There’s something magical about a pot of navy bean soup simmering on the stove, it’s the kind of meal that makes my kitchen smell like home. This rustic navy bean soup has been my go-to comfort food for years, ever since I first discovered how simple ingredients can transform into something truly special. Trust me, when those creamy beans mingle with the smoky turkey bacon and aromatic veggies, you’ll understand why this recipe never leaves my winter rotation. It’s hearty enough to satisfy, packed with nutrition, and, best of all, comes together with minimal effort. Just wait until you taste that first spoonful of this rustic, soul-warming goodness!
Oh, where do I start? This isn’t just soup, it’s a hug in a bowl that somehow manages to be:
- Crazy satisfying, Packed with protein and fiber that’ll keep you full for hours
- Pantry magic, Uses basics you probably have right now (looking at you, forgotten bag of beans!)
- Meal prep gold, Actually gets better as leftovers (hello, easy lunches!)
- Comfort in every bite, That rustic texture? Pure cozy nostalgia
- Weeknight easy, Mostly hands-off simmering time (translation: you can fold laundry while it cooks)
Seriously, my kids even eat the veggies in this one, and that’s saying something!
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A hearty navy bean soup with a rustic texture, perfect for a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
- 2 cups dried navy beans, soaked overnight
- 4 cups vegetable broth
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onions
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 4 slices turkey bacon, chopped
Instructions
- Drain and rinse the soaked navy beans.
- In a large pot, heat olive oil over medium heat.
- Add onions, carrots, celery, and garlic. Cook until softened.
- Add turkey bacon and cook until slightly crispy.
- Stir in navy beans, vegetable broth, thyme, and bay leaf.
- Bring to a boil, then reduce heat and simmer for 1 hour or until beans are tender.
- Season with salt and pepper to taste.
- Remove bay leaf before serving.
Notes
- Soaking beans overnight reduces cooking time.
- For a creamier texture, mash some beans before serving.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 15mg
Here’s what you’ll need to make this soul-warming pot of goodness, trust me, every ingredient plays a special role:
- 2 cups dried navy beans, soaked overnight (those plump little guys soak up water like sponges!)
- 4 cups vegetable broth, the flavorful backbone of our soup
- 1 cup diced carrots (¼-inch pieces), sweet little orange nuggets of joy
- 1 cup diced celery (¼-inch pieces), for that classic aromatic base
- 1 cup diced onions, because what’s soup without onions?
- 4 cloves garlic, minced, the more, the merrier in my book
- 2 tablespoons olive oil, for sautéing all that veggie goodness
- 1 teaspoon dried thyme, that earthy note that makes it feel fancy
- 1 bay leaf, the secret whisper of flavor
- Salt and pepper, to taste (we’ll add this at the end, promise!)
- 4 slices turkey bacon, chopped, our smoky flavor hero
See? Nothing fancy, just honest ingredients that work magic together. Now let’s get cooking!
Alright, let’s get cooking! This is where the magic happens. I’ve made this soup so many times I could probably do it in my sleep, but I’ll walk you through each step so yours turns out just as delicious as mine always does.
Step 1: Prep the Beans
First things first, those soaked beans need some attention. Drain them in a colander (save that soaking liquid for your plants, they’ll love it!) and give them a good rinse under cold water. This helps remove any excess starch and makes them easier to digest. Now, if you forgot to soak them overnight (we’ve all been there!), here’s my quick fix: Cover the beans with boiling water, let them sit for an hour, then drain and proceed. Crisis averted!
Step 2: Sauté the Aromatics
Heat your olive oil in a large pot over medium heat, I like to use my Dutch oven for this. Toss in your onions, carrots, and celery (we chefs call this the “holy trinity” for good reason!) and cook until they soften, about 5 minutes. You’ll know they’re ready when the onions turn translucent and your kitchen smells amazing. Now add that minced garlic, just 30 seconds is enough to wake up its flavor without burning. Last but not least, stir in the chopped turkey bacon and cook until it gets slightly crispy around the edges. That smoky aroma? That’s the sound of deliciousness!
