My Navy Bean Soup

My Navy Bean Soup

62

"A delicious rich and colorful soup. Good for a cool autumn evening."
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Ingredients

4 h servings 448 cals
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Nutrition

  • Calories:
  • 448 kcal
  • 22%
  • Fat:
  • 25.5 g
  • 39%
  • Carbs:
  • 40g
  • 13%
  • Protein:
  • 16.9 g
  • 34%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 996 mg
  • 40%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

62
  1. 72 Ratings

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Most helpful positive review

This recipe is very easy and tastes great! I used ham instead of bacon and didn't use the carrots. My family doesn't like cooked carrots. I also added 2 Bay leaves. It was wonderful. My family l...

Most helpful critical review

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...

This recipe is very easy and tastes great! I used ham instead of bacon and didn't use the carrots. My family doesn't like cooked carrots. I also added 2 Bay leaves. It was wonderful. My family l...

My mother used to make the best soup a long time ago. I searched for several recipes that could compare but there weren't any. til now, and i think it's better!

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...

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.

This was good. But I prefer a pure navy bean taste. The chicken broth overpowers the taste of the navy beans.

THE BEANS NEED TO SOAK LONGER THAN THREE HOURS. I WOULD SUGGEST AT LEAST 5 OR 6 HOURS.

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, an...

I made this soup but substituted. I diced up left overs from a spiral Ham and added a few diced up potatos too. It came out great!

This is the easiest, tastiest navy bean soup I've made. The whole family devours it as soon as I make it!