Navy Bean and Bacon Soup
Warm, hearty, and irresistibly smoky, this Navy Bean and Bacon Soup is the ultimate comfort food perfect for chilly days. Made with tender dried navy beans, crispy bacon, and a medley of aromatic vegetables including onions, carrots, and celery, this homemade soup is simmered to perfection in a flavorful chicken broth infused with garlic, thyme, and a touch of black pepper. With a creamy optional twist using an immersion blender, this dish is as versatile as it is delicious. Topped with savory bacon bits and fresh parsley for a pop of freshness, it pairs beautifully with crusty bread or crackers for a satisfying, soul-warming meal. Quick to prep yet slow-cooked for depth of flavor, this classic soup is a must-have recipe for anyone seeking easy comfort dishes or exploring the best of bean soups.
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Recipe Information
Ingredients
- 1 lb Dried navy beans
- 8 slices Bacon
- 1 medium Onion
- 2 medium Carrot
- 2 Celery stalks
- 4 cloves Garlic
- 8 cups Chicken broth
- 1 Bay leaf
- 1 tsp Dried thyme
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley (optional, for garnish)
Instructions
Rinse the navy beans under cold water and place them in a large bowl. Cover the beans with water by a couple of inches and let soak for at least 8 hours or overnight. Alternatively, use the quick soak method: place the beans in a pot, cover with water, bring to a boil, then remove from heat and let sit for 1 hour before draining.
Chop the bacon into small pieces. In a large Dutch oven or soup pot, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a plate lined with paper towels. Leave about 2 tablespoons of bacon drippings in the pot.
Dice the onion, carrots, and celery. Mince the garlic.
Add the diced onion, carrots, and celery to the pot with the bacon drippings. Cook over medium heat for 5-7 minutes, stirring occasionally, until the vegetables soften. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Drain and rinse the soaked navy beans and add them to the pot. Pour in the chicken broth and stir. Add the bay leaf, dried thyme, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low and cover. Simmer the soup for 1 1/2 to 2 hours, stirring occasionally, until the beans are tender and the flavors have melded together.
Once the soup is cooked, remove the bay leaf. For a creamier texture, use an immersion blender to puree a portion of the soup directly in the pot (optional). Alternatively, transfer 2 cups of the soup to a blender, puree until smooth, and stir back into the pot.
Stir the cooked bacon back into the soup. Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with fresh parsley if desired. Enjoy with crusty bread or crackers!
Nutrition Facts
Calories |
2108 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 8036 mg | 349% | |
| Total Carbohydrate | 317.1 g | 115% | |
| Dietary Fiber | 77.6 g | 277% | |
| Total Sugars | 26.6 g | ||
| Protein | 153.5 g | 307% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 968 mg | 74% | |
| Iron | 30.7 mg | 171% | |
| Potassium | 9155 mg | 195% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
