Best Navy Bean & Bacon Soup
6
People talking
This hearty, delicious soup is full of fiber and protein and so delicious on a cold day.
- Ready In:
- 30mins
- Serves:
- Units:
Nutrition Information
6
People talking
ingredients
- 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
- salt
- pepper
- 4 green onions, chopped
directions
- 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.
MY PRIVATE NOTES
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RECIPE MADE WITH LOVE BY
@SilverOpera
Contributor
@SilverOpera
Contributor
"This hearty, delicious soup is full of fiber and protein and so delicious on a cold day."
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My husband loved it! I used homemade chicken stock and added a little ham plus a squirt of heavy cream. We had no leftovers and I'll gladly make it again!
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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.
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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.
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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 -
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