Navy Bean Soup With Canned Beans

Soups are the most comforting food that there is. If you’re down, depressed, or extremely cold, there’s something better than having a warm cup of soup hot.

Making soup made of navy beans using canned beans is simple, and the results are delicious. We suggest making use of canned beans instead of dried beans to save time and make life a bit easier.

I’m sure I’m not the only one not the need to soak dry beans, isn’t it?

The benefit of canned beans is the fact that they’re already cooked, meaning that all you have to do is heat the beans enough for eating, and they are perfect for tossing into this soup without hesitation!

The Origin of Navy Beans

Navy beans were grown in Peru many thousands of years long ago. Nowadays, navy beans have been cultivated for thousands of years in the United States Navy.

In the 20th century, in the early years when the Navy was in the sea for a long time at the time, these tiny white beans were an essential food item for the sailors.

What’s the reason? Dried and canned navy beans could be stored aboard ships for months without degradation and could be used all year round to provide food for all the crew members of the ship.

The same is true for beans. The beans can be used in the kitchen and are utilized for cooking stews, roast beans, and soups like the famous navy bean soup.

Utilizing Canned navy beans For Soup

Truthfully, I resisted the thought of making this soup because I hadn’t ever remembered (or desired) to soak beans from dried.

My laziness was a shame since I adore navy beans. They’re probably my most preferred bean because of their mild fresh flavor that works perfectly with almost every food.

It is difficult for people to commit long hours in the kitchen making food in our modern world.

While this could be done in a crockpot with no supervision, nobody can argue that it’s much simpler to open a canned and drain the fluid (and rinse! ) and then pour the beans onto a dish or in your cooking pot.

A few days ago, I was inspired to try making this delicious soup using canning navy beans. The canned beans exceeded my expectations as well as my family’s. The beans didn’t know the distinction.

Therefore, from this point on, I’ll continue to make use of canned navy beans in order to make this wonderful soup.

Ingredients for Navy Soup Bean Soup

The ingredients in the soup are quite easy to prepare. The primary ingredients in navy bean soup consist of:

Broth – Chicken or vegetable broth are both excellent alternatives. It is best to make your own broth; however, if you aren’t able to make it, then you can switch to a quality commercial broth. It is important to ensure you don’t mix this soup using water since it doesn’t provide any flavor to the basic dish.

Ham for this recipe, you could make use of leftover smoking ham or buy a ham piece from the market. You can use sausages, bacon as well as chicken. It’s possible to use tofu or potatoes if you are vegetarian.

Vegetables We typically use onions, carrots, and celery; however, you can also use your preferred vegetables.

Canned navy beans, two cans of navy beans will suffice. It is also possible to make use of dried navy beans. However, we use cans of navy beans for this recipe.

the Best Spices To Navy Soup Bean Soup

It is suggested to use just a bit of freshly cut thyme. If you don’t have fresh thyme, you can substitute dried thyme. It is best to use thyme powder as it could give the soup a sour color.

I also make use of the bay leaf.

A small amount of powdered salt and a little pepper. The salt should be added only after the cooking process because Ham typically contains a large quantity of salt. Consequently, the soup may be salty.

Cooking Tips For Making Navy Bean Soup

Suppose people aren’t familiar with cooking. They tend to underestimate the procedure of sealing meats and making fried vegetables.

The truth is that the onion that is fried has much more flavor than an onion that has been boiled. Failing to fry the veggies in order to make soup is a mistake, as it eliminates a lot of flavors, which can make the soup tasty.

To make navy bean soup, The onion needs to be cut into small pieces, along with diced carrots and thinly cut celery. Cook the vegetables for a couple of minutes, along with the Ham and two minced garlic cloves. Then add the stock and cooked navy beans, and then you’re finished!

If you’re looking for some more flavor, sauté your food with butter instead of oil.

Join us as we make the traditional Navy Beans Soup!

How to Create Navy Bean Soup Using Canned Beans

Step 1: Gather your materials.

Step 2: Prepare the vegetables and the Ham for this soup.

Peel the onion, then chop it into small squares. Peel the garlic, then crush it.

Peel the carrots, then slice them up into pieces.

Then, rinse the celery thoroughly and slice it into thin strips. Reserve.

Slice the Ham into pieces and save it to use later.

Step 3: Saute the vegetables in the soup pan.

The stove should be on moderate heat. Melt two tablespoons of butter.

After the butter melts then, add the garlic and onions. Sauté them until they are transparent.

Add the carrots and celery. Cook for a few minutes until they start to turn brown.

Add the Ham to the mix and stir thoroughly.

Step 4: Add the broth, beans, and herbs into the soup pot.Cook for 10 minutes.

Remove the lids from the navy beans and put the contents of them in the filter.

Rinse the beans under running water, and allow the beans to drain.

After the vegetables have been sauteed and the beans are cooked, add them and broth, bay leaves, as well as thyme, along with a small amount of black pepper.

Step 5: Serve with bread and take pleasure in the meal!

Navy Bean Soup with Canned Beans

yield: 8 CUPS Preparation time: 10 minutes Cook time: 20 Minutes Total time: 30 minutes

The soup of the navy bean is made using canned beans and is delicious! It’s the perfect meal during a cold winter day.


  • 2 Tbsp butter
  • One large, white onion
  • 2 cloves of garlic
  • 2 medium carrots
  • 3 celery stalks
  • 2 cups of Ham
  • Two cans of beans from the Navy, approximately. 2 1/2 cups
  • 4 cups chicken broth
  • 1 leaf of a bay
  • 1 tsp dried thyme (optional)
  • Salt and pepper according to your preference
  • Instructions
  • Make the vegetables ready for the soup.
  • Peel the onion, then chop it into small pieces.
  • Peel the garlic, then smash it or chop it however you like.
  • Peel the carrots, then cut them into cubes.
  • Finally, clean the celery thoroughly and slice the celery into small slices.
  • Slice the Ham into pieces and save it to use later.
  • Place the soup pan over the stove at medium-low heat. Then, melt 2 tablespoons of butter.
  • After the butter melts and the garlic is crushed, add it to the butter and onions. Sauté them until they become transparent.
  • Then add the carrots and the celery. Cook for another couple of minutes until they start to turn brown. Add the Ham, and mix well.
  • Once the vegetables are sauteed, Add the beans along with the broth, bay leaf with thyme along with a small amount of black pepper.
  • Cook covered for about 10 minutes. Taste the soup and add salt according to your preference. Switch off the stove and allow the soup to sit for approximately 10 minutes prior to serving.
  • Toast with bread.
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