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This 30-minute Navy Bean Soup has a bold flavor that tastes like it's been cooking for hours. Nobody would believe that you made something so flavorful in under an hour, but their bellies will soon thank you.
Here's some bread to serve alongside your soup: Flaky Buttermilk Biscuits, Jalapeno Cheddar Cornbread, Hawaiian Dinner Rolls, Honey Dinner Rolls, and Cornbread Muffins.
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Being from New Orleans, we know our way around a soup pot because our culture boasts a variety of soups, the most popular being gumbo. However, we know our way around a delicious soup, even fast ones.
This was my inspiration behind this recipe: I didn't want to wait overnight to soak the beans and then drain them. Now, if you're going to start from scratch and use dried beans, then I'll provide those tips in the note section.
If you're looking for a soup recipe that you can make for your family from start to finish in under 45 minutes, then this canned navy bean soup recipe is your answer! I kept it real simple. The most challenging step in this recipe is removing the meat from the smoked turkey leg; after that, it's simply chopping the onion, celery, bell pepper, and garlic.
I add some fresh sage, thyme, and rosemary to add a herbal sweetness that complements the navy beans very well, some chicken stock that I intensified the flavors by cooking the turkey meat and bay leaves in it, and then from there you only need some simple seasoning you should already have in your home, and garnish it with some chopped parsley.
Thirty minutes later, you're left with an aroma in your house that will wake up your appetite. Let's jump into how to make this recipe.
Navy Bean Soup Ingredients
Here are all the ingredients you'll need to make my navy bean soup recipe.
Canned Navy Beans
Using canned beans will save us about 9 hours of prep. Eight of those involved soaking dried beans for one hour to tenderize them. I found that Walmart was the only store that carried canned navy beans, but I'll provide some substitutes in the Pro Tips section.
Smoked Turkey Leg
Using the turkey leg provides two benefits: it adds an enjoyable smoky flavor that resembles hours of long cooking, and it adds healthy protein instead of ham bone. Plus, it'll add more flavor to the soup base.
Low-Sodium Chicken Stock
Every chicken stock is not made equally; some use a lot of fillers and sweeteners to make the "flavor stretch," but I buy mine in bulk from Costco because it's chicken bones, vegetables, and water only.
Aromatics
You'll need the New Orleans trinity, onions, celery, bell peppers, and garlic to season these beans with love.
Herbs
When you can always use fresh over dried, dried thyme doesn't have the same punch as fresh thyme, but use what's available. I recommend buying the poultry herb bundle because it contains fresh sage, thyme, and rosemary, which is more cost-effective than buying each herb individually.
Worcestershire Sauce
Any time you make a broth, remember to throw in a few splashes of this sauce to add a lovely umami flavor (meaty flavor). A few splashes add so much flavor. If you make a vegetarian navy bean soup, tomato paste adds a similar umami flavor, but vegan Worcestershire sauce is also available.
Herbs and Spices
I could've used my Savory Cajun seasoning, but I wanted to keep it simple. You'll only need kosher salt, black pepper, granulated garlic, and onion powder (granulated blends work better than powders), red chili flakes, and fresh parsley.
How To Make Navy Bean Soup
Cooking this hearty soup should be a joy; if it's stressful, then you're doing something wrong!
Remove the meat from the smoked turkey leg; take your time to peel and remove it. You will leave some meat on the bone because it's surrounded by cartilage. In a medium pot, bring the turkey meat, one quart of chicken stock, and bay leaves to a boil. Once boiling, remove turkey stock from heat.
In a 5-quart pot, such as a Dutch oven, add oil and butter. Once the butter is melted, add the onion, bell pepper, and celery. Cook for 2 minutes, or until the vegetables are soft. While vegetables cook, chop 3-4 sage leaves, 3 sprigs of thyme leaves and 1 rosemary sprig.
Add garlic, fresh herbs, salt, black pepper, garlic powder, onion powder, and red pepper flakes, stirring until the garlic is fragrant.
Add navy beans, Worcestershire sauce, turkey stock, and the remaining chicken stock. Bring to a boil, then simmer for 15 minutes, stirring occasionally.
