Creamy Navy Bean Soup always pops in my head when the temps dip and that weird nagging hunger won’t quit. You know those days when you just want something warm and filling but your wallet’s like—nope, not takeout, try again? I’ve been there. That’s when I started playing with this humble, homemade soup. My family basically begged me for the recipe (honestly, half the time I just threw what I could find in) and finally… it stuck. If you’ve got a bag of navy beans and a craving for comfort food, I’m here to spill the beans. Ha. Sorry. I had to.
Do you have to soak the beans?
I’ll be straight with you. Soaking navy beans overnight is classic. My grandma swore by it, apparently beans digest easier? So if you remember to toss ‘em in water before bed, do it. Just cover them with a bunch of water because they puff up like little clouds.
But what if you forget? (Guess who always forgets… yeah, me.) No biggie. There’s a quick soak method. Pour boiling water over the beans, let them sit for one hour, drain and proceed. Or… don’t soak at all. Some folks just cook from dry, simmering a bit longer, till they’re soft and creamy. You pick—no rules. Just know, soaked beans cook faster and might leave your belly a bit less rumbly.
And, if you’re thinking “can I use canned beans?”—yes. It’s your kitchen. Just rinse well and reduce your cooking time since they’re already soft.
What’s the best kind of ham to use in this soup?
So, I’ll be real. The ham part can get a little dramatic in my house. My dad hoards those honey hams around the holidays, then everyone’s stuck with leftovers for weeks. That’s when I sneak a chunk into Creamy Navy Bean Soup.
If you want serious flavor, grab a ham hock or a big bone with a chunk of meat on it. Smoked ham hocks are classic. They make the broth richer, smoky and honestly, my brother drools over it (he’s ridiculous). Cut-up leftover baked ham works fine too. If you’re really digging in the back of your fridge, sandwich meat ham is not the moment.
No ham? Bacon bits, smoked sausage, that weird chunk of ham steak—go wild! As long as it adds some salty, meaty depth, you’re in business. And if you skip it all (see next part) the world won’t end. Promise. 
Substitutions and additions: How to make vegan or vegetarian navy bean soup
Yup, you can totally leave the meat out. I’ve made Creamy Navy Bean Soup for veg friends and nobody missed a thing (well, except maybe grandpa, but he’s kind of stubborn anyway).
Here’s what I like to do:
Switch to vegetable broth. Get a good one, though. Either homemade or a boxed brand that doesn’t taste weird.
Add more veggies—like, whatever’s in the crisper. Carrots, celery, onion, sometimes a potato or two.
For richness, throw in a glug of olive oil, coconut milk or a fistful of chopped spinach at the end. If you’re feeling fancy, a squirt of lemon or a dash of smoked paprika brings up that flavor. Seriously, spices are underrated here.
Is it exactly the same as with ham? No. But I swear it’s still five-star restaurant status, just a different route there.
“I’ve tried the vegan version for my plant-based dinner guests and even the carnivores went back for seconds. It’s all about the depth of flavor.”
— Jamie, reader in Portland
What to serve with navy bean soup
Now, about what to serve with Creamy Navy Bean Soup. This is where you can get creative or keep it crazy simple.
- A chunk of crusty bread—hot from the oven or honestly, toasted, does the trick.
- Side salad works if you want something green, like a simple vinaigrette, nothing fancy.
- Crackers or cornbread? Both fit, trust me. Cornbread and navy bean soup—Chef’s kiss.
- And if you’re feeling lazy, just scoop it into a big mug and eat it solo. Zero judgement.
I’ve even made grilled cheese dippers for the kids. No complaints at the table, ever.
Freezing and storage instructions
Look, if you whip up a big pot and can’t finish it (how?), don’t panic. Creamy Navy Bean Soup keeps in the fridge, covered, for about three days. Just give it a good stir before you reheat because it thickens up while sitting.
Freezing? Absolutely. Let it cool off. Scoop into freezer containers or even zip-top bags (lay them flat for easy stacking). Squeeze the air out and stash for up to three months. Pro tip: write the date on the bag or you’ll end up with a back-of-freezer mystery. Thaw overnight in the fridge or gently heat straight from frozen—not glamorous, but totally doable.
Honestly, it’s just as tasty the next day. Sometimes more so because the flavors get to hang out and mingle a bit.
Common Questions
Q: Can I use canned beans instead of dry?
A: Yup! Rinse ’em first. Soup comes together faster, so check for doneness sooner.
Q: How do I make it creamier without using cream?
A: Mash some beans up in the pot with a spoon. Easy, right? Or use an immersion blender, just a quick pulse.
Q: Do I need to use onions and garlic?
A: You don’t need anything except beans, water, salt. But onions and garlic? They make every soup better.
Q: Is this freezer-friendly?
A: Totally. Cool, portion, freeze. Reheat when the craving hits.
Q: Can I double the recipe?
A: Go for it. Just make sure your pot’s big enough.
Ready to Warm Up That Kitchen?
Creamy Navy Bean Soup really checks all the boxes for me—simple, budget-friendly, and the kind of bowl that makes your shoulders drop a little with every bite. From soaking (or not-soaking) your beans, to picking your protein or going totally veggie, there’s wiggle room for everyone.
I’ve tried about a dozen versions and honestly, all rocked thanks to a little resourcefulness and lots of taste testing from my crew. If you want even more twists, check out this helpful Creamy Navy Bean Soup with Ham or save cash with a no-frills version from Creamy Navy Bean Soup Recipe – Budget Bytes.
Seriously, don’t think too hard—just grab what’s handy, get a pot simmering, and see what you create. You’ll be cozy in no time.
Creamy Navy Bean Soup
Ingredients
Method
- If soaking beans, do so overnight in plenty of water. Alternatively, use the quick soak method by pouring boiling water over the beans and letting them sit for 1 hour.
- Rinse and drain the beans. In a large pot, heat olive oil over medium heat.
- Add diced onions, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
- Add the soaked beans, water or broth, and diced ham to the pot. Bring to a boil.
- Reduce heat to a simmer and cook for 45-60 minutes, or until beans are tender.
- For creaminess, mash some beans in the pot with a spoon or use an immersion blender to blend partially.
- If using coconut milk, stir it in at the end of cooking.
