This Navy Bean Soup delivers unbeatable flavor, expert technique, and foolproof results that has readers raving: โWonderful!โ โBest navy bean soup Iโve tasted,โ โFragrant and delicious!โ โ…Will go to the top of my soup list. My husband and son couldnโt get enough of it.โ
Unlike bland or watery versions, this recipe creates a deeply flavorful broth layered with aromatics and herbs (+ my secret ingredient!), while slow-simmering creates a naturally thick and velvety texture. Follow along for expert tips on how to use dried or canned navy beans, ham or chicken + bacon, cook on the stove or slow cooker, and more!
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Recipe for Navy Bean Soup
I’ve experimented with different cooking techniques, ingredients, ingredient ratios, etc., to bring you the ultimate tried-and-true recipe!ย Here’s why you’ll love it:
Navy Bean Soup Recipe Ingredients
Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):
WHAT SEASONINGS FOR NAVY BEAN SOUP?
Navy Bean Soup needs seasonings to come alive and not taste like a salty, one-note soup. After all, we are going for the BEST Navy Bean Soup here!
For the rich, multi-dimensional flavor, we need help from aromatic spices and herbs.
How to make Navy Bean Soup
The EASIEST way to make this Navy Bean Soup is in the slow cooker! This is a great option because you donโt have to spend any time over the stove sautรฉing your veggiesโjust cooking bacon if thatโs your thingโand bacon is always my thing.
Let’s take a closer look at how to make this recipe (full recipe in the printable recipe card at the bottom of the post):
Meal Prep
This Navy Bean Soup is mostly dump and simmer, but it does require some planning and chopping if using dried beans.ย To save you time, you can prep the following ahead of time:ย
โขSoak Beans:ย Dried beans need at least 8 hours to soak.ย You can start them soaking the night before or first thing in the morning.ย If you forget to soak your beans, however, use the rapid soak method described.ย
โขProtein:ย ย If you choose hambone, rinse and scrape off fat; for chopped ham, chop your slices; for shredded chicken, separate it from the rotisserie chicken; for bacon, cook and chop.
โขChop Veggies:ย ย Chop your onions, fennel, garlic, and carrots ahead and store them in an airtight container in the refrigerator.ย You can also chop your potatoes and store them submerged in a bowl of water in the refrigerator or else they will turn brown.
โขStore-Bought Mirepoix:ย (Pronounced โmeer-wahโ) is a French term for the combination of diced carrots, onions, and celery sautรฉed in butter/olive oil.ย You canย buy mirepoixย by the jar and keep it in your refrigerator for dinner shortcuts.ย I believe Trader Joe’s carries a good Mirepoix blend.ย ย
โขSpices:ย ย Measuring the spices doesnโt take long, but you can certainly do it beforehand and store the mix in an airtight bag or container.ย
Navy Beans Soup Variations
Best Navy Bean Soup Recipe Tips
Using Canned Beans
You can make this Navy Bean Soup with canned beansโand it will take you less than 30 minutes!ย Here are a few things to look out for:
Cooking with Ham Bone
Transforming Navy Bean Soup into Navy Bean and Ham Soup is a fantastic way to reinvent the holiday favorite. Here are a few things to look out for when cooking soup with hambone:
Serving Suggestions
This Navy Bean Soup is hearty and comforting full of protein, carbs and veggies, so it doesnโt need much as far as sides go. I love serving it with crusty bread, dinner rolls, or cornbread along with big green salad, or wedge salad,and fruit salad.
NAVY BEAN SOUP STORAGE
Store the soup in an airtight container in the refrigerator for 3-5 days.
How to Freeze Navy Bean Soup
The potatoes in this soup do not freeze well. They break down and become unpleasant, mealy. So, if you are planning on freezing this soup, I would omit the potatoes.ย
TO FREEZE:
1. Cool:ย Allow soup to cool completely before freezing to preserve the integrity of the ingredients and to prevent bacteria growth.
2. Package:ย ย Transfer soup to an airtight freezer safe container or freezer bag.ย You can even use sandwich size plastic bags for individual soup portions.ย Squeeze out any excess air to prevent freezer burn and label.
3. Freeze. Freeze soup for up to 3 months.
4. Thaw/Reheat. When ready to use, thaw overnight in the refrigerator, then reheat in the microwave, crockpot, or stove according to thebelow instructions.
