MY NAVY BEAN SOUP
A delicious rich and colorful soup. Good for a cool autumn evening.
Provided by Patty Long
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 4h
Yield 8
Number Of Ingredients 7
Steps:
- Clean and sort the beans. Place them in a large bowl with water to cover and soak for 3 hours.
- In a large pot over medium heat, combine the beans and the chicken stock and allow to simmer.
- Meanwhile, melt the butter or margarine in a large skillet over medium heat. Add the carrots and onion and saute for 10 minutes, or until onion is caramelized. Add this mixture to the pot.
- In the same skillet over medium high heat, saute the bacon for 10 to 15 minutes, or until it is crisp. Drain the grease and add the bacon to the pot. Continue to simmer the soup over medium heat, stirring frequently, until the beans are tender and the soup has thickened.
Nutrition Facts : Calories 448.4 calories, Carbohydrate 40 g, Cholesterol 19.9 mg, Fat 25.5 g, Fiber 15 g, Protein 16.9 g, SaturatedFat 6.5 g, Sodium 995.9 mg, Sugar 5.1 g
BEST NAVY BEAN & BACON SOUP
Make and share this Best Navy Bean & Bacon Soup recipe from Food.com.
Provided by SilverOpera
Categories Beans
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In the bottom of your pot, saute celery, garlic, carrot, onion, and bacon until the bacon is cooked through and the vegetables are soft.
- Add navy beans and chicken broth to the vegetables.
- Simmer until heated through.
- Add seasoning to taste.
- Bring to a boil, then lower heat and simmer for 20 minutes or so.
- If soup gets too thick, add more chicken broth.
- Discard bacon.
- Remove half of soup and place in a blender or food processor. Pulse a few times and add mixture back to the pot.
- Serve with fresh chopped green onions. Can substitue other fresh onions if desired.
- Diced ham may be substituted for bacon and left in the soup.
Nutrition Facts : Calories 251.2, Fat 2.5, SaturatedFat 0.7, Cholesterol 1.8, Sodium 573, Carbohydrate 43.8, Fiber 17, Sugar 2.5, Protein 14.5
NAVY BEAN AND BACON SOUP
A rich, creamy soup that's very easy to make. I came up with this recipe when faced with a bowl of soaked navy beans and the requirement to do something with them, using what I had on hand. This is a very flexible recipe, as you can use any small bean and substitute ham for the bacon. The bacon should be the premium smoked, thick-sliced bacon that's usually sold in bulk. Try to get the leanest they have. If you can't find this, Oscar Mayer has a thick-sliced premium bacon that comes in 12-oz packages. Use one package. If you use ham, get one of the no-water-added hams from the deli section, like Black Forest or brown sugar cured, and use about a third of a pound, chopped coarsely. Using ham will reduce the richness, of course, which may not be all bad. This soup is very good right out of the pan, but it's even better the next day.
Provided by Desert Baker
Categories Pork
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Pick over the beans and soak them in water for at least eight hours.
- Slice the bacon into half-inch strips and fry them until they're brown and crispy. Drain the bacon thoroughly and pour away all but about two tablespoons of the fat. (You can save the fat for other uses, as it has a nice smoky flavor.).
- Chop the onion and saute it in the reserved bacon fat until it's soft and translucent.
- Peel the garlic and slice the cloves into halves or thirds vertically. Add to the frying onions. Be extremely careful not to burn the garlic, as that will make it bitter and nasty.
- Put the soaked beans, fried bacon, sauteed onion and garlic, peppercorns, and bay leaves into the pressure cooker. Add water to cover by about an inch, Stir and process for 11 minutes under pressure. Allow to cool naturally (don't vent). Or, cook at a low simmer until the beans are soft all the way through.
- Remove the bay leaves and wizz with a stick blender to make a puree. Add the salt carefully, stirring thoroughly after each addition, until it tastes good to you. The amount, 2 tsp, is just an approximation, because the saltiness of the bacon varies.
BEAN WITH BACON SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 10h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Pick through the beans, then rinse and drain them. Put them in a large pot and cover with water by 2 inches. Let soak overnight.
- Drain the beans and return them to the pot. Add the chicken stock and 4 cups of water. Bring to a boil and reduce to a simmer.
- While the beans are simmering, cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Remove to a paper towel-lined plate to drain. Add half the bacon to the beans, reserving the rest for garnish.
- Remove all but 2 tablespoons of the bacon grease from the skillet and add the carrots, celery and onions. Season with some salt and pepper and cook until the vegetables are just beginning to soften, 3 to 4 minutes. Add the tomato paste and garlic and cook for another minute, stirring to combine.
- Using a slotted spoon, add the vegetables to the beans. Add the bay leaves and give it a good stir. Taste to check if it needs any additional seasoning. Simmer until the beans are tender, 1 to 1 1/2 hours.
