Yankee Bean Soup

On their own, beans can be rather bland. However, in this Yankee bean soup, the humble legume gets preferential treatment, thanks to a few ingredients that make this dish far from boring. The usual trio—carrots, celery leaves and onions—that form the foundation of many of our beloved soup recipes are rendered in bacon fat until tender. Then, cooked navy beans are tossed in the mixture before building a broth consisting of milk, molasses, salt and bacon. For contrasting textures, a portion of the soup’s ingredients is blended before being added back into the broth to help thicken the soup.

As our readers describe, this Yankee bean soup recipe is “old-fashioned comfort food” in a bowl, layered with tons of flavor. From the crispy, smoky bacon bits to the creamy navy beans to the sweet molasses, it’s no wonder we can’t stop marveling over this warming recipe. Although it’s hearty enough to enjoy on its own, we suggest pairing it with a slice of your favorite bread to help sop up every last bit of this nourishing soup.

Ingredients for Yankee Bean Soup

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• Navy beans: In this recipe, dried navy beans are rinsed, soaked and par-cooked before being added to the soup. However, to save time, you may skip this step and use already-cooked canned beans instead.
• Bacon: Saute the aromatic ingredients in the rendered bacon fat to add flavor and depth to the broth.
• Onion: We recommend opting for yellow onions that lend a mild sweetness to the dish when simmered.
• Carrot: Cut the carrots as evenly shaped as possible to ensure they cook at the same rate.
• Celery leaves: Celery leaves have an intense flavor profile, which adds earthy notes to this otherwise simple recipe.
• Milk: As the milky broth cooks, it’ll begin to thicken. However, if you prefer a thicker consistency, you may want to add a splash of heavy cream toward the end of the cooking process.
• Molasses: A small amount of molasses goes a long way. Be mindful of how much you use at a time to avoid over-sweetening the soup.

Directions

Step 1: Soak the beans

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Place the beans in a Dutch oven, then add water to cover them by 2 inches. Bring it to a boil, and boil for two minutes. Remove from the heat, then cover and let it stand for one hour.

Step 2: Cook the bacon

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Drain and rinse the beans, discarding the liquid. Set the beans aside. In the same pan, cook the bacon over medium heat until crisp. Using a slotted spoon, remove the bacon to paper towels; drain it, reserving 2 tablespoons of the drippings.

Step 3: Saute the aromatics

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In the drippings, saute the onion until tender. Stir in the carrot and celery leaves. Return the beans to the pan. Add the water, and bring to a boil. Reduce the heat, then cover and simmer for 1 and 45 minutes to 2 hours, or until the beans are tender.

Step 4: Make the broth

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Stir in the milk, molasses, salt and bacon. Remove about 2-1/2 cups of the soup and cool it slightly. Place it in a blender or food processor, cover it and process until pureed. Return the pureed soup to the pan and heat it through.

Yankee Bean Soup Variations

• Use canned beans: Instead of soaking, draining and par-cooking the dried navy beans, opt for canned beans to save some time. Simply give them a good rinse, as they typically come pre-salted, which may affect the flavor of the final dish.
• Choose a different type of bean: Although this recipe calls for navy beans, feel free to use the bean of your choice. Alternatives for navy beans include cannellini, white kidney or even black beans. That said, make sure to follow the appropriate cooking instructions for that type of bean.

How to Store Yankee Bean Soup

Let the soup cool down before storing it. Once it’s cool enough, transfer it to an airtight container and store it in the refrigerator for three to four days.

Can you freeze Yankee bean soup?

The soup can also be stored in a freezer-safe container for two to three months.

Yankee Bean Soup Tips

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How do you thicken Yankee bean soup?

The best way to thicken this soup is by adding more beans. When blending a portion of the soup, make sure to add more beans to the mixture, which will help give the soup an even creamier consistency.

Are Yankee beans and navy beans the same?

Navy beans and Yankee beans are the same thing. Originally, navy beans were given the nickname “Yankee,” as they were frequently consumed by American Navy members during the mid-1800s. Other common names for this bean include pea bean or haricot.

Why do you soak beans for bean soup?

Soaking beans for bean soup helps speed up the cooking process, improve their texture and make them easier to digest. Read our expert guide to learn how to quickly soak beans for optimal results.