A comfort food classic from my mom’s recipe book, these Navy White Beans are tender, simply seasoned and can be flavored to suit any dish. She used to add sliced franks or chicken to stretch the meal and is perfect using vegetables and pantry staples on hand!
Navy White Beans
Nothing complicated about this easy to make bean soup recipe. Staple ingredients like onion, carrots and celery help flavor the broth seasoned with crushed garlic and thyme.
Serve with a salad and crusty french bread it’s a wonderful meal.
Simply soak the beans in water overnight and the next day it comes together in no time at all.
Forgot to Soak Your Beans?
Here’s a Quick Soak Method
- Rinse your beans in a colander with cool water. Pick through and discard any little stones that may be packaged with them accidentally.
- Cover the beans in a pot with about 2 inches of water.
- On high heat, bring the water to a boil and cook the beans for 5 minutes without a lid.
- Remove the pot from the heat and cover with a lid. Let the beans soak in the hot water for an hour.
- Drain the beans into a colander, rinse and then cook according to your favorite recipe.
This a perfect one to keep the chill off, perfect comfort lunch or dinner.
This is a tried and true family recipe for navy white bean soup. This has tender navy white beans, a delicate flavored broth with thyme, lots of cooked carrots, celery and onion.
Easily add sausage, franks or shredded rotisserie chicken for a heartier meal. Enjoy!
This recipe first appeared on Kevin Is Cooking on January 2014 and has been updated with a video and new photos.
Watch how to make this below!
Mom's Navy White Beans
- 16 oz bag of white navy beans
- 1 large yellow onion chopped into bite size pieces
- 2 large carrots chopped into bite size pieces
- 2 celery stalks chopped into bite size pieces
- 2 tbsp olive oil
- 2 cloves garlic crushed
- 4 sprigs of thyme tied
- 1 tsp salt and freshly ground black pepper
- Soak the beans overnight in water covering the beans by 1 inch.
- In a large soup or stock pot add the olive oil and the chopped onion, carrot, celery. Sauté for 6-8 minutes.
- Drain the water from the beans and rinse. Add the beans to the stock pot with the sautéed vegetables and stir to mix in. Add the thyme bundle, garlic and fresh water to cover beans by 1 inch. Bring to a boil, cover and lower heat to simmer for 4 hours or until beans are soft, but not mushy (See Note 1).
- Season to taste and serve with crusty bread.
- At this stage it can be seasoned to reflect whatever type of soup you want, be it French with thyme and tarragon, Mexican with cumin, Italian with Italian herbs, etc.
You can also add fresh franks from the butcher and cook for an additional 20 minutes, but sometimes I like to add chicken.
- If using a slow cooker cook on high for 4 hours. If using an Instant Pot, set to Manual for 20 minutes.