Navy Bean Soup with Bacon, Vegetables, and Fresh Herbs Recipe
This hearty Navy Bean Soup combines tender navy beans, crispy bacon, and fresh vegetables in a flavorful broth infused with tomato paste, bay leaves, and rosemary. It’s a comforting, protein-packed soup perfect for a cozy meal any day of the week.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Soup Ingredients
- 3 (15 oz) cans navy beans, rinsed and drained
- 4 slices center cut bacon, chopped
- 1 medium onion, chopped
- 1 large carrot, chopped
- 1 large celery stalk, chopped
- 2 tbsp tomato paste
- 4 cups reduced sodium chicken broth
- 2 bay leaves
- 1 sprig fresh rosemary (bouquet garni recommended)
- 3 cups baby spinach
Instructions
- Prepare the ingredients. Rinse and drain the canned navy beans thoroughly. Chop the bacon, onion, carrot, and celery. Set aside the tomato paste, chicken broth, bay leaves, rosemary, and baby spinach.
- Cook the bacon and vegetables. In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy. Remove the bacon and set aside, leaving the bacon fat in the pot. Add the chopped onion, carrot, and celery to the pot and sauté until softened and fragrant, about 5-7 minutes.
- Add tomato paste and deglaze. Stir in the tomato paste and cook for 1-2 minutes to deepen flavor. Then pour in a splash of chicken broth and scrape up any browned bits from the bottom of the pot.
- Combine beans and broth. Add the rinsed navy beans and the remaining chicken broth to the pot. Stir well to combine all ingredients.
- Add herbs and simmer. Add the bay leaves and the sprig of fresh rosemary (or bouquet garni). Bring the soup to a gentle boil, then reduce the heat to low and let it simmer uncovered for 25-30 minutes to allow flavors to meld and vegetables to become tender.
- Finish with spinach and bacon. Remove the bay leaves and rosemary sprig. Stir in the baby spinach and cooked bacon pieces. Cook just until the spinach wilts, about 2-3 minutes.
- Serve. Taste and adjust seasoning with salt and pepper as needed. Ladle the soup into bowls and serve warm, ideal with crusty bread or crackers.
Notes
- For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
- Using a bouquet garni makes it easy to remove herbs after simmering.
- You can mash some of the beans after cooking to create a thicker soup texture.
- This soup stores well and tastes even better the next day after flavors meld.
- Feel free to add other vegetables such as diced potatoes or parsnips for variety.
Keywords: navy bean soup, bean soup, bacon soup, healthy soup, easy dinner, comfort food