Navy Bean Soup

Submitted by unmistakable1

"Found this on the back of a can of Bush's Navy Beans. An easy, comforting meal for those cold winter nights!"

 

• Ready In: 30mins
• Ingredients: 9
• Serves: 6-7

ingredients

• 5 slices bacon
• 2 garlic cloves, minced
• 1 onion, chopped
• 2 carrots, thinly sliced (I just dice very small)
• 4 stalks celery, thinly sliced (again, I use a small dice)
• 3 (16 ounce) cans navy beans, rinsed and drained (I used 3 cups of beans that I cooked and that was plenty for us)
• 2 (16 ounce) cans reduced-sodium chicken broth (I used 4 cups homemade broth)
• 1 teaspoon pepper
• 1 teaspoon cumin

directions

1. In large pot, fry bacon until crisp. (I chop bacon into bits and stir often while it's browning. Also, I just leave the bits in while the veggies cook and omit the crumbling step at the end. :)).
2. Remove bacon strips and cook garlic, onion, carrots, and celery in hot bacon drippings 'til softened.
3. Add beans and broth to veggies. Heat until simmering.
4. Stir in pepper and cumin. Crumble bacon into pot. If using homemade broth, you will probably need to add salt, to taste.
5. This is great served with cornbread!

Reviews

[Foodissues]

I love this soup! I would alter just a couple of things...limit the bacon drippings to 1 TBS and steal a tip from B.C.'s Senate Bean recipe and add 2 cups of mashed potatoes to really thicken it up! Also, I cut up some ham steak and tossed it in for a more main dish feel. YUM!