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Navy Bean Soup

A warm, hearty bowl of comfort made with pantry staples and flexible meat options. Cozy, budget-friendly, and filling.
Prep Time15 minutes
Cook Time2 hours
Servings6
Calories: 300kcal

Ingredients

  • 1 lb navy beans
  • 2 large carrots chopped
  • 2 large celery stalks chopped
  • 1 large onion chopped
  • 3 garlic cloves minced
  • 1 bay leaf
  • 1/4 tsp thyme
  • 1 chicken stock cube
  • 32 oz chicken broth
  • 2 tbsp butter
  • 1 cup cubed ham or sausage or chicken
  • Pepper to taste
  • Salt to taste
  • Optional: red pepper flakes or cayenne for heat

Instructions

  • Rinse and sort the navy beans. Soak if needed based on your method.
  • Melt butter in a large pot. Sauté onion, garlic, carrots, and celery until softened.
  • Add navy beans, chicken broth, stock cube, bay leaf, and thyme. Bring to a simmer.
  • Cook until beans are tender. Add water if needed to keep it from drying out.
  • Stir in the cubed ham or other meat of choice.
  • Season with salt, pepper, and cayenne to taste.
  • Serve hot with biscuits or your favorite bread.

Notes

This soup freezes well. Rinse canned beans well if using. Add smoked turkey, chicken thighs, jowls, or even bacon instead of ham. A scoop of buttered white rice makes it extra filling.