium turkey bacon (or skip it entirely), reduce added salt to ½ teaspoon, and rinse canned beans well if using. The bay leaves and herbs add so much flavor, you won’t miss the salt!
Why does my soup taste bitter?
Oh no! Probably left the bay leaves in too long, remove them after cooking. Also, old beans can turn bitter, so check your package date. And never salt the beans before they’re tender, it toughens them.
Can I make this in a slow cooker?
Absolutely! Combine soaked beans, water, bay leaves and cook on low 6-8 hours. Add sautéed veggies and turkey bacon in the last hour. Perfect for coming home to a ready-made meal! For more slow cooker inspiration, see this Slow Cooker White Bean Soup Everyone Loves.