Navy Bean Soup


I don’t say this often but occasionally I reach my limit of overly healthy recipes. :) There I said it. But right when I’m about to cook something “bad” my inner voice comes out and reminds me of the Punta Cana vacation we are about to go on. There is   a part of me that loves to eat healthy and then there is this other side that wants to eat bad because it’s the playoffs or enjoy the entire Chocolate Ganache Explosion at the steakhouse on Saturday night or have 10 well done wings at Buffalo Wild Wings just because it’s Sunday. Thankfully I am pretty strong willed and have learned how to reach a compromise with myself. The recipe I am about to share with you is a compromise between my love for bacon, bean soup and the want to make the two a less guilty combination.


Beans are a nutritional powerhouse. They are loaded with insoluble fiber, B vitamin, calcium and folate. They are cheap and versatile. In fact with so many fantastic recipes out there, varieties of beans quickly became a staple in my house. With all that said, I decided to make bean soup using some bacon but still keep the good in it.


I am very happy with the way this bean soup turned out. I am also very happy that I still have another day off tomorrow. I have lots of to do’s on my list as we are starting a mini bathroom remodel and will spend most of the day painting. I’ll be sure to post the before and after pictures soon.

Kathy Sig 2

Navy Bean Soup

Prep time: 

Cook time: 

Total time: 

Serves: 6

Serving size: 1 cup

  • 1 lb dry navy white beans
  • 1 onion, finely chopped
  • 5 uncured bacon slab pieces, cut into ¼ inch (i used Trader Joe's brand)
  • 2 garlic cloves, minced
  • 2 celery stalks, cubed
  • 1 fresh thyme sprig, roughly chopped
  • olive oil
  • salt and pepper to taste
  • 5 cups water
  1. Bring 2 cups of water and beans to a boil, cook 3 minutes. Turn of the heat, set aside for 1 hour.
  2. Heat olive oil in a Dutch Oven and saute bacon until crispy.
  3. Once bacon is crispy, remove with a slotted spoon and set aside.
  4. Discard ¾ of the fat, add onion, celery and garlic ,saute until translucent.
  5. Return bacon to the pot.
  6. Drain the beans and add to the onion bacon mixture.
  7. Top with water, add thyme and simmer on medium low until the beans are well cooked about 1 to 1½ hours.
  8. Season with salt and pepper to taste
  9. Add water if necessary to keep soupy consistency.



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