- When ready to serve, stir in the tomatoes. Serve with the reserved bacon and chopped parsley.
BEAN, BACON AND PEPPER SOUP
An easy, quick and hearty soup that's great in winter. Tasty with garlic bread or melba toast and even better the next day. You can adjust all the seasonings to personal taste.
Provided by Deserie Harrison
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Yield 5
Number Of Ingredients 17
Steps:
- In a large pot over medium high heat, saute the bacon until crisp. Drain the fat, leaving about 2 tablespoons in the pot. Crumble the bacon, reserving for later for garnish. Add the onions, carrots, red bell pepper, celery and garlic to the pot and saute in the bacon fat for 10 minutes.
- Stir in the sugar, ground black pepper, cayenne pepper, garlic powder, onion powder, bay leaf, thyme and Worcestershire sauce. Now pour in just a small amount of chicken stock to deglaze the pan. (Note: This removes all of the caramelized particles from the bottom of the pan.)
- Add the beans and the rest of the stock and continue to cook over medium high heat for 10 to 15 minutes, or until all vegetables are tender.
- In a food processor or blender, puree 3 cups of soup at a time, adjusting seasoning if necessary. Return all pureed soup to the pot, stir in the parsley and crumbled bacon and simmer for 10 more minutes.
Nutrition Facts : Calories 384.5 calories, Carbohydrate 50.4 g, Cholesterol 19 mg, Fat 13.4 g, Fiber 11.2 g, Protein 17.3 g, SaturatedFat 4.4 g, Sodium 315.6 mg, Sugar 7.4 g
BEAN AND BACON SOUP
This bean and bacon soup has been on our menu for about 25 years. Customers tell us they love its flavor. A clear chicken broth makes it different from other bean soups. -Robert Doumas, Gaylord, Michigan
Provided by Taste of Home
Categories Lunch
Time 1h40m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans; discard liquid., In a large saucepan, combine the broth, beans, parsley, bay leaves and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add the onion, carrot and celery. Cover and simmer for 20-25 minutes or until vegetables and beans are tender. Stir in bacon. Discard the bay leaves before serving.
Nutrition Facts : Calories 196 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 818mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 12g fiber), Protein 13g protein.
BEAN AND BACON SOUP
Make and share this Bean and Bacon Soup recipe from Food.com.
Provided by Bangbang
Categories Beans
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook bacon in soup pot till browned but still limp.
- Remove bacon from pan and reserve two tablespoons bacon fat.
- Cook carrots,onions, and celery in bacon fat over medium heat till soft.
- add beans and broth to soup pot with bacon and veggies.
- Bring to boil and turn heat down to simmer for 1/1/2 hours.
- Season with celery salt and pepper and serve with crusty bread and butter.
Nutrition Facts : Calories 656.7, Fat 20.7, SaturatedFat 6.2, Cholesterol 32.1, Sodium 731.3, Carbohydrate 82.2, Fiber 28.3, Sugar 10.3, Protein 37.1
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THE VERY BEST NAVY BEAN SOUP - SIMPLE EVERYDAY HOME
From simpleeverydayhome.com
4/5 (1)Estimated Reading Time 7 mins
- Rinse and sort the beans, carefully looking for dirt or small rocks. Put rinsed beans in a large pan and cover with two inches of water. Let soak for at least 8 hours, or use the "quick soak" method.
- To "quick soak" the beans, put the pot of beans and water on the stove over hight heat. Bring to a rolling boil. Boil for two minutes, then cover with a lid and remove from heat. Let soak for one hour. A spoon of baking soda can be added to the water before soaking (after removing from heat) to aid in breaking down the beans for easier digestion.
- For making the soup, dice the carrot and celery stalk. Heat the oil in the soup pot over low or medium-low heat. Add the carrot and celery and cook until tender, stirring often. Do not allow the vegetables to brown.
NAVY BEAN SOUP WITH BACON • THE WICKED NOODLE
From thewickednoodle.com
4.4/5 (7)Category Soups And StewsCuisine AmericanEstimated Reading Time 4 mins
- Preheat a large dutch oven over medium heat. Add bacon and cook until crispy. Remove with a slotted spoon onto a plate lined with paper towels; set aside (don't worry if you don't get every last piece of bacon, it's okay to leave some stragglers in the pot).
- Add onion, carrots and celery; cook about five minutes or so, stirring occasionally, until onions are soft and translucent. Add garlic, stir and cook another minute. Stir in tomatoes. Add beans, chicken stock and bay leaf. Bring to a boil then reduce heat and simmer for 4-6 hours, or until beans are soft. Remove bay leaf and serve.
- Optional: Using a hand blender, puree soup until about half is smooth, leaving some intact for texture.
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