Navy Bean Soup
User Reviews
4.8
Navy Bean Soup
Description
The Navy Bean Soup recipe calls for rinsed navy beans cooked with chopped bacon, onion, carrot, and celery to build a savory base. Tomato paste enriches the broth alongside chicken broth. Bay leaves and a rosemary sprig lend herbal depth. A portion of the beans are pureed with water for a thicker texture, then combined back with whole beans and vegetables. The soup is simmered until flavors meld and finished by stirring in baby spinach for subtle freshness and added nutrients.
The result is a hearty yet smooth bean soup with smoky undertones from the bacon and balanced herbaceous accents. This soup fits as a warming starter or light meal. It offers a pleasing contrast of creamy and tender textures from the blended and whole beans.
Ingredients
- 3 15 oz Navy beans rinsed and drained
- 4 lices Bacon chopped, center cut
- 1 onion chopped, medium
- 1 carrot chopped, large
- 1 celery chopped, large stalk
- 2 tbsp tomato paste
- 4 cups chicken broth reduced sodium
- 2 bay leaf
- 1 rosemary I used a bouquet garni for tossing, fresh sprig
- 3 cups baby spinach
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
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 211 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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