There’s something wonderfully nostalgic about a pot of navy bean soup simmering on the stove. This rustic classic has its roots in simple, old-fashioned cooking ,stretching humble ingredients into a meal that’s hearty, filling, and deeply comforting. Traditionally, navy bean soup was a staple in American households (and yes, even served in the U.S. Navy!), because beans were affordable, nutritious, and easy to keep on hand. Today, it’s still one of those timeless recipes that warms you from the inside out.
I love this soup because it feels like true comfort food: thick, creamy beans mingling with vegetables, herbs, and a savory broth. It’s the kind of soup you can make with pantry staples and a few fresh vegetables, and it only gets better as it sits, making it perfect for leftovers.
Plus, it’s versatile—you can keep it vegetarian, enrich it with ham or bacon for smoky flavor, or make it creamy and smooth by blending part of it. However you enjoy it, navy bean soup is the kind of recipe that makes you slow down and savor the coziness of home cooking.
Ingredients
- 2 tbsp olive oil (or butter)
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 6 cups chicken broth (or vegetable broth for vegetarian)
- 2 cans (15 oz each) navy beans, drained and rinsed (or 2 cups dried beans, soaked overnight and cooked until tender)
- 1 cup diced ham (optional, or use bacon for a smoky version)
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
- Freshly grated Parmesan (optional, for topping)
How to Make It
Start by heating the olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery, and let them cook slowly until softened, about 6–7 minutes. Stir in the garlic and cook for another minute until fragrant. This vegetable base is the foundation of the soup and brings a sweetness that balances the richness of the beans.
Sprinkle in the thyme and rosemary, add the bay leaf, and stir well to coat the vegetables with herbs. Pour in the broth and bring everything to a gentle boil. Add the navy beans and diced ham if you’re using it, then reduce the heat to low and let the soup simmer for 25–30 minutes. As it cooks, the beans soften even more and release their starch, naturally thickening the broth into something wonderfully hearty.
Once the soup has simmered, taste and adjust with salt and pepper. If you prefer a creamier texture, use an immersion blender to puree part of the soup right in the pot, leaving some beans and veggies whole for texture. Remove the bay leaf before serving.
Ladle the soup into bowls and finish with a sprinkle of fresh parsley, a dusting of Parmesan if you’d like, and maybe a drizzle of olive oil for richness.
Variations to Try
- Vegetarian Navy Bean Soup: Skip the ham and use vegetable broth. Add a splash of smoked paprika for that “ham-like” depth of flavor.
- Smoky Bacon Version: Replace the ham with 4–5 strips of cooked, crumbled bacon for a smoky twist.
- Creamy Navy Bean Soup: Blend half the soup until smooth, then stir it back in for a rich, velvety consistency.
- Slow Cooker or Instant Pot: This soup works beautifully in both—just let the flavors simmer low and slow for a few hours.
Serving Suggestions
Navy bean soup is best enjoyed with crusty bread, buttery cornbread, or warm dinner rolls for dipping. Pair it with a crisp side salad for freshness, or go classic and serve with a grilled cheese sandwich for the ultimate cozy meal.
Why This Soup Has My Heart
For me, navy bean soup is one of those dishes that reminds me of the power of simple cooking. With just a handful of ingredients, you can create a meal that feels nourishing, wholesome, and deeply satisfying. I love that it’s budget-friendly, perfect for making in big batches, and flexible enough to suit any craving—smoky, creamy, vegetarian, or hearty with meat.
Most of all, I love the sense of comfort it brings. A steaming bowl of navy bean soup feels like it was made to share, whether you’re serving it to family on a cold evening or warming yourself up with leftovers for lunch the next day. It’s the kind of recipe that deserves a permanent place in every kitchen.
Do I have to soak dried navy beans?
Yes, if you’re using dried beans, soak them overnight or do a quick soak (boil for 2 minutes, then let sit for 1 hour). This helps them cook evenly and shortens the cooking time.
What makes navy bean soup thick?
The beans naturally release starch as they cook, thickening the broth. You can also mash a few beans or blend part of the soup for extra creaminess.