My Navy Bean Soup – a delicious recipe with beans, water, chicken stock, margarine, carrots, onion. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Clean and sort the beans. Place them in a large bowl with water to cover and soak for 3 hours.
2
In a large pot over medium heat, combine the beans and the chicken stock and allow to simmer.
3
Meanwhile, melt the butter or margarine in a large skillet over medium heat. Add the carrots and onion and saute for 10 minutes, or until onion is caramelized. Add this mixture to the pot.
4
In the same skillet over medium high heat, saute the bacon for 10 to 15 minutes, or until it is crisp. Drain the grease and add the bacon to the pot. Continue to simmer the soup over medium heat, stirring frequently, until the beans are tender and the soup has thickened.
1082
kcal
Calories
41
g
Fat
19
g
Carbs
155
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 (16 ounce) package dried navy beans, water to cover, 7 cups chicken stock, 1/2 cup margarine, and more.
Yes, My Navy Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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