Hearty Navy Bean Soup with Bacon and Vegetables Recipe

I’ve got to say, this Hearty Navy Bean Soup with Bacon and Vegetables Recipe is one of those cozy, satisfying meals that instantly feels like a warm hug on a chilly evening. The combination of smoky bacon, tender navy beans, and fresh vegetables makes it comforting yet vibrant. Whether you’re craving something nourishing after a long day or want a crowd-pleaser that’s easy to throw together, this soup has your back.

What I really love about this recipe is how adaptable it is—you can have it hearty enough to be a full meal or lighter as a starter. Plus, it’s packed with fiber and flavor without being complicated. Trust me, once you try this Hearty Navy Bean Soup with Bacon and Vegetables Recipe, it’ll become one of your go-to weeknight dinners.

Ingredients You’ll Need

All these ingredients come together to create a beautiful balance of smoky, savory, and fresh flavors. A quick tip: shopping for quality bacon and fresh vegetables really makes a difference here, so don’t skimp. The navy beans soak up all those wonderful tastes, making each bite comforting and rich.

• Navy beans: Using canned beans saves time, but rinsing them well reduces excess sodium and bitterness.
• Center cut bacon: I love center cut because it’s leaner but still gives great smoky flavor.
• Onion: Adds a subtle sweetness and depth to the soup when sautéed gently.
• Carrot: Brings that gentle earthiness and a touch of natural sweetness.
• Celery stalk: Adds a fresh, slightly peppery crunch as it cooks down.
• Tomato paste: Don’t skip this! It adds amazing umami richness and deep color.
• Reduced sodium chicken broth: This keeps the soup flavorful but lets you control the salt.
• Bay leaves: They infuse the broth with a delicate herbal aroma – just remember to remove them before serving.
• Fresh rosemary sprig or bouquet garni: Offers that warm piney note; fresh herbs really elevate the flavor.
• Baby spinach: Added at the end for a fresh, nutrient boost and lovely color contrast.

Variations

I’m big on making recipes my own, and this Hearty Navy Bean Soup with Bacon and Vegetables Recipe is perfect for that. You can easily switch things up depending on what you have or the vibe you want to create in your kitchen.

• Vegetarian version: Skip the bacon and use smoked paprika or liquid smoke for that smoky hint. I’ve done this when inviting veggie-loving friends, and they still rave about it.
• Add more greens: Feel free to toss in kale or Swiss chard instead of or alongside the spinach – just adjust cooking time accordingly.
• Spice it up: For a little kick, a pinch of red pepper flakes works wonders without overpowering the soup.
• Make it chunky or creamy: Before adding the spinach, you can mash some of the beans with a potato masher for a creamier texture or keep it all whole for a chunkier meal.

How to Make Hearty Navy Bean Soup with Bacon and Vegetables Recipe

Step 1: Sizzle the Bacon and Build Flavor

Start by chopping your bacon into bite-sized pieces and gently frying it in a large pot over medium heat. You want to render out that fat slowly so the bacon crisps up without burning. Once it’s golden and fragrant, scoop out the bacon but keep the fat in the pot — that’s going to be the base for your soup’s rich flavor. If you see any tiny black bits, scrape them off to avoid bitterness.

Step 2: Sauté the Vegetables Until Tender

Next, toss in the chopped onion, carrot, and celery into the bacon fat. Cook gently over medium heat, stirring frequently, until the onions become translucent and the veggies soften—roughly 5-7 minutes. This is where your soup develops its beautiful aroma and sweetness. Don’t rush; low and slow is the way to go here.

Step 3: Stir in Tomato Paste and Herbs

Add the tomato paste and stir it in, letting it cook for a minute or two. This step intensifies the tomato’s flavor and adds a rich, slightly tangy depth. Then, pour in the chicken broth along with the bay leaves and rosemary bouquet garni. Bring everything to a gentle simmer—this is where your kitchen starts to smell incredible!

Step 4: Add Navy Beans and Simmer

Drain and rinse the navy beans, then add them to your simmering soup. Let the whole pot cook uncovered for 20-25 minutes, allowing the flavors to meld and the beans to heat through perfectly. Stir occasionally and taste for seasoning—you might want a pinch of salt or pepper, but remember the bacon and broth already add saltiness.

Step 5: Finish with Spinach and Bacon

Finally, toss in the baby spinach and cooked bacon bits, giving everything a good stir until the spinach wilts beautifully. This last step lifts the heaviness a bit, adding freshness and vibrant greens. Remove the bay leaves and rosemary sprig before ladling your soup into bowls.

How to Serve Hearty Navy Bean Soup with Bacon and Vegetables Recipe

Garnishes

I always top my bowl of this hearty soup with a sprinkle of freshly cracked black pepper and a handful of chopped fresh parsley — it adds a nice pop of color and brightness. Sometimes, I stir in a generous spoonful of sour cream or Greek yogurt if I want a creamy twist. Both options bring a lovely contrast to the smoky, savory soup.

Side Dishes

When serving this soup, crusty bread is my go-to. A warm baguette or some rustic sourdough with a little butter on the side is perfect for dipping. I’ve also paired it with a simple green salad when I want to keep the meal light but still satisfying.

Creative Ways to Present

If you’re hosting a dinner and want to make an impression, serve this soup in mini bread bowls or hollowed-out sourdough rolls. I tried this for a winter party, and guests loved the rustic, cozy vibe — plus, it’s delicious to munch on both the soup and the bread bowl!

Make Ahead and Storage

Storing Leftovers

After cooling your soup to room temperature, I transfer it to airtight containers and store it in the fridge. It keeps beautifully for up to 4 days. The flavors actually intensify overnight — I often make it a day ahead if I’m cooking for guests.

Freezing

This Hearty Navy Bean Soup with Bacon and Vegetables Recipe freezes wonderfully. Just portion out your cooled soup into freezer-safe containers or bags. It stays good for about 2-3 months. When I want a no-fuss dinner later, I pull it out, thaw it in the fridge overnight, and it tastes nearly as good as fresh.

Reheating

I like to reheat the soup gently on the stovetop over low-medium heat, stirring occasionally so it doesn’t stick or dry out. If it’s too thick after refrigeration, just add a splash of broth or water to loosen it up. Avoid the microwave if you can—it’s easier to control the temperature on the stovetop for that perfect warm bowl.

FAQs

Final Thoughts

This Hearty Navy Bean Soup with Bacon and Vegetables Recipe holds a special place in my kitchen because it combines simple pantry staples into something so comforting and satisfying. It’s one of those recipes you’ll find yourself making repeatedly because it’s quick, flexible, and hits all the right notes. I can’t recommend it enough—give it a try, invite someone over, and enjoy the cozy, delicious magic it brings to the table.

Hearty Navy Bean Soup with Bacon and Vegetables Recipe

★★★★★ 4.9 from 124 reviews

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

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Description

A hearty and comforting Navy Bean Soup featuring tender navy beans simmered with savory bacon, aromatic vegetables, and fresh herbs, finished with vibrant baby spinach for a nutritious and flavorful meal perfect for any season.

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Ingredients

Scale 1x2x3x

Beans and Broth

• 3 (15 oz) cans navy beans, rinsed and drained
• 4 cups reduced sodium chicken broth

Vegetables and Herbs

• 1 medium onion, chopped
• 1 large carrot, chopped
• 1 large celery stalk, chopped
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 sprig fresh rosemary (or bouquet garni)
• 3 cups baby spinach

Meats

• 4 slices center cut bacon, chopped

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Instructions

1. Cook the Bacon: In a large pot or Dutch oven over medium heat, add the chopped bacon and cook until it is crispy and has rendered its fat. This process typically takes about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
2. Sauté the Vegetables: Add the chopped onion, carrot, and celery to the pot with the bacon fat. Cook over medium heat, stirring occasionally, until the vegetables soften and the onion becomes translucent, about 5-8 minutes.
3. Add Tomato Paste and Herbs: Stir in the tomato paste, cooking for another 1-2 minutes to deepen its flavor. Add the bay leaves and the sprig of fresh rosemary or bouquet garni to infuse the soup with herbal notes.
4. Add Beans and Broth: Pour in the rinsed and drained navy beans along with the chicken broth. Stir to combine all ingredients. Bring the soup to a boil, then reduce heat to low to maintain a gentle simmer.
5. Simmer the Soup: Let the soup simmer, uncovered, for about 30 minutes to allow the flavors to meld and the soup to thicken slightly. Stir occasionally to prevent sticking.
6. Add Spinach and Bacon: Remove the bay leaves and rosemary sprig or bouquet garni. Stir in the baby spinach and cooked bacon pieces. Cook for an additional 3-5 minutes until the spinach wilts and the soup is heated through.
7. Season and Serve: Taste the soup and season with salt and freshly ground black pepper as needed. Serve hot for a satisfying, nourishing meal.

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Notes

• Rinsing and draining canned beans helps reduce sodium content and improves soup texture.
• Use reduced sodium chicken broth to control the salt level in the soup.
• For a vegetarian version, omit the bacon and use vegetable broth instead.
• Adding fresh herbs like rosemary enhances the soup’s aroma and flavor.
• Leftovers store well in the refrigerator for up to 3 days and freeze nicely for up to 3 months.

Keywords: Navy bean soup, bean soup, healthy soup, bacon soup, spinach soup, easy dinner, comforting meal