Ingrédients pour 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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Comment préparer 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