Description
A hearty bean with bacon soup that’s perfect for any meal.
Ingredients
Scale
- 1 pound bacon, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cans navy beans, drained and rinsed
- 1 teaspoon thyme
- 1 bay leaf
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- In a large pot, cook the bacon over medium heat until crispy.
- Add onion and garlic; sauté until onion is translucent.
- Pour in the chicken broth and bring to a boil.
- Add the navy beans, thyme, and bay leaf.
- Reduce heat and simmer for 30 minutes.
- Season with salt and pepper.
- Remove bay leaf before serving.
Notes
- For a thicker soup, mash some of the beans.
- Store leftovers in the refrigerator for up to 3 days.
- Can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 1g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 30mg
Keywords: bean with bacon soup