This hearty Bean and Bacon Soup is a comforting classic, packed with creamy navy beans, crispy bacon, and flavorful vegetables. It's perfect for a chilly day or when you're craving a delicious homemade soup.
Ingredients: 1 lb dried navy beans. 8 cups water. 1 lb bacon, chopped. 1 medium onion, chopped. 2 carrots, peeled and diced. 2 celery ribs, diced. 4 cloves garlic, minced. 4 cups chicken broth. 2 bay leaves. 1 tsp dried thyme. 1/2 tsp black pepper. Salt to taste.
Instructions: After giving the dried navy beans a good rinse and sorting, put them in a big pot with eight cups of water. After bringing to a boil, turn off the heat and allow to soak for an hour. Rinse and drain the beans. Cook the chopped bacon in a large soup pot over medium heat until it crisps up. Take out and reserve some bacon bits for garnish, if preferred. Add the diced onion, celery, and carrots to the pot with the bacon. Cook for about 5 minutes, or until the vegetables are tender. Add the minced garlic and cook, stirring, for one to two more minutes, or until fragrant. To the pot, add the dried thyme, bay leaves, black pepper, and drained and soaked navy beans. After bringing to a boil, lower the heat to a simmer, cover, and leave for one to two hours, or until the beans are soft. Stir from time to time. Take out and throw away the bay leaves. Add salt to taste when seasoning the soup. To thicken the soup, add a little bit of immersion blender to partially blend, leaving some chunks of vegetables and beans for texture. As an alternative, you could pour some of the soup into a blender, blend it, and then pour it back into the pot. Garnish with the crispy bacon bits that were set aside and serve hot. Have fun!
Prep Time: 20 minutes
Cook Time: 120 minutes
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