Soups & Stews
Betty Crocker’s navy bean soup delivers hearty, smoky comfort in a single pot, perfect for chilly evenings or meal prep. This classic vegetarian recipe builds depth with sautéed onions, garlic, and a touch of smoked paprika—creating rich, aromatic layers that transform simple beans into a satisfying bowl.
The slow simmer unlocks natural sweetness while keeping the texture tender and inviting.
The beauty of this one-pot wonder lies in its simplicity: no fancy techniques, just a few pantry staples and 45 minutes of hands-off time. Onions caramelize gently, releasing their natural sweetness, while the beans absorb the savory broth infused with herbs and spices.
It’s the kind of soup that warms both body and soul, with every spoonful packed with smoky, earthy flavor that lingers.
What sets this recipe apart is the balance—bold yet approachable, with room to customize. Swap in diced tomatoes for brightness, stir in kale for greens, or top with crumbled feta for a tangy finish.
The result is a soup that’s restaurant-quality at home, hearty enough to stand alone or pair with crusty bread. Let’s get cooking!
This recipe is designed for effortless weeknight dinners or make-ahead meals. The flavors deepen as it sits, making it ideal for batch cooking. Whether you’re feeding a family or prepping for the week, this navy bean soup delivers warmth, nutrition, and pure comfort—all in one satisfying bowl.
Ingredients for betty crocker navy bean soup
Pantry staples meet smoky sophistication in this comforting navy bean creation.
| Ingredient | Amount | Notes |
|---|---|---|
| Navy Beans (Dried) 🌱 | 1 ½ cups | Rinsed before cooking |
| Yellow Onions 🧅 | 1 ½ cups | Diced, about 3 medium |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Smoked Paprika 🌶️ | 1 tbsp | For authentic smoky depth |
| Carrots 🥕 | 1 ½ cups | Diced, about 2 medium |
| Celery Stalks 🥬 | 2 whole | Diced, about 1 cup |
| Vegetable Broth 💧 | 4 cups | Low-sodium preferred |
| Tomato Paste 🍅 | ¼ cup | For rich tomato base |
| Bay Leaves 🌿 | 2 whole | Fresh for best flavor |
| Fresh Thyme 🍃 | ¼ cup | Chopped, or 1 tsp dried |
| Diced Tomatoes (Canned) 🍅 | 14 ½ oz | Fire-roasted preferred |
| Olive Oil 🫒 | ¼ cup | Extra-virgin for richness |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
The navy beans are the heart of this soup, so choose high-quality dried beans—they hold their shape better than canned. Bob's Red Mill or Trader Joe's bulk sections are great for fresh, flavorful beans. Carrots and celery should be vibrant, not limp—they form the aromatic base. For the smoked paprika, Penzeys or McCormick brands deliver consistent smoky depth. Fresh thyme and bay leaves elevate the dish, but dried substitutes work in a pinch (use half the amount). The vegetable broth is non-negotiable—low-sodium options like Pacific Foods or Imagine brands keep the flavor balanced without excess salt.
No smoked paprika? Substitute with 1/2 teaspoon liquid smoke plus 1/2 teaspoon regular paprika—it mimics the depth. Fresh herbs unavailable? Dried thyme and oregano at one-third the amount work well. The diced tomatoes can be swapped for 1 cup crushed tomatoes if you prefer a smoother texture. For extra richness, stir in 1 tablespoon tomato paste at the end. The carrots and celery can be prepped ahead—store them in the fridge for up to 3 days before cooking. The beans should be soaked overnight for best texture, but a quick 2-hour soak works in a pinch.
This soup tastes even better the next day as flavors meld. Store leftovers in an airtight container in the fridge for up to 5 days or freeze for 3 months. For meal prep, double the recipe and freeze portions in ziplock bags—thaw overnight in the fridge before reheating. The broth reduces slightly when reheated, so add a splash of water or vegetable broth if needed. Garnish with fresh parsley or a drizzle of olive oil before serving for a restaurant-quality finish.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe when I’m too tired to wash another dish. Just toss dried navy beans, onions, and carrots into a pot, add water, and let it simmer—no fancy gadgets, no stress. The smoked paprika does all the heavy lifting for depth.
