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–+ servings
Navy bean soup in a green bowl.
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Navy Bean Soup

Course Soup
Cuisine American
Keyword Broth, Chicken Broth, Dried Beans, Ham, Navy Beans, Onion, Onions, Parsley, Salt, Soup, Tomato, Tomatoes, Vegetable Broth, Water
Cooking Method Stovetop
Prep Time 10 minutes
Cook Time 1 hour 45 minutes
Total Time 1 hour 55 minutes
Servings 6
Calories 207kcal

Equipment

  • Stovetop
  • Large Pot with Lid

Ingredients

  • 3 cups Navy Beans Dried; 1.5 pounds
  • 1 can Diced Tomatoes 14½ ounce can; diced and undrained
  • 1 Onion Large, chopped
  • 1 cup Ham Cooked and diced, or replace with 1 meaty ham hock
  • 2 cups Broth Chicken or vegetable
  • 2½ cups water
  • ⅛ teaspoon Salt
  • ⅛ teaspoon Ground Black Pepper
  • Parsley Fresh, minced; optional for garnish

Instructions

  • Rinse and sort beans. Prepare and soak according to package directions.
  • Drain and rinse beans, discarding liquid, and place in a large pot.
  • Add tomatoes with juice, onion, ham (hock), broth, water, salt, and pepper.
  • Bring to a boil and reduce heat; cover and simmer until beans are tender, about 1½ hours.
  • Add more water if necessary.
  • Remove ham hock (if used) and let stand until cool enough to handle. Remove meat from the bone; discard bone. Cut meat into bite-sized pieces; set aside. Return ham to the soup and heat through.
  • Serve garnished with minced fresh parsley, if using.

Notes

*Note: cook time does not include time to prepare dried beans. Beans may be soaked overnight to soften.
  • For a thicker soup, cool slightly, then puree beans in a food processor or blender and return to the pan. 

Nutrition

Calories: 207kcal | Carbohydrates: 29g | Protein: 13g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 14mg | Sodium: 742mg | Potassium: 577mg | Fiber: 11g | Sugar: 3g | Vitamin A: 248IU | Vitamin C: 9mg | Calcium: 93mg | Iron: 3mg