Savor the comforting pleasure of a warming soup with this navy bean, bacon, and spinach soup recipe. Inspired by classic flavors, this meal is both wholesome and hearty. It's perfect for those chilly nights when you crave something satisfying. The combination of navy beans, bacon, and spinach creates a delightful texture and rich taste that you will fall in love with at the first spoonful.
Photos of Navy Bean, Bacon and Spinach Soup (Pressure Cooker, Slow Cooker or Stove Top) Recipe
While most of the ingredients used in this recipe are commonly found in most homes, the navy beans might require a special trip to the grocery store. Known for their delicate flavor and creamy texture, navy beans are an essential part of this recipe. They are usually located in the canned food or dry beans section of the supermarket. Additionally, the recipe calls for center cut bacon, which tends to be leaner and meatier than standard bacon. If you can't find it, regular bacon can be used as a substitute.
Ingredients for Navy Bean, Bacon, and Spinach Soup
Navy beans: The main ingredient of the recipe, navy beans, are small white beans that are known for their mild flavor and creamy texture.
Center cut bacon: This is a leaner, meatier cut of bacon that adds a smoky flavor to the soup.
Onion: It provides a base flavor for the soup.
Carrot: Carrots add a slight sweetness and vibrant color.
Celery: Celery gives a fresh flavor and crunchy texture.
Tomato paste: This concentrated tomato flavor helps to balance the richness of the bacon.
Chicken broth: It's the liquid base of the soup that adds depth and flavor.
Bay leaves: Bay leaves are a common ingredient in soup, providing a subtle bitterness that complements the other flavors.
Rosemary: It adds a distinct, aromatic flavor to the soup.
Spinach: Spinach adds a nutritious element and a pop of color to the soup.
One reader, Lauraine Smothers says:
This navy bean, bacon, and spinach soup recipe is a game-changer! The flavors are rich and comforting, and the flexibility to prepare it in a pressure cooker, slow cooker, or on the stove makes it incredibly convenient. It's a wholesome and hearty dish that's perfect for any day of the week.
Key Techniques for Navy Bean, Bacon and Spinach Soup
How to blend beans: Blend 1 can of beans with 1 cup of water in a blender until smooth.
How to cook bacon: Cook the bacon until crisp, then set it aside on paper towels to drain.
How to sauté vegetables: Sauté the onion, carrots, and celery in a pot or skillet until they are soft, which takes about 5 minutes.
How to puree soup: Place 2 cups of the soup in a blender and puree it until smooth to thicken the soup.
How to wilt spinach: Add the spinach to the soup and stir until it is wilted.
How to adjust seasoning: Taste the soup and adjust the salt to your preference before serving.
How To Make Navy Bean, Bacon and Spinach Soup (Pressure Cooker, Slow Cooker or Stove Top)
Have a hearty dish with this spinach soup made with navy bean and crisped bacon with celery and carrots cooked in chicken broth. Prepare it in 3 methods!
Serves:
Ingredients
- 45oznavy beans,(3 cans) rinsed and drained
- 4center cut bacon,slices, chopped
- 1medium onion,chopped
- 1large carrot,chopped
- 1stalklarge celery,chopped
- 2tbsptomato paste
- 4cupschicken broth,reduced sodium
- 2bay leaves
- 1sprigfresh rosemary,for tossing
- 3cupsbaby spinach
Instructions
Instant Pot:
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In a blender, blend 1 can of beans with 1 cup of water.
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Press the Sauté button, then cook the bacon until crisp. Set aside on paper towels.
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Add the onion, carrots, and celery to the pot and cook for about 5 minutes until soft. Stir in the tomato paste then add the pureed beans, beans, broth, rosemary, and bay leaves.
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Cook on high pressure for 15 minutes. Let the pressure release, remove rosemary and bay leaves.
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Place 2 cups of the soup in the blender and puree to thicken, then add back to the soup along with the spinach and stir until wilted.
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To serve, ladle into 6 bowls and top with bacon.
Stove Top:
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In a blender, blend 1 can of beans with 1 cup of water.
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Saute the bacon in a large pot until crisp. Set aside on paper towels.
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Add the onion, carrots, and celery to the pot and cook for about 5 minutes until soft. Stir in the tomato paste then add the pureed beans, beans, broth, rosemary, and bay leaves.
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Bring to a boil, cover, and cook on low for about 25 minutes until the beans and vegetables are soft.
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Place 2 cups of the soup in the blender and puree to thicken, then add back to the soup along with the spinach and stir until wilted.
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To serve, ladle into 6 bowls and top with bacon.
Slow Cooker:
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In a blender, blend 1 can of beans with 1 cup of water.
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Saute the bacon in a skillet until crisp. Set aside on paper towels.
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Add the onion, carrots, and celery to the skillet and cook for about 5 minutes until soft. Transfer to the slow cooker with the tomato paste, pureed beans, canned beans, broth, rosemary, and bay leaves.
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Cover and cook on Low for 8 hours. Remove rosemary and bay leaves.