To Reheat:
You will likely need to add additional water or broth in every method to thin soup:
โข Crockpot:ย Heat on low for 1-2 hours.ย ย
โข Stove:ย Heat over medium-low heat, stirring occasionally until warmed (heated to 165 degrees F).
โข Microwave:ย Transfer soup to a microwave-safe dish and cover with a microwave-safe lid or paper towel. ย Microwave for 90 seconds, stir, then microwave for 15-second intervals, if needed.
Frequently Asked Questions
You can make Navy Bean Soup with dried beans or canned beans, but if you have the option โ go for dried!
โข Dried navy beans have a better texture. They emerge wonderfully creamy without becoming mushy, falling apart or losing their skins.
โข Dried navy beans boast a more authentic, pure flavor because they havenโt been sitting in cans for months.
โข Dried beans absorb the soup liquid as they cook so they become flavorful through and through.
โข Dried navy beans are more economical.
โข Dried navy beans reduces sodium.
The method and ingredients for making Navy Bean Soup with dried beans is similar to canned beans. The main difference is you need to soak the dried beans and they take longer to cook. Here is how to soak dried navy beans:
โข Pick through beans:ย make sure you give the beans a good comb through to remove any pebbles or rocks.
โข Soak navy beans:ย dried beans should be soaked in about 3 inches of water for 8-24 hours.
โข Rapid soak:ย if you donโt have time to soak your beans for hours, or simply forgot, you can use the rapid soak method which cuts the soaking time down to one hour. To do this, add dried beans to a large saucepan and cover with with triple their volume of cold water. Bring to a boil then set your timer for 2 minutes. Remove saucepan from heat, cover, and proceed to let the beans soak in the same pan for one hour.
โข Rinse beans:ย after the beans have soaked, give them a good rinse in fresh water.
โข Add water:ย we need to add additional water to the soup when using dried beans because they will soak up water as they cook as opposed to canned beans.
LOOKING FOR MORE SOUP RECIPES WITH BEANS?
Creamy Ham and White Bean Tortellini Soup
White Chicken Lasagna Soup
Chicken Tortilla Soup
Italian Vegetable Soup
BBQ Chicken Chili
White Chicken Chili
Minestrone Soup
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Best Navy Bean Soup Recipe
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Ingredients
- 1 lb. dried white navy beans OR 3 (15 oz.) cans navy beans, rinsed and drained
- 8 oz. bacon, finely chopped optional (recommend if using chicken)
- 1 large onion chopped
- 1 bulb of fennel chopped
- 1 1/2 cups chopped celery
- 3 carrots chopped
- 4-6 garlic cloves minced
- 1 14.5 oz. can fire roasted diced tomatoes, undrained
- 2 cups Yukon gold potatoes chopped into 1/2โ cubes
- 6 cups low sodium chicken broth
- water in directions
- 1 tsp EACH ground (dried) mustard, dried parsley
- 1/2 tsp EACH dried basil, dried oregano, dried thyme, smoked paprika
- 1/4 tsp EACH pepper, red pepper flakes
- 2 bay leaves
- 1 meaty ham bone OR 2 ½ cups chopped ham or shredded chicken
- 1/4 cup finely chopped chives
- salt to taste will depend on if using salty ham or chicken
Instructions
DIRECTIONS FOR NAVY BEAN SOUP WITH DRIED BEANS
- Add dried beans to a large bowl cover with three inches of water. Soak the beans 8-24 hours (easiest to do overnight). When ready to use, drain beans in a colander, rinse and remove any debris.
- Optional: Heat a large Dutch oven/soup pot over medium heat. Add bacon and cook until crispy, approximately 10 minutes. Use a slotted spoon to transfer bacon to a paper towel lined plate. Pour off all but 2 tablespoons fat from the pot.
- If not using bacon, melt 1 tablespoon butter with one tablespoon olive oil in a large Dutch oven/soup pot over medium heat.
- Add onions, fennel, celery and carrots and cook at medium-low until translucent and tender, stirring often, about 10 minutes (we are sweating the vegetables- they will not turn golden). Increase heat to medium high and add garlic and cook for 30 seconds.
- Reduce heat to low and add beans, hambone or chicken/ham, chicken broth, 2 cups of water, diced tomatoes and all seasonings. Bring the soup to a full boil then reduce to a simmer, cover, and cook for 60 minutes, removing the lid to stir and replacing it occasionally.
- After 60 minutes, add potatoes and continue to gently simmer, covered, for an additional 30-60 minutes or until beans and potatoes are tender. Add additional water if it evaporates too much.
