Get Started & Today!
SOURCE: Chef John Folse

Navy Bean Soup

This is the perfect soup for a cold, overcast day. In the South, we generally have "gumbo days," but this recipe will definitely have you hoping for more "soup days."

Yield: 8 Servings
Serving Size: 1


  • 1 pound dried navy beans
  • 1 cup chopped onions
  • 1/2 cup chopped celery
  • 1/2 cup chopped bell peppers
  • 1/4 cup minced garlic
  • 1 cup diced tomatoes
  • 1 cup diced potatoes
  • 1 cup chopped cabbage
  • 1/2 cup elbow macaroni
  • 2 cups diced lean ham
  • 1/2 cup sliced green onions
  • 1/4 cup chopped parsley
  • 1/4 tsp salt
  • black pepper to taste
  • hot sauce to taste
189 Calories, 3g fat, 1g saturated fat, 12% calories from fat, 19mg cholesterol, 547mg sodium, 26g carbohydrate, 5g fiber, 16g protein


1. Rinse beans under cold running water. You may wish to soak beans in cold water overnight; this will cut down cooking time by one-third.

2. In a large cast iron Dutch oven, add beans and cover by 2 inches with cold water. Bring to a rolling boil and reduce heat to simmer. Cook approximately 1 hour, stirring occasionally.Once beans begin to become tender, mash half against side of pot with a cooking spoon to create creaminess.

3. Add oinions, celery, bell peppers, garlic, tomatoes, potatoes, cabbage, macaroni and ham. Blend well into bean mixture. Cook 20-30 minutes, stirring occasionally. Additional water might be needed to retain desired consistency. Add green onions and parsley. Season to taste using salt, pepper and hot sauce.

recipe notes

Use whole-wheat macaroni. Use low-sodium ham.

Like what you see?
Take it to the next level and do the 2 for 2 weeks and earn cool prizes for your eat right, move more lifestyle.
Get Started