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 navy beans. I always serve this with a side of homemade cornbread and the combination creates a complete meal!
I remember my Grandmother having a big pot of navy beans on the stove, chocked full of bacon grease and ham chunks. The flavor was really good, but if you didn’t like navy beans, you probably wouldn’t have cared for her simple, yet delicious recipe.
So, I took the liberty of eliminating some of the unhealthy aspects of the dish…ahem, bacon grease, and resurrected her navy bean soup to a more healthy dish! I think she’d like my version because it’s a bit zesty, with a hint of spice.
Do Navy Beans Need to be Soaked Overnight?
Generally speaking, navy (and pinto beans) 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 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 beans to stand for 1 hour, covered
- Pour off the water, add in chicken/vegetable broth and resume the recipe
Can I Substitute Great White Northern Beans?
If you can’t find navy beans, use Great Northern White beans. Both of these white beans have a mild flavor and can be used interchangeably. The primary differences between the two are: Great Northerns are larger, cook more quickly and hold their shape better, whereas navy beans dissolve and produce a thicker soup.
Ingredients
- 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
Slow Cooker Directions
If you make navy bean soup 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 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.
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 Soup?
I suppose you can use canned beans, although I’ve never cared for them due to the watery “glaze.” If you use canned navy beans, rinse them first.
Canned beans will significantly reduce the cooking time, but will also skimp on the flavor because canned beans 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.
While your Southwestern Navy Beans are cooking, you might want to whip up a batch of homemade cornbread!
Craving More Soup? Try Black Bean Soup!
Southwestern Navy Bean Soup
Ingredients
- 1 lb. navy beans dried
- 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
- 1/2 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)
- Garnish with parsley or scallions and serve
Notes
How to Quick Soak 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 beans to stand for 1 hour, covered
- Pour off the water, add in chicken/vegetable broth and resume the recipe
Stove Top Method Notes:
After the beans have cooked for about 30 minutes, check the water/broth liquid. Chances are, you'll need to add additional liquid. Add enough to cover the beans by 3-4 inches.Slow Cooker Directions
If you make navy bean soup 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 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.
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