Navy Bean & Bacon Soup
Navy Bean & Bacon Soup

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, navy bean & bacon soup. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Navy Bean & Bacon Soup is one of the most favored of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Navy Bean & Bacon Soup is something that I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can cook navy bean & bacon soup using 8 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Navy Bean & Bacon Soup:
  1. Get 1 lb dried navy beans
  2. Make ready 12 oz thick cut bacon - slices cut across to 1/2" strips
  3. Make ready 1 medium yellow onion - diced
  4. Take 1 tsp garlic powder
  5. Take 2 tsp dried parsley
  6. Prepare 6 cups water
  7. Prepare 1 cup diced carrots
  8. Get to taste salt and pepper
Steps to make Navy Bean & Bacon Soup:
  1. Sort beans to remove any broken/bad beans or other abnormalities. Such as what is pictured here.
  2. Soak beans using one of the 2 following methods. Overnight: Place beans in a large bowl with 6-8 cups cold water and allow to soak at least 12 hrs. OR Quick Soak (which I prefer): Place beans in large pot (about 6 quart size). Add 6-8 cups cold water. Bring to a boil over medium high heat. Boil 2 minutes. Turn off heat, cover, let sit 1-2 hrs. Drain and rinse beans in a large colander. Set aside. Do not save soak water.
  3. If you quick soaked just rinse the pot you used. Place pot on stove over medium-high heat. When hot add all of bacon. Cook until browned and crisp, stirring occasionally.
  4. Add onion, garlic powder, and parsley (do not remove bacon or drain fat). Cook 2 minutes more stirring constantly. Return beans to pot. Add 6 cups cold water. Stir to combine. Do NOT add any salt or pepper yet.
  5. Bring to a boil for about 2 minutes. Cover with lid slightly offset to vent. Reduce heat to medium low. Simmer until beans are tender, about 2 hrs, adding carrots in last 30 minutes. Check and stir occasionally.
  6. When beans are tender use a slotted spoon to transfer about 1/2 cup to a medium bowl. Mash beans with fork and stir back into soup. Add salt and pepper to taste at this time (I went with a heaping tsp of salt and 1/4 tsp pepper). Serve with cornbread if desired. Enjoy!
  7. See notes below ⤵
  8. For those who do not know, the primary reason for not salting beans as they cook is because the added salt has the tendency to prevent the beans from becoming tender. I'm personally not sure of the exact reason, but I do know from personal experience that this is accurate so I always salt beans after they are tender.

So that’s going to wrap it up for this exceptional food navy bean & bacon soup recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!