Discard the foam that rises to the top.
Taste and adjust seasoning. Remove bay leaves before serving hot and garnish with chopped Italian parsley.
Store Leftover Bean Soup
After the navy bean soup has cooled, store it in an airtight container for seven days.
To freeze the soup, place it in an airtight container and freeze for up to two months. Thaw in the fridge for 24 hours before reheating.
To reheat the soup, if you didn't store it in the soup pot, place in a pot and reheat over medium heat for 10-15 minutes.
Pro Recipe Substitutions, Tips & Tricks
Here are a few notes on substitutions for your navy bean soup.
- A day or a few hours in advance, after you have removed the turkey meat. Add the leg, vegetable scraps, and a couple of bay leaves to a pot, cover with 8 ½ cups of water, and cook for 40 minutes over medium heat. Strain, and you'll have a delicious homemade turkey stock.
- I prefer to cook with avocado oil, but olive oil is also perfectly fine to use.
- To make navy bean soup with dried beans, start by rinsing one pound of beans and soaking them overnight in plenty of water. The next day, drain the beans and place them in a large soup pot with bay leaves and a smoked turkey leg. Cover with fresh water and simmer for about 1 hour, until the beans are tender enough to mash slightly against the side of the pot. While the beans cook, sauté your aromatics and herbs in a skillet, then stir them into the soup along with the chopped turkey meat. Continue cooking for an additional 30 minutes, then season to taste and remove the turkey bone before serving.
- To make vegetarian navy bean soup, omit the smoked turkey leg and use 2 teaspoons of smoked paprika instead. Use a vegan Worcestershire sauce and vegetable broth/stock instead of chicken broth. Additionally, feel free to use a vegan smoked sausage, such as Field Roast Italian sausage.
- To make this navy bean soup in a slow cooker or crock pot, follow the same steps, then cook on low for 8–10 hours or on high for 5–6 hours, until the beans are tender. Cooking on low will yield the most decadent flavor.
- Chicken broth and chicken stock can be used interchangeably.
- Feel free to use cannellini beans or great northern beans if you cannot find the canned navy beans.
Navy Bean Soup FAQ
Here are the top questions being searched about making a navy bean soup recipe at home.
What are the ingredients for navy bean soup?
A classic navy bean soup recipe usually includes dried navy beans, onions, garlic, carrots, celery, smoked ham hock or bacon, chicken or vegetable broth, bay leaves, thyme, salt, and pepper. Some cooks add tomatoes, parsley, or a splash of vinegar to enhance the flavor. The goal is a hearty, comforting soup with creamy beans and aromatic vegetables.
What are some common mistakes in navy bean soup?
Typical mistakes include:
- Not soaking the beans or cooking them for too long can leave them hard.
- Adding salt too early can prevent the beans from softening.
- Letting the soup stick to the pot or burn by not stirring occasionally.
- Overcooking delicate vegetables can make the soup too mushy.
Why do they call it navy bean soup?
It’s called navy bean soup because these small white beans were a staple in the U.S. Navy in the 19th century. They were inexpensive, nutritious, and easy to store, making them perfect for feeding sailors on long voyages.
Is there a difference between navy beans and Great Northern beans?
Yes. Navy beans are smaller, denser, and cook into a creamy texture, while Great Northern beans are slightly larger, milder, and hold their shape a bit better. Both work in soups, but navy beans give a smoother, more velvety consistency.
What happens if you don’t soak navy beans before cooking?
Skipping the soak will make the beans take longer to cook and may result in unevenly tender beans. Soaking also helps remove compounds that can cause digestive discomfort and improves the final texture of the soup. Quick-soak methods (boiling then resting) are a good alternative if short on time.
What ingredients go into navy bean soup?
The essentials include dried navy beans, broth (such as chicken, vegetable, ham, or smoked turkey), aromatic vegetables like onions, carrots, and celery, and seasonings like garlic, thyme, bay leaves, salt, and pepper. Optional smoked meats or fresh herbs can further enhance the flavor.
Do I need to soak navy beans before making soup?
