This is "THE" Navy Bean Soup recipe you've been looking for. Less than 10 ingredients, loads of flavor and easy to make!
Cook your bacon. Cook your onions in the bacon fat. Simmer it all then blend it until it's creamy and smooth. Top with bacon, coarsely crushed peppercorns and a drizzle of a good-quality extra-virgin olive oil. Serve a good crusty bread on the side and you'll be in Navy Bean Soup HEAVEN.
This Navy Bean Soup is one of the best you'll ever enjoy. I'm telling you, it's really good. Every time I serve it, I hear those "oohs" and "aahs" that makes every chef smile with satisfaction.
Here's the thing: I leave ALL the bacon fat in the pan. No "reserving two tablespoons" for cooking. Nope, not for this Navy Bean Soup recipe. And once you taste it, you'll be glad you left it in there, too.
There are a lot of good things for you in this navy bean soup, too. BEANS, for starters. Carrots, onions and celery for a few more. And with less than 10 ingredients you'll be making it all the time!
You may wonder why my recipe doesn't call for soaking the beans overnight. You can certainly do this, however I've found that it's really not necessary. It may take some extra cooking time until the beans are at their perfect soft texture but I prefer to plan for that rather than a long overnight soak. Either way, I'm sure you'll love this Navy Bean Soup recipe as much as my family and friends do!
More delicious soup recipes:
- Lentil Soup Recipe with Parmesan & Smoked Sausage
- Pasta Fazool | Pasta e Fagioli
- Mulligatawny Soup
- Mushroom Barley Soup with Shaved Parmesan
- Chicken Tortilla Soup with Hatch Chiles
Navy Bean Soup with Bacon
The cooking time states 6 hours because it's impossible to know how old your particular beans are (the older the beans, the longer they take to cook). You may soak your beans overnight which will reduce the cooking time.
Ingredients
- 12 oz bacon, sliced crosswise into ½ inch pieces
- ½ large sweet onion, chopped (or 1 whole medium)
- 2 carrots, sliced (nope, don't even bother peeling 'em!)
- 2 celery stalks, sliced (chop the leaves and use 'em if they have 'em)
- 3 cloves garlic, minced
- 1 14.5 oz can fire-roasted diced tomatoes, undrained
- 1 16 oz bag dried navy beans
- 64 oz low-sodium chicken broth, 8 cups
- 1 bay leaf
- coarse salt & freshly ground black pepper
Instructions
- Preheat a large dutch oven over medium heat. Add bacon and cook until crispy. Remove with a slotted spoon onto a plate lined with paper towels; set aside (don't worry if you don't get every last piece of bacon, it's okay to leave some stragglers in the pot).
- Add onion, carrots and celery; cook about five minutes or so, stirring occasionally, until onions are soft and translucent. Add garlic, stir and cook another minute. Stir in tomatoes. Add beans, chicken stock and bay leaf. Bring to a boil then reduce heat and simmer for 4-6 hours, or until beans are soft. Remove bay leaf and serve.
- Optional: Using a hand blender, puree soup until about half is smooth, leaving some intact for texture.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 340Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 42mgSodium: 905mgCarbohydrates: 24gFiber: 8gSugar: 4gProtein: 25g
This data was provided and calculated by Nutritionix.
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Derrik says
Delicious…this recipe is a keeper. Thanks for sharing!
Shay Arcarese says
I love soup season! I just made a creamy black bean soup, which was uh-mazing, but can't wait to make some navy bean now!! Mm and ALWAYS use every last drop of that bacon grease, hello!
Kristy Bernardo says
Right?? You have to use the bacon grease 🙂 Thanks, Shay!
Jennifer | Bake or Break says
This looks SO good! I just want to curl up with a big bowl!
Kristy Bernardo says
Thanks, Jennifer!
J at Bless Her Heart Y'all says
This looks so warm and inviting (and tasty!). Just what I need on a cold winter night!
Kristy Bernardo says
Oh yeah, it's perfect for that!
Ashley Wishes andDishes says
This is such a comforting looking soup!! Love it!
Kristy Bernardo says
Thanks, Ashley!
Christie says
This looks so comforting. I love using dried beans in my soup recipes!
Kristy Bernardo says
YES! So much better 🙂
Lise from Mom Loves Baking says
This looks really good. Looking forward to trying it. Thanks!
Kristy Bernardo says
You'll love it, Lise! Cheers 🙂
John/Kitchen Riffs says
Bacon fat is so loaded with flavor, isn't it? I'd definitely leave all the fat in my soup! Love a good bean soup -- this looks wonderful. Thanks!
Kristy Bernardo says
It most certainly is! Thanks, John 🙂
Rachel SIMPLE SEASONAL says
This soup looks hearty and comforting. Where I live it's chilly and rainy and I'm wishing that I had a bowl of this to warm up with!
Kristy Bernardo says
Thanks, Rachel!
Michelle | A Dish of Daily Life says
Your soup looks AMAZING! And I am with you leaving all of the bacon fat in....I do that all of the time. It makes things taste SO good!
Kristy Bernardo says
Because how could that NOT be good, right?? Thanks, Michelle 🙂