Navy Bean and Vegetable Soup

If you know me (especially my co-workers), you know that I crave a good Navy Bean Soup. Every time that Jefferson has it on the menu for the day, I go running down to the cafeteria and get two bowls of it. It is delicious! I haven’t been having luck recently working on the same day that it is served, so I figured I would try to make it myself.

This soup was a success on the first try! And I am going to toot my own horn here…IT IS DELICIOUS!

Navy Bean and Vegetable Soup

Cook Time: 7 hours

Yield: A full stockpot

Navy Bean and Vegetable Soup


  • 7 cups of beef broth
  • 28 oz container of crushed tomatoes
  • 1 ½ cups dried navy beans (pre-soaked) – see note below
  • ½ cup cubed celery root
  • ¾ cup fresh sliced carrots
  • 1 ½ cups sliced potatoes (unpeeled)
  • ½ cup onion
  • 3 cloves sliced garlic
  • 1 cup of diced ham
  • 2 Tbsp olive oil


  1. Saute carrots, onion, and garlic in olive oil until tender.
  2. Add the rest of the ingredients and simmer.
  3. Lower heat to low and let cook uncovered all day (about 6 hours) on the stovetop.
  4. ENJOY!


**I used dry navy beans for this recipe. To prepare them quickly, boil navy beans for 10 minutes in pot of water, then let sit for 1 hour off of the heat, uncovered. Drain them and add to soup!

About Lauryn Blakesley

A woman out to explore, celebrate, and enjoy everything that my community and living locally has to offer. Blessed with three beautiful children and an incredible husband, our family embraces adventure while dreaming of what is to come. Lover of knitting, running (although mostly after little ones right now), the color orange, fun accessories, fall, tea, and a clean kitchen floor. I spend my days in awe of my family and trying to teach my three to treat others as they would want to be treated.

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  2. How could I do this in the crockpot?


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