Description
A hearty and comforting soup made with beans and bacon, perfect for a chilly day.
Ingredients
Scale
- 1 pound dried navy beans, soaked overnight and drained
- 8 ounces bacon, chopped
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- Salt to taste
Instructions
- In a large pot or Dutch oven, cook the chopped bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving the bacon grease in the pot.
- Add the chopped onion, carrots, and celery to the pot. Cook until softened, about 8-10 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Add the drained navy beans, chicken broth, dried thyme, and black pepper to the pot.
- Bring the soup to a boil, then reduce heat, cover, and simmer for 1.5 to 2 hours, or until the beans are tender.
- Season with salt to taste.
- Ladle the soup into bowls and top with the reserved crisp bacon.
Notes
- For a thicker soup, you can mash some of the beans against the side of the pot before serving.
- You can add a bay leaf during simmering for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 8g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 25g
- Cholesterol: 20mg
Keywords: bean soup, bacon soup, comfort food, hearty soup, navy beans, easy soup recipe