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Creamy Navy Bean Soup

A warm and filling soup made with navy beans, perfect for chilly days and budget-friendly dining. Customize with ham, veggies, or make it vegan!
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb navy beans, dried Soak overnight or use quick soak method.
  • 6 cups water or vegetable broth For a vegan version, use vegetable broth.
  • 1 cup ham, diced Smoked ham hock or leftover baked ham works well.
  • 1 medium onion, diced Adds flavor to the soup.
  • 2 cloves garlic, minced Optional but recommended for enhanced flavor.
  • 2 carrots sliced Add for texture and flavor.
  • 2 stalks celery, sliced Adds crunch and flavor.
  • 2 tbsp olive oil For richness; optional.
  • 1 cup coconut milk Optional for creaminess in vegan version.
  • to taste n/a salt and pepper To season the soup.

Method
 

Preparation
  1. 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.
  2. Rinse and drain the beans. In a large pot, heat olive oil over medium heat.
  3. Add diced onions, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
Cooking
  1. Add the soaked beans, water or broth, and diced ham to the pot. Bring to a boil.
  2. Reduce heat to a simmer and cook for 45-60 minutes, or until beans are tender.
  3. For creaminess, mash some beans in the pot with a spoon or use an immersion blender to blend partially.
  4. If using coconut milk, stir it in at the end of cooking.

Notes

Make this soup vegan by omitting the ham and using vegetable broth. It pairs wonderfully with crusty bread or a side salad. This soup can be frozen for up to 3 months—just cool, portion, and store in zip-top bags.