Navy Bean Vegetable Soup

Navy Bean Vegetable Soup

Navy Bean Vegetable Soup adds additional flavor with the addition of your favorite veggies, great home cooked meal & heaven in a bowl!
Course Soups and Stews
Cuisine American
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 8 servings
Calories 150kcal
Author Souper Chef Deb from Bowl Me Over


  • 1 package Great Northern Beans
  • 1 yellow onion chopped
  • 3 carrots chopped
  • 3 stalks celery chopped
  • 2 leaves bay
  • 1 cup ham bone plus two diced ham
  • 1 pieces zucchini diced into bite sized
  • 1 cup cherry tomatoes
  • 1 cup of fresh or frozen corn
  • 1/2 red bell pepper diced
  • 1 teaspoon salt ½ teaspoon pepper, ¼ teaspoon red pepper flakes
  • 2 tablespoons olive oil
  • juice of 1/2 lemon and 1/4 fresh parsley - optional


  • Pick thru the beans, checking for small rocks, blemished beans, etc. Prepare the beans by following product directions by either soaking the beans overnight, or using the quick soak directions. Set aside.
  • In a large stock pot, heat the olive oil over medium high heat. Add the vegetables to the pot; onion, carrots, celery, zucchini, tomatoes, corn & bell pepper to the pot, season with pepper & red pepper flakes & sauté until tender, 5-7 minutes. Add the bay leaves, ham bone & beans to the pot & add enough water to cover the beans and simmer covered for 1 1/2- 2 hours, stirring occasionally until the beans are tender.
  • When the beans are tender, check the seasoning - if it needs salt add it now. Add in the lemon juice & parsley. The addition of lemon & parsley at the end brightens the flavor, don't skip this step!


Calories: 150kcal | Carbohydrates: 9g | Protein: 1g | Fat: 3g | Sodium: 321mg | Potassium: 230mg | Fiber: 1g | Sugar: 3g | Vitamin A: 85.6% | Vitamin C: 21.5% | Calcium: 2.1% | Iron: 2.7%