Bean and Bacon Soup
Total TimePrep: 20 min. + standing Cook: 1 hour 20 min.
- 1 pound dried navy beans
- 2 quarts chicken broth
- 2 tablespoons minced fresh parsley
- 2 bay leaves
- 1/4 teaspoon pepper
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 1 celery rib, chopped
- 6 bacon strips, cooked and crumbled
- Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans; discard liquid.
- In a large saucepan, combine the broth, beans, parsley, bay leaves and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add the onion, carrot and celery. Cover and simmer for 20-25 minutes or until vegetables and beans are tender. Stir in bacon. Discard the bay leaves before serving.
Nutrition Facts1 cup: 196 calories, 3g fat (1g saturated fat), 3mg cholesterol, 818mg sodium, 31g carbohydrate (5g sugars, 12g fiber), 13g protein.
Mar 11, 2014
My go-to recipe for bean soup! My only addition is 1/2 can of tomato paste added at the end and blended in. Easy peasy in both the crock pot or the pressure cooker!
Aug 31, 2013
This is the best bean soup. I used turkey bacon and it tasted great that way.
Jul 16, 2013
Almost too good. We ate too much.
Apr 14, 2013
This is the very best been soup ever. Great taste & easy to make.
Jan 3, 2012
I made a few a changes based on what was in my pantry..1 can each Navy, Cannelli, & Pinto. I make soup quite frequently...this one is a keeper!
Jan 3, 2011
I copied this recipe from a Taste of Home magazine a couple years ago, made it today and it is by far the best navy bean soup I've ever eaten. I used a ham bone from Christmas instead of the bacon the recipe calls for and it is delicious!!