Navy Bean Soup

Name: Navy Bean Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 Servings
Ingredients: 3 15 oz cans navy beans; 4 lices center cut bacon; 1 medium onion; 1 large carrot; 1 large celery stalk; 2 tbsp tomato paste; 4 cups reduced sodium chicken broth; 2 bay leaves; 1 sprig fresh rosemary; 3 cups baby spinach

User Reviews

4.8

189 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
6 Servings
Calories
211 kcal
Course
Lunch, Dinner
Cuisine
American

Navy Bean Soup

Iris Warren

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This delicious, hearty navy bean soup is inexpensive and easy to make! Cook it on the stovetop, or in your Instant Pot or slow cooker.

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Ingredients

Servings

3 15 oz cans navy beans (rinsed and drained)
4 lices center cut bacon (chopped)
1 medium onion (chopped)
1 large carrot (chopped)
1 large celery stalk (chopped)
2 tbsp tomato paste
4 cups reduced sodium chicken broth
2 bay leaves
1 sprig fresh rosemary (I used a bouquet garni for tossing)
3 cups baby spinach

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Instructions

In a blender, blend 1 can of beans with 1 cup of water.
In a blender, blend 1 can of beans with 1 cup of water.
In a blender, blend 1 can of beans with 1 cup of water.
Press Saute button then cook the bacon until crisp. Set aside on paper towels.
Saute the bacon in a large pot until crisp. Set aside on paper towels.
Saute the bacon in a skillet until crisp. Set aside on paper towels.
Add the onion, carrots and celery to the pot and cook until soft, about 5 minutes. Stir in the tomato paste then add the pureed beans, beans, broth, rosemary and bay leaves.
Add the onion, carrots and celery to the pot and cook until soft, about 5 minutes. Stir in the tomato paste then add the pureed beans, beans, broth, rosemary and bay leaves.
Add the onion, carrots and celery to the skillet and cook until soft, about 5 minutes. Transfer to the slow cooker with the tomato paste, pureed beans, canned beans, broth, rosemary and bay leaves.
Cook on high pressure 15 minutes. Let the pressure release, remove rosemary and bay leaves. 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. To serve, ladle into 6 bowls and top with bacon.
Bring to a boil, cover and cook on low until the beans and vegetables are soft, about 25 minutes. 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. To serve, ladle into 6 bowls and top with bacon.
Cover and cook low 8 hours. Remove rosemary and bay leaves. 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. To serve, ladle into 6 bowls and top with bacon.

Nutrition Information

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Serving 11/3 cups Calories 211kcal (11%) Carbohydrates 39g (13%) Protein 15g (30%) Fat 1.5g (2%) Saturated Fat 0.5g (3%) Cholesterol 2mg (1%) Sodium 1150mg (48%) Fiber 12g (48%) Sugar 4g (8%)