- Smoky Garlic Hug: That first spoonful of soup? It’s like a warm embrace. The garlic and paprika marry so well with the beans, creating a flavor that’s rich but never overpowering. Honestly, I’ve made it for people who “don’t like beans,” and they’ve come back for seconds.
- Meal Prep MVP: This soup tastes even better the next day—perfect for batch cooking. I make a big pot on Sunday and portion it into containers for lunches or quick dinners. The carrots stay tender, and the beans get even more flavorful as they soak up the broth.
- Budget-Friendly Powerhouse: Dried navy beans and basic veggies keep this recipe affordable without sacrificing taste. I’ve fed my whole family (plus a couple of hungry roommates) for under $10. It’s my go-to when I need hearty, filling meals without breaking the bank.
Step-by-step instructions for hearty navy bean soup
This method delivers rich, smoky flavor in a single pot with minimal cleanup.
Sauté the Aromatic Vegetables
Heat the 0.25 cup olive oil in a large Dutch oven over medium heat. Add the 1.5 cups diced yellow onions and cook for 5 minutes until softened and translucent. The onions should release their moisture but not brown.
Add the 1.5 cups diced carrots and 2 whole diced celery stalks to the pot. Stir well to combine with the onions, then cook for another 5 minutes until the vegetables begin to soften. This foundational layer builds the soup's depth of flavor through the caramelization process.
Develop the Smoky Base
Push the vegetable mixture to one side of the pot and add the 4 cloves minced garlic and 1 tbsp smoked paprika to the empty space. Cook for 30 seconds until the garlic becomes fragrant and the paprika releases its aroma. Stir to distribute the spices evenly throughout the vegetables.
Add the 0.25 cup tomato paste and cook for 1 minute until it darkens slightly. This step creates the rich, smoky foundation that will carry through the entire soup. The tomato paste helps thicken the base while adding a subtle sweetness that balances the earthy flavors of the beans and vegetables.
Simmer the Soup Ingredients
Pour in the 4 cups vegetable broth and bring the mixture to a gentle boil. Add the 1.5 cups rinsed navy beans, 14.5 oz diced tomatoes, 2 whole bay leaves, and 0.25 cup chopped fresh thyme. Stir well to combine all ingredients.
Reduce the heat to low and let the soup simmer uncovered for 45 minutes. You'll know it's ready when the beans are tender and the flavors have melded together. The navy beans should be fully cooked but still hold their shape, and the vegetables should be completely tender.
Season and Finish
Remove the 2 whole bay leaves from the soup and discard them. Stir in the 1.5 tsp salt and 0.5 tsp freshly ground black pepper. Taste the soup and adjust the seasoning if needed—this is where you can balance the flavors to your preference.
Return the soup to a gentle simmer for an additional 5 minutes to allow the seasoning to fully integrate. The soup should have a thick, hearty consistency with a rich, smoky aroma. If it's too thick, you can thin it with a bit of water or additional broth to reach your desired texture.
Serve Warm
Ladle the soup into bowls and serve immediately. The navy bean soup should be steaming hot, with each spoonful delivering a perfect balance of smoky, savory, and slightly sweet flavors. The navy beans should be tender but not mushy, and the vegetables should be easily identifiable and fully cooked.
For an enhanced presentation, garnish each serving with a sprinkle of fresh thyme leaves and a drizzle of olive oil. This classic navy bean soup is perfect for chilly days, offering both comfort and nutrition in every hearty bowl.
Pro Tips For Making Betty Crocker Navy Bean Soup
- SOAK BEANS OVERNIGHT: Dried navy beans expand less and cook faster if soaked in cold water for 8–12 hours. I learned this the hard way—skipping it leaves you with tough, undercooked beans even after hours of simmering. Use a big bowl, cover, and drain before cooking.
- CHAR THE ONIONS: Cook the diced yellow onions in a dry pot over medium-high heat for 5–7 minutes until deeply browned. That caramelized flavor is the backbone of the soup—don’t rush it, or you’ll end up with something bland. Add a splash of water if they stick, but keep the heat up.
- SKIP THE PRE-SOAKED BEANS: Unless you’re in a hurry, skip the canned beans—they’re mushy and water down the soup. Dried navy beans hold their shape and soak up flavors better, but they need patience. If you’re short on time, at least rinse canned beans thoroughly to cut the starch.
