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Navy Bean Soup

(11 Votes)
Updated May 17, 2018
Navy Bean Soup
SERVES
8
COOK TIME
20 Min

Our stick-to-your-ribs Navy Bean Soup gets its long-cooked taste from some pantry shortcuts. As a starter or a meal in itself, it's rich and flavorful, and sure to bowl them over!

What You'll Need

  • 1 tablespoon vegetable oil
  • 1/2 pound ham steak, diced
  • 1 cup chopped onion
  • 1 carrot, shredded
  • 4 (16-ounce) cans navy beans, undrained
  • 1 3/4 cups chicken broth
  • 1 cup water
  • 1/4 teaspoon black pepper

What to Do

  1. In a soup pot over medium-high heat, heat oil; add ham, onion, and carrot and saute 3 to 5 minutes, or until onion is tender.
     
  2. Stir in remaining ingredients and bring to a boil. Reduce heat to low, cover, and simmer 10 minutes. Uncover and heat 5 more minutes, or until thickened.

Note

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Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Oh. I think I will add some canned tomatoes next time.

Made this last week and I also used more chicken stock and left out the water. The soup was a little bland so I added some other spices to it. I also doubles the veggies except the beans. A dab of vinegar to the soup made it really good. (vinegar to your taste)

Do you have a recipe using dried beans?

Hi there! Dried beans will not work for this exact recipe. You'd have to add more liquid and cook it a lot longer. Was there a specific type of recipe you were looking for?

Any white beans are fine for this, but I prefer the lower sodium varieties since you are adding the liquid too. The liquid contains most of the salt, and the nutrition labels are usually based on an drained basis. I find that bean soups taste just as good after freezing, but they don't look as pretty. The beans can crack and the broth can get really starchy. If this happens, just add a little bit of low sodium chicken broth when reheating, a little at a time, until the desired consistency.

This soup is the bomb. I modified it to sui my taste. I have always liked my soup to be soupy....not thick and stewey. I used two cans of navy beans...easily found at wally world for 72c a can. I rinsed them. I increased the water to 3 cups. I shredded the carrot using a vegetable peeler. Easy peasy. I used 3 tomatoes from a 15 oz can and cut them fine. no tomato juice. Wally world also has 1.5 lb packages of ham ends and pieces. I used half of the package. Also i can chicken broth. Cooked an hour. When I served myself a bowl of this, my eyes bugged out and my face turned blue. I assure you it was mighty, mighty pleasin'.

Leave a comment...Best soup ever

I am inspired by this recipe. I love ham and beans with cornbread but I live alone now and never buy a ham. Using the ham steak never occurred to me. I will do this and also add some chicken broth. I use Great Northern Beans and I am sure that will work in this recipe also.

I'm done with the time consuming preparation of dry beans! This recipe (which I doubled) brought raves from all with whom I shared the final product! Though I could find canned Navy beans, canned Great Northerns worked great! For a portion of the batch I added some diced tomatoes, and that too received accolades. For the ham, I simply used 4oz. slices of ham steaks cut into small cubes. A definite winner recipe!

If I were to make this with dried beans, how many ounces/pounds would I have to soak the night before? Also, how much water would I add to make up for the amount that would be in the canned beans?

See the recipe below. This was printed in the San Diego Union newspaper many years ago and they said it came directly from the Navy's cookbook. You can see the amount of water they suggest.

Navy Bean Soup 1 lb bag dry Navy beans 3 cups cold water 5 tbsp ham gravy or ham base or ham flavoring 1 qt water 2 carrots, peeled and shredded 1 onion, chopped cup diced or cubed cooked ham tsp black pepper 4 tbsp flour 6 tbsp water Pick over the beans well for foreign matter and small stones. Place in a large soup pot and add 3 cups of water and bring to a boil. Boil for 2 minutes turn off heat. Cover beans and let stand for 1 hour. After 1 hour, mix the ham flavoring with the 1 qt of water and add to the beans. Bring to a boil and simmer for 2 hours, adding more water as necessary. Shred the carrots and chop the onion, and add to the beans along with the diced ham and pepper. Simmer for another 30 minutes. Add additional water if necessary. Make a paste of the flour and 6 tbsp water and add to the soup. Cook for 10 minutes. Soup will be thick. Serves 10

This sounds a lot like my mom made,but she did not put carrots in it, Thank You and God Bless You

This was phenomenal! The only request I have is to include the nutritional values for us calorie and carb counters. Please include in all your recipes. It is very hard to try to compute each ingredient. Thanks!

This recipe must be VERY high in sodium with the undrained canned beans plus the ham.

you can add smoked turkey instead of pork

I love all these soup recipes! Wish you could include the nutritional info for those of us who are diabetic and weight watching. Also like that I can be inspired to use different ingredients to create my own version of yours when I don't have a particular thing on hand. In this one, I used a can of chopped ham and a dash of liquid smoke because I didn't have the smoked ham steak. Thanks!

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