Navy Bean Soup (Print Version)
# Ingredients:
→ Base
01 -
2½ cups shredded chicken, chopped ham, or a hambone
02 -
3 (15 oz) cans navy beans, drained and rinsed, or 1 lb dried navy beans
03 -
8 ounces bacon, chopped small (optional)
→ Vegetables
04 -
2 cups gold potatoes, diced into small cubes
05 -
1 fennel bulb, diced
06 -
1 onion, diced
07 -
4-6 garlic cloves, crushed
08 -
3 medium carrots, diced
09 -
1½ cups diced celery
10 -
1 can (14.5 oz) diced fire-roasted tomatoes with juices
→ Liquids & Seasonings
11 -
1 teaspoon each of parsley (dried) and mustard (ground)
12 -
½ teaspoon each of oregano, thyme, smoked paprika, basil
13 -
6 cups broth (chicken, low sodium)
14 -
¼ teaspoon each of pepper and chili flakes
15 -
2 small bay leaves
16 -
Salt (adjust as needed)
17 -
¼ cup fresh chives, finely chopped
# Instructions:
01 -
If you're using dried beans, soak them in water for at least 8 hours or up to a full day. Give them a rinse and drain them well afterward.
02 -
If adding bacon, fry until crispy in a Dutch oven. Remove it and leave a couple of tablespoons of the grease behind. If not, swap with oil or butter.
03 -
Cook carrots, celery, onion, and fennel in the pot for about 10 minutes until soft. Toss in garlic for a short time at the end.
04 -
Mix in beans, meat, broth, water, tomatoes, and seasonings. Cover and let it simmer gently for 1 hour. Stir in the potatoes and let it keep cooking for another 30-60 minutes until they're soft.
05 -
Take out the hambone if used and shred the meat. Add more water if you want it thinner, adjust salt, and top with chives and crispy bacon before serving.
# Notes:
01 -
This works with either canned or dried beans.
02 -
Choose hambone, shredded chicken, or chopped ham with optional bacon.
03 -
Can be cooked on a stovetop or in a slow cooker.