Easy Navy Bean Soup
Comfort in a Bowl: My Easy Navy Bean Soup
As a single senior who’s not much of a cook, I’ve been on the lookout for recipes that check a few important boxes:
1️⃣ Easy to make
2️⃣ Tasty and comforting
3️⃣ Cost-effective
4️⃣ High in protein
That’s how I stumbled onto my new favorite: Navy Bean Soup.
Why I Love It
This soup has become my go-to meal on chilly evenings. It’s hearty without being heavy, full of flavor, and doesn’t require fancy ingredients or kitchen skills. Plus, it makes enough for a few days — which means less cooking and more time to relax.
Simple Ingredients
Here’s what I use (and you probably already have most of these on hand):
- 1 cup dried navy beans (or canned if you’re short on time)
- 1–2 carrots, chopped
- 1 potato, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups broth (vegetable or chicken)
- A little salt, pepper, and thyme for seasoning
- Optional: a splash of olive oil or a bit of ham for extra richness
How I Make It
- Soak the beans overnight (if using dried).
- In a large pot, sauté the onion and garlic until soft.
- Add the beans, carrots, and potato, then pour in the broth.
- Simmer until everything is tender — about an hour if you’re using dried beans, less if canned.
- Season to taste, ladle into a bowl, and top with black pepper.
That’s it! No blender, no special equipment. Just a simple pot of goodness.
The Result
The soup turns creamy on its own as the beans cook down — no cream or thickeners needed. The carrots and potatoes give it color and a touch of sweetness, while the black pepper adds warmth. It’s filling, nutritious, and costs just a few dollars to make.
A Meal That Feels Like Home
There’s something comforting about a recipe like this — humble ingredients coming together to create something that tastes like home. For anyone cooking for one, it’s proof that good food doesn’t have to be complicated or expensive.
