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navy bean soup

My Mom’s Navy Bean Soup

The delicious simplicity of my mom's navy bean soup was lost on me as a child, but I’ve since seen the error of my ways! It’s deliciously savory and goes perfectly with a warm slice of buttered bread.

Course: Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 23 minutes
Slow Release: 10 minutes
Total Time: 33 minutes
Servings: 8
Calories: 228 kcal
Author: Jillee

Ingredients:

  • 16 oz bag navy beans
  • 1 small onion chopped
  • 3 slices smoked bacon chopped (or 1 ham hock)
  • Salt and pepper to taste
  • 10 cups water or chicken broth

Instructions:

Instant Pot Version

  1. Place the chopped bacon pieces in your Instant Pot, then select the “Sauté” function. When the bacon starts getting crispy, add the chopped onions to the pot too.
  2. When the bacon is crispy and the onions are soft, add the beans, water and/or stock, and salt and pepper. (The soup turns out just fine using water, but if you like a deeper, more savory flavor, you can swap out some of the water for chicken stock. I’d try about 5 cups of each!) Place the lid on your Instant Pot, select “Manual,” and set the timer for 23 minutes.
  3. When the timer goes off, let the Instant Pot release pressure naturally for 10 minutes, then use the Quick Release valve to release the rest of the pressure. If your soup looks a bit thin, here’s an easy fix! Use a ladle to scoop out some of the beans and blend until smooth in your blender. Pour the blended beans back into the soup and mix well.
  4. Then it’s soup time! Serve with some fresh parsley, if desired. (If you prefer to make things the old fashioned way, get those directions below!)

Crockpot Version

  1. Start by soaking the beans overnight. In the morning, rinse and drain the beans well, then add them to your crockpot.
  2. Fill the crockpot 3/4 of the way with water, then add the chopped onion, a ham hock, and salt and pepper. (We subbed out the ham hock for bacon in the Instant Pot version, but the ham hock is pretty crucial for texture in this crockpot version. You should be able to find one at a butcher shop or a specialty grocery store!)
  3. Turn your crockpot on low and let the soup cook all day. Then at dinnertime, serve warm and enjoy!
Nutrition Facts
My Mom’s Navy Bean Soup
Amount Per Serving
Calories 228 Calories from Fat 18
% Daily Value*
Fat 2g3%
Cholesterol 5mg2%
Sodium 1175mg51%
Potassium 963mg28%
Carbohydrates 37g12%
Fiber 14g58%
Sugar 2g2%
Protein 16g32%
Vitamin C 21.6mg26%
Calcium 104mg10%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.