Cooking with Kyle: Navy bean soup

This easy, slow-cooker recipe for navy bean soup can be prepped in the evening, thrown in the slow cooker in the morning, and a hearty dinner is ready in the evening. Added bonus: it freezes beautifully!


  • 1 lb. dried navy beans
  • 1 medium onion, chopped
  • 2 ribs celery, chopped
  • 2-3 carrots, chopped
  • 1 quart vegetable stock or broth
  • 2 C water
  • 1 t salt
  • 1/2-3/4 t pepper
  • 1 clove garlic, minced OR 2 t granulated garlic
  • 2 T Worcestershire
  • 1 bay leaf
  • 1 T dried parsley
  • 1 (14.5 oz) can chopped tomatoes


  1. Rinse and sort beans; cover with 6 C cold water and soak overnight.
  2. Drain beans.
  3. Combine all ingredients EXCEPT dried parsley and chopped tomatoes in slow cooker.
  4. Cook covered, on low setting for 8-10 hours.
  5. Add dried parsley and can of tomatoes. (Including liquid)
  6. Yield: 12-13 Cups
Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.