Navy Bean Soup

Navy Bean Soup

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Georgane Vann


When I was a little girl we went out to eat at a place near Galveston. I don't remember why we were there or how long ago it was. I just remember that I had an appetizer soup of Navy bean soup and it was so good I asked for another bowl. Ever since then I've been on the lookout for a good navy bean soup until now this is delicious.


☆☆☆☆☆ 0 votes

15 Min
1 Hr
Stove Top


  • 3 can(s)
    navy beans drained and rinsed
  • 3
    diced and peeled potatoes
  • 2 c
    chopped ham steak
  • 3/4 c
    baby carrots
  • 1/2 tsp
    garlic powder or 2 cloves garlic
  • 1/4 tsp
    celery salt or 1 stalk celery
  • 1 pinch
    dried thyme or 1 tsp fresh
  • 1 pinch
    dried parsley or 1 t. fresh
  • 1 box
    chicken broth
  • 1 Tbsp
    chicken base or two bouillon cubes
  • ·
    salt and pepper to taste

How to Make Navy Bean Soup


  1. Saute the onions till they begin to get translucent and then throw in the rest of the ingredients
  2. Let it simmer for about an hour to let the flavors blend and serve in big bowls.

Printable Recipe Card

About Navy Bean Soup

Course/Dish: Bean Soups
Main Ingredient: Beans/Legumes
Regional Style: American

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