Soups & Stews
Betty Crocker’s navy bean soup recipe transforms simple pantry staples into a hearty, smoky masterpiece that’s perfect for chilly evenings. This classic vegetarian soup builds rich flavor through slow simmering, balancing earthy beans with aromatic spices and herbs.
The result? A comforting bowl that’s both nostalgic and satisfying, with deep, savory notes that linger long after the last bite.
The beauty of this recipe lies in its adaptability—whether you stick to a traditional approach or add optional bacon for a meaty twist, the foundation remains the same.
With just 15 minutes of prep and 1 hour of simmering, you’ll have a restaurant-quality soup that’s packed with protein and texture. The key is letting the beans and broth meld together, creating a velvety depth that’s impossible to resist.
What makes this soup truly special is its versatility. Serve it as a standalone meal with crusty bread or pair it with a simple green salad for a balanced dinner. The smoky undertones from the spices elevate every spoonful, while the navy beans provide a satisfying bite.
Perfect for meal prep, this soup tastes even better the next day as flavors deepen.
For those who love Betty Crocker’s trusted approach, this recipe delivers the warmth and comfort of a classic while adapting to modern tastes. Whether you’re feeding a family or meal prepping for the week, this navy bean soup is a foolproof way to turn humble ingredients into something extraordinary.
Ingredients for betty crocker navy bean soup
Pantry staples meet smoky spices for Betty Crocker’s legendary navy bean soup—simple yet deeply satisfying.
| Ingredient | Amount | Notes |
|---|---|---|
| Navy Beans (Dried) 🌾 | 1 ½ cups | Unsoaked, rinsed well |
| Vegetable Broth 💧 | 6 cups | Low-sodium preferred |
| Carrots (Orange) 🥕 | 2 medium | Peeled, cut into chunks |
| Onion (Yellow) 🧅 | 1 medium | Peeled, chopped |
| Celery Stalks 🌿 | 2 medium | Trimmed, chopped |
| Garlic Cloves 🧄 | 3 cloves | Peeled, minced |
| Smoked Paprika 🌶️ | 1 tbsp | For smoky depth |
| Ground Cumin 🌿 | 1 tsp | Toasted for warmth |
| Bay Leaves 🍃 | 2 whole | Fresh preferred |
| Tomato Paste 🍅 | 2 tbsp | Squeeze tube or can |
| Olive Oil 🫒 | 1 tbsp | Extra-virgin for richness |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Optional Bacon 🥓 | 4 oz | Cubed, for meaty twist |
The navy beans are the heart of this soup, so choose dried over canned for maximum texture and flavor. Most grocery stores carry them in the baking aisle, but bulk bins at Whole Foods often have better quality. If you're short on time, canned navy beans work in a pinch, but drain and rinse thoroughly. The vegetable broth should be low-sodium or homemade—store-bought varieties can make the soup too salty. For the bacon (if using), grab thick-cut from Costco or your local butcher—it adds incredible depth when crisped up.
No smoked paprika? Substitute half the amount of regular paprika plus a pinch of liquid smoke. Fresh bay leaves are ideal, but dried works at one-third the quantity. The tomato paste can be the squeeze tube kind from Trader Joe's—it’s perfect for small batches and keeps forever. If you’re skipping the bacon, add an extra tablespoon of tomato paste for richness. The carrots and celery can be pre-chopped and frozen for convenience, just thaw and drain before adding. For a smokier profile without bacon, char a small onion in olive oil until caramelized and add it to the pot.
This soup tastes even better the next day as flavors meld together, so make a double batch for easy leftovers. Store in an airtight container in the fridge for up to 5 days or freeze for 3 months. The bacon (if used) can be cooked ahead and stored separately, then crisped up again before serving. For meal prep, portion into containers with a sprinkle of parsley on top—it keeps the color vibrant. If the soup seems too thick after chilling, simply add a splash of broth or water when reheating.
Why You'll Love This Recipe
- No-Fuss Soak: I swear by the overnight soak—just toss those dried navy beans in water, forget about them, and wake up to beans that soften like a dream. No fancy gadgets, no peeling, just pure, hands-off simplicity.
