This navy beans recipe of my mom’s makes a simple comfort food classic. Tender, seasoned white beans and veggies in a flavorful broth. Be sure to watch the how-to video located in the recipe card.
My mom taught me many things, but cooking and sharing our love for good food was something we both loved to do together. When she passed away, my Dad asked if I wanted anything of hers. My request was to go through her cookbooks and personal recipes. I love that I’m able to pass on my favorites and keep my memories of her alive.
Here is her simple, yet satisfying white beans recipe, which I’ve always loved. It’s a flavorful white bean soup. You can add sliced franks or shredded meat to stretch the meal, and it’s a perfect way to use fresh vegetables and pantry staples you already have on hand!
Navy beans, also known as pea beans (named for their tiny round size), are one of a few different varieties of white beans. Other common white beans are Great Northern, cannellini, fagioli, and lima.
Although they grow differently, and vary in size and shape, all white beans are interchangeable in most recipes. They all have a white casing and starchy, creamy center.
This is a navy beans recipe, but you’re welcome to use any type of white bean that you like or already have on hand.
Ingredient notes and substitutions
Nothing complicated about the ingredients in this white beans recipe. It calls for staple soup ingredients; onion, carrots and celery. To help flavor the broth, there’s a bit of crushed garlic and thyme.
For a heartier meal, you can add any type of cooked protein. Oftentimes, I like to add shredded chicken, leftover holiday ham or boneless turkey breast.
If you use fagioli beans and add cooked pasta and Italian sausage, it could a homemade version of Olive Garden’s pasta fagioli!
Video: Making Mom’s white beans recipe
The meal comes together really quickly after soaking the beans in water overnight.
Watch the video in the recipe card below to see me make the navy white bean soup from start to finish.
Did you forget to soak your white beans?
If you forget or don’t have time to soak beans overnight, it’s okay. Just use my method to quick soak beans and an hour later, you’ll be ready to make this navy beans recipe.
This recipe makes the perfect comfort food lunch or dinner; great at taking the winter chill off your bones. Serve with a salad and loaf of crusty french bread or my gramma’s potato rolls. It’s a wonderful, cozy and comforting navy white bean soup.
This post, first published on Kevin Is Cooking Jan. 10, 2014, was last updated with new content and video on Dec. 9, 2021.
Mom’s Navy Beans Recipe + Video
- 16 oz dried navy beans or other white beans
- 1 large yellow onion chopped into bite size pieces
- 2 large carrots chopped into bite size pieces
- 2 stalks celery chopped into bite size pieces
- 2 tbsp olive oil
- 2 cloves garlic crushed
- 4 sprigs thyme tied, or 1/2 tsp dried thyme
- 1 tsp salt
- 1 tsp freshly ground black pepper
- Add dried white beans to large pot, then enough water to cover beans by 1 inch. Allow beans to soak for 8 hours. To save time, feel free to quick soak beans.
- Heat olive oil in large soup or stock pot over medium-high heat. When oil is hot, add chopped onion, carrot, and celery. Sauté for 6-8 minutes, stirring occasionally.
- Use a colander to drain and rinse soaked beans. Add beans to the stock pot of sautéed vegetables and stir to incorporate. Add bundle of thyme sprigs (or dried thyme), garlic and fresh water to cover beans by 1 inch. Bring to a boil, cover pot and lower heat to simmer; Cook for 4 hours or until beans are soft, but not mushy (See Note 1). To make this navy beans recipe in a slow cooker or Instant Pot, see Note 2.
- 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, use manual setting to cook on high pressure for 20 minutes, then perform a Natural Pressure Release for 10 minutes.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.