This delicious Navy Bean Soup slow cooker style is comfort food to the max. It’s easy to make for dinner and is filled with a great combination of ingredients. This best bean soup recipe is made from scratch and is bursting with flavors that the whole family will love.
Known as the best Bean Soup recipe in my family, this dinner 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.
You know, over the past few years you could only find Navy beans packaged as ‘small white beans’. Lately, I have seen that the packages are back with the historical moniker again.
So let’s celebrate and make this hearty classic dish extra simple by using the crockpot.
Let me share one fun fact about Navy Beans!
Did you know that this legume got its popular name “Navy Beans” because it became a staple food of the U.S Navy in the 19th and 20th centuries?
Due to its high nutritional value, low cost and long storage life it was perfect for feeding a whole lot of people! And Navy it was.
Chef’s Tips for a Hearty Dish!
- I love using the slow cooker to make favorite family meals.
- This one is especially easy too. All you do is prep the legumes the night before and let them soak overnight.
- The next day you’ll have beautiful plumped beans. Now they are ready to be thrown together with the rest of the ingredients in the crockpot.
Check out this photo below. You can see that one cup of dried beans plump to double there size after soaking.
The rest is done by letting all the lovely flavors come together while you go about your day!
The next photo shows the crockpot filled with the measured ingredients. Then stirred together to show that the majority of the ingredients are truly white beans.
Now to continue on with the soup water being added. The crockpot shows plenty.
Next – hours later – I poured the cooked Navy bean soup into a large bowl to show how much there is with lots of flavorful broth.
So if you’ve never cooked dried Navy beans from scratch, this recipe will convince you that it is quite easy to do. Nothing compares to the wonderful taste of perfectly prepared dried beans in a homemade soup or stew.
And when you can make this Bean Soup slow cooker style then it becomes even easier.
It’s a classic dish!
Of course, I always keep a few different kinds of canned beans in my pantry to make quick, healthy dinners too.
I often use them when I have little time to plan a meal and need something nutritious to throw together. This Two bean Camp Chili is just one of those recipes.
But when you’ve got the time, go ahead and use dried beans because the sodium is so much less and it’s also so much more economical.
Once prepared they taste super creamy and almost melt in your mouth. Once you get the basics down, the possibilities of using them in your home cooking are endless.
Also cooking beans yourself is very easy with a crockpot, and there is nothing simpler than letting the beans soak while you sleep.
Why Soak Dried Navy Beans or Any Dried Beans for that Matter?
- Some beans need to be soaked because they have thicker skins. They will plump up beautifully as in the photo above and they are then much quicker to prepare for meals.
- Beans can cause digestive problems for some people and soaking them overnight will remove those indigestible sugars so things will be much ‘calmer’.
This beautiful soup is filling and healthy and reheated leftovers taste even better. It is packed with:
- Tender and nutritious navy white beans. They are also correctly called Haricot Beans.
- A delicate savory vegetable and tomato-based broth spiced with pure herbs like oregano, salt, and black pepper.
- Flavorful additions of sautéd onions and corn.
When frozen it keeps well for months. Divide it into individual air-tight containers once cooled and then store it in the freezer.
When I know my day is going to be busy, I take the desired amount of soup out in the morning, place it in the fridge and come dinner time I heat it over the stove. And Voila, dinner is served!
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What Do You Think?
If you take a photo of this comforting soup I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.
Your opinion means a lot to me and if you’d like to leave a comment and possibly a star rating I’d love to hear your thoughts.
Navy Bean Soup Slow Cooker Style
Ingredients
- 16 ounces Navy beans, dried
- 5 cups water
- 2 tablespoons extra virgin olive oil
- 1 onion, large yellow, chopped
- 4 cloves 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
The Night Before:
- Pick over the beans and rinse. Place the beans in a large pot and cover with water by about 2 to 3 inches. Let soak overnight - the beans will swell.
In the Morning:
- Drain the beans and place in a large slow cooker.
- Heat the oil in a skillet and saute the onion until it is translucent - about 10 minutes.
- Shuck the corn and cut off the corn kernels or drain the can of corn.
- Add everything to the crockpot and cook on low for 8 to 10 hours or high 4 to 5 hours. All done and ready to serve.
