Bacon and Navy Bean Soup
It’s officially spring and old man winter is still hanging on with it’s tight grip. If your like me than you have probably had your fill of enough chicken soup this past winter. Looking for something different? Then this Bacon & Navy Bean Soup is the perfect comfort food for the soul. The taste is light and flavorful and perfect anytime of year.
Don’t Judge A Soup By Its Cover!
Surly it’s not be the pretties soup, However, how can anybody say no to BACON??? Not me that’s for sure! I made this up this spring as I was tiring of the same old chicken soup I had been making all winter as comfort food. Thinking this soup is going to be on the menu again come fall! It’s hearty and filling and hits the spot on a chilly day!
You’ll Be Making This Soup Over and Over!
- 1 lb bacon crisp and chopped
- 1 cup chopped cabbage
- 2 tablespoons olive oil
- 4 cloves garlic chopped fine
- 1 medium yellow onion chopped
- ½ pound carrots sliced thin
- 4 stalks celery chopped
- 1 pound dry navy beans
- 1 whole bay leaf
- 2 teaspoon dried rosemary
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- ½ teaspoon freshly cracked pepper
- 1½ teaspoon sea salt
- 6 cups homemade chicken stock
- Bring navy beans, baking soda and 4 cups of water to a boil in your stock pot. Continue to boil for 2 minutes then remove from heat and let sit for an hour. After an hour drain off excess water and remove any debris and give a quick rinse.
- While the navy beans are boiling, Cook bacon to a crisp and chop into medium size pieces.
- Saute the olive oil, garlic, onion, celery, cabbage, and carrots to your stock pot for 3 minutes.
- Pour chicken stock to your stock pot along with bay leaf, rosemary, thyme, paprika and some freshly cracked pepper. Bring to a boil and then set your burner on low or simmer.
- Stir in navy beans, sea salt and bacon to stock pot and continue to simmer for an hour and half until beans have softened.
- Ready to serve