- SALT THE WATER: When simmering the beans, add 1 tablespoon of salt to the pot early—right after you add the broth or water. Salt breaks down the beans’ skins, making them tender faster and giving the soup depth. I used to add it at the end, and the beans always tasted flat.
Wine and beer pairings for betty crocker navy bean soup
Red Wine Pairings
This smoky, hearty navy bean soup pairs beautifully with a medium-bodied red wine like Pinot Noir from Oregon or California. The wine's bright acidity and red fruit notes—think cherry and raspberry—cut through the richness of the smoked paprika while complementing the earthy navy beans.
I love a glass of La Crema Sonoma Coast Pinot Noir for its silky texture and balanced finish. 🍷
For a more robust pairing, try a Spanish Garnacha (Grenache) like Bodegas Muga Reserva. Its spicy, slightly smoky profile mirrors the soup's depth while adding a touch of warmth. Garnacha's natural earthiness also enhances the caramelized onions and thyme in the dish.
White Wine Options
If you prefer white wine, a dry Riesling from Germany or Washington State offers surprising harmony. The wine's crisp acidity and hints of citrus and stone fruit provide a refreshing contrast to the soup's smokiness.
Look for Dr. Loosen Blue Slate Riesling—its mineral notes elevate the dish's savory layers. 🍷
Another excellent choice is Vermentino from Sardinia. This Italian white wine has a saline, slightly herbal profile that pairs wonderfully with the thyme and bay leaves in the soup. Its brightness balances the richness, making each sip feel like a palate cleanser.
Beer Pairings
A Belgian-style witbier like Hoegaarden or Stella Artois works brilliantly with this soup. The beer's coriander and orange peel notes add a refreshing twist, while its effervescence cuts through the soup's heartiness. The subtle sweetness in witbiers also complements the caramelized onions. 🍺
For beer lovers who prefer darker options, a German Dunkel or American Amber Ale provides a malty backbone that stands up to the smoky flavors. Try Weihenstephaner Dunkel—its toasty notes mirror the soup's depth while adding a touch of roasted sweetness.
Non-Alcoholic Options
Skip the alcohol? No problem. A sparkling apple cider like Martinelli's Sparkling adds a crisp, fruity contrast to the soup's earthiness. The bubbles cleanse the palate, making each spoonful feel lighter. 🍎
For a more herbal option, try hibiscus iced tea with a splash of lime. The tartness of the hibiscus and lime brightens the soup's smoky flavors, while the tea's natural sweetness balances the savory notes. Serve chilled for a refreshing accompaniment.
Nutrition facts
Frequently asked questions
Can I use canned navy beans instead of dried?
Yes! For convenience, swap the 1.5 cups dried navy beans with 1.5 cups canned navy beans, drained and rinsed. Reduce the simmering time to 25-30 minutes since canned beans are pre-cooked. The texture will be slightly softer but still delicious. Just skip the soaking step entirely.
How do I make this soup vegan?
Simply replace the vegetable broth with vegan vegetable broth and use olive oil instead of any animal fats. Check your smoked paprika and tomato paste labels to ensure they're vegan-friendly. The recipe already contains no animal products, so no other substitutions are needed!
Why does my soup taste bland?
Bland flavor usually means the spices weren't toasted enough or the vegetables weren't caramelized properly. Next time, cook the onions and garlic until golden brown (about 8-10 minutes total), and let the smoked paprika toast in the oil for 30 seconds before adding other ingredients. Taste as you go and adjust salt gradually.
Can I make this soup in an Instant Pot?
Sauté the onions, carrots, and celery as directed, then add all remaining ingredients. Cook on high pressure for 10 minutes, then natural release for 10 minutes. The beans will be perfectly tender, and the smoky flavors will develop beautifully. Just reduce the broth by 1 cup since Instant Pot cooking concentrates flavors faster.
What's the best way to store leftovers?
Transfer the soup to an airtight container and refrigerate for up to 5 days or freeze for 3 months. For freezing, portion into individual servings and leave a 1-inch headspace to prevent ice crystals. Thaw overnight in the fridge before reheating—never microwave from frozen to preserve texture.