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Navy Bean Soup Recipe

Navy Bean Soup

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (53)

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Average Rating:

Total Reviews: 53

Showing 21-30 of 53

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  • on October 03, 2010

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    really good - great texture and flavor. Used fresh rosemary and smoked butt (shoulder instead of the ham hocks. I will make this soup again.

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  • on March 08, 2010

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    This was wonderful when I first made it. However, I froze a portion and just had it last night - Wow! Even better. This is truly great comfort food!

    Just a few changes. Used 2/3 chicken stock vs just water. Used rosemary vs thyme. Added and additional clove of garlic and a couple of stalks of chopped celery which I sauteed in a bit of olive oil with the onion and carrot before adding the hocks, beans and stock. After removing the hocks and pureeing some of the beans, I cubed a ham steak and added it to the soup and just let it heat through. I didn't bother using the hock meat - it had done its job.

    Served with a drizzle of good EVOO instead of the butter.

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  • on February 08, 2010

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    This was an excellent recipe -- I didn't have time to soak beans overnight, so it was great to find a recipe that another method -- It was a hit!

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  • on February 06, 2010

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    I don't like bean soups however, this one is great!! What really makes this soup is the fresh rosemary and parsley.

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  • on January 25, 2010

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    I added Bay leaves and chopped tomatoes
    SOOOOO GOOOOOD !!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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  • on December 11, 2009

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    This is a great navy bean soup recipe but it seemed rather plain so I added celery, a small carrot, and pasta (acini di pepe although orzo or any short tubular pasta would work too. I also added a splash of white wine vinegar. It was very tasty and I would definitely make it again.

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  • on November 05, 2009

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    I love soup...that said, I found thid soup to be BORing. I used a combination of chicken and vegetable stock, added ceery, added fresh herbs even added caraway seed...it is just OK.

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  • on October 30, 2009

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    I think that I would prefer the Rosemary to Thyme, which is what I used. Definitely do a ham steak instead of the ham hocks. The ham hocks were twice as much as the ham steak and way less fatty. When I make it again, I will use at least 1/2 chicken or veg. stock instead of 100% water. Maybe some garlic too.

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  • on September 06, 2009

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    I made this soup with two cans of navy beans, including the liquid and one box of chicken broth. Although the ham hocks add a lot of flavor, most of the meat is fatty, so I didn't get much ham off of them. I would buy a piece of ham to cut up for the soup next time. I, like others, also added celery. My brother-in-law (who loves my cooking said this is his favorite soup. Thanks Food Kitchens!

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  • on January 17, 2009

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    Delicious and so easy!!! I would modify this recipe just slightly... I used a pretty meaty leftover ham bone and used half chicken broth instead of all water. The chicken broth added depth to this soup and is important. I also added some chopped celery... so important...glad I did...really helped out the texture. I prefer my soup to be a bit thicker.. so I would suggest cutting back on the liquid a bit or maybe adding more beans. Base flavor was very tasty. Also added more garlic than called for. I pureed 3 cups of beans. Consistency was pretty good but would've liked it just a little thicker.
    Would definitely make this again and our house smelled so good all day!!!

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