Vegan in the Freezer

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Slow Cooker Navy Bean Soup

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Slow Cooker Navy Bean Soup is comfort food to the max and has the quality and flavors for all ages. Serve to your family and make it a tradition.

Slow Cooker Navy Bean Soup is comfort food to the max and has the quality and flavors for all ages.

I am very excited to bring the recipe Navy Bean Soup to you.  It actually brings back childhood memories of my mom and all the dinners she made for us over the years!  Sound familiar?

Whether you are the mom or the child the remembrance of home cooked meals makes them all seem like comfort food.  Even my nieces speak of moms Navy beans.

You know, over the past few years you could only find them as ‘small white beans’ and I remember my niece asking me how she could get Navy beans like grandma use to make.

I explained to her that they just changed the packaging and she loved that they were not going to be ‘just a memory’.

Lately I have seen that the packages are back with the historical moniker of Navy beans.  So lets celebrate and make them extra simple by using the crockpot.

 

Slow Cooker Navy Bean Soup is comfort food to the max and has the quality and flavors for all ages.
 

 
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Slow Cooker Navy Bean Soup 600
5 from 2 votes
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Slow Cooker Navy Bean Soup

Slow Cooker Navy Bean Soup is comfort food to the max and has the quality and flavors for all ages. 

Course Main Course
Recipe Type Soup
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 6 Servings
Calories 167 kcal
Author Ginny McMeans

Ingredients

  • 16 ounces Navy Beans dried
  • 5 cups water
  • 2 tablespoons Coconut Oil
  • 1 onion large yellow, chopped
  • 4 cloves garlic garlic 3-4 to 4 garlic cloves, depending on how big they are, finely chopped
  • 1 corn on the cob or 1 can Whole Kernel Corn
  • 14 ounces Diced Tomatoes canned, 14 to 15 ounces
  • 1 1/2 teaspoons oregano dried
  • 1 teaspoon salt
  • dash black pepper

Instructions

  1. The night before:
  2. Pick over the beans and rinse.
  3. Place the beans in a large pot and cover with water by about 2 to 3 inches.
  4. Let soak overnight - the beans will swell.
  5. In the morning:
  6. Drain the beans and place in a large slow cooker.
  7. Heat the oil in a skillet and saute the onion until it is translucent - about 15 minutes.

  8. Shuck the corn and cut off the corn kernels or drain the can of corn.

  9. Add everything to the crock pot and cook on low for 8 to 10 hours or high 4 to 5 hours.
  10. All done and ready to serve.
  11. Enjoy your nice hot comfort food!

Recipe Notes

Will keep in the fridge for 3 days or you can freeze for up to 4 months.

IF FREEZING:

Let the mixture cool to room temperture and freeze in any of the ways I have described in my article Preparing Food for the Freezer

TO PREPARE AFTER FREEZING: Take out of the freezer and put in the refrigerator a few hours (about 6 hours) before heating. Heat in a large saucepan or in the microwave. Serve hot.

 

Nutrition Facts
Slow Cooker Navy Bean Soup
Amount Per Serving (1 cup)
Calories 167 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 4g 20%
Sodium 493mg 21%
Potassium 451mg 13%
Total Carbohydrates 24g 8%
Dietary Fiber 9g 36%
Sugars 2g
Protein 7g 14%
Vitamin A 1.7%
Vitamin C 10.2%
Calcium 9.1%
Iron 14.7%
* Percent Daily Values are based on a 2000 calorie diet.

 
 

Slow Cooker Navy Bean Soup is comfort food to the max and has the quality and flavors for all ages.

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Comments

  6. Yes, you sure can. Follow all of the directions until you get ot the part about loading it into the crockpot. Put it all in a large stock pot. Cover and bring to a boil. Skim off foam that accumulates on the top of the water with a large spoon. Cover the pot loosely with the lid and turn the heat to low so that the beans are at a gentle simmer. Cook until the beans are tender, from one to two hours. Stir occasionally during the cooking time to prevent the beans from sticking to the pot’s bottom. Thanks Crystal!

  7. Can this be cooked on the stove? As I do not own a slow cooker. Have a ton of navy beans I need to use up and this is perfect except for the lack of a slow cooker thang.😉

  22. Funny Joyce! My husband is from the UP and that is what he has always called them too. It is wonderful that you have those memories with your dad too. Bean soup is the best!!!

  23. Here where I live, they’ve never been called anything but Navy beans, and that was on the national brand packaging. They’re still called that–must be Northern Lower Michigan didn’t get the message 🙂

    I’ve made bean soup every way possible over the 53 years I’ve been cooking (Dad taught me when I was 8), and my favorite has cooked turkey bacon, carrots, onions and celery chopped into it. Now I saute the onions in olive oil before adding them to the beans–brings out the onion flavor very nicely–and enjoy that rich goodness even more. LOVE bean soup!!

  24. Thanks I have 2 cans I believe and never knew what to do with them haha hopefully It comes out good! 🙂

  25. I am not really sure about the time Jessica but I have seen recipes with canned kidney beans etc. I think it will work great but maybe check it at 5 hours and if all seems good go ahead and let it go longer. The recipe would require more than 1 can though. If you only have one can though I would cut all of the other ingredients down by at least half.

  26. If I wanted to use a can of Navy beans i have in the cupboard how would I alter This recipe if at all? I’m wondering about cook time since beans are already probably soft

  29. Yes, Will make this and wondered about the same thing, navy vs: white bean. Actually grew some this year, with this in mind. Dad would make Navy Bean soup sandwiches, his favorite .

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