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Navy Bean Soup Slow Cooker Style

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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.

Navy Bean Soup in a turquoise bowl with a spoon laying inside and iced tea over ice behind.

 

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.

 

Navy Bean Soup in a turquoise bowl sitting on an ivory woven mat with a spoon on the side.

 

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.

 

Two measuring cups showing dried white beans and soaked white beans.

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.

Two photos showing measured ingredients in the slow cooker and one showing the ingredients all mixed together.

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.

Two photos showing the liquid added to the soup ingredients and then after it is cooked with enough broth for a delicious soup.

 

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.

 

Turquoise bowl filled with rich brothed navy bean soup and the bowl is cropped in half for the photo.

 

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!

 

Navy Bean Soup in a turquoise bowl sitting on an ivory woven mat with a spoon inside the soup.

This post contains affiliate links. Read my disclosure policy here.

 

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 in a turquoise bowl sitting on an ivory woven mat with a spoon inside the soup.
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5 from 3 votes

Navy Bean Soup Slow Cooker Style

Slow Cooker Navy Bean Soup is comfort food to the max and has the quality and flavors for all ages. A great dinner so go ahead and serve it to your family and make it a tradition.
Course Main Course, Soup
Cuisine Beans, Crock Pot, Slow Cooker
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 6 Servings
Calories 167kcal
Author Ginny McMeans

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

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 temperature 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

Nutrition Facts
Navy Bean Soup Slow Cooker Style
Amount Per Serving (1 cup)
Calories 167 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 4g20%
Sodium 493mg21%
Potassium 451mg13%
Carbohydrates 24g8%
Fiber 9g36%
Sugar 2g2%
Protein 7g14%
Vitamin A 85IU2%
Vitamin C 8.4mg10%
Calcium 91mg9%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.

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.

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

 

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  1. 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.

  3. 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.

  4. 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 ❤️?❤️

  10. 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!

  11. 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.?

  26. 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!!!

  27. 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!!

  28. Anonymous

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

  29. 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.

  30. 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

  33. 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 .

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