Homemade Navy Bean Soup (Print version)
Creamy homemade navy bean soup with bacon and vegetables, simmered until the beans break down into a velvety, comforting bowl.
# Ingredients:
For the soup
01 -
1 lb (450 g) dried navy beans
02 -
6 oz (170 g) thick-cut bacon, diced
03 -
1 large yellow onion, diced
04 -
2 medium carrots, diced
05 -
2 celery ribs, diced
06 -
4 cloves garlic, minced
07 -
6 cups (1.4 L) low-sodium chicken broth
08 -
4 cups (950 mL) water
09 -
2 bay leaves
10 -
1 teaspoon dried thyme
11 -
1 teaspoon kosher salt, or to taste
12 -
1/2 teaspoon black pepper, or to taste
For finishing
13 -
1 tablespoon apple cider vinegar
14 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
Pick through the dried navy beans and discard any stones or shriveled ones. Cover with cold water by at least two inches and soak overnight. Drain and rinse before cooking.
02 -
In a large Dutch oven over medium heat, cook the diced bacon until crisp and the fat has rendered. Transfer the bacon to a paper towel-lined plate, leaving two tablespoons of fat in the pot.
03 -
Add the onion, carrot, and celery to the bacon fat. Cook for six to eight minutes, stirring occasionally, until the vegetables soften and the onion turns translucent. Add the garlic and cook for one minute more.
04 -
Add the drained beans, chicken broth, water, bay leaves, and thyme. Bring to a boil, then reduce the heat to low. Cover partially and simmer for one and a half to two hours, stirring every now and then, until the beans are completely tender.
05 -
Fish out the bay leaves. Use a potato masher or the back of a spoon to mash about one-third of the beans against the side of the pot. Stir the mashed beans back in for a creamy, velvety texture without any cream.
06 -
Stir in the cooked bacon, a splash of apple cider vinegar, and salt and pepper to taste. Simmer for five more minutes, then ladle into bowls and top with chopped parsley.
# Good to know:
01 -
Best served with crusty bread or cornbread.
02 -
The soup thickens as it cools; thin with broth when reheating.