Navy Bean Soup

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

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

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

  • 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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
300
(
Calories from Fat
10),
% Daily Value
Total Fat
1g
1%
(Saturated Fat
0g,
0%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
610mg
610%;
Total Carbohydrate
56g
56%
(Dietary Fiber
14g
14%
  Sugars
11g
11%
),
Protein
16g
16%
;
% Daily Value*:
Vitamin A
90%;
Vitamin C
10%;
Calcium
15%;
Iron
25%;
Exchanges:
2 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.