Navy Bean Soup


 There are few things as comforting as warm, homemade soup when the temperature outside is frigid. This hearty Navy Bean Soup is not only delicious, but a great source of protein and various other nutrients.

  • High protein food and can be used instead of meat
  • Low in fat
  • High in fiber
  • Low on Glycemic Index
  • Great source of vitamins and minerals
  • Healthy!

Navy Bean Soup

Crock-Pot recipe for 4-5 people  

  • ½ lb small white beans
  • 4 cups water
  • 3 cup chicken broth or bone broth
  • 2 carrots
  • 2 celery ribs
  • 1 onion
  • 3 cloves garlic
  • 2 chicken bouillon cubes
  • 1 bay leaf
  • ½ dried thyme
  • ½ tsp salt
  • ¼ tsp pepper
  • 3 cups chopped kale
  • 1 can fire-roasted tomatoes
  • ½ fresh chopped parsley


  • Sort beans and rinse thoroughly.
  • Combine beans and 4 cups of water in saucepan and bring to a boil.
  • Reduce heat to low and simmer 2 minutes.
  • Remove from heat, cover and let stand for 1 hour or overnight.
  • Place beans with soaking water in slow cooker. Add all other ingredients, except tomatoes, kale and parsley.
  • Cover and cook on high for 5-6 hours or on low for 10-11 hours, until beans are tender.
  • Add kale, tomatoes, and parsley.
  • Serve
  • If you choose to, you can serve this soup with brown rice, crumbled bacon, or ham cubes.

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