Goya Navy Bean Soup Recipe

Goya Navy Bean Soup is one of those dishes that feels like a hug in a bowl. It’s comforting, hearty, and wonderfully satisfying. Whether you’re in need of a cozy meal on a chilly evening or looking to prepare something that’s both healthy and filling, this soup has got you covered. With its simplicity and rich flavors, Goya Navy Bean Soup offers both nostalgia and versatility. What makes it special is the balance between the creamy beans and the savory ingredients that meld together to create a delightful bowl of goodness.

The recipe draws inspiration from traditional bean soups, but it incorporates that Goya touch-seasoned with a mix of Latin spices, vegetables, and, of course, Goya products, making it a flavorful twist on a classic. In this guide, I’ll walk you through the recipe, give you ingredient insights, offer expert tips, and even throw in a few variations to help you customize the soup to your liking.

So, whether you’re a beginner in the kitchen or a seasoned chef, this recipe is perfect for all levels. Let’s dive in!

Goya Navy Bean Soup Recipe

This easy-to-follow recipe results in a pot of soup that’s rich in flavor, brimming with fiber from the beans, and packed with nutrients. It’s not just delicious-it’s also filling and perfect for meal prepping, as it keeps well in the fridge for a few days. So let’s get cooking!

Ingredients Needed

For this delicious and hearty Goya Navy Bean Soup, you’ll need the following ingredients:

• 2 cups dried navy beans (or 4 cups cooked beans)
• 6 cups chicken or vegetable broth (for a lighter version, go with vegetable broth)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 bay leaf
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1 teaspoon Goya Adobo seasoning (or salt, to taste)
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 1 ham hock (or 1/2 cup diced ham) – optional for added flavor
• 1/2 cup diced tomatoes (canned or fresh)
• 1 tablespoon chopped fresh parsley (for garnish)
• 1 teaspoon lemon juice (optional, for a zesty finish)

Cooking Instructions

Here’s how to prepare this wonderfully warming soup:

1. Prepare The Beans

   • If you’re using dried navy beans, rinse them thoroughly under cold water and soak them overnight in a large bowl of water. Alternatively, you can do a quick soak by bringing the beans and water to a boil for 2 minutes, then removing from heat and letting them sit, covered, for 1 hour.
   • Once soaked, drain and set aside. If you’re using canned or cooked beans, you can skip this step.

2. Cook The Vegetables

   • In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables soften and the onion becomes translucent.

3. Add The Spices

   • Stir in the cumin, paprika, thyme, Adobo seasoning, and black pepper. Cook for another minute or so to allow the spices to release their aroma.

4. Add The Broth And Beans

   • Pour in the chicken (or vegetable) broth, and add the soaked navy beans. If you’re using a ham hock, add it now. Stir everything together and bring it to a boil. Once it boils, reduce the heat to low and let it simmer, uncovered, for about 1 hour (or until the beans are tender). If you prefer a smoother texture, you can mash a portion of the beans using a potato masher or blend a little of the soup with an immersion blender.

5. Add Tomatoes

   • Add the diced tomatoes and simmer for an additional 10-15 minutes. The tomatoes will add a slight tang and enhance the overall flavor of the soup.

6. Final Touches

   • If you used a ham hock, remove it from the soup, remove the meat from the bone, and return the meat to the soup. Stir in the lemon juice, if desired, to give the soup a fresh, bright finish. Adjust seasoning to taste.

7. Serve

   • Ladle the soup into bowls, garnish with fresh parsley, and serve hot. Pair with crusty bread or a light salad for a well-rounded meal.

Ingredient Insights

Let’s take a moment to break down some of the key ingredients used in this soup:

• Navy Beans: These small, white beans are high in fiber, protein, and antioxidants. They’re known for their creamy texture when cooked, which makes them ideal for soups. They also absorb flavors well, making them a perfect base for a rich, savory broth.
• Goya Adobo Seasoning: This essential Latin seasoning blend combines garlic, salt, pepper, and other spices. It’s a flavor booster that instantly elevates dishes with minimal effort. If you don’t have Adobo, you can substitute with garlic powder, onion powder, and salt, but it won’t quite capture the same essence.
• Ham Hock: A classic ingredient in many traditional bean soups, the ham hock imparts a deep, smoky flavor to the broth. If you’re aiming for a vegetarian version, you can skip it or use smoked paprika for that smoky touch.
• Paprika and Cumin: These two spices add depth to the soup’s flavor profile. Paprika provides a mild, sweet smokiness, while cumin adds a warm, earthy undertone, which complements the beans beautifully.

Expert Tips

• Soaking the beans: For best results, always soak your dried beans overnight. This helps them cook faster and ensures a more consistent texture. If you’re in a rush, the quick soak method works just fine too.
• Ham hock tip: If you’re using a ham hock, make sure to remove all the meat from the bone. Sometimes, bits of gristle or fat can remain, so take the extra step to ensure your soup has only tender, flavorful ham in it.
• Mashing the beans: To create a creamy soup, mash a portion of the beans with a potato masher or use an immersion blender for a smoother texture. Just be careful not to overdo it; a little chunkiness adds to the rustic feel of the soup.
• Add acidity last: If you’re using lemon juice, add it at the very end. Adding it too early can dull the vibrant citrus flavor.

Recipe Variations

While the Goya Navy Bean Soup recipe is already a crowd-pleaser, there are some easy ways to change things up depending on your tastes:

• Vegetarian Version: Skip the ham hock and use vegetable broth. For added flavor, try adding smoked paprika or a few dashes of liquid smoke to give the soup that smoky taste without the meat.
• Spicy Kick: If you like heat, throw in a diced jalapeño or sprinkle some crushed red pepper flakes in the soup. This adds a nice balance to the creamy beans and rich broth.
• Herb Infusion: While thyme and parsley are classic, you can experiment with other herbs like rosemary, sage, or oregano for a unique twist. Fresh herbs added at the end will brighten the flavors and provide an aromatic finishing touch.
• Add greens: Throw in some spinach, kale, or Swiss chard towards the end of cooking for a nutritional boost and added texture.
• Pasta lover?: Add small pasta shapes like ditalini or elbow macaroni for a hearty, comforting variation.

Final Words

This Goya Navy Bean Soup isn’t just a meal; it’s an experience. It’s hearty enough to stand as a main dish, yet simple enough for a weeknight dinner. The combination of beans, spices, and vegetables creates a symphony of flavors that satisfy without overwhelming the palate.

Whether you stick to the classic recipe or get creative with your own variations, you’re in for a comforting bowl of goodness that’s easy to make and hard to forget. So, next time you’re craving something both satisfying and healthy, look no further than this delicious soup!