Hearty Navy Bean Soup (Print Version)

# Ingredients:

→ Base

01 - 1 pound dried white navy beans or 3 (15 oz) cans navy beans, rinsed and drained
02 - 8 ounces bacon, finely chopped (optional)
03 - Hambone or 2½ cups chopped ham or shredded chicken

→ Vegetables

04 - 1 large onion, chopped
05 - 1 bulb fennel, chopped
06 - 1½ cups chopped celery
07 - 3 carrots, chopped
08 - 4-6 garlic cloves, minced
09 - 2 cups Yukon gold potatoes, chopped into ½-inch cubes
10 - 1 (14.5 oz) can fire roasted diced tomatoes, undrained

→ Liquids & Seasonings

11 - 6 cups low sodium chicken broth
12 - 1 teaspoon each: ground mustard, dried parsley
13 - ½ teaspoon each: dried basil, oregano, thyme, smoked paprika
14 - ¼ teaspoon each: pepper, red pepper flakes
15 - 2 bay leaves
16 - ¼ cup finely chopped chives
17 - Salt to taste

# Instructions:

01 - If using dried beans, soak in water for 8-24 hours. Drain and rinse.
02 - If using, cook bacon until crispy in Dutch oven. Remove bacon, leave 2 tablespoons fat. Otherwise use butter and oil.
03 - Sauté onions, fennel, celery, carrots until tender (10 minutes). Add garlic briefly.
04 - Add beans, meat, broth, water, tomatoes, seasonings. Simmer covered 60 minutes. Add potatoes, cook 30-60 minutes more until tender.
05 - Remove hambone if using, shred meat. Add water to desired consistency, season with salt, top with bacon and chives.

# Notes:

01 - Can be made with dried or canned beans
02 - Can use hambone, chopped ham, or chicken with bacon
03 - Can be made on stovetop or in slow cooker

Back