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Navy Bean Vegetable Soup

Total Time

Prep: 15 min. Cook: 9 hours

Makes

12 servings (3 quarts)

My family likes bean soup, so I came up with this hearty, hammed-up version. The leftovers freeze well for first-rate future meals. —Eleanor Mielke, Mitchell, South Dakota
Navy Bean Vegetable Soup Recipe photo by Taste of Home

Ingredients

  • 4 medium carrots, thinly sliced
  • 2 celery ribs, chopped
  • 1 medium onion, chopped
  • 2 cups cubed fully cooked ham
  • 1-1/2 cups dried navy beans
  • 1 envelope vegetable recipe mix (Knorr)
  • 1 envelope onion soup mix
  • 1 bay leaf
  • 1/2 teaspoon pepper
  • 8 cups water

Directions

  1. In a 5-qt. slow cooker, combine the first nine ingredients. Stir in water. Cover and cook on low until beans are tender, 9 to 10 hours. Discard bay leaf.

Can you freeze Navy Bean Vegetable Soup?

Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water or broth if necessary.

Country Cassoulet:  Instead of cubed ham, add 1-1/2 pounds smoked ham hocks or pork neck bones or a meaty ham bone to slow cooker. Omit onion soup mix; add 1/4 tsp. each dried thyme and rosemary. Remove ham bones at end of cooking; stir 2 cups shredded cooked chicken or turkey and 1/2 pound sliced smoked fully cooked sausage into soup. Heat through. Cut meat from ham bones; add to soup.

Nutrition Facts

1 cup: 157 calories, 2g fat (1g saturated fat), 12mg cholesterol, 763mg sodium, 24g carbohydrate (4g sugars, 8g fiber), 11g protein.

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