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How to Make a Cozy Navy Bean & Bacon Soup
Monica Leake

How to Make a Cozy Navy Bean & Bacon Soup

A cozy soup perfect for a chili fall night. Nourishing and full of flavor.
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Prep Time 8 hours
Cook Time 1 hour
Total Time 9 hours
Servings: 8
Course: Dinner, Fall, Lunch, Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb dried navy beans soaked overnight
  • ½ cup yellow onion diced
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1 tsp minced garlic
  • 1 cup cooked bacon chopped
  • 7 cups water
  • 1 tablespoon "Better Than Bouillon" vegetable base
  • 2 bay leaves
  • Salt & pepper to taste
  • A dash of thyme and rosemary
  • Optional: sour cream for topping
  • Warm sourdough bread for serving

Equipment

  • 1 Large Dutch Oven or Pot
  • 1 large spoon
  • 1 cutting board

Method
 

  1. Soak the Beans
  2. Rinse and soak dried navy beans in water overnight, or use a quick soak method if short on time.
  3. Sauté the Veggies:
  4. In a large Dutch oven (I love my 4.5 qt Le Creuset! Find it linked in my Amazon storefront), heat a little olive oil and sauté the onion, celery, carrots, and garlic until soft and fragrant.
  5. Add the Bacon & Beans:
  6. Stir in cooked bacon and drained navy beans. Add 7 cups of water, bay leaves, salt, pepper, thyme, and rosemary.
  7. Simmer Low & Slow:
  8. Bring to a gentle boil, then reduce heat and let simmer covered for about 1 hour, or until beans are soft and the broth is rich and flavorful.
  9. Serve & Enjoy:
  10. Spoon into bowls and top with a dollop of sour cream. Serve with warm sourdough bread on the side. Cozy fall perfection!