Total Time
30mins
Prep 10 mins
Cook 20 mins

This hearty, delicious soup is full of fiber and protein and so delicious on a cold day.

Ingredients Nutrition

Directions

  1. In the bottom of your pot, saute celery, garlic, carrot, onion, and bacon until the bacon is cooked through and the vegetables are soft.
  2. Add navy beans and chicken broth to the vegetables.
  3. Simmer until heated through.
  4. Add seasoning to taste.
  5. Bring to a boil, then lower heat and simmer for 20 minutes or so.
  6. If soup gets too thick, add more chicken broth.
  7. Discard bacon.
  8. Remove half of soup and place in a blender or food processor. Pulse a few times and add mixture back to the pot.
  9. Serve with fresh chopped green onions. Can substitue other fresh onions if desired.
  10. Diced ham may be substituted for bacon and left in the soup.
Most Helpful

5 5

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.

5 5

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.

4 5

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