Navy Bean Soup With Canned Beans

Soups are definitely the most comforting food there is. When you are sick, sad, or very cold, there is nothing better than a good cup of hot soup.

Making navy bean soup with canned beans is easy, and the result is oh-so-good. We recommend using canned beans instead of dried beans to save time and make your life just a little easier.

I feel like I can’t be the only one who forgets to soak dried beans, right?

The great thing about canned beans is that they are pre-cooked, so all you need to do is warm them up enough to eat, which makes them perfect for tossing into this soup without a second thought!

The Origin of Navy Beans

Navy beans were cultivated in Peru thousands of years ago. Today, navy beans have a deep-rooted history in the United States Navy.

During the early 20th century, while the Navy was out at sea for many months at a time, these little white beans were a staple food for them.

Why? Dried and canned navy beans could be kept on ships for months without deterioration, so they were available year-round to feed the entire ship’s crew.

In the same way, these beans are very versatile in recipes and are used to prepare stews, roasted beans, and even soups, like our beloved navy bean soup.

Using Canned Navy Beans For Soup

To be honest, I shunned the idea of ​​making this soup because I never remember (or want) to soak dried beans.

My laziness was a bummer because I truly adore navy beans. They are probably my favorite bean due to their mild, fresh flavor that pairs well with just about everything.

In today’s society, it can difficult for people to spend several hours of time cooking grains.

Although this can be done in a crockpot without any supervision, no one can deny that it is much simpler to open a can, drain the excess liquid (and rinse!), then dump the beans onto your plate or cooking pot.

One day, I decided to try preparing this delicious soup with canned navy beans. The canned beans met my expectations and those of my family. They didn’t even notice the difference.

So, from now on, I think I’ll always use canned navy beans to make this delicious soup.

Ingredients For Navy Bean Soup

The ingredients for this soup are very simple. The main ingredients for navy bean soup are:

• Broth – Vegetable or chicken broth are both good choices. It is always better to use a homemade broth, but if you do not have time to prepare it, you can turn to a good commercial broth. The important thing is to avoid making this soup with water because it just doesn’t add any flavor to an already simple dish.
• Ham – For this recipe, you can use remnants of smoked ham or simply buy a piece of ham from the supermarket. Some use bacon, sausages, and even chicken. You can use tofu or potatoes if you’re vegetarian.
• Vegetables – We use carrots, onions, and celery, but you can use your favorite veggies.
• Canned Navy Beans – Two cans of navy beans are sufficient. You can also use dried navy beans, but we use canned navy beans in this recipe.

The Best Spices For Navy Bean Soup

• It is recommended to use a little fresh thyme. If you don’t have fresh thyme, you can use dried thyme. It is preferable not to use thyme powder because it can give the soup an unpleasant coloration.
• I also use a bay leaf.
• A little pepper and finely ground salt. You must add the salt, only at the end of the preparation because the ham usually contains a good amount of salt and your soup could be salty.

Cooking Tips For Making Navy Bean Soup

When people are not very experienced in cooking. They often underestimate the process of sealing meats or frying vegetables.

The reality is that fried onion has a lot more flavor than a boiled onion. Not frying the vegetables to prepare soup is a mistake since it loses much of the flavor that could make the soup that much tastier.

For navy bean soup, the onion should be finely along with diced carrots and thinly sliced ​​celery. Sauté the vegetables for a few minutes along with the ham and two minced garlic cloves. Add the broth, the cooked navy beans, and you’re done!

If you want a little more flavor, you can saute everything in butter instead of oil.

Join us to make the classic navy beans soup!

How To Make Navy Bean Soup With Canned Beans

Step 1: Gather your ingredients.

Step 2: Prepare the vegetables and ham for the soup.

Peel the onion and cut it into very small squares. Peel the garlic and crush it.

Peel the carrots and cut them into cubes.

Finally, wash the celery very well and cut it into thin slices. Reserve.

Dice the ham and reserve it for later.

Step 3: Saute the vegetables in the soup pot.

Turn on the stove over medium heat and melt two tablespoons of butter.

When the butter is melted, add the crushed garlic and onions. Sauté them until the onion is transparent.

Add the carrots and the celery, continue cooking for a few more minutes until they begin to brown.

Add the ham and stir well.

Step 4: Add the broth, beans, and herbs to the soup. Cook for 10 minutes.

Uncover the cans of navy beans and place their contents in a strainer.

Then rinse the beans under running water and wait for them to drain.

When the vegetables are well sautéed, add the beans, broth, bay leaf, thyme, and a pinch of pepper.

Step 5: Serve with bread and enjoy!

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