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Place 2 cups of the soup in the blender and puree to thicken, then add back to the soup along with the spinach and stir until wilted, adjust salt to taste.
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To serve, ladle into 6 bowls and top with bacon.
Nutrition
- Calories: 875.96kcal
- Fat: 12.96g
- Saturated Fat: 3.50g
- Trans Fat: 0.03g
- Monounsaturated Fat: 4.60g
- Polyunsaturated Fat: 3.50g
- Carbohydrates: 139.75g
- Fiber: 33.85g
- Sugar: 13.13g
- Protein: 54.75g
- Cholesterol: 17.56mg
- Sodium: 431.31mg
- Calcium: 341.94mg
- Potassium: 2907.35mg
- Iron: 12.62mg
- Vitamin A: 135.61µg
- Vitamin C: 5.56mg
Pro Tip for Perfecting Navy Bean, Bacon and Spinach Soup
When blending the soup to thicken it, make sure to let it cool slightly before transferring it to the blender. Hot soup can create steam and pressure in a sealed blender, which can cause the lid to blow off and potentially cause burns. To avoid this, you can also use an immersion blender directly in the pot or slow cooker, which eliminates the need to transfer hot soup. Additionally, when adding the spinach, ensure to stir it in gently to avoid over wilting it. The residual heat from the soup will perfectly wilt the spinach, retaining its vibrant color and nutrients.
Time-Saving Tips for Making This Delicious Soup
Prep ahead: Chop and measure all the ingredients the night before to save time on the day of cooking.
Use canned beans: Opt for canned navy beans to skip the soaking and cooking time required for dried beans.
Multi-cooker: Utilize a multi-cooker to easily switch between pressure cooking, slow cooking, and sautéing without using multiple appliances.
Bacon bits: Substitute whole bacon slices with pre-cooked bacon bits for a quicker cooking process.
Frozen spinach: Use frozen spinach instead of fresh to save time on washing and chopping.
Substitute Ingredients For Navy Bean, Bacon and Spinach Soup (Pressure Cooker, Slow Cooker or Stove Top) Recipe
navy beans - Substitute with great northern beans: Great northern beans are similar in texture and flavor to navy beans, making them a suitable replacement in this soup recipe.
bacon - Substitute with pancetta: Pancetta is an Italian cured meat that offers a similar smoky and salty flavor to bacon, adding depth to the soup.
spinach - Substitute with kale: Kale can be used as a substitute for spinach, providing a heartier texture and a slightly earthy flavor to the soup.
Presentation Tips for Navy Bean, Bacon and Spinach Soup
Elevate the bacon: Crisp the bacon to perfection, ensuring it is the star of the dish. The bacon should be cooked to a beautiful golden brown and presented in a visually appealing manner.
Garnish with fresh rosemary: Place a sprig of fresh rosemary delicately on top of the soup to add a pop of color and a hint of aromatic flavor.
Create a spinach swirl: Puree a small amount of spinach and use it to create an elegant swirl on the surface of the soup, adding a touch of sophistication to the presentation.
Use a fine dining bowl: Select a high-quality, elegant bowl to serve the soup, enhancing the overall dining experience and adding a touch of luxury to the presentation.
Arrange the navy beans: Carefully arrange a few whole navy beans on top of the soup, creating a visually appealing pattern that showcases the key ingredient.
Drizzle with olive oil: Just before serving, drizzle a small amount of high-quality olive oil over the soup to add a glossy finish and a hint of richness to the dish.
Sprinkle with freshly ground black pepper: Add a sprinkle of freshly ground black pepper on top of the soup to provide a subtle burst of flavor and a visually striking element to the presentation.
Serve with artisanal bread: Accompany the soup with a slice of freshly baked artisanal bread, presented in a stylish manner to complement the overall presentation.
Essential Equipment for Making Navy Bean Soup
Blender: A kitchen appliance used to blend, purée, or emulsify food and other substances.
Instant Pot: A multi-functional pressure cooker that can also be used for slow cooking, sautéing, and steaming.
Skillet: A frying pan with a flat bottom and low sides, used for frying, searing, and browning food.
Large pot: A deep cooking vessel with a lid, typically used for boiling, stewing, or making soups.
Slow cooker: An electric cooking appliance used for simmering at low temperatures over an extended period of time.
Spatula: A kitchen tool with a broad, flat, flexible blade, used for lifting, spreading, or flipping food.
Ladle: A long-handled spoon with a deep bowl, used for serving soups, stews, and sauces.
Cutting board: A durable board used to protect countertops when preparing food, especially when cutting or chopping ingredients.
Knife: A sharp-edged utensil used for cutting, slicing, and chopping ingredients.
Paper towels: Absorbent disposable towels used for drying or cleaning up spills in the kitchen.
Storage and Freezing Guidelines for Navy Bean Soup
- Let the soup cool completely before storing or freezing.
- Store the cooled soup in an airtight container in the refrigerator for up to 4-5 days.
- To freeze the soup:
- Pour the cooled soup into freezer-safe containers or freezer bags, leaving some space at the top for expansion.
- Label the containers or bags with the date and contents.
