North Woods Bean Soup
Warm, hearty, and brimming with rustic charm, North Woods Bean Soup is the ultimate comfort dish for chilly evenings. Made with tender dried navy beans, smoky crumbled bacon, and a savory medley of aromatic vegetables like onion, carrots, and celery, this soup is slow-simmered to perfection in a flavorful broth seasoned with thyme, oregano, and smoked paprika. The rich combination of bacon drippings and olive oil adds depth, while fresh parsley provides a vibrant finishing touch. Perfect for meal prep with its generous servings, this wholesome soup pairs beautifully with crusty bread or a simple green salad. Whether you're looking to warm up by the fire or feed a crowd, North Woods Bean Soup delivers hearty satisfaction in every spoonful.
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Recipe Information
Ingredients
- 1 cup dried navy beans
- 6 slices bacon
- 1 tablespoon olive oil
- 1 large (finely chopped) yellow onion
- 2 medium (peeled and diced) carrots
- 2 (diced) celery stalks
- 3 (minced) garlic cloves
- 6 cups chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon salt
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Rinse the dried navy beans thoroughly and place them in a large bowl. Cover with cold water and soak overnight, or at least 8 hours. Drain and rinse before use.
In a large stockpot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and set aside on a paper-towel-lined plate. Once cooled, crumble the bacon into small pieces.
Add the olive oil to the pot with the leftover bacon drippings. Sauté the onion, carrots, and celery over medium heat for 5-7 minutes, until softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the drained navy beans to the pot, followed by the chicken broth, bay leaf, thyme, oregano, smoked paprika, salt, and pepper. Stir everything together.
Bring the soup to a boil, then reduce the heat to low and cover the pot partially with a lid. Simmer for 1.5 to 2 hours, stirring occasionally, or until the beans are tender and the soup has thickened slightly.
Remove and discard the bay leaf. Adjust the seasoning with additional salt and pepper if needed.
Ladle the soup into bowls, garnish with chopped fresh parsley and crumbled bacon, and serve warm.
Nutrition Facts
Calories |
1221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 5807 mg | 252% | |
| Total Carbohydrate | 176.0 g | 64% | |
| Dietary Fiber | 46.9 g | 168% | |
| Total Sugars | 28.9 g | ||
| Protein | 88.1 g | 176% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 736 mg | 57% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 6337 mg | 135% | |
*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.
