There’s something so comforting about a warm bowl of soup, especially when it’s packed with hearty ingredients like beans, bacon, and fresh veggies. This Navy Bean Soup with Bacon, Vegetables, and Spinach Recipe is one of those dishes that feels like a cozy hug on a chilly day, but it’s also so simple to make that you can whip it up on any weeknight when you need a little extra nourishment. I love how the smoky bacon and savory vegetables blend perfectly with the creamy navy beans, and the spinach adds a fresh pop of color and nutrients that brighten every spoonful.

What makes this Navy Bean Soup with Bacon, Vegetables, and Spinach Recipe really special is how easily it comes together with pantry staples and a few fresh ingredients. Whether you’re cooking for your family or cozying up with leftovers, it hits that perfect balance of flavor and comfort. Plus, the soup is great for making ahead and tastes even better the next day when the flavors meld. Trust me, once you try it, you’ll find so many reasons to add this to your regular recipe rotation.

Ingredients You’ll Need

Each of these ingredients plays a key role in creating the deep, layered flavors that make this soup so darn satisfying. When shopping, look for fresh vegetables and a good-quality chicken broth to boost the taste even more.

Navy beans: Using canned navy beans speeds things up, but make sure to rinse and drain them well for a cleaner flavor.
Bacon: Go for center-cut bacon for that perfect balance of smoky and lean – it adds incredible depth to the soup.
Onion: A medium yellow or white onion will give you just the right amount of sweetness and aroma.
Carrot: Adds subtle sweetness and texture; chopping it finely helps it cook evenly.
Celery stalk: This adds a nice earthy crunch and balances the flavors beautifully.
Tomato paste: A little goes a long way to bring richness and a touch of acidity.
Chicken broth (reduced sodium): Reduced sodium lets you control the saltiness better and keeps the soup from being overly salty.
Bay leaves: These infuse a subtle herbal note — just remember to remove them before serving!
Fresh rosemary sprig or bouquet garni: It adds a fragrant, woodsy flavor that pairs wonderfully with the beans and bacon.
Baby spinach: Stirred in right at the end, it adds freshness and essential vitamins without overpowering the other flavors.

Variations

I love to tweak this Navy Bean Soup with Bacon, Vegetables, and Spinach Recipe depending on the season or what I have on hand. Feel free to get creative and make it your own!

Vegetarian version: Skip the bacon and use smoked paprika or liquid smoke to keep that smoky flavor. I tried this once for a friend and even they could barely tell the difference.
Adding potatoes: Dice up some red or Yukon gold potatoes for extra heartiness. This makes it feel like a full meal, especially on colder nights.
Using kale instead of spinach: If you want a sturdier green that holds up better on reheating, kale is a great alternative.
Spice it up: Throw in a pinch of red pepper flakes or cayenne if you like a bit of heat — it balances beautifully against the creamy beans.

How to Make Navy Bean Soup with Bacon, Vegetables, and Spinach Recipe

Step 1: Crisp the Bacon and Sauté the Veggies

Start by warming a large pot over medium heat. Toss in the chopped bacon and cook until it’s nice and crispy, releasing all that smoky goodness. Don’t rush this part; the bacon fat is what flavors the whole soup. Once the bacon is crisp, scoop it out onto a paper towel and leave the rendered fat in the pot. Next, add the chopped onion, carrot, and celery to the bacon fat and sauté until they’re softened and fragrant—about 5-7 minutes. This soft base is going to make all the flavors pop, so don’t skip the slow sauté!

Step 2: Add Tomato Paste and Broth

Stir in the tomato paste and cook it with the veggies for about a minute to deepen its flavor. Then pour in the chicken broth along with the rinsed navy beans. Toss in your bay leaves and rosemary sprig or bouquet garni, and stir everything to combine. This is where the soup starts to come together—turn the heat up to bring it to a gentle simmer.

