How To Make Navy Bean and Bacon Soup
Hearty soup with tender navy beans and smoky bacon in a savory broth.
Serves:
Ingredients
- 1 pound navy beans, rinsed and drained
- 6 cups of water
- 4 slices of bacon, diced
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 tsp of dried thyme
- 2 bay leaves
- 1 tsp of salt
- ½ tsp of black pepper
- 1 tbsp of olive oil
Instructions
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In a large pot, add the navy beans and water. Bring to a boil, reduce heat to medium-low and simmer for 45 minutes until tender.
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In a skillet over medium heat, add the diced bacon and cook until crispy. Remove from the pan and set aside.
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In the same pan, add the diced onion and sauté until softened. Add the minced garlic and cook for 1 minute.
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Add the sautéed onion, garlic, bacon, thyme, bay leaves, salt, and pepper to the pot with the navy beans.
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Heat the olive oil in the same skillet over medium heat and add a cup of the soup mixture. Whisk until smooth and return to the pot.
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Simmer for an additional 30 minutes until the soup has thickened.
Nutrition
- Calories : 423kcal
- Total Fat : 12g
- Saturated Fat : 3g
- Cholesterol : 14mg
- Sodium : 890mg
- Total Carbohydrates : 59g
- Dietary Fiber : 20g
- Sugar : 3g
- Protein : 25g
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