Prep 10 mins
Cook 20 mins
This hearty, delicious soup is full of fiber and protein and so delicious on a cold day.
Make and share this Navy Bean Soup recipe from Food.com.
- 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.
We thought this soup was delicious. I did not have Morton's Nature's Seasoning, so searched on the internet and found a copycat recipe. I used 1 teaspoon which turned out to be just a tiny bit salty for me, but the flavor is so good I didn't let it deter me. Also, since MNS already has salt and pepper in it, I did not use additional S/P. I also did not use the green onions as I don't care for them. Will definitely be making this again.
This gets 5 stars just for how easy it is. I used the already cooked bacon (and left it in), so I added about 1T of olive oil to saute the vegetables. I had made chicken stock, so I used home-made. I did use additional to make thinner. I would agree that it doesn't make 6 servings - I'm going to get 5 1 cup servings out of it.
Tastey! I made as directed except I doubled it and I skipped processing it in the food processor. I dont think this makes 6 servings even as I doubled it. All in all it was very good and I will make again. I served it with some corn bread. Made for PAC Fall 2009