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My Navy Bean Soup

SUBMITTED BY: Patty Long

"A delicious rich and colorful soup. Good for a cool autumn evening."
PREP TIME  15 Min
COOK TIME  45 Min
READY IN  4 Hrs
SERVINGS & SCALING
Original recipe yield: 8 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 (16 ounce) package dried navy beans
  • water to cover
  • 7 cups chicken stock
  • 1/2 cup margarine
  • 4 carrots, chopped
  • 1 onion, chopped
  • 1/2 pound bacon

DIRECTIONS

  1. Clean and sort the beans. Place them in a large bowl with water to cover and soak for 3 hours.
  2. In a large pot over medium heat, combine the beans and the chicken stock and allow to simmer.
  3. Meanwhile, melt the butter or margarine in a large skillet over medium heat. Add the carrots and onion and saute for 10 minutes, or until onion is caramelized. Add this mixture to the pot.
  4. In the same skillet over medium high heat, saute the bacon for 10 to 15 minutes, or until it is crisp. Drain the grease and add the bacon to the pot. Continue to simmer the soup over medium heat, stirring frequently, until the beans are tender and the soup has thickened.
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The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 30, 2007 by Lil'MadSavy
i made this and i used 4 cans of chicken broth and it had a great taste however..i like my beans thick and not like soup so i let it boil down abit...and it was so salty we could hardly choke it down..and i like salt..i will make this again but i will use low sodium chicken broth to see if that will help...thanks for sharing m

6 users found this review helpful
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 3, 2003 by Navy_Mommy
Good basic soup recipe. I ended up making mine in the crock pot so I did not soak the beans first. Also, mine ended up a little salty so I added a cubed potato.

6 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by WallyPres
I found this recipe to be very inexpensive to make. To reduce some of the fat I drained the bacon, and used olive oil to saute the onions and carrots. It's a pretty straight forward recipe, and my friends love it!

5 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 476

  • Total Fat: 28.9g
  • Cholesterol: 20mg
  • Sodium: 959mg
  • Total Carbs: 39.9g
  •     Dietary Fiber: 15.1g
  • Protein: 16.1g

VIEW DETAILED NUTRITION

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