Navy Bean Soup

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I loved this soup and my kids did too. I read the reviews before I started! I also used dried spices (2 bay leaves, 1/2 tsp thyme, and 1 tablespoon rosemary. I doubled the carrots! It was great with bread.

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I had never made navy bean soup before. I tried this recipe and it was FABULOUS!!!!! The best soup I've ever made. I shared it with all my friends and they love it too. Thank you for a great experience.

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Really enjoyed this soup. Great recipe. This was my first time to cook a navy bean soup so I read reviews and modified recipe to give it a bit more flavor. Like my soups thicker so I reduced the water to 7 cups. I used two cups worth of chicken bouillon cubes. I also like my spices so I used ~6 cloves of garlic, two bay leaves, a generous half teaspoon dried thyme, full teaspoon dried rosemary and other spices as described in the recipe, though I did not tie with twine nor use cheesecloth. I just tossed the spices in the soup. Doubled the carrots, used some of the garlic to sauté the carrots and onions in olive oil in a skillet (~10+ mins med low heat. Toss sautéed veggies in soup and follow the recipe.

Served with some garlic bread or Saltines for a scrumptious meal.

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Good -- I'd probably make again but with some changes. Navy beans came out fine as written but take a little prep time. I used fresh rosemary instead of thyme [per the recipe's option], maybe thyme would have been better; about 3/4# of ham shank (just can't "do" ham hocks and about 2/3 through cooking, I added some diced ham. I used organic chicken broth instead of water. It was tasty but not with an overly strong navy bean/ham flavor -- felt that it was missing something savory or depth. Hoping that the leftovers will marry in the frig and be more savory.

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I used white beans because I couldn't find navy beans in my local grocery store. I also didn't have sprigs of parsley, so I just put parsley flakes in the soup, a bit of thyme, and one bay leaf. It was delicious and my husband loved it, so I'll be making this recipe again!

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Wonderful soup and very easy to make but, I am only rating it 4 stars since the recipe does call for carrots and they forgot to tell you when to add it. :

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Ive been eating Navy Bean Soup my whole life (along time. This is the Best version of what I remember to be one of my favorite meals as a child, with corn bread and butter, honey and YUM. Thanks to Food Network Kitchens for providing such a winner of a recipe, in ease and deliciousness!

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This is a good, basic recipe. I used country ham but might have preferred the ham hock. I did use chicken stock and then a small amount of white miso and very little salt because of the country ham and miso, which seems to add another element to the base. It was great way to welcome the cooler weather.

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It was a hit! I did substitute chicken stock instead of water for more flavor. I also added a couple of celery stalks finely chopped with the carrot. I sauteed the garlic and onion before adding it as well. My friends and family all loved it! It's a keeper.

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I have made this soup twice and my family absolutely loves it!