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Navy Bean Soup
This delicious, hearty navy bean soup is inexpensive and easy to make! Cook it on the stovetop, or in your Instant Pot or slow cooker.
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 (I used a bouquet garni for tossing)
- 3 cups baby spinach
Instructions
Instant Pot
- In a blender, blend 1 can of beans with 1 cup of water.
- Press Saute button then cook the bacon until crisp. Set aside on paper towels.
- Add the onion, carrots and celery to the pot and cook until soft, about 5 minutes. Stir in the tomato paste then add the pureed beans, beans, broth, rosemary and bay leaves.
- Cook on high pressure 15 minutes. Let the pressure release, remove rosemary and bay leaves. Place 2 cups of the soup in the blender and puree to thicken, then add back to the soup along with the spinach and stir until wilted. To serve, ladle into 6 bowls and top with bacon.
Stove Top
- In a blender, blend 1 can of beans with 1 cup of water.
- Saute the bacon in a large pot until crisp. Set aside on paper towels.
- Add the onion, carrots and celery to the pot and cook until soft, about 5 minutes. Stir in the tomato paste then add the pureed beans, beans, broth, rosemary and bay leaves.
- Bring to a boil, cover and cook on low until the beans and vegetables are soft, about 25 minutes. Place 2 cups of the soup in the blender and puree to thicken, then add back to the soup along with the spinach and stir until wilted. To serve, ladle into 6 bowls and top with bacon