Navy Bean Vegetable Soup

Total Time

Prep: 35 min. + soaking Cook: 9 hours


12 servings (3 quarts)

Updated: Oct. 13, 2023
My family likes bean soup, so I came up with this hearty, hammed-up version. The leftovers freeze well for first-rate future meals. —Eleanor Mielke, Mitchell, South Dakota
Navy Bean Vegetable Soup Recipe photo by Taste of Home


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


  1. Rinse and sort beans. Place in a large saucepan; add water to cover by 2 in. Let soak, covered, overnight. Drain and rinse beans, discarding liquid.
  2. Return beans to saucepan; add water to cover by 2 in. Bring to a boil. Boil 15 minutes. Drain and rinse beans, discarding liquid.
  3. Transfer beans to a 5-qt. slow cooker. Add 8 cups water. Stir in remaining ingredients. Cover and cook on low until beans are tender, 9-10 hours. Discard bay leaf.
Country Cassoulet:  Instead of cubed ham, add 1-1/2 lbs. smoked ham hocks or pork neck bones or a meaty ham bone to slow cooker. Omit onion soup mix; add 1/4 tsp. each dried thyme and rosemary. Remove ham bones at end of cooking; stir 2 cups shredded cooked chicken or turkey and 1/2 lb. sliced smoked sausage into soup. Heat through. Cut meat from ham bones; add to soup.

Nutrition Facts

1 cup: 157 calories, 2g fat (1g saturated fat), 12mg cholesterol, 763mg sodium, 24g carbohydrate (4g sugars, 8g fiber), 11g protein.