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"A delicious rich and colorful soup. Good for a cool autumn evening." — Patty Long
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1 (16 ounce) package dried navy beans
water to cover
7 cups chicken stock
1/2 cup margarine
4 carrots, chopped
1 onion, chopped
1/2 pound bacon
This recipe is very easy and tastes great! I used ham instead of bacon and didn't use the carrots. My family doesn't like cooked carrots. I also added 2 Bay leaves. It was wonderful. My family loved it. I will definitely make this again.
i made this and i used 4 cans of chicken broth and it had a great taste however..i like my beans thick and not like soup so i let it boil down abit...and it was so salty we could hardly choke it down..and i like salt..i will make this again but i will use low sodium chicken broth to see if that will help...thanks for sharing m
68 Ratings
My mother used to make the best soup a long time ago. I searched for several recipes that could compare but there weren't any. til now, and i think it's better!
Good basic soup recipe. I ended up making mine in the crock pot so I did not soak the beans first. Also, mine ended up a little salty so I added a cubed potato.
This was good. But I prefer a pure navy bean taste. The chicken broth overpowers the taste of the navy beans.
THE BEANS NEED TO SOAK LONGER THAN THREE HOURS. I WOULD SUGGEST AT LEAST 5 OR 6 HOURS.
I found this recipe to be very inexpensive to make. To reduce some of the fat I drained the bacon, and used olive oil to saute the onions and carrots. It's a pretty straight forward recipe, and my friends love it!
I made this soup but substituted. I diced up left overs from a spiral Ham and added a few diced up potatos too. It came out great!
* Percent Daily Values are based on a 2,000 calorie diet.
My Navy Bean Soup
Serving Size: 1/8 of a recipe Servings Per Recipe: 8 Amount Per Serving Calories: 448 Calories from Fat: 229
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