Description
A hearty and comforting Homemade Bean and Bacon Soup featuring tender navy beans simmered with crispy bacon and fresh vegetables in a flavorful chicken broth. This delicious soup is easy to prepare and perfect for a cozy meal.
Ingredients
Scale
Beans and Broth
- 1 cup dried navy beans (or great northern beans)
- 4 cups low-sodium chicken broth
- 1–2 bay leaves
Vegetables and Aromatics
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, chopped
Meat
- 4 slices thick-cut bacon
Instructions
- Soak Beans: Rinse the dried navy beans thoroughly under cold water and soak them overnight in enough water to cover by at least two inches to ensure they soften properly and cook evenly.
- Cook Bacon: In a large pot over medium heat, cook the diced bacon slices until crispy. Once done, remove the bacon pieces using a slotted spoon and set aside, leaving the bacon grease in the pot to add flavor for the vegetables.
- Sauté Vegetables: Add the chopped onions, minced garlic, diced carrots, and chopped celery to the bacon grease in the pot. Sauté these ingredients for about five minutes or until they are softened and fragrant.
- Add Beans and Broth: Drain the soaked beans and stir them into the pot with the sautéed vegetables. Pour in the low-sodium chicken broth, add the bay leaves, and bring the mixture to a rolling boil.
- Simmer Soup: Reduce the heat to low, partially cover the pot with a lid, and let the soup simmer gently for about one hour, or until the beans are tender and fully cooked.
- Blend for Creaminess (Optional): For a creamier texture, remove a portion of the soup and blend it until smooth, then stir it back into the pot. Return the reserved bacon to the soup before serving.
Notes
- Soaking beans overnight reduces cooking time and improves digestibility.
- Retaining bacon grease adds rich, smoky flavor to the soup base.
- Partial blending adds creaminess without losing the chunky texture.
- Use low-sodium chicken broth to control the salt content of the soup.
- The soup can be stored for up to 3 days in the refrigerator or frozen for longer storage.
- Prep Time: 10 minutes (plus overnight soaking)
- Cook Time: 1 hour 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: bean soup, bacon soup, navy beans, homemade soup, easy soup recipe, comforting soup
