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This post may contain affiliate links. Please see my disclosure to learn more. Soups are definitely the most comforting food there is. When you are sick, sad, or very cold, there is nothing better than a good cup of hot soup. Making navy bean soup with canned beans is easy, and the result is oh-so-good. We recommend using canned beans instead of dried beans to save time and make your life just a little easier. I feel like I can’t be the only one who forgets to soak dried beans, right?
The great thing about canned beans is that they are pre-cooked, so all you need to do is warm them up enough to eat, which makes them perfect for tossing into this soup without a second thought! The Origin of Navy Beans Navy beans were cultivated in Peru thousands of years ago. Today, navy beans have a deep-rooted history in the United States Navy. During the early 20th century, while the Navy was out at sea for many months at a time, these little white beans were a staple food for them. Dried and canned navy beans could be kept on ships for months without deterioration, so they were available year-round to feed the entire ship’s crew.