Navy Bean Soup | Skinnytaste
This scrumptious, hearty navy bean soup is cheap and simple to make, plus leftovers are even higher the subsequent day! Cook it on the stovetop, or in your Instant Pot or sluggish cooker.
There’s a chill within the air this week which is placing me in soup mode. It’s additionally placing me in curl up with a e book below a comfortable throw whereas dinner is simmering within the kitchen mode—do you are feeling me? This navy bean soup is ideal for chilly climate and it makes use of pantry staples comparable to canned beans and broth. (This 16 Bean Soup and Pasta Fagiole have related vibes.)
Why I Love This Navy Bean Soup Recipe
- Tasty bacon. Bacon makes every little thing higher, and it contributes a number of taste to this navy bean soup. If you don’t eat pork, turkey bacon could be nice right here too.
- Three cooking choices. Make this soup on the stovetop, cook dinner it low and sluggish in your crockpot, or velocity issues up in your Instant Pot. I’ve instructions for all three strategies within the recipe card beneath!
- Hearty and satisfying. The fiber and protein within the beans assist make this soup filling so that you gained’t be hungry later!
What You’ll Need
The ingredient listing for this recipe is brief and candy! Scroll all the way down to the recipe card beneath for actual measurements.
- Navy beans – Using canned beans as a substitute of dried means this soup cooks up shortly.
- Bacon – I take advantage of center-cut bacon. As talked about above, you’ll be able to swap in turkey bacon when you’d like.
- Onion, carrot, and celery – A traditional trio used to make soups flavorful.
- Tomato paste – I like the addition of tomato paste so as to add depth to the broth.
- Chicken broth – Use reduced-sodium broth so you’ll be able to season the soup to your tastes.
- Bay leaves and rosemary – These infuse the navy bean soup with taste because it simmers.
- Baby spinach – An simple manner so as to add some nutrition to the soup because it doesn’t should be prepped and it wilts into the soup on the finish of the cooking time.
How to Make Navy Bean Soup
See the recipe card beneath for printable directions. There, you’ll additionally discover the directions for making this soup in your sluggish cooker or Instant Pot.
- Blend beans and water. Add a can of beans and a cup of water to your blender and course of till the combination is easy.
- Crisp the bacon. Cook the bacon in a big pot, then switch it to a plate lined with paper towels.
- Cook the greens. Add the onion, carrots, and celery to the pot and cook dinner them within the bacon drippings till they’re comfortable.
- Simmer. Stir within the tomato paste, then add the pureed beans, entire beans, broth, and herbs. Bring to a boil, then cowl and cut back the warmth to low. Simmer for 25 minutes.
- Puree. Transfer 2 cups of soup to your blender and puree. Stir this again into the soup.
- Finish. Stir the spinach into the pot of soup. Once it wilts, ladle the soup into bowls and prime every with the cooked bacon.
Tips and Variations
- Don’t skip the pureeing. To thicken the soup, I pureed 1 can of beans with water earlier than cooking, then as soon as it was cooked I pureed 2 cups of the cooked soup and combined all of it collectively leaving the remaining somewhat chunky. It actually makes this soup hearty!
- Use an immersion blender. If you’d like, you need to use an immersion blender to mix the navy bean soup only a bit slightly than transferring 2 cups of soup to the blender on the finish of the cooking time.
- Try one other bean. This recipe will work nicely with a wide range of canned beans. Cannellini beans or Great Northern beans could be wonderful.
Proper Storage
- Refrigerator: Transfer leftover navy bean soup to an hermetic container and refrigerate for as much as 4 days. You can stir the bacon into the soup, retailer it individually, or cook dinner contemporary bacon simply earlier than reheating the soup.
- Freezer: Freeze this soup for as much as 3 months in a freezer-safe storage bag or container. Thaw it within the fridge, then reheat in keeping with the directions beneath.
- To reheat: Warm up the soup in a pan on the stovetop over medium warmth or within the microwave.
More Classic Soup Recipes
Yield: 6 Servings
Serving Size: 1 1/3 cups
Instant Pot
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In a blender, mix 1 can of beans with 1 cup of water.
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Press Saute button then cook dinner the bacon till crisp. Set apart on paper towels.
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Add the onion, carrots and celery to the pot and cook dinner till comfortable, about 5 minutes. Stir within the tomato paste then add the pureed beans, beans, broth, rosemary and bay leaves.
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Cook on high pressure quarter-hour. Let the pressure launch, take away rosemary and bay leaves. Place 2 cups of the soup within the blender and puree to thicken, then add again to the soup together with the spinach and stir till wilted. To serve, ladle into 6 bowls and prime with bacon.
Stove Top
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In a blender, mix 1 can of beans with 1 cup of water.
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Saute the bacon in a big pot till crisp. Set apart on paper towels.
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Add the onion, carrots and celery to the pot and cook dinner till comfortable, about 5 minutes. Stir within the tomato paste then add the pureed beans, beans, broth, rosemary and bay leaves.
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Bring to a boil, cowl and cook dinner on low till the beans and greens are comfortable, about 25 minutes. Place 2 cups of the soup within the blender and puree to thicken, then add again to the soup together with the spinach and stir till wilted. To serve, ladle into 6 bowls and prime with bacon.
Slow Cooker
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In a blender, mix 1 can of beans with 1 cup of water.
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Saute the bacon in a skillet till crisp. Set apart on paper towels.
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Add the onion, carrots and celery to the skillet and cook dinner till comfortable, about 5 minutes. Transfer to the sluggish cooker with the tomato paste, pureed beans, canned beans, broth, rosemary and bay leaves.
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Cover and cook dinner low 8 hours. Remove rosemary and bay leaves. Place 2 cups of the soup within the blender and puree to thicken, then add again to the soup together with the spinach and stir till wilted, modify salt to style. To serve, ladle into 6 bowls and prime with bacon.
Last Step:
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Serving: 1 1/3 cups, Calories: 211 kcal, Carbohydrates: 39 g, Protein: 15 g, Fat: 1.5 g, Saturated Fat: 0.5 g, Cholesterol: 2 mg, Sodium: 1150 mg, Fiber: 12 g, Sugar: 4 g