Classic Navy Bean Soup Recipe
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! Whether you make this soup in an Instant Pot, crock pot, or on your stove, it's sure to comfort and satisfy.
Servings 8
Calories 266kcal
Ingredients
- 16 oz dry navy beans
- 1 small onion chopped
- 1 ham hock or 3 slices smoked bacon
- salt and pepper to taste
- 10 cups water or chicken broth
Instructions
Instant Pot Instructions
- Chop 3 slices of bacon, place them in your Instant Pot, and use the Sauté function to cook them until they start to crisp.
- Add the chopped onions and cook until soft.
- Add the beans, water and/or stock, and salt and pepper to the pot, then seal the lid and cook on high pressure for 23 minutes.
- Let the pressure release naturally for 10 minutes, then Quick Release the remaining pressure.
- To thicken the soup, scoop out some of the beans, blend until smooth, then stir them back into the soup and serve warm.
Crock Pot Instructions
- Soak the beans overnight, then rinse, drain, and add them to your crockpot.
- Fill the crock pot three-quarters of the way full with water or stock, then add the onion, ham hock, and salt and pepper. (The ham hock is crucial here!)
- Cook on low for 6-10 hours, then serve warm.
Stovetop Instructions
- Soak the beans overnight, then rinse, drain, and add them to a large pot.
- Sauté the onion and ham until the onions soften.
- Add the remaining ingredients, bring the soup to a boil, then reduce to a simmer and cook for 2-3 hours.
Nutrition
Calories: 266kcal | Carbohydrates: 36g | Protein: 19g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 23mg | Sodium: 71mg | Potassium: 770mg | Fiber: 14g | Sugar: 3g | Vitamin A: 0.3IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 3mg