Step 3: Simmer and Finish with Spinach and Bacon

Let the soup simmer uncovered for around 20 minutes to meld the flavors and slightly thicken the broth. Make sure to stir occasionally and taste for seasoning. Just before serving, stir the baby spinach into the hot soup—you’ll see it wilt almost instantly. Finally, sprinkle the crispy bacon back in or save some for garnish if you like a little crunch on top. Voilà, your Navy Bean Soup with Bacon, Vegetables, and Spinach Recipe is ready to enjoy!

How to Serve Navy Bean Soup with Bacon, Vegetables, and Spinach Recipe

Navy Bean Soup with Bacon, Vegetables, and Spinach Recipe - Recipe Image

Garnishes

I’m a simple garnish lover — a sprinkle of crispy bacon, a few fresh chopped parsley leaves for color, and sometimes a light grating of Parmesan cheese. The Parmesan adds a salty, nutty flavor that’s just heavenly, especially if you didn’t add extra salt while cooking.

Side Dishes

Because this Navy Bean Soup with Bacon, Vegetables, and Spinach Recipe is so filling, I like to keep sides simple. Crusty bread or a warm baguette is perfect for dipping. Occasionally, I throw some roasted Brussels sprouts or a crisp green salad on the side to add a fresh counterpoint.

Creative Ways to Present

For a special occasion, try serving the soup in mini bread bowls — it looks charming and makes for less clean-up! Or ladle it into wide, shallow bowls and top with a swirl of sour cream and freshly ground black pepper. I once garnished with some toasted pumpkin seeds for crunch, and everyone was pleasantly surprised by the texture contrast.

Make Ahead and Storage

Storing Leftovers

This soup stores beautifully in an airtight container in the fridge for up to 4 days. I like to cool it completely before refrigerating to keep the flavors fresh. When you reheat it, add a splash of broth or water if it’s thickened too much overnight.

Freezing

Freezing Navy Bean Soup with Bacon, Vegetables, and Spinach Recipe works well — just leave out the spinach and bacon when freezing. Those are best added fresh after reheating. When I freeze this soup, I portion it in freezer-safe containers or heavy-duty bags and it keeps for about 3 months.

Reheating

I reheat gently on the stovetop over medium-low heat, stirring often to prevent sticking. After it’s hot, I stir in fresh spinach and sprinkle crispy bacon on top for that just-cooked feel. If the soup seems too thick after reheating, a splash of broth or water will bring it back to perfect soup consistency.

FAQs

Can I use dried navy beans instead of canned for this recipe?

Absolutely! If you prefer dried beans, soak them overnight and cook them until tender before adding to the soup. This will give you more control over texture, but keep in mind it adds more prep and cooking time. Using canned beans is a great shortcut that still delivers excellent results.
What can I substitute for bacon if I’m vegetarian?

For a vegetarian take, try smoked paprika, liquid smoke, or even chopped smoked mushrooms to add that smoky depth. You can also use olive oil to sauté the vegetables and boost flavor with your favorite herbs and spices.
Is it okay to add spinach at the beginning of cooking?

I recommend adding spinach at the end rather than the beginning to keep it bright and fresh. Adding it too early can make it mushy and dull the vibrant green color.
How do I know when the soup is done?

When your vegetables are soft, the broth has a rich flavor, and the soup has slightly thickened, it’s ready. The spinach will wilt quickly once stirred in right before serving. Taste and adjust seasoning as needed.
Can I prepare this soup in a slow cooker?

Yes! Start by crisping the bacon and sautéing the veggies on the stove for best flavor and then transfer everything to the slow cooker with the broth, beans, herbs, and tomato paste. Cook on low for 6-8 hours or high for 3-4 hours, adding spinach at the end.

Final Thoughts

This Navy Bean Soup with Bacon, Vegetables, and Spinach Recipe has earned a permanent spot in my recipe box because of its perfect balance of comfort and nutrition. It’s the kind of soup that feels homemade and special, yet it’s so easy you can make it even on busy days. I hope you enjoy making it as much as I do — it’s one of those recipes that tastes like a warm embrace in a bowl, especially when shared with friends or family on a chilly evening.