Notes
Nutrition
Now, here is another tip for making Navy Bean Soup Slow Cooker Style. If you would like more of a clear broth then you can chop up a couple of small fresh tomatoes instead of using canned tomatoes.
Then you’ll get a soup or stew very much like the one in the picture below. If you’re looking for more of a stew than the soup featured in this article then add 4 cups of water instead of 5.
Ginny McMeans
Hi Lynda, I think canned beans will be fine as I use canned beans in other slow cooker recipes. Like this one https://veganinthefreezer.com/slow-cooker-baked-beans/ but you might have to shorten the time to about 4 to 4 1/2 hours. Drain the cans too. I’m trying to think back to before I was vegan. I’m not sure if it will taste good with chicken broth. Maybe try half and half water and I’m not sure you’d need 5 cups of liquid either. Put all of the ingredients in the crockpot and then add your liquid and see how much you want to cover the ingredients for soup.
Lynda
Can you use canned navy beans (19 fl ozs) instead? And how would this be with chicken broth do you think?
Ginny McMeans
Hey MaryAnn. Thanks for all the information about navy bean packaging. All I know is that I love those beans 😀 Hopw your heat breaks soon so you can start enjoying soups again.
MaryAnn Coy
They are called Navy beans, small common beans, & Pea Beans depending on the growers & packers. There are a couple of other small white beans, originally they were packed regionally, so you got the ones
labeled with the regional name. When national packing began, the term common small white beans was coined. They bought whatever was the best price & packaged them under the common name. There are some differences. For example the Navy bean is very hardy & can crop well into Canada.
I like your recipe, it’s similar to Senate Bean Soup, a local Boston creation for Non–Meat Friday’s & a daily staple during Lent. But I’ve never seen it with corn. However I had never had Chowder with corn either, learned that from my KIL. Will try this recipe as soon as the heat breaks. Thank You for your recipes..Regards MA from Boston,MA ❤️?❤️
Janette | Culinary Ginger
Ah yes, so comforting and I love that it brings back lovely memories for you.
Lisa | Garlic & Zest
Navy Beans = Comfort Food! This looks delicious!
Jeni @ Biscuits & Booze
I love navy beans! And I love veg crock pot recipes!
Suzy | The Mediterranean Dish
I love this soup! Perfect for this time of the year!
Kathi @ Laughing Spatula
I have been making moves toward a more plant based diet and this will be great for Fall! Thanks for sharing!
Ginny McMeans
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!
Crystal Rae Nuccio
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.?
Ginny McMeans
It has been cold! Thank you so much Nancy!
Ginny McMeans
Fantastic Jessica! That makes me so happy!
jessica
This is in the crock pot right now! Smells so good!
Nancy [email protected]
I love soups this time of year especially with this unseasonal cold weather we are having! This looks amazing!
Ginny McMeans
It really is Amy! Thanks for letting me know what you think. 🙂
Ginny McMeans
You are so welcome Andi! Thanks for all your kind words too!
Ginny McMeans
It is a good old fashioned comfort food. I love it!
Ginny McMeans
You made me get teary eyed. I am with you!
Connie | URBAN BAKES
Oh I completely agree. Whatever my mom makes will always feel like comfort food. This was one of them!
Melanie | Melanie Makes
When I saw your recipe title, I instantly thought of my mom!
Andi @ The Weary Chef
I love navy bean soup but haven’t thought to add corn. I bet that adds a nice texture and sweetness. Thanks for a great recipe, Ginny!
Amy | Club Narwhal
This really does look like pure comfort food! I love that this is vegetarian but packed with protein. What a great soup to make on a chilly fall day 🙂
Sheena @ Hot Eats and Cool Reads
This looks like the ultimate comfort food! I just love easy recipes you can throw in the slow cooker!
Susan
This looks really good! What size on the can of tomatoes? 14.5 or 28oz?
Ginny McMeans
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!!!
Joyce
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!!
Anonymous
Thanks I have 2 cans I believe and never knew what to do with them haha hopefully It comes out good! 🙂
Ginny McMeans
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.
jessica
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
Ginny McMeans
Me too Christie! Sooo comforting.
Ginny McMeans
Yep! Sounds great and very sweet.
Mary Bell
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 .
Christie - Food Done Light
I love incorporating beans into a meal. They are so healthy. This soup is perfect comfort food.