Navy Bean Soup

Serves: 4
Total Calories: 212
Prep time:
Cook time:
Total time:


2 cups white Great Northern beans
1/2 cup celery, diced
1/2 cup onion, diced
2 slices bacon
1/2 cup ham, diced
1 tablespoon celery seeds
1 tablespoon granulated onion
1 clove garlic, diced
1 quart water
2 tablespoons flour
2 tablespoons butter
salt and pepper to taste


In a 12”, deep, Dutch oven, combine water, beans, celery, and onion. Cover and boil until beans are soft; add water as needed to keep water volume the same during cooking of the beans.

When the beans are soft add the remaining ingredients, but flour and butter. Simmer 20 minutes.

Mix together melted butter and flour, stir until smooth. Add to soup while stirring to thicken. Serve hot.

Serves 4 to 6

Nutritional Facts:

Serves: 4
Total Calories: 212
Calories from Fat: 70

This Navy Bean Soup recipe is from the Cast Iron "Covered Wagon" Cookin' Cookbook. Download this Cookbook today.

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