Hearty Herb-Infused Navy Bean Soup

🕒 Prep: 15 min
🔥 Cook: 2 hours
🍽 Serves: 6
★★★★★
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If you’re on the hunt for a cozy, comforting meal that’s packed with flavor, this Hearty Herb-Infused Navy Bean Soup is your ticket to culinary bliss. It’s a soul-warming bowl of goodness that brings together the perfect blend of herbs and smoky bacon, making it ideal for chilly evenings.

Ingredients for Hearty Herb-Infused Navy Bean Soup

The star of our soup, the navy beans, provide a creamy texture and are a fantastic source of protein and fiber. The bacon offers a smoky, savory kick that complements the mild beans beautifully. Onion and garlic lay the aromatic foundation, while carrots and celery add sweetness and an earthy balance. The herbs - thyme, rosemary, and bay leaves - infuse the soup with a fragrant depth that’s both soothing and invigorating. Finally, a sprinkle of fresh parsley adds a fresh, vibrant finish.

Tips & Tricks

  • Soak the beans overnight if you want to reduce cooking time and make them even softer.
  • If you’re in a hurry, use canned navy beans but reduce the cooking time accordingly.
  • For a vegetarian version, omit the bacon and use a bit of smoked paprika for that smoky flavor.

Serving Suggestions

This soup pairs beautifully with a slice of crusty bread or a warm, buttery biscuit to soak up all the flavors. For a heartier meal, serve it alongside a simple green salad with a tangy vinaigrette.

Frequently Asked Questions

Can I use a different type of bean?
Absolutely! Cannellini or great northern beans would work well as substitutes.
How can I make this soup creamier?
Try blending a portion of the soup and then mixing it back in, or add a splash of cream at the end.
How long will leftovers keep?
This soup can be stored in an airtight container in the refrigerator for up to 4 days.

Hearty Herb-Infused Navy Bean Soup Recipe Walkthrough

First, you'll want to start by rinsing and draining the navy beans. Place them in a large pot and cover with 8 cups of water. Bring the pot to a boil over high heat, then reduce the heat to a simmer. Let those beans cook away for about an hour. They need time to soften up and absorb the water.

While the beans are simmering, grab a skillet and cook the chopped bacon over medium heat until it's crispy. Once it's done, remove it from the skillet and set it aside. You’ll want to keep the bacon drippings because we’re going to use those to sauté our veggies.

In the same skillet, toss in the onion and garlic. Sauté them until fragrant, which should only take about three minutes. This step is crucial as it builds the aroma base for your soup.

Now, add the sautéed onion and garlic, crispy bacon, carrots, celery, thyme, rosemary, and bay leaves to the pot with the beans. Let everything simmer together for another hour, or until the beans are tender. This is where all those flavors meld together beautifully.

Once the beans are tender, season the soup with salt and pepper to your taste. Don’t forget to fish out the bay leaves before serving. Just before you ladle it into bowls, stir in some chopped fresh parsley for a burst of freshness.

Why You'll Love This Recipe

  • Perfect for batch cooking and freezing, so you always have a delicious meal on hand.
  • Infused with aromatic herbs that elevate the humble navy bean to new heights.
  • Bacon adds a smoky, savory depth that makes every spoonful irresistible.
  • Crowd-pleaser for family gatherings or a comforting solo dinner.

Ingredients

1 lb dried navy beans
8 cups water
1 medium onion, chopped
2 cloves garlic, minced
4 slices bacon, chopped
2 carrots, peeled and diced
2 stalks celery, diced
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
Salt and pepper to taste
3 tbsp fresh parsley, chopped

Step-by-step Instructions

1. Rinse and drain the navy beans, then place them in a large pot with 8 cups of water. Bring to a boil, then reduce heat and simmer for 1 hour.
2. In a skillet, cook the chopped bacon over medium heat until crispy, then remove and set aside.
3. In the same skillet, sauté the onion and garlic until fragrant, about 3 minutes.
4. Add the sautéed onion and garlic, bacon, carrots, celery, thyme, rosemary, and bay leaves to the pot with the beans. Simmer for an additional 1 hour or until beans are tender.
5. Season with salt and pepper to taste, then remove bay leaves and stir in fresh parsley before serving.

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