Mom’s Classic Navy Bean Soup Recipe

Introduction

Mom’s Navy Beans Recipe is a comforting and hearty white bean soup made with simple ingredients and slow-cooked to perfection. It’s a classic American dish that’s perfect for cozy dinners and can be easily customized to suit your taste.

Ingredients

• 16 oz dried navy beans or other white beans
• 1 large yellow onion, chopped into bite-size pieces
• 2 large carrots, chopped into bite-size pieces
• 2 stalks celery, chopped into bite-size pieces
• 2 tbsp olive oil
• 2 cloves garlic, crushed
• 4 sprigs thyme tied, or 1/2 tsp dried thyme
• 1 tsp salt
• 1 tsp freshly ground black pepper

Instructions

1. Step 1: Add dried white beans to a large pot and cover with water by 1 inch. Allow beans to soak for 8 hours. To save time, you can use a quick soak method.
2. Step 2: Heat olive oil in a large soup or stock pot over medium-high heat. When hot, add chopped onion, carrot, and celery. Sauté for 6-8 minutes, stirring occasionally.
3. Step 3: Drain and rinse soaked beans using a colander. Add beans to the pot with sautéed vegetables and stir to combine. Add the thyme bundle or dried thyme, crushed garlic, and fresh water to cover beans by 1 inch.
4. Step 4: Bring the mixture to a boil, then cover the pot and lower the heat to a simmer. Cook for about 4 hours or until beans are soft but not mushy.
5. Step 5: Season to taste with salt and freshly ground black pepper. Serve warm with crusty bread.

Tips & Variations

• Season the soup according to your preference: add tarragon for a French twist, cumin for a Mexican flavor, or Italian herbs for an Italian style.
• Add fresh franks or chicken towards the end of cooking for extra protein.
• For a quicker version, use a slow cooker on high for 4 hours or an Instant Pot on high pressure for 20 minutes followed by a 10-minute natural pressure release.

Storage

Store leftover navy bean soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, adding a little water or broth if the soup has thickened. This soup also freezes well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans instead of dried?

Yes, canned beans can be used to save time. Drain and rinse them well, then add them during the sautéed vegetable step and simmer for about 30 minutes to blend flavors.

How do I quick soak beans?

To quick soak, bring beans and water to a boil, boil for 2 minutes, then remove from heat and let stand covered for 1 hour before draining and rinsing.

Mom’s Classic Navy Bean Soup Recipe

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★★★★★

4.8 from 71 reviews

This classic Mom’s Navy Beans recipe delivers a hearty and comforting white bean soup that is perfect for cozy meals. Featuring slowly simmered dried navy beans combined with sautéed aromatic vegetables and herbs, this dish brings homestyle flavors and a creamy texture without the need for cream. Its versatility allows you to tailor the seasoning to different culinary traditions, making it both nourishing and adaptable.

• Author: Elena
• Prep Time: 10 minutes plus 8 hours soaking
• Cook Time: 4 hours simmering
• Total Time: 4 hours 10 minutes plus 8 hours soaking
• Yield: About 6 servings 1x
• Category: Soups
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Beans and Vegetables

• 16 oz dried navy beans or other white beans
• 1 large yellow onion, chopped into bite size pieces
• 2 large carrots, chopped into bite size pieces
• 2 stalks celery, chopped into bite size pieces
• 2 cloves garlic, crushed

Seasonings and Oil

• 2 tbsp olive oil
• 4 sprigs thyme tied together, or 1/2 tsp dried thyme
• 1 tsp salt
• 1 tsp freshly ground black pepper

Instructions

1. Soak the Beans: Add the dried white beans to a large pot and cover them with water by 1 inch. Allow the beans to soak for 8 hours to soften. For a quicker method, you may use a quick soak technique as preferred.
2. Sauté Vegetables: Heat olive oil in a large soup or stock pot over medium-high heat. Once hot, add chopped onion, carrot, and celery. Sauté for 6-8 minutes until vegetables are softened and fragrant, stirring occasionally.
3. Combine and Simmer: Drain and rinse the soaked beans using a colander. Add the beans to the pot with sautéed vegetables, stirring to combine. Add the thyme sprigs or dried thyme, crushed garlic, and enough fresh water to cover the beans by 1 inch.
4. Cook the Beans: Bring the pot to a boil, then cover and reduce the heat to a low simmer. Cook for approximately 4 hours, or until the beans are tender but not mushy. Stir occasionally to prevent sticking.
5. Season and Serve: Remove thyme bundles and season with salt and freshly ground black pepper to taste. Serve the hearty navy bean soup hot, ideally accompanied by crusty bread for dipping.

Notes

• This soup is highly versatile; you can tailor the seasoning to suit different cuisines such as French with thyme and tarragon, Mexican with cumin, or Italian with Italian herbs.
• For a meaty variation, add fresh franks or chicken to the pot and cook for an additional 20 minutes until warmed through.
• If using a slow cooker, cook on high for 4 hours. If using an Instant Pot, cook on high pressure manually for 20 minutes followed by a 10-minute Natural Pressure Release.

Keywords: navy beans, white bean soup, hearty soup, slow simmered beans, homestyle soup, vegetable soup, healthy soup, easy soup recipe