- Carrot-Onion Magic: That sweet, earthy combo of carrots and onion? It’s the secret weapon here. The carrots melt into the broth just enough to add a natural sweetness, while the onion gives it depth—no fancy spices needed.
- Lunchbox Hero: Between us, this soup is my go-to for meal prep. Taste even better the next day (yes, really), and it travels perfectly in a thermos—no reheating required. My kids actually eat it cold sometimes.
- Pantry Staple Power: Dried beans, broth, and veggies? You’re already halfway there. It’s the kind of recipe that turns $3 worth of ingredients into a filling, hearty meal—no last-minute grocery runs, no stress. Budget-friendly doesn’t get better than this.
Step-by-step instructions for Betty Crocker's navy bean soup
Transform simple pantry staples into a rich, smoky soup with deep flavor and satisfying texture.
Sauté the Vegetable Base
Heat the 1 tablespoon olive oil in a large pot over medium heat. Add the chopped 1 medium onion (yellow), 2 medium carrots (orange), and 2 medium celery stalks, stirring occasionally for 5-7 minutes until the vegetables soften and begin to caramelize slightly. This foundational step builds flavor through the Maillard reaction—don't rush it.
Add the 3 cloves minced garlic and cook for another 30 seconds until fragrant. Here's the thing—garlic burns quickly, so keep an eye on it. Once you smell that aromatic punch, it's ready. Remove the pot from heat temporarily if needed to prevent burning, then return to medium heat for the next step.
Toast the Spices and Add the Beans
Return the pot to medium heat and stir in the 1 tablespoon smoked paprika and 1 teaspoon ground cumin. Toast the spices for 30 seconds until you can smell their warm, earthy aromas—this step deepens their flavors significantly. Add the 1.5 cups rinsed navy beans (dried) and stir to coat them in the spiced oil.
Pour in the 6 cups vegetable broth and bring the mixture to a gentle boil. Once boiling, reduce heat to low-medium and add the 2 whole bay leaves and 2 tablespoons tomato paste. Stir well to combine. The tomato paste will thicken the soup slightly and add a subtle umami richness that balances the beans' earthiness.
Simmer Until Beans Are Tender
Cover the pot and let the soup simmer gently for 45-50 minutes, stirring occasionally. You'll know the beans are ready when they're fork-tender but still hold their shape—press a bean with your spoon. If it crushes easily, they're done. If they feel firm, simmer another 10 minutes. This low-and-slow cooking ensures maximum flavor extraction from the beans.
I check for doneness at the 40-minute mark—your oven might run hot, so start checking early. If the soup looks too thick, add ½ cup water to maintain the right consistency. The beans should absorb the broth beautifully, creating a hearty texture without being mushy.
Season and Finish
Remove the 2 bay leaves and discard them. Season the soup with the 1.5 teaspoons salt and 0.5 teaspoon black pepper, tasting as you go. Adjust the seasoning to your preference—this is where you fine-tune the balance between the smoky spices and the natural bean flavor.
If you're using the 4 ounces optional bacon, fry it in a separate pan until crispy, then crumble it over the finished soup. The bacon adds a salty, meaty contrast that elevates the dish. For a vegetarian version, skip this step or add a splash of apple cider vinegar for brightness.
Garnish and Serve
Ladle the soup into bowls and garnish each serving with 1 tablespoon chopped fresh parsley. The parsley adds a fresh, bright note that cuts through the richness of the soup. Serve immediately while hot, with crusty bread to soak up every last drop of that flavorful broth.
This soup tastes even better the next day as the flavors meld further. Store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, add a splash of water or broth if the soup thickens too much—this ensures the same creamy texture you enjoyed fresh.
Pro Tips For Making Betty Crocker Navy Bean Soup
- SOAK BEANS OVERNIGHT: Dried navy beans cook faster and stay creamier when soaked 8+ hours—just cover them in cold water and let sit. I used to skip this, and the soup always ended up with a few stubborn, grainy beans no matter how long I simmered.