- Once tender, if using a hambone, remove it from the soup and chop off any ham and add the meat back to the soup.
- Add additional water to reach desired consistency. Taste and season with additional salt to taste (this will depend on how salty your ham is). If using chicken, you will definitely want to add salt. Top with bacon and chives.
DIRECTIONS FOR NAVY SOUP WITH CANNED BEANS
- Optional: Heat a large Dutch oven/soup pot over medium heat. Add bacon and cook until crispy, approximately 10 minutes. Use a slotted spoon to transfer bacon to a paper towel lined plate. Pour off all but 2 tablespoons fat from the pot.
- If not using bacon, melt 1 tablespoon butter with one tablespoon olive oil in a large Dutch oven/soup pot over medium heat.
- Add onions, fennel, celery and carrots and cook at medium-low until translucent and tender, stirring often, about 10 minutes (we are sweating the vegetables- they will not turn golden). Increase heat to medium high and add garlic and cook for 30 seconds.
- Reduce heat to low and add hambone or chicken/ham, chicken broth, potatoes, diced tomatoes and all seasonings. Bring to a simmer, cover, reduce heat to low and cook for 15 minutes or until potatoes are tender. Add canned beans and heat through.
- Meanwhile, if using a hambone, remove it from the soup and chop off any ham and add the meat back to the soup.
- Add additional water to reach desired consistency. Taste and season with additional salt to taste (this will depend on how salty your ham is). If using chicken, you will definitely want to add salt. Top with bacon and chives.
SLOW COOKER DIRECTIONS
- Add dried beans to a large bowl cover with three inches of water. Soak the beans 8-24 hours (easiest to do overnight). When ready to use, drain beans in a colander, rinse and remove any debris.
- Add beans and all ingredients EXCEPT bacon to a 6-quart slow cooker including 2 cups of water; stir to combine.
- Cover and cook on HIGH 4-5 hours or LOW 7 to 9 hours or until beans are tender.
- If using a hambone, remove it from the soup and chop off any ham and add the meat back to the soup.
- Optional: Meanwhile, cook bacon until crispy, approximately 10 minutes. Use a slotted spoon to transfer bacon to a paper towel lined plate.
- Add additional water to reach desired consistency. Taste and season with additional salt to taste (this will depend on how salty your ham is). If using chicken, you will definitely want to add salt. Top with bacon and chives.
Notes
Tips for Using Hambone:
- Start with a meaty hambone. The meat left on the bone will be all that’s left once you remove the bone so don’t trim it too much before using.
- Remove fat: You will want to scrape off excess fat so your soup isn’t greasy and so no one bites into an unappetizing chewy piece of fat.
- Rinse hambone. It is important to rinse the hambone to remove:
- glaze: If you’re using an Easter ham, it likely coated in a sweet glaze. You want to rinse the glaze off so you’re left with pure ham flavor.
- salt: ham can be incredibly salty. Rinsing off the salt allows you to salt to taste instead of of your soup being too salty.
ย How to Soak Dried Navy Beans
- Pick through beans: make sure you give the beans a good comb through to remove any pebbles or rocks.
- Soak navy beans: dried beans should be soaked in about 3 inches of water for 8-24 hours.
- Rapid soak: if you don’t have time to soak your beans for hours, or simply forgot, you can use the rapid soak method which cuts the soaking time down to one hour. To do this, add dried beans to a large saucepan and cover with with triple their volume of cold water. Bring to a boil then set your timer for 2 minutes. Remove saucepan from heat, cover, and proceed to let the beans soak in the same pan for one hour.
- Rinse beans: after the beans have soaked, give them a good rinse in fresh water.
- Add water: we need to add additional water to the soup when using dried beans because they will soak up water as they cook as opposed to canned beans.
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Leave a Review, I Always Love Hearing From You!
Nicole says
I made your Brown Sugar Ham again for Easter and it was wonderful! Now I know just what to do with the leftovers. Thank you for all the wonderful details. Your recipes never disappoint!
Jen says
Thanks Nicole! I’m so pleased you loved the ham and now it will keep giving with this Navy Bean Soup! I hope you love it as much as us!
Vivian says
I would like to make this wonderful-sounding soup in my Instant Pot…any ideas?
Jen says
Sorry Vivian, I am not a instant pot expert yet – working on it!
