Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 cups dried navy beans, soaked overnight (or 2 cans, drained and rinsed)
- 6 cups chicken or vegetable broth
- 1 bay leaf
- 1 tablespoon lemon juice (optional, for brightness)
- 2 tablespoons fresh parsley, chopped (for garnish)
Optional additions:
- 1 cup diced ham or smoked sausage for a meaty version
- 1 pinch red pepper flakes for spice
Instructions
Step-by-Step Instructions
1. Sauté the Vegetables
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery, and sauté for 5-7 minutes, until softened.
- Stir in garlic, salt, pepper, thyme, and oregano. Cook for 1 minute until fragrant.
2. Add Beans and Broth
- Stir in soaked navy beans, broth, and bay leaf.
- Bring to a boil, then reduce to a simmer.
- Cover and simmer for 1 to 1.5 hours, until beans are tender.
Note: If using canned beans, simmer for 30 minutes to let flavors blend.
3. Adjust Consistency & Flavor
- For a thicker soup, mash some beans against the pot with a spoon or blend 1 cup of soup and stir it back in.
- Add lemon juice for brightness and adjust salt and pepper to taste.
4. Garnish & Serve!
- Ladle soup into bowls, sprinkle with fresh parsley, and serve hot.
- Enjoy with crusty bread, cornbread, or crackers!
Notes
Pro Tips for the Best Navy Bean Soup
🥄 Soak beans overnight – Reduces cooking time and ensures evenly tender beans.
🔥 Use a ham bone for extra flavor – Simmer with the soup for a rich, smoky taste.
🌿 Add fresh herbs at the end – Parsley or thyme brightens the flavor beautifully.