If you’re looking for a cozy, homemade soup with bold flavor, this smoky navy bean soup is it. With canned navy beans, aromatic vegetables, and a touch of liquid smoke for depth, this soup is perfect for a chilly evening or meal prep that you’ll want to make repeatedly.
I made this soup recipe for my dad, as a homemade alternative to bean with bacon soup (I didn’t use bacon but you could add it in). My dad loved my chicken noodle soup and I think he would’ve loved this one too.
If you’re a fan of the canned bean with bacon soup, I think you’ll like my version of it. I don’t use bacon a whole lot so to replicate the smoky flavor I use a dash of liquid smoke.
This navy bean soup is the definition of simple ingredients coming together to create something incredible. It has a smooth, creamy texture without any cream, thanks to the blended beans. The combination of smoked paprika and liquid smoke gives it a deep, rich flavor.
Using canned navy beans keeps this recipe quick and easy while offering protein and fiber. Carrots, celery, and onions add natural sweetness and depth, and the tomato paste brings a slight umami richness.
Whether you need a comforting weeknight meal or a make-ahead lunch, this soup is filling, satisfying, and packed with flavor.
Ingredients
See the recipe card for exact amounts.
- navy beans: mild, creamy, and perfect for blending into a thick, smooth soup while still keeping some whole for texture.
- carrots: add natural sweetness and color while balancing the smoky and savory flavors.
- celery: enhances the overall depth of the broth.
- onion: the base of most soups, onion adds a mild sweetness and rounds out the flavors.
- garlic: deepens the savory flavors.
- tomato paste: adds richness and umami.
- chicken stock: the liquid base of the soup. Using a good-quality stock makes all the difference in flavor.
- liquid smoke: key for adding that deep, smoky taste without needing bacon or smoked meat. (You can add bacon also if you’d like.)
- dried thyme: brings a warm, earthy note that pairs well with the smoky flavors.
- paprika: adds depth and a touch of color to enhance the broth.
- sugar: a tiny amount balances the acidity from the tomato paste and enhances the natural sweetness of the vegetables.
Substitutions
- beans: you can swap navy beans for cannellini or great northern beans, but the texture may be slightly different.
- stock: vegetable stock works as a substitute for a vegetarian version, but the depth of flavor might be lighter. Make sure to use a flavorful vegetable stock and salt to taste.
- liquid smoke: you can skip this if you don’t want a smoky flavor to the soup.
- sugar: you can omit it if preferred, but it helps balance the acidity of the tomato paste.
Flavor Tip
Don’t skip the liquid smoke: It’s the key to getting that deep, smoky flavor without using bacon.
Instructions
Prep Tips
Step-by-step directions with photos:
- Sauté the onions, carrots, and celery until starting to soften.
- Add the garlic, tomato paste, and spices. Cook for about 2 minutes to enhance the flavor of the tomato paste and spices.
- Add the chicken stock.
- Next add the beans and then simmer for 8-10 minutes until the carrots are soft.
- Blend carefully. I help vent my blender by using a paper towel to prevent it from closing all the way and then covering that with a kitchen towel. A closed blender with hot liquid can pop open, sending super hot liquid all over the place. Make sure to do this carefully, or use an immersion blender.
- Add the blended soup back to the pot over medium heat.
- Add the sugar and liquid smoke.
- Add the remaining beans. Heat over medium heat for 6-8 minutes until the beans are heated through.
Taste for seasoning and add salt as needed. This will depend on the chicken stock you use and your preference for salt. I use salt-free stock and usually need to season with 1/2 to 1 teaspoon of salt.
Tips for making navy bean soup
- Sauté the vegetables – Cooking the onions, carrots, and celery first builds a flavorful base. Don’t rush this step; let them soften and release their natural sweetness.
- Cook the tomato paste – Letting the tomato paste cook for a minute or two deepens its flavor.
- Blend carefully – Hot liquids expand in a blender, so remove the center cap and cover with a towel to prevent splatters. If using an immersion blender, blend directly in the pot until smooth.
- Adjust seasoning at the end – The saltiness of the soup depends on your stock. Always taste and adjust salt before serving.
- For a thicker soup, blend more of the beans. If you prefer a chunkier soup, leave more whole beans intact.
What to serve with smoky navy bean soup
Soup and bread are always a good combo and I loved my onion buns with this soup. Try a soft and fluffy white bread, focaccia, or this caramelized onion twist from the veggie yaya.
More Soup Recipes
Storage
Let the soup cool completely, then store it in an airtight container in the fridge for up to 4 days.
To reheat, warm on the stovetop over medium heat, stirring occasionally, until heated through. Add a splash of stock or water if it thickens too much. For a quick option, microwave in 30-second bursts, stirring in between, until hot.
FAQs
Yes, swapping the chicken stock for vegetable stock makes this soup vegetarian.
If you don’t have navy beans, great northern beans or cannellini beans should work as substitutes. They have a similar texture.
Smoky Navy Bean Soup
Ingredients
- 1 tablespoon oil
- 3 carrots
- 2 celery
- 1 onion
- 3 cloves garlic
- 2 tablespoons tomato paste
- ½ teaspoon granulated white sugar
- 1 teaspoon liquid smoke
- 6 cups chicken stock or a flavorful vegetable stock
- 38 oz navy beans 2 19 oz cans, drained
- 1 teaspoon dried thyme
- ½ teaspoon paprika
Instructions
- Heat oil in a large Dutch oven or soup pot.
- Add the carrot, onion, and celery. Sauté for 3-4 minutes.
- Add the garlic, tomato paste, thyme, and paprika. Cook for about 2 minutes to cook the rawness out of the tomato pasta and bloom the spices.
- Add the chicken stock and 1 1/2 cups of the beans. Bring to a boil and then lower heat to a medium. Simmer for 8-10 minutes or until the carrots are soft.
- Remove from heat and blend in batches in a blender, being very careful because it’s very hot. To do this, open the spout and cover it with a folded kitchen towel. This helps prevent the build-up of pressure in the blender from the hot liquid. Be very careful to avoid burning yourself. Alternatively, you can blend with an immersion blender.
- Add the blended soup back to the pot and return to the stove-top over medium heat.
- Add the beans, sugar, and liquid smoke. Heat over medium heat for 6-8 minutes until the beans are heated through and softened. Taste for seasoning and add salt as needed. This will largely depend on your chicken stock and your preference for salt. I use salt-free stock and usually need 1-2 to 1 teaspoon salt.
Video
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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