Lauren says
I love the detailed explanations of your recipes! My leftover Easter ham needed to be used and I was tired of ham sandwiches. I went with the crockpot method and the house smelled wonderful. Fortunately, the soup tasted as good as it smelled! Followed your instructions and everything turned out great. Thank you!
Jen says
Thank you so much for your kind words Lauren! I’m thrilled this Navy Bean Soup was a winner!
Jenna says
I have made so many of your recipes, and they have all turned out fabulous…except this one! I made it last night using the slow cooker method – it cooked on high for probably 7-ish hours, the beans were crunchy, and it did not have much flavor, all we could taste was the thyme. I don’t know if I did something wrong, or what happened! HELP!
Jen says
Hi Jenna, I’m not sure what happened! I have been working my way through a backlog of comments and see yours somehow got lost in the mix! I appreciate you and hope you’re well! I’m sorry the soup didn’t work for you. I hope you found some other recipes to enjoy!
Eileen says
I made this today using smoked kielbasa and canned navy beans in my crock pot. Followed your recipe exactly except did not have any fennel. Even so, the soup is very fragrant and delicious! Best navy bean soup I’ve tasted. Thank you.
Jen says
I’m thrilled this is the best Navy Bean Soup you ever tasted! Thanks so much Eileen!
Monica says
If using a crockpot, do I have to soak the beans ahead of time?
In one part of the description it says if I use a crockpot, I don’t need to and then in another part it says I do. Would you mind clarifying?
Thank you so much
Jen says
Hi Monica, I originally stated dried beans didn’t need to be soaked for the crockpot but I had a reader end up with crunchy beans (no!) so I have since changed the instructions to state dried beans should be soaked prior to using in the crockpot. Sorry for the confusion!
Staci says
I have always made your recipe in the slow cooker without soaking the beans and it came out delicious and perfect every time. This is my favorite comfort food recipe that we eat with crusty garlic bread. Is it possible that you still have the no soak option recipe instructions? It made things so much easier. I also used my instapot on slow cook mode when making it.
Jen says
Hi Staci, I removed that option because a reader said their beans came out crunchy without soaking first – I’m happy you didn’t have that problem. You can just skip the soaking and proceed with the recipe.
Ann says
This soup was excellent and will go to the top of my soup list. My husband and son couldnโt get enough of it. Thanks!
Jen says
Thank you for your awesome comment Ann, I’m thrilled it’s a new favorite!
Jennette Spader says
I made this soup with just ham for meat, using 3 cups ham broth and 3 cups water. I omitted the canned tomatoes. It was delicious. I also served it over mashed potatoes instead of adding potatoes at the last hour. I’m looking forward to making this again with shredded chicken and bacon and tomatoes next time. This recipe is great, has a good amount of wiggle room for customization.
Jen says
Thanks so much for your awesome review Jenette, Iโm so pleased it was a winner! I love your idea of serving it over mashed potatoes – yum!
Stephanie says
Wow this was a delicious navy bean soup & more flavorful with the range of ingredients/spices used! Had everything on hand except the fennel, made this in a slow cooker using un-soaked dried beans and they were cooked perfectly tender in 4 1/2-5 hrs and all the veggies still held their shape as well. I did add 2 cups of water half way thru (in addition to the original 6 cups broth) because the beans needed it. Scrumptious, hearty soup perfect for a winter day and a definite do-over. Thank you!
Jen says
Thanks Stephanie, I’m so pleased this navy soup was a winner! It’s definitely cozy soup weather!
Jim says
I have tried the bean ,ham soup
OUTRAGEOUS to my taste i
LOVE it
Thank You
Jen says
You’re so welcome Jim, so pleased you loved it!
Dayna says
Made this last night with a few changes. Didnโt have a fennel bulb so I used crushed fennel seed. I also used hot Italian sausage and omitted the tomatoes. Turned out fabulous. Thank you so much for the recipe. Definitely a keeper.
Jen says
I am so happy it’s a keeper! Your addition of the hot Italian sausage sounds delicious! Thank you for taking the time to comment Dayna!
Mike in Texas says
Itโs delicious! But spicy! Great for me, but too spicy for our family. We made it a second time without the red pepper flakes and it was perfect. We use 2 lbs smoked ham hocks and remove the skin before adding to the pot. Then remove meat from the bone, dice, and add back to the pot when adding the potatoes. And we added a bit of corn starch to thicken it up.
Jen says
Hi Mike! I’m so glad that you were willing to try it again with your spice adjustments and that you all loved it! Thank you for taking the time to share your experience with this dish!