Navy Bean Soup II Recipe -
Navy Bean Soup II Recipe
  • READY IN 11+ hrs

Navy Bean Soup II

Recipe by  

"An old-fashioned deli-style bean soup."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    10 mins
  • COOK

    3 hrs

    11 hrs 10 mins


  1. Rinse beans with water. Place beans, onions, tomato sauce, and ham hocks in large pot or Dutch oven. Cover all with water. Cook on low to medium heat several hours until beans are tender. When using crock pot, soak beans overnight. Cook on high for 1 hour. Lower to low for 6-8 more hours until beans are tender.
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  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews More Reviews

Most Helpful Positive Review
Feb 16, 2010

Omitted tomato sauce added 1 cup brown sugar and that's IT. SOUP IS AWESOME!!!! Just goes to show you sometimes the simplest least fancy looking food can be the heartiest simple pleasure for everyone eating it.

Most Helpful Critical Review
Dec 27, 2003

This was a good recipe but nothing like the navy bean soup of my memories. I remember them as creamy and without tomatoes. Nonetheless, it was good once I changed my expectations.

Dec 27, 2003

Excellent soup. Made alot but freezes well.

Jan 06, 2009

We love this soup! We do a variation and use Northern beans and sometimes do homemad Italian sausage instead of the ham. Still very good and a very hearty meal!

Jan 13, 2012

I must admit-I didn't have high hopes for this recipe. I have other navy bean and ham soups I like better, and they don't have tomato sauce in them. I couldn't imagine liking this...but I did. The tomato sauce was subtle and gave it a slightly different taste. I didn't add the ham hocks because I have discovered they always make things entirely too greasy to suit me. Toward the end of the cooking time, I added some thawed leftover ham I had in the freezer. The only complaint I have is that this recipe needs salt, but that's not hard to add to my taste preference.

Dec 01, 2010

LOVE this soup! My family has made it for years. We do it just a bit different...we flavour the broth with a handful of black peppercorns, and when it's all done cooking we add half a bottle of ketchup. I was VERY hesitant to try it when my cousin made it for me for the first time, but I was blown away. How could such simple ingredients taste so good?!!? Very warm, filling, and comforting!

Jan 28, 2008

Until I made this recipe I had never had Navy Bean Soup and probably never will again. I expected the beans' consistancy to be much softer, especially since I soaked them over night and cooked them for 11 hours in the crock pot. The broth was greasy too. The funny thing is my dad actually liked the soup. I guess it's all in the perspective.

Jan 29, 2012

Good soup. Will make again. Really easy with only 4 ingredients. I had no tomato sauce on hand so I used 1 jar (maybe 16oz) of my home-canned marinara sauce. One caution: in my experience, no matter what the cooking method, Dutch oven or Crockpot, you need to soak those beans overnight - unless they are the no-soaking kind. I wholeheartedly recommend this recipe.


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  • Calories
  • 220 kcal
  • 11%
  • Carbohydrates
  • 25.1 g
  • 8%
  • Cholesterol
  • 23 mg
  • 8%
  • Fat
  • 7.6 g
  • 12%
  • Fiber
  • 9.6 g
  • 38%
  • Protein
  • 13.2 g
  • 26%
  • Sodium
  • 117 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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