One of my favorite "go-to" recipes in the Fall is Southwestern Navy Bean Soup, simply because of the zesty, rich flavors and the creamy texture. Hearty, healthy and ready in less than an hour!
I remember my Grandmother having a big pot of navy beans on the stove, chocked full of bacon grease and ham chunks.
Here, I've taken eliminated some of the unhealthy aspects of the dish...ahem, bacon grease, and resurrected her soup to a more healthy dish!
Why you'll love this recipe!
- Healthy and filling - Southwestern Navy Bean soup can be a meal by itself!
- Low fat and low cholesterol - beans (legumes) are naturally low in fat and cholesterol and high in fiber!
- Flavorful - zesty tomatoes and onions really set this navy bean soup recipe apart from all others!
- Versatile - make it as mild or spicy as you like!
Here's what you'll need:
- One pound of dried navy beans
- 2 boxes of chicken or vegetable broth (64 oz.)
- One can of Original Rotel® stewed tomatoes and green chiles to this recipe; it adds just enough flavor and texture without adding a ton of sodium
- 3 bay leaves, minced garlic, ground cumin, salt and pepper
- If you want to include meat in the soup, you can either put a smoked ham hock in the soup while it's cooking, or add cooked sausage to individual bowls
Do Navy beans need soak overnight?
Generally speaking, navy (and pinto's) need to soak overnight in 8 cups of water. But, there's a quicker way to "soak" the beans called a "Quick-Soak."
How to quick-soak navy beans:
A quick soak is ideal when you forgot to soak navy or pinto beans overnight.
- Place the beans and 8 cups of water in a large pot and bring it to a boil (uncovered) for 5 minutes
- Turn off the heat and cover
- Allow to stand for 1 hour, covered
- Pour off the water, add in chicken/vegetable broth and resume the recipe
How to make it:
- If you don't have time to soak them, use canned beans - just rinse them first.
- Saute onion and celery
- Add tomatoes, beans, broth, garlic, seasonings and bay leaf
- Allow to simmer till beans are tender
FAQ's and Tips:
Crock pot or slow cooker instructions
If you make this recipe in a crock pot or slow cooker, soak the beans first, either overnight or the "quick-soak" method. Place beans and remaining ingredients into slow cooker and add plenty of water or broth (8-10 cups).
The dried beans will absorb the liquid, so if you leave the slow cooker unattended you'll want to ensure there's plenty of liquid. Cook on low for 8-10 hours or on high for 5-6 hours.
Can I substitute Great White Northern beans?
If you can't find navy, use Great Northern White. Both have a mild flavor and can be used interchangeably.
The primary differences between Great Northern and Navy beans are: Great Northerns are larger, cook more quickly and hold their shape better, whereas navy beans dissolve and produce a thicker soup.
Can I make this recipe for vegans or vegetarians?
Yes! Simply use vegetable broth in lieu of chicken broth and omit the ham hock and sausage. Use water if you do not care for vegetable broth.
If you use water, you might want to add a second can Rotel® and increase the amount of ground cumin. If you want a bit of a smokey flavor, try adding a few dashes of Liquid Smoke (it is vegetarian).
Can I use canned beans for this recipe?
If you use canned, you'll need about 6 cups of canned beans, drained and rinsed.
Canned legumes will significantly reduce the cooking time, but will also skimp on the flavor because they are par-boiled, meaning they've been slightly cooked before the canning process.
Dried beans absorb more of the seasonings, resulting in a richer, fuller flavor.
Want a smooth texture? Working in batches, pour the soup into a food processor or, use an immersion blender. The result is creamy and delicious!
Related recipes:
- Black Bean Soup
- Creamy White Bean Soup
- How to Season and Cook Purple Hull Peas
- Southern Skillet Cornbread
Southwestern Navy Bean Soup
Ingredients
- 1 lb. navy beans dried (see recipe notes)
- 2 tablespoons oil
- 64 oz. chicken or vegetable broth
- 1 cup onion finely chopped
- 1 stalk celery finely chopped
- 1 teaspoon minced garlic
- 3 bay leaves
- 1 tablespoon ground cumin
- 1 small ham hock OR
- ½ lb. smoked beef sausage (optional); slice to bite size
- 1 can Stewed Tomatoes with Green Chiles Rotel brand preferred; add juice to soup
- parsley or scallions chopped, for garnish
Instructions
- Rinse navy beans and soak either overnight or use the Quick Soak method (see notes)
- Chop onions and celery
- In a big soup pot on medium heat, add oil, onions and celery; cook until onions are softened, about 4 - 6 minutes; add minced garlic
- Add entire can of stewed tomatoes, beans, broth and bay leaves to the onion mixture; (add hamhock : optional); stir well
- Allow to cook for 35-45 minutes covered; check occasionally for liquid level. If liquid level gets below the bean level, add water or broth to cover the beans by 3-4 inches; cover and continue to cook until beans are tender
- To add smoked beef sausage, cut it into bite-sized pieces and saute in a separate pan; (You can add the sausage to the whole soup, or add it to individual servings)
- Once beans are tender, remove bay leaves; remove ham hock (if added)
- Add salt and pepper to taste
- Garnish with parsley or scallions and serve
Notes
- Place the beans and 8 cups of water in a large pot and bring it to a boil (uncovered) for 5 minutes
- Turn off the heat and cover
- Allow beans to stand for 1 hour, covered
- Pour off the water, add in chicken/vegetable broth and resume the recipe
- Place beans and remaining ingredients into slow cooker and add plenty of water or broth (8-10 cups). The beans will absorb the liquid, so if you leave the slow cooker unattended you'll want to ensure there's plenty of water or broth.
- Cook on low for 8-10 hours or on high for 5-6 hours.
Nutrition
I'd love to hear from you!