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Savory Navy Bean Soup

on October 16, 2009 · 13 Comments

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White-Bean-Soup

I made this out of my search for good recipes using navy beans.  I don’t cook a lot of navy beans, but after reading the book The Full Plate Diet, which is all about upping your fiber intake, I wanted to add more to our diet.  Navy beans were one of the top ranked beans with over 9.6g of fiber per 1/2 cup!  The average person should consume about 30-40g of fiber per day, so this really helps out in your daily percentage.

savory navy bean soup_w fat

This is a version of what my mom used to make growing up, I used what I had on hand.  I really love this with Chow-Chow (a spicy pickled relish), but didn’t have any.  I served it with corn and jalapeno muffins.

Anyone have any great recipes that call for navy beans? I would love some extra recipes!

Cooking 101: Savory Navy Bean Soup
 
Print
Cook time
1 hour 30 mins
Total time
1 hour 30 mins
 
Ingredients
  • 1 lb dried, uncooked beans (navy, cannellini or other white bean)
  • 8-10 cups water
  • 1-2 carrots, diced
  • 1 small onion, diced
  • 2-3 slices uncooked bacon
  • salt & pepper, to taste
Instructions
  1. Place beans in a large stockpot and cover with water overnight for 6-8 hours.
  2. In the morning, rinse beans well and pour out soaking water.
  3. Fill stockpot with all the ingredients, bring to a rapid boil, then turn down to medium low heat and let it simmer for 1.5 – 2 hours. (If the liquid evaporates, just fill with more to cover beans.)
  4. *Tip: When I freeze the leftovers, I pull out the bacon fat and leave the cooked bacon pieces for flavor.
3.4.3174

Slow Cooker Method:
Instead of putting into a stockpot, place all ingredients into a slow cooker and cook on low for about 6 hours.  You may need to adjust depending on how high your cooker cooks.

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Comments

  1. Elizabeth October 16, 2009 at 8:52 am

    This is a family favorite: http://crockpot365.blogspot.com/2009/08/end-of-summer-harvest-soup-slow-cooker.html

    I substitute in 1 can of whatever white beans I have on hand – usually either navy or great northern, instead of using the dry white Cannellini beans. I also use green beans instead of the zucchini (since we have a ton of those from our garden) and I add in 2 chicken breasts cut into 1″ chunks.

    Reply
  2. Lisa October 16, 2009 at 9:45 am

    I just thought I would add, that we love navy beans as well and they are also great cooked with chunks of ham or a leftover ham bone that has some meat left on it. You cook the same way. I also add garlic and I use a little less water so it’s thicker and we serve it over warm cornbread with butter. I’ve been eating this since I was a kid and it’s a great way to get fiber and a nice warm dish for cold days.

    Reply
  3. Chicago Blues CD May 19, 2010 at 12:33 pm

    I admire the post produced through a person and would look for comparable articles through you which would certainly allow us in one or another methods. Thanq

    Reply
  4. jastokes December 26, 2011 at 1:25 pm

    We love this recipe !!!

    Reply
  5. MB April 1, 2012 at 9:44 am

    Do you simmer the beans covered or uncovered?

    Reply
    • Kelly April 1, 2012 at 12:31 pm

      Covered.

      Reply
  6. Linda Dulin July 31, 2012 at 10:09 pm

    I ate this as a kid and loved it. My Mom didn’t use carrots and only put in a small amount of onion and we used ham hocks or ham bones with meat on them or some left over ham if we had any.! It was a great winter meal. Just take some Beano first!

    Reply
  7. Linda Dulin July 31, 2012 at 10:10 pm

    We also ate it with cornbread. Some of us used butter and some of us used homemade Jelly or Jam. Sorry I forgot to add this.

    Reply
  8. Jennifer August 19, 2012 at 10:50 pm

    My dad made this for us growing up and it’s a favorite with my children today. We start with a generous scoop of chicken fat, bacon fat and diced bacon, then sautee carrots, celery, onion and garlic, add the soaked beans, then finish with chicken stock. I add salt, pepper, oregano, thyme and a bit of cayenne, too! A green salad and good New Orleans-style french bread makes it a meal.

    Reply
    • Kelly August 20, 2012 at 1:38 pm

      My favorite part is the bacon fat and diced bacon! I love bacon…

      Reply
  9. Jennifer Billis-Gehrke October 5, 2013 at 9:48 pm

    Re: Crock Pot instructions
    How long would this cook in a crock pot and at what temp?

    Thanks.

    Reply
    • Kelly October 7, 2013 at 8:16 am

      Cook on LOW for about 6 hours. You may need to adjust the time, depending on how high your slow cooker cooks. Thanks!

      Reply
  10. Dave the foodie from Parksville B.C. April 8, 2020 at 2:19 pm

    Needs bay leaves

    Reply

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