Step 3: Simmer the Soup
Time to bring it all together! Add your prepared beans, vegetable broth, thyme, and that precious bay leaf to the pot. Bring everything to a gentle boil, then reduce the heat to low. Here’s where patience comes in, let it simmer uncovered for about an hour, stirring occasionally. The beans should be tender but still hold their shape. Want to control the texture? About 10 minutes before serving, grab a potato masher and gently mash some beans against the side of the pot. This thickens the broth beautifully while keeping that rustic, chunky texture we love. And don’t forget, fish out that bay leaf before serving (nothing worse than biting into that surprise!).
Now taste and season with salt and pepper, I usually add about ½ teaspoon salt to start, then adjust from there. And there you have it, a pot of comforting, rustic navy bean soup ready to warm your soul!
After making this soup more times than I can count, here are my can’t-live-without secrets:
- Salt late! Adding salt too early can make beans tough, season at the end for perfect tenderness.
- Texture control: For thicker soup, mash some beans against the pot. Want it brothier? Add a splash of hot water.
- Low and slow: Keep that simmer gentle, boiling too hard can break the beans.
- Leftover magic: The soup thickens overnight, just thin with broth when reheating.
- Herb boost: Stir in fresh parsley or thyme leaves right before serving for a bright pop.
Trust me, these little tricks make all the difference between good soup and “wow” soup!
Ingredient Substitutions
Don’t stress if you’re missing something, this soup is super flexible! Here are my favorite swaps that still taste amazing:
- Chicken broth works great if you don’t have vegetable broth handy
- No turkey bacon? Try smoked paprika (½ teaspoon) for that smoky depth
- Fresh out of thyme? Rosemary or oregano make lovely alternatives
- For extra heartiness, toss in diced potatoes with the carrots
- Not a garlic fan? Leeks add a milder oniony flavor
See? Cooking should be fun, not rigid, make it your own!
Oh, let me tell you how I love to serve this soup, it’s all about the perfect pairings! A thick slice of crusty bread is non-negotiable in my house, perfect for soaking up every last drop. For a lighter meal, I’ll toss together a simple green salad with tangy vinaigrette. And on really cold nights? A sprinkle of Parmesan cheese on top takes it to cozy heaven. My husband always asks for extra turkey bacon crumbled on his, because why not? For more pairing ideas, check out Family Tastes.
Storage and Reheating
This soup keeps beautifully, if there’s any left! I always store it in airtight containers in the fridge for up to 3 days. When reheating, I prefer the stovetop, just warm it gently over medium-low heat, stirring occasionally. If it’s thickened too much, add a splash of broth or water to loosen it up. Pro tip: The flavors actually deepen overnight, making leftovers even better than the first day!
Here’s the scoop on what’s in each comforting bowl (values are estimates, your exact nutrition may vary depending on brands and exact measurements):
- 250 calories, hearty but not heavy
- 12g protein, thanks to those mighty navy beans!
- 10g fiber, keeping things moving smoothly
- 8g fat (mostly the good kind from olive oil)
- 35g carbs, slow-digesting energy from all those wholesome ingredients
Remember, these numbers are just guidelines, your soup might be slightly different based on the exact ingredients you use!
Can I use canned beans instead of dried?
Absolutely! Swap the dried beans for 3 (15-oz) cans of navy beans, just drain and rinse them well. The texture will be slightly softer, but it’ll still be delicious. Reduce the simmer time to just 20 minutes since the beans are already cooked.
How can I make my soup thicker?
My favorite trick is to mash about 1/4 of the beans against the pot with a spoon or potato masher. For extra creaminess, blend 1 cup of the soup in a blender, then stir it back in. Both methods keep that rustic texture while giving you a heartier consistency.
Can I freeze this soup?
You bet! It freezes beautifully for up to 3 months. Let it cool completely, then store in freezer-safe containers. When ready to eat, thaw overnight in the fridge and reheat gently on the stove, you might need to add a splash of broth as it thickens when frozen.
What if I don’t have turkey bacon?
No worries! Try smoked paprika (½ teaspoon) for that smoky flavor, or leave it out entirely, the soup will still be delicious. For extra richness, stir in a Parmesan rind while simmering (just remember to remove it before serving!).
Why wait to add salt?
This is my golden rule! Salt can toughen beans if added too early. Seasoning at the end ensures perfectly tender beans every time. Start with ½ teaspoon salt, then adjust to taste, you can always add more, but you can’t take it out!