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Navy Bean Soup with Bacon, Vegetables, and Spinach Recipe

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4.6 from 130 reviews

This hearty Navy Bean Soup is a comforting and flavorful dish made with tender navy beans, aromatic vegetables, smoky bacon, and fresh herbs. Perfect for a cozy meal, it combines simple ingredients into a soul-warming soup enhanced by tomato paste and fresh spinach for added nutrition and color.

Ingredients

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Soup Ingredients

  • 3 (15 oz) cans navy beans, rinsed and drained
  • 4 slices center cut bacon, chopped
  • 1 medium onion, chopped
  • 1 large carrot, chopped
  • 1 large celery stalk, chopped
  • 2 tbsp tomato paste
  • 4 cups reduced sodium chicken broth
  • 2 bay leaves
  • 1 sprig fresh rosemary (or bouquet garni)
  • 3 cups baby spinach

Instructions

  1. Cook the bacon: In a large pot or Dutch oven over medium heat, add the chopped bacon and cook until crispy and browned, about 5-7 minutes. Remove bacon with a slotted spoon and set aside, leaving the rendered bacon fat in the pot.
  2. Sauté the vegetables: Add the chopped onion, carrot, and celery to the pot with the bacon fat. Cook over medium heat until the vegetables are softened and translucent, about 5-6 minutes.
  3. Add tomato paste and herbs: Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor. Add the bay leaves and rosemary sprig or bouquet garni.
  4. Add beans and broth: Pour in the rinsed navy beans and the reduced sodium chicken broth. Stir to combine all ingredients.
  5. Simmer the soup: Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for about 25-30 minutes to allow the flavors to meld together.
  6. Add spinach and bacon: In the last 5 minutes of cooking, stir in the baby spinach and cooked bacon pieces. Cook until the spinach is wilted and tender.
  7. Finish and serve: Remove the bay leaves and rosemary sprig before serving. Adjust seasoning with salt and pepper as desired. Serve the soup hot for a hearty, nutritious meal.

Notes

  • You can substitute turkey bacon or omit bacon for a vegetarian version (omit bacon fat and use olive oil for sautéing).
  • For a creamier texture, you can partially blend some of the soup with an immersion blender.
  • Spinach can be replaced with kale or swiss chard as desired.
  • This soup stores well in the refrigerator for up to 4 days and freezes nicely for up to 3 months.
  • Adjust the seasoning at the end because the broth and bacon already add saltiness.

Find it online: https://amandafood.com/navy-bean-soup-with-bacon-vegetables-and-spinach-recipe/