Ingredientes para Navy Bean And Bacon Soup
- 1 (16 ounce) package dried navy beans, sorted & rinsed
- 6 -8 slices bacon, chopped
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon black pepper
- 2 bay leaves
- 1 teaspoon kosher salt
- 1 cup chopped carrots
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 cup heavy cream
- fresh parsley (for garnish)
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Cómo preparar Navy Bean And Bacon Soup
- In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon, reserving 2 tablespoons of the rendered bacon fat. Crumble the bacon and set aside.
- Add the chopped onion and carrots to the pot and sauté in the reserved bacon fat for about 5 minutes, until softened.
- Stir in the garlic and cook for 1 minute more.
- Add the navy beans, chicken broth, bay leaf, and thyme to the pot. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the beans are tender.
- Stir in the heavy cream, crumbled bacon, salt, and pepper. Heat through but do not boil.
- Taste and adjust seasoning as needed. Garnish with extra bacon and fresh parsley (optional).
- Serve hot and enjoy! Even better the next day!
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
4g
Fat
43g
Carbs
7g
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Bacon Weeknight 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Bisques Cream Soups Soups Stews Beans Pork Vegetables American Easy Food Processor Blender Pressure Cooker Stove Top Comfort Food Meat Onions Taste Mood Equipment Small Appliance Presentation Served Hot
