Navy Bean Soup

Enjoy this hearty soup that comes loaded with navy beans and veggies and is made easily at home on a stovetop!

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Prep Time 1 hr 15 min
Total Time 2 hr 15 min
Servings 6

Ingredients

1: bag (16 oz) dried navy beans, sorted, rinsed

8: cups water

1/2: cup chili sauce

1/2: teaspoon dried marjoram leaves

2: medium carrots, chopped (1 cup)

1: large onion, chopped (1 cup)

1: medium stalk celery, chopped (1/2 cup)

1: can (14 oz) vegetable broth

2: tablespoons chopped fresh parsley

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Directions

1 In 8-quart Dutch oven, heat beans and water to boiling. Boil uncovered 2 minutes. Remove from heat; cover and let stand 1 hour.
2 Stir in remaining ingredients except parsley. Heat to boiling. Reduce heat to low; cover and simmer about 1 hour, stirring occasionally, until beans are tender.
3 Stir in parsley. Cook 2 to 3 minutes.

EXPERT TIPS

Expert Tips

Navy beans fed many a sailor in the early 1800s, thus their name. Although larger in size, cannellini or great northern beans can be substituted--don't worry, the Navy won't mind.

Navy Bean Soup with Ham: Add 1 cup diced fully cooked turkey ham with the remaining ingredients in step 2.

Got questions? Our experts have the answers. Ask Betty now.