A comforting and flavorful bean soup with crispy bacon, perfect for a cozy meal. Pair it with cornbread or a sandwich for a complete and satisfying experience.
Ingredients: 1 lb dried navy beans, soaked overnight. 8 cups chicken broth. 1 lb bacon, chopped. 1 onion, finely chopped. 3 carrots, peeled and diced. 3 celery stalks, diced. 3 cloves garlic, minced. 1 tsp thyme. 1 bay leaf. Salt and pepper to taste.
Instructions: In a large pot, cook the chopped bacon over medium heat until crispy. Remove bacon and set aside. In the same pot, saut the onion, carrots, celery, and garlic until softened. Add soaked navy beans, chicken broth, thyme, bay leaf, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours or until beans are tender. Remove the bay leaf and blend a portion of the soup for a creamier texture if desired. Stir in the crispy bacon and let it simmer for an additional 10 minutes. Adjust seasoning to taste. Serve hot with cornbread or a sandwich. Enjoy your hearty Bean and Bacon Soup!
Prep Time: 15 minutes
Cook Time: 120 minutes
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