Navy Bean Soup

The Recipe:


1 large onion, chopped medium
2 cloves garlic, minced
2 carrots, sliced
2 ribs celery, sliced
2 tablespoons olive oil
1 tablespoon dried parsley
1 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 cups chicken or vegetable broth
3 15-ounce cans navy beans, drained and rinsed


In a large Dutch oven over moderately high heat, saute onion, garlic, carrots, and celery in hot oil about 5 minutes, stirring often. Add parsley and the remaining ingredients; bring to a boil. Reduce heat and simmer 15 to 20 minutes, stirring occasionally.




This small, white, oval-shaped bean gets its name from the fact that the United States Navy has served it in its mess halls since the mid-1800s. Navy beans are often used in canned pork and beans. They can be substituted for white kidney, cannellini, or great northern beans.



Have It Your Way: Soup Variations
  • White Bean Chili
    Make the Navy Bean Soup recipe, then add 1 9-ounce package Southwestern-style grilled chicken, 1 7-ounce can chopped green chiles, and 1 teaspoon ground cumin. Serve with chopped green onion, shredded Monterey Jack cheese, sour cream, salsa, and tortilla chips.
  • Easy Senate Bean Soup
    Cook 3 strips of bacon until crisp; crumble and set aside, reserving bacon drippings. Proceed with Navy Bean Soup recipe, but saute onion, garlic, carrots, and celery in bacon drippings. To the original ingredients list add 1-½ cups diced ham, 2 bay leaves, and a pinch of sage. Just before serving, remove bay leaves and sprinkle soup with crumbled bacon.
  • Mediterranean Bean Soup
    Cut 1 yellow bell pepper into ¼-inch strips and slice 2 zucchini squash into half moons. Saute these vegetables in olive oil in a Dutch oven, then remove with a slotted spoon and set aside. Proceed with Navy Bean Soup recipe, but omit 1 can of navy beans and add 1 28-ounce can whole tomatoes with juice, cut into quarters. Also add 1 9-ounce package of Italian-flavored grilled chicken breast strips, 1 teaspoon dried basil, 1 teaspoon dried oregano, and ½ teaspoon dried thyme. Simmer 15 minutes, then add reserved pepper and zucchini and 2 cups fresh baby spinach. Return to a boil and cook 2 minutes longer. Serve with freshly grated Parmesan cheese and fresh chopped parsley, if desired.
  • Roasted Vegetable Soup
    Drizzle 2 tablespoons olive oil over ½ pound baby carrots, ½ pound quartered new potatoes, and 1 large onion, cut into wedges. Sprinkle with 1 tablespoon dried rosemary, and salt and pepper to taste. Bake 30 minutes at 450° or until vegetables are tender, stirring after 15 minutes. Then, prepare Navy Bean Soup, omitting 1 can of beans. Add roasted vegetables 5 minutes before serving



8 cups

Preparation Time

10 Minutes

Total Time

30 Minutes

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