Not Quite Senate Bean Soup
Rich, hearty, and bursting with comforting flavors, "Not Quite Senate Bean Soup" is a flavorful twist on the classic American favorite. This satisfying soup combines tender navy beans, smoky diced bacon, and a medley of aromatic veggies like onions, carrots, and celery, all simmered in a fragrant chicken broth infused with garlic, thyme, and bay leaf. Unlike the traditional version, this recipe skips the ham hock, offering a unique take while still delivering the creamy, savory essence you crave. With an optional step to blend part of the soup for a luscious texture, this dish is as flexible as it is delicious. Perfect as a cozy weeknight dinner or a soul-warming lunch, it's garnished with fresh parsley and crispy bacon for a restaurant-worthy presentation. Whether served alongside crusty bread or enjoyed on its own, this homemade soup is sure to delight.
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Recipe Information
Ingredients
- 1 pound dried navy beans
- 8 ounces bacon, diced
- 1 medium yellow onion, finely chopped
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 8 cups chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Rinse the dried navy beans under cold water and pick out any debris. Place the beans in a large bowl, cover with water, and soak overnight, or use the quick soak method (see note below).
Drain and rinse the soaked beans. Set them aside.
In a large soup pot or Dutch oven, cook the diced bacon over medium heat until crispy, about 6-8 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add the chopped onion, carrots, and celery to the pot with the bacon fat. Cook over medium heat, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Pour in the chicken broth and add the drained navy beans, bay leaf, dried thyme, salt, and pepper. Stir to combine.
Bring the mixture to a boil over high heat, then reduce the heat to low. Cover and simmer for 90-120 minutes, or until the beans are tender. Stir occasionally and add a bit more broth or water if the soup becomes too thick during cooking.
Once the beans are tender, use an immersion blender to puree a portion of the soup directly in the pot for a creamier texture, or remove a few cups of soup, puree them in a blender, and return them to the pot. Skip this step if you prefer a chunkier soup.
Stir the crispy bacon back into the soup (reserve a small amount for garnish, if desired). Taste and adjust seasoning with additional salt and pepper if needed.
Ladle the soup into bowls, garnish with chopped parsley and reserved bacon, and serve warm.
Nutrition Facts
Calories |
480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 1840 mg | 80% | |
| Total Carbohydrate | 53.6 g | 19% | |
| Dietary Fiber | 13.3 g | 47% | |
| Total Sugars | 4.6 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 173 mg | 13% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1677 mg | 36% | |
*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.
