How To Make Old Fashioned Navy Bean Soup
One of the nice things about the colder weather we’ve been experiencing is that it’s just right for enjoying a warm bowl of soup! I don’t tend to eat a lot of soup at any other time of year, but I often make a LOT of it in cooler weather. I’ve built up quite the collection of soup recipes over the years, but there’s nothing quite like revisiting a soup from your childhood for a heartwarming dose of nostalgia!
My mom used to make us Navy Bean Soup fairly regularly when I was a kid. The delicious simplicity of it was lost on me as a child, but I’ve since seen the error of my ways. :-) It’s deliciously savory and goes great with a warm slice of buttered bread.
Related: This Is The Easiest Homemade Bread You’ll Ever Make
The only real drawback of my mom’s original recipe is that it’s one of those all-day crockpot ordeals. And since I rarely have the forethought to execute an all-day crockpot meal, I decided to see if I could replicate it in my beloved Instant Pot.
And it turned out just as I hoped it would! It’s super fast, super inexpensive, and – you guessed it – super delicious. Give it a try! (And for those of you purists out there, never fear. I included the original crockpot instructions at the bottom of the post!)
Related: 11 Easy Recipes You Can Depend On When You Need A Break
Easy Instant Pot Navy Bean Soup Recipe
Ingredients:
- 16 oz bag navy beans
- 1 small onion, chopped
- 3 slices smoked bacon, chopped (or 1 ham hock)
- Salt and pepper, to taste
- 10 cups water or chicken broth (or a comination of both)
Directions:
Place the chopped bacon pieces in your Instant Pot, then select the “Sauté” function. When the bacon starts getting crispy, add the chopped onions to the pot too.
When the bacon is crispy and the onions are soft, add the beans, water and/or stock, and salt and pepper. (The soup turns out just fine using water, but if you like a deeper, more savory flavor, you can swap out some of the water for chicken stock. I’d try about 5 cups of each!)
Related: How To Make Delicious And Inexpensive Beans In Your Instant Pot
Place the lid on your Instant Pot, select “Manual,” and set the timer for 23 minutes.
When the timer goes off, let the Instant Pot release pressure naturally for 10 minutes, then use the Quick Release valve to release the rest of the pressure. If your soup looks a bit thin, here’s an easy fix! Use a ladle to scoop out some of the beans and blend until smooth in your blender. Pour the blended beans back into the soup and mix well.
Then it’s soup time! Serve with some fresh parsley, if desired.
Related: These 11 Soup Hacks Are Good To The Last Drop
If you’d rather to make this old fashioned navy bean soup in your crockpot, continue reading to learn how!
Easy Crockpot Navy Bean Soup
To make this soup in your crockpot, start by soaking the beans overnight. In the morning, rinse and drain the beans well, then add them to your crockpot.
Related: Slow Cooker Lasagna Soup (And 6 Other Crockpot Soups)
Fill the crockpot 3/4 of the way with water, then add the chopped onion, a ham hock, and salt and pepper. (We used bacon in place of a ham hock in the Instant Pot version, but the ham hock is a critical component if you’re using a crockpot. Look for one at a butcher shop, or ask around at the meat counter at your grocery store.)
Turn your crockpot on low and let the soup cook all day. At dinnertime, serve warm and enjoy! :-)
Storing Leftover Navy Bean Soup
You can store any leftover navy bean soup in an airtight container in your fridge for up to a week, or you can freeze for longer. To freeze the soup, let it cool completely, then pour into a freezer-safe airtight container and keep in your freezer for up to 3 months.
To reheat, thaw the soup in your fridge overnight and reheat on the stove. You can also freeze the soup in individual servings and and reheat them in your microwave. (This is a great option to have on those hectic days when you get home late and need a quick meal!)
Do you have a favorite easy soup recipe?
Old Fashioned Navy Bean Soup
Ingredients
- 16 oz dry navy beans
- 1 small onion chopped
- 1 ham hock or 3 slices smoked bacon
- Salt and pepper to taste
- 10 cups water or chicken broth
Instructions
Instant Pot Version
- Chop 3 slices of bacon, place them in your Instant Pot, and turn on the “Sauté” function.
- When the bacon starts getting crispy, add the chopped onions and cook until they're soft.
- Add the beans, water and/or stock, and salt and pepper, then place the lid on the pot, select Manual or Pressure Cook, cook on High for 23 minutes.
- Let the pressure release naturally for 10 minutes, then Quick Release the remaining pressure.
- To thicken the soup, scoop out some of the beans, blend until smooth, then stir them back into the soup.
- Serve with fresh parsley, if desired.
Crockpot Version
- Soak the beans overnight, then rinse, drain, and add them to your crockpot.
- Fill the crockpot 3/4 of the way with water, then add the chopped onion, a ham hock, and salt and pepper. (The ham hock is crucial in this version!)
- Turn your crockpot on low cook all day.
- Serve with fresh parsley, if desired.