- CHOP VEGETABLES UNIFORM: Cut carrots, onion, and celery into ¼-inch pieces so they soften evenly. Big chunks turn mushy while small bits burn—this recipe isn’t forgiving with uneven sizes.
- SIMMER LOW AND LONG: Keep the heat at a gentle boil, then drop to a low simmer after adding broth. I learned this the hard way—high heat makes the beans disintegrate into glue instead of holding their shape.
- SAVOR WITH BAY LEAF: Tuck in 2 fresh bay leaves when simmering—remove them before serving. They add depth without overpowering, and I’ve never seen this recipe call for them (even though it needs them).
Wine and beer pairings for this betty crocker navy bean soup
Red Wine Pairings
For this smoky, earthy navy bean soup, a medium-bodied red wine like Pinot Noir is my go-to choice. Its bright acidity and red fruit notes—think cherry and raspberry—cut through the richness of the beans while complementing the smoked paprika beautifully.
Look for a Willamette Valley or Oregon Pinot for that perfect balance. If you prefer something bolder, a light Syrah from Crozes-Hermitage adds a touch of spice that mirrors the cumin in the soup. 🍷
White Wine Options
Don’t overlook white wines for this hearty soup! A dry Riesling from Germany’s Mosel region brings crisp acidity and a hint of mineral freshness that refreshes your palate between spoonfuls. The slight sweetness in some Rieslings also plays nicely with the tomato paste in the recipe.
For a more robust option, try a Viognier—its floral and stone fruit notes add an unexpected but delightful contrast to the smoky spices. 🍷
Craft Beer Matches
If wine isn’t your thing, a hoppy American IPA like Dogfish Head 60 Minute IPA (with its citrusy bitterness) cleanses the palate beautifully. The hops in the beer echo the smoked paprika in the soup, creating a harmonious bitterness.
For a lighter option, a Belgian witbier like Stella Artois offers a crisp, slightly spicy profile that pairs wonderfully with the cumin and parsley. 🍺
Non-Alcoholic Pairings
Skip the alcohol? No problem! A sparkling apple cider like Martinelli’s adds a refreshing fizz that contrasts the soup’s heartiness. For something herbal, try sparkling hibiscus tea—its tartness complements the smoky depth.
Even a ginger beer like Feather’s brings a zesty kick that enhances the cumin and garlic flavors. 🥤
Bonus: Garnish with Wine
Want to take your pairing to the next level? Drizzle a dash of reduced red wine (like Cabernet Sauvignon) over the finished soup before serving. The deep, jammy notes amplify the smoky spices and add a luxurious touch.
Just simmer ½ cup red wine in a small saucepan until reduced by half, then stir it into the soup at the end. 💫
Nutrition facts
Frequently asked questions
Can I use canned navy beans instead of dried?
Yes, you can substitute 1 (15 oz) can of navy beans (drained and rinsed) for the dried beans. However, dried beans develop a richer texture and deeper flavor through long simmering. If using canned, reduce the simmering time to 15-20 minutes after adding them to the broth, as they're pre-cooked.
How do I make this soup vegan?
Skip the optional bacon and use vegetable broth (check for no animal-based additives). For extra umami, add 1 tablespoon soy sauce or mushroom powder when seasoning. The smoked paprika and cumin already provide plenty of depth without meat.
Why does my soup taste bland?
Most likely, you need more salt or acid. Taste and adjust with ½ teaspoon more salt or a splash of lemon juice or apple cider vinegar. The smoked paprika should be toasted until fragrant—if it wasn't, toast it again for 30 seconds in a dry pan before adding.
Can I make this soup in an Instant Pot?
Sauté the veggies and spices as directed, then add all ingredients (except parsley) and cook on High Pressure for 10 minutes. Let pressure release naturally for 10 minutes, then stir in parsley. The beans will be tender but hold their shape perfectly.
What's the best way to reheat leftovers?
Gently reheat on the stovetop over low heat with a splash of water or broth to restore creaminess. If using the microwave, cover and heat for 1-2 minutes, stirring halfway. Never boil—this can make the beans mushy and break down the delicate flavors.