Soaking is recommended but not mandatory. A long, slow simmer will cook unsoaked beans, but soaking reduces cooking time, improves texture, and makes the soup easier to digest. An overnight soak is ideal, but a quick boil soak works in a pinch.
More Soup Recipes
If you enjoy this recipe, consider adding these additional soup recipes to your rotation.
- Winter Vegetable Soup
- Asparagus Soup
- Creole Mock Turtle Soup
- Vegan Corn Bisque
- New Orleans Filé Gumbo
- Vegan Okra Gumbo
- New Orleans Chicken and Sausage Gumbo
- Gumbo Z'herbes
Before You Begin
Here are my steps for getting organized and moving fast in the kitchen.
Step 1: Get all ingredients for the navy bean soup on the counter.
Step 2: Measure out all the ingredients into individual bowls.
Step 3: Follow the recipe and prepare for the best bean soup you've ever made.
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📖 Recipe
New Orleans Navy Bean Soup
Ingredients
- 1 smoked turkey leg rinsed, meat chopped and cartilage removed
- 3 quarts low-sodium chicken stock
- 2 bay leaves
- 1 tablespoon oil
- 1 tablespoon unsalted butter
- 1 medium onion chopped medium
- 1 green bell pepper chopped medium
- 3 stalks celery washed, chopped medium
- 3 garlic cloves chopped small
- 1 poultry seasoning herb bundle sage, thyme and rosemary
- 4 15.5 ounces canned navy beans drained and rinsed
- 2 tablespoons worcestershire sauce
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 2 teaspoons granulated garlic powder
- 2 teaspoons granulated onion powder
- 1 teaspoon red pepper chili flakes
- 4 tablespoons chopped Italian parsley garnish
Instructions
- In a medium pot, bring the turkey meat, one quart of chicken stock, and bay leaves to a boil. Once boiling, remove turkey stock from heat.
- In a 5-quart pot, such as a Dutch oven, add oil and butter. Once the butter is melted, add the onion, bell pepper, and celery. Cook for 2 minutes, or until the vegetables are soft. While vegetables cook, chop 3-4 sage leaves, 3 sprigs of thyme leaves and 1 rosemary sprig.
- Add garlic, fresh herbs, salt, black pepper, garlic powder, onion powder, and red pepper flakes, stirring until the garlic is fragrant. Add navy beans, Worcestershire sauce, turkey stock, and the remaining chicken stock. Bring to a boil, then simmer for 15 minutes, stirring occasionally. Discard the foam that rises to the top.
- Taste and adjust seasoning. Remove bay leaves before serving hot and garnish with chopped Italian parsley.
Notes
- A day or a few hours in advance, after you have removed the turkey meat. Add the leg, vegetable scraps, and a couple of bay leaves to a pot, cover with 8 ½ cups of water, and cook for 40 minutes over medium heat. Strain, and you'll have a delicious homemade turkey stock.
- I prefer to cook with avocado oil, but olive oil is also perfectly fine to use.
- To make navy bean soup with dried beans, start by rinsing one pound of beans and soaking them overnight in plenty of water. The next day, drain the beans and place them in a large soup pot with bay leaves and a smoked turkey leg. Cover with fresh water and simmer for about 1 hour, until the beans are tender enough to mash slightly against the side of the pot. While the beans cook, sauté your aromatics and herbs in a skillet, then stir them into the soup along with the chopped turkey meat. Continue cooking for an additional 30 minutes, then season to taste and remove the turkey bone before serving.
- To make vegetarian navy bean soup, omit the smoked turkey leg and use 2 teaspoons of smoked paprika instead. Use a vegan Worcestershire sauce and vegetable broth/stock instead of chicken broth. Additionally, feel free to use a vegan smoked sausage, such as Field Roast Italian sausage.
- To make this navy bean soup in a slow cooker or crock pot, follow the same steps, then cook on low for 8–10 hours or on high for 5–6 hours, until the beans are tender. Cooking on low will yield the most decadent flavor.
- Chicken broth and chicken stock can be used interchangeably.
- Feel free to use cannellini beans or great northern beans if you cannot find the canned navy beans.
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