- Freeze the soup for up to 3 months.
- To reheat the frozen soup:
- Thaw the soup overnight in the refrigerator or in the microwave on the defrost setting.
- Pour the thawed soup into a pot and heat it over medium heat, stirring occasionally, until it's heated through.
- If the soup appears too thick after thawing, add a little chicken broth or water to achieve the desired consistency.
- When reheating, you may need to add fresh baby spinach to restore its vibrant color and texture, as it may wilt during the freezing and thawing process.
- Avoid freezing the soup with the bacon topping, as it may become soggy. Instead, store the crispy bacon separately in an airtight container in the refrigerator and add it to the reheated soup just before serving.
How To Reheat Leftover Navy Bean, Bacon and Spinach Soup
To reheat leftover navy bean, bacon and spinach soup in a pressure cooker, transfer the soup to the pot and cook on high pressure for 2-3 minutes. Release the pressure manually and stir well before serving. This method ensures the soup is heated through quickly while maintaining its texture and flavor.
For reheating in a slow cooker, pour the leftover soup into the pot and set it on low heat for 1-2 hours, stirring occasionally. This gentle reheating process allows the flavors to meld together even more, resulting in a richer taste. Be sure to check the soup's temperature before serving to ensure it's heated through.
Reheating on the stove top is another excellent option. Transfer the leftover soup to a large pot and heat it over medium-low heat, stirring frequently to prevent scorching. If the soup seems too thick, add a splash of chicken broth or water to thin it out. Simmer the soup for 10-15 minutes, or until it reaches your desired temperature. This method allows you to easily adjust the consistency and seasoning of the soup as it reheats.
Regardless of the reheating method you choose, be sure to store the leftover soup properly in an airtight container in the refrigerator for up to 3-4 days. When reheating, always bring the soup to a boil to ensure it's safe to consume. If you find the flavors have dulled slightly, brighten up the soup with a squeeze of fresh lemon juice or a sprinkle of chopped fresh herbs like parsley or thyme.
For a quick and convenient option, you can also reheat individual portions of the soup in the microwave. Transfer the desired amount to a microwave-safe bowl and heat on high power in 30-second intervals, stirring between each interval, until the soup is heated through. This method is perfect for a speedy lunch or dinner when you're short on time.
Interesting Trivia About Navy Bean, Bacon and Spinach Soup
The navy bean, bacon, and spinach soup is a rich source of protein and fiber, making it a nutritious and filling meal. It's a versatile dish that can be prepared using different cooking methods, catering to various preferences and time constraints. This soup is a great way to incorporate healthy greens like spinach into your diet, providing essential vitamins and minerals. Additionally, the combination of navy beans and bacon creates a delicious flavor profile that appeals to a wide range of palates. Whether cooked in an instant pot, slow cooker, or on the stove top, this hearty soup is a comforting and satisfying option for any occasion.
Budget-Friendly: Making Navy Bean Soup at Home
The cost-effectiveness of this navy bean, bacon, and spinach soup recipe is quite high. Navy beans are affordable and nutritious, while bacon adds flavor in small quantities. This recipe provides a hearty and satisfying meal for a family of four at an approximate cost of $15. The versatility of using an instant pot, slow cooker, or stove top makes it convenient for different cooking preferences. Overall Verdict: 9.
Is Navy Bean, Bacon and Spinach Soup Healthy?
This navy bean, bacon, and spinach soup recipe is a nutritious and hearty meal option. The navy beans provide a good source of protein, fiber, and various vitamins and minerals. Spinach is rich in antioxidants, vitamins A and C, and iron. The vegetables, including onion, carrot, and celery, add additional nutrients and flavor to the soup.
However, the recipe does include bacon, which is high in saturated fat and sodium. While the amount used is relatively small, it can still contribute to an increased intake of these less healthy components.
To make this recipe even healthier, consider the following suggestions:
- Use turkey bacon or Canadian bacon instead of regular bacon to reduce the saturated fat content
- Increase the amount of vegetables in the soup, such as adding more carrots, celery, or even diced zucchini or squash
- Use low-sodium chicken broth to reduce the overall sodium content of the dish
- Add additional herbs and spices, such as garlic, thyme, or smoked paprika, to enhance the flavor without relying on salt
- Serve the soup with a side salad or a piece of whole-grain bread to increase the overall nutrient content of the meal
Editor's Take on Navy Bean, Bacon and Spinach Soup
The combination of navy beans, bacon, and spinach in this recipe creates a harmonious blend of flavors and textures. The use of the pressure cooker, slow cooker, or stove top provides flexibility for different cooking preferences. The addition of pureed beans adds a creamy richness to the soup, while the bacon provides a savory depth of flavor. The incorporation of fresh vegetables like carrots, celery, and spinach adds a delightful freshness. Overall, this recipe offers a comforting and nutritious soup that is versatile and sure to please a variety of palates.
Enhance Your Navy Bean, Bacon and Spinach Soup (Pressure Cooker, Slow Cooker or Stove Top) Recipe with These Unique Side Dishes:
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