Easy Navy Bean Soup Recipe

Tired of complicated soups with a laundry list of ingredients? This easy navy bean soup recipe keeps things simple—just good, basic ingredients and a straightforward method that anyone can follow. It’s delicious, filling, and ready to warm you up.

Even better, you can make it ahead of time or cook up a double batch for extra leftovers!

Why Navy Bean Soup?

Navy bean soup might not sound like a weeknight dinner hero, but trust me—it totally is. It’s the kind of meal that feels cozy and home-cooked without requiring hours in the kitchen. Once your beans are soaked (or use canned beans to speed things up), it’s mostly a matter of tossing everything into a pot and letting it do its thing while you help with homework, referee sibling arguments, or finally sit down for five minutes. It’s one of those hands-off dinners that feels like a win before you even sit down to eat.

And here’s the secret surprise: kids usually love it. Something about the soft beans, cozy broth, and maybe a little bit of smoky flavor hits that comfort-food sweet spot, especially with warm bread on the side.

Plus, it’s easy on the wallet. Navy beans cost next to nothing and stretch into a big pot of soup that’s perfect for leftovers or freezing. It’s simple, filling, and way more family-friendly than the name might suggest.

Read on for some extra tips, or jump directly to the recipe.

Ingredients for Easy Navy Bean Soup Recipe

Beans

Navy beans are the quiet MVPs of the pantry—small, mild, and creamy when cooked, they’re exactly what you want in a cozy, comforting soup. For this recipe, canned navy beans are your best friend. They’re fully cooked, ready to go, and shave off a ton of prep time. No soaking, no simmering for hours—just pop the top, give them a quick rinse, and you’re halfway to dinner. When you’ve got kids asking “What’s for dinner?” before you’ve even taken your shoes off, canned beans are a weeknight lifesaver.

That said, if you’ve got a little extra time (or you remembered to soak them the night before—gold star for you!), dried navy beans are a great option too. They’re even cheaper than canned, and you can make a big batch for future meals. Just soak them in water for a few hours, or better yet, overnight.

Either way, navy beans are perfect for this soup because they soak up all the flavor of the broth and seasonings without overpowering anything. Plus, they’re packed with protein and fiber—so you can feel good about serving up second helpings.

Broth

When it comes to building flavor fast, the broth you choose makes a big difference—and luckily, this soup plays nice with either chicken or vegetable broth. Low-sodium chicken broth is my go-to for a rich, savory base that brings out the best in the ham, herbs, and beans. It’s mild enough that picky eaters won’t protest, but flavorful enough that grown-ups will want to sneak an extra bowl after bedtime.

Bonus points if you’ve got some homemade stock in the freezer, but store-bought works perfectly fine (we see you, Costco shelf stash). Liquid, powder, bouillon cubes, it doesn't matter which. They all work great.

Prefer to keep it meat-free or want to use what’s already in your cupboard? Vegetable broth is a great stand-in. It keeps the soup light, slightly sweet, and still full of flavor, especially if you skip the ham hock and go for a vegetarian version. Either option gives you that simmered-all-day taste in a fraction of the time, which is a win when you’re juggling spelling tests, laundry, and figuring out who hid the remote.

Herbs and Spices

This recipe keeps it simple on the seasoning front. Just a few herbs and spices that quietly do their job in the background while the beans and ham take center stage. A couple of bay leaves, a sprinkle of dried thyme and rosemary, plus a generous grind of black pepper bring the flavor together without overwhelming the dish (or your kids' taste buds).

These pantry staples add that classic cozy soup vibe, making your kitchen smell like you’ve been cooking all day, even if it only took 20 minutes of hands-on time.

Feeling adventurous or just trying to shake things up a bit? Try adding a pinch of smoked paprika for a subtle, smoky depth (especially good if you’re skipping the ham hock), or toss in a dash of garlic powder for a little extra oomph. A tiny splash of apple cider vinegar at the end can also brighten things up and balance the richness.

The best part? You don’t have to be a spice expert. Just use what you’ve got, taste as you go, and know that this soup is forgiving, flexible, and full of flavor no matter how you tweak it.

Veggies

The veggie lineup for this soup is refreshingly simple: onion, carrot, and celery. Think of them as the “soup starter dream team.” These three do all the heavy lifting in the flavor department, adding a subtle sweetness and depth that make the broth taste like it’s been on the stove for hours.

They’re affordable, easy to prep, and probably already hanging out in your fridge crisper drawer. Add some minced garlic, and you’ve got a solid foundation for a soup that tastes way fancier than it actually is.

Want to mix things up or use what you’ve got on hand? Go for it. A handful of chopped spinach or kale stirred in at the end adds color and extra nutrients without much fuss. Diced zucchini or bell pepper can sneak in some extra veggies without raising too many kid-sized red flags.

And if you’re really short on time, no judgment. Just grab a bag of frozen mirepoix (that’s pre-chopped onion, carrot, and celery) and let the freezer aisle do the work for you. This soup is all about low effort, big reward.

To Blend, or Not To Blend

That’s the big question when it comes to Navy Bean Soup. The truth? You really don’t have to. Navy beans get so soft and creamy when fully cooked that they naturally melt into the broth a bit on their own. Leaving them whole gives the soup a nice texture, with tender beans and chunky veggies in every bite. I mean, why get something else dirty?

That said, if you’re craving a thicker, creamier broth, blending a small portion of the soup (just a cup or two) and stirring it back in can really take things up a notch. It adds body and richness without losing that rustic charm.

Here's another trick. Use a bit of the liquid from your canned beans before rinsing the rest. Those starchy bits act like a natural thickener and boost the flavor without any extra steps. So whether you blend, mash, or leave it chunky, you’re still ending up with a bowl of cozy that’s as easy as it is delicious.

Time-Saving Techniques

Here are some time-saving tips to help you get this Navy Bean Soup on the table faster, with less stress and more leftovers:

Use canned navy beans – Skip the soaking and long simmering time. Canned beans are fully cooked and ready to drop into the pot. Just rinse and go!
Grab pre-chopped veggies – Check the freezer section for mirepoix (onion, carrot, celery mix) or chop a batch over the weekend and stash it in the fridge. You’ll thank yourself on Tuesday night.
Make it a double batch – This soup reheats like a dream and freezes beautifully. Cook once, eat twice (or three times). Just store in freezer-safe containers for future easy meals.
Use leftover ham – That half-eaten ham from Sunday dinner? Chop it up and toss it in. It adds flavor and saves you from cooking something new.
Blend a little, not the whole pot – For thicker soup without a blender mess, just mash some beans against the side of the pot with a spoon. Boom—thicker broth, no appliance cleanup.
Do a quick soak (for dried beans) – Forgot to soak the beans overnight? Boil them for 2 minutes, cover, and let them sit for an hour while you do everything else. Works like a charm. Adding a little baking soda also helps speed up the softening process. Just remember to rinse them well!
Store chopped herbs in the freezer – Freeze rosemary and thyme in olive oil cubes. Pop one into the soup and skip the measuring.
Serve with bread or salad – Add a loaf of crusty bread or a simple side salad, and dinner is done without cooking a second dish.

These shortcuts keep things moving without sacrificing that homemade flavor. Let’s face it, you’ve got enough going on already!

My Easy Navy Bean Soup Recipe

Ingredients

4 15-oz cans navy beans, drained and rinsed
6 cups low-sodium chicken broth
1 medium yellow onion, finely chopped (1½ to 2 cups)
1 large carrot, finely chopped (about ½ cup)
1 celery stalk, finely chopped (about ½ cup)
2 garlic cloves, minced
8 oz thick-cut cooked ham, diced (about 1 cup)
2 tbsp olive oil
2 tbsp unsalted butter
Salt and pepper to taste
½ tsp dried thyme
½ tsp dried rosemary

Preparation

Sauté the Veggies. Heat olive oil in a soup pot over medium heat. Add onion, carrot, and celery. Cook, stirring occasionally, until the vegetables begin to soften and are fragrant—about 3 minutes. Stir in the ham and garlic, followed by the pepper, salt, thyme, and rosemary. Cook for 1 more minute.
Simmer the Soup. Add the drained beans and stir to combine. Pour in the chicken broth and bring to a boil over high heat. Reduce to a gentle simmer and cook, uncovered, for 1½ to 1¾ hours, stirring occasionally, until the beans are tender.
Finish and Serve. Stir in the butter until melted. Taste and adjust salt if needed. Serve hot.

FAQ: Easy Navy Bean Soup Recipe

Can I use canned beans instead of dried?
Absolutely! Canned navy beans are a major time-saver. Just rinse them first to remove excess sodium and any starchy goo (unless you want to use a little of it to thicken the soup—your call!).
Do I need to soak dried beans overnight?
Soaking is great if you remember, but not a deal-breaker. Try the quick-soak method: boil beans for 2 minutes, then cover and let sit for 1 hour. Works like magic.
Is this soup gluten-free?
Yes! As long as your broth and ham are gluten-free (check the labels), this soup is naturally gluten-free. Just avoid serving it with gluten-y bread if you’re avoiding gluten entirely.
Can I make this vegetarian or vegan?
You bet. Swap the chicken broth for veggie broth, skip the ham and ham hock, and maybe add a little smoked paprika or liquid smoke to keep that rich, savory flavor. Boom—vegan navy bean soup.
Can I freeze this soup?
100% yes. It freezes beautifully. Let it cool completely, portion into freezer-safe containers, and freeze for up to 3 months. Reheat on the stove or microwave when ready. Bonus: future-you will be thrilled.
How long does it last in the fridge?
Stored in an airtight container, it’ll keep for about 4–5 days in the fridge. It actually tastes better the next day—perfect for leftovers!
Can I use a different type of bean?
Sure, though navy beans are ideal for their soft, creamy texture. Great northern or cannellini beans can work in a pinch, but they may hold their shape a little more.
Can I make this in a slow cooker?
Definitely. Just sauté your veggies and garlic first, then toss everything into the slow cooker and cook on low for 6–8 hours or high for 3–4 (if using dried beans, soak them first!).
Will my kids actually eat this?
Honestly? Probably! The flavors are mild and comforting, and the beans have a soft texture that blends right in. Pro tip: serve it with bread for dunking. That usually seals the deal.
Can I make it ahead of time?
Yes, and you should if you can! The flavors get even better after a day in the fridge. Make it on the weekend and enjoy easy lunches or weeknight dinners all week long.