Recipe by SilverOpera
This hearty, delicious soup is full of fiber and protein and so delicious on a cold day.
Top Review by Sydney Mike
With just 2 of us, I pretty much made half a recipe, subing 1/4 diced ham for the bacon, used a medium carrot, all of a medium onion, a garlic clove, then about half of the rest of the ingredients! Made for a nice tasting, satisfying soup which was served with a multi-grain, nutty bread! [Made & reviewed for one of my adopted chefs in this Spring's Pic-A-Chef]
- 2 (16 ounce) cans navy beans
- 2 slices bacon, left whole
- 2 stalks celery, chopped
- 1 large carrot, chopped
- 1 medium onion, chopped
- 1 garlic clove
- 1 (11 ounce) can chicken broth
- morton's nature's seasoning or other all-purpose seasoning
- 4 green onions, chopped
Directions See How It's Made
- In the bottom of your pot, saute celery, garlic, carrot, onion, and bacon until the bacon is cooked through and the vegetables are soft.
- Add navy beans and chicken broth to the vegetables.
- Simmer until heated through.
- Add seasoning to taste.
- Bring to a boil, then lower heat and simmer for 20 minutes or so.
- If soup gets too thick, add more chicken broth.
- Discard bacon.
- Remove half of soup and place in a blender or food processor. Pulse a few times and add mixture back to the pot.
- Serve with fresh chopped green onions. Can substitue other fresh onions if desired.
- Diced ham may be substituted for bacon and left in the soup.