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.
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
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.
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 6 Servings
Calories 167kcal
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
- 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 15 minutes.
- Shuck the corn and cut off the corn kernels or drain the can of corn.
- Add everything to the crock pot and cook on low for 8 to 10 hours or high 4 to 5 hours.
- All done and ready to serve.
- Enjoy your nice hot comfort food!
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
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.
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.
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 ❤️🙃❤️