Navy Bean Soup
Indulge in this satisfying and flavorful navy bean soup that’s not only budget-friendly but also a breeze to prepare! Whether you choose to simmer it on the stovetop, whip it up in your Instant Pot, or let it slowly develop its flavors in a slow cooker, this dish is sure to please.
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Ingredients
- 3 15 oz cans navy beans
- 4 slices center cut bacon
- 2 tbsp tomato paste
- 4 cups reduced sodium chicken broth
- 2 bay leaves
- 1 sprig fresh rosemary
- 3 cups baby spinach
- 1 large carrot
- 1 large celery stalk
- 1 medium onion
Instructions
- 1
In a blender, combine 1 can of beans with 1 cup of water and blend until smooth.
- 2
Activate the sauté function, then cook the bacon until it becomes crispy. Transfer it to a plate lined with paper towels to absorb excess grease.
- 3
Introduce the chopped onion, carrots, and celery to the pot, cooking until they soften, which should take about 5 minutes. Mix in the tomato paste, then incorporate the blended beans, whole beans, broth, rosemary, and bay leaves.
- 4
Set the cooker to high pressure for 15 minutes. Once the cooking time is complete, allow the pressure to release naturally. Discard the rosemary and bay leaves. Pour 2 cups of the soup into the blender and blend until thickened, then return this mixture to the pot along with the spinach, stirring until it wilts. Serve by ladling into 6 bowls and garnishing with the crispy bacon.
- 5
In a blender, combine 1 can of beans with 1 cup of water and blend until smooth.
- 6
In a large pot, cook the bacon over medium heat until it is crispy. Remove it from the pot and place it on paper towels.
- 7
Add the diced onion, carrots, and celery to the pot, sautéing until they are tender, about 5 minutes. Stir in the tomato paste, then mix in the pureed beans, whole beans, broth, rosemary, and bay leaves.
- 8
Bring the mixture to a boil, then reduce the heat, cover, and simmer until the beans and vegetables are tender, approximately 25 minutes. Blend 2 cups of the soup until smooth, then mix it back into the pot along with the spinach, stirring until wilted. Serve by ladling into 6 bowls and topping with bacon.
- 9
In a blender, combine 1 can of beans with 1 cup of water and blend until smooth.
- 10
In a skillet, cook the bacon until crispy, then set it aside on paper towels.
- 11
Add the diced onion, carrots, and celery to the skillet, cooking until they soften, around 5 minutes. Transfer these vegetables to the slow cooker along with the tomato paste, pureed beans, canned beans, broth, rosemary, and bay leaves.
- 12
Cover the slow cooker and set it to low for 8 hours. After cooking, remove the rosemary and bay leaves. Blend 2 cups of the soup until thick, then return it to the slow cooker along with the spinach, stirring until wilted. Adjust salt to taste. Serve by ladling into 6 bowls and topping with the crispy bacon.