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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Season and Serve: Taste the soup and season with salt and freshly ground black pepper as needed. Serve hot for a satisfying, nourishing meal.
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