Navy Bean Soup Recipe
Homemade navy bean soup is filled with bite-size ham and veggies for a flavor-packed soup to enjoy year-round!
Servings: 8 people
Ingredients
- 1 (16-ounce) package dried navy beans cleaned and sorted
- water to cover
- 6 cups chicken stock
- ½ cup butter
- 1 teaspoon minced garlic
- 4 carrots chopped
- 2 stalks celery chopped
- ½ pound bacon chopped
- ½ pound ham chopped
- 1 (14.5-ounce) can diced tomatoes
- 1 teaspoon onion powder
- 2 tablespoons Worcestershire sauce
- 1 teaspoon minced garlic
- 1 tablespoon dried parsley
- 2 teaspoons garlic powder
- 1 bay leaf
- 2-3 cups water
- 1 teaspoon garlic salt
- ½ teaspoon ground black pepper
Instructions
- Place beans in a large bowl and cover with water 3-4 inches above the beans. Soak for at least 4-6 hours.
- In a large pot over medium heat, combine the beans and chicken stock and bring to a simmer. (Drain the beans before adding them to the pot.)
- While beans are simmering, melt butter in a large skillet over medium heat. Add minced garlic, carrots, and celery and saute for 10 minutes. Add this to your pot.
- In the same skillet over medium-high heat, saute bacon for 10-15 minutes, or until crisp. Drain grease and add to the pot.
- Add remaining ingredients (chopped ham, diced tomatoes, onion powder, Worcestershire sauce, dried parsley, garlic powder, water, garlic salt, pepper, and bay leaf.
- Continue to simmer the soup over medium heat, stirring frequently, until the beans are tender and the soup has thickened. This should take about 45-60 minutes. Remove the bay leaf before serving.
Nutrition
Serving: 1g | Calories: 376kcal | Carbohydrates: 12g | Protein: 15g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 1246mg | Potassium: 488mg | Fiber: 1g | Sugar: 5g | Vitamin A: 5480IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 1mg