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Navy Bean Vegetable Soup Recipe

Navy Bean Vegetable Soup Recipe

My family likes bean soup, so I came up with this hearty version. The leftovers freeze well for first-rate future meals. —Eleanor Mielke, Mitchell, South Dakota
TOTAL TIME: Prep: 15 min. Cook: 9 hours YIELD:12 servings


  • 4 medium carrots, thinly sliced
  • 2 celery ribs, chopped
  • 1 medium onion, chopped
  • 2 cups cubed fully cooked ham
  • 1-1/2 cups dried navy beans
  • 1 envelope vegetable recipe mix (Knorr)
  • 1 envelope onion soup mix
  • 1 bay leaf
  • 1/2 teaspoon pepper
  • 8 cups water


  • 1. In a 5-qt. slow cooker, combine the first nine ingredients. Stir in water. Cover and cook on low for 9-10 hours or until beans are tender. Discard bay leaf. Yield: 12 servings (3 quarts).

Nutritional Facts

1 serving (1 cup) equals 157 calories, 2 g fat (1 g saturated fat), 12 mg cholesterol, 763 mg sodium, 24 g carbohydrate, 8 g fiber, 11 g protein.

Reviews for Navy Bean Vegetable Soup

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Reviewed Apr. 15, 2016

"I made this soup exactly as is. I did not soak the beans the night before, since the directions did not mention it and I did worry that the beans would be tough. My hubby said that it was one of the best soups that I have ever made. WOW, thank you TOH for making me look good!!"

Reviewed Mar. 29, 2016

"This was so good. Even better the next day. I soaked (Great Northern) beans over night, then boiled them about an hour while preparing everything else, rinsed the beans and added to crock pot with everything else. Cooked on High setting for about 5 hours. Everything was blended and the perfect consistency. The broth is wonderful. This can be so versatile with other ingredients (meats, veggies) too. My husband loved it! I followed recipe, (with the exception of a couple shakes of Worcestershire Sauce). I might add some small pasta next time. Thank you for a wonderful recipe!"

Reviewed Mar. 29, 2016

"Delicious! I did do a couple of things differently. I used small white, canned beans. I made my own onion soup mix and added a couple of potatoes. Followed the rest of the recipe exactly. This recipe is a keeper!"

Reviewed Nov. 11, 2015

"We loved this soup. I didn't have any Navy beans on hand so I substituted other dried beans. Fail. I put the beans into my slow cooker at about 8:30am and at 6:30pm they were still hard. Left it on all the morning, still hard. Switched it to high and then at noon we ate it--about 27 hours later. :) Some beans were still crunchy. But--having said that it was absolutely DELICIOUS! I will make this over and over again...I'll just soak my beans overnight first. I can't stress enough how flavorful this soup is! I added a can of chopped tomatoes and omitted the Knorr veg. soup pack because I didn't have any. Oh my, so YUMMY!"

Reviewed Apr. 26, 2014

"My husband isn't a fan of Navy Bean Soup. I made this and the only thing I did differently was I had a ham hock I used in the pot for flavoring. I thought the soup was absolutely delicious. My husband actually had thirds, not just seconds. He declared it was a keeper and asked me to make it again and soon."

Reviewed Mar. 5, 2014

"Good soup. My husband loved it. I did add. A packet of ham season which gave it a bit more favor but over all was a great and easy dinner on a cold damp day. Served with creamed corn corn bread."

Reviewed Feb. 1, 2014

"This was the best Navy Bean soup ever; and so easy to make!!"

Reviewed Apr. 25, 2012

"Super easy and tasted great. Followed the recipes exactly."

Reviewed Feb. 4, 2011

"Delicious! Was really lazy and used ham and vegetables that were already diced from the store. No need to soak the beans, so threw it all in the Crock Pot in the morning, had perfectly cooked soup for dinner that night."

Reviewed Mar. 1, 2010

"This is my family's favorite Navy Bean recipe. I've been making it since I discovered it years ago. We love all of the extra flavor, my kids even gobble it up! And yes, it does freeze very well."

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