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Navy Bean & Bacon Soup
Navy Bean & Bacon Soup

Before you jump to Navy Bean & Bacon Soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.

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Initially, you should be very careful when food shopping that you don’t automatically put things in your shopping cart that you don’t wish to eat. As an example, most likely you have never checked the box of your favorite cereal to see how much sugar it has. Having a bowl of oatmeal will supply you with the energy to face the day while protecting your heart simultaneously. You don’t like eating oatmeal on its own, you can easily mix in fresh fruits that can provide other healthy nutrients and as such, one simple change to your diet has been achieved.

All in all, it is easy to begin to make healthy eating a part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to navy bean & bacon soup recipe. To make navy bean & bacon soup you need 8 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to cook Navy Bean & Bacon Soup:
  1. Prepare 1 lb dried navy beans
  2. Provide 12 oz thick cut bacon - slices cut across to 1/2" strips
  3. Get 1 medium yellow onion - diced
  4. Use 1 tsp garlic powder
  5. You need 2 tsp dried parsley
  6. Get 6 cups water
  7. Take 1 cup diced carrots
  8. You need to taste salt and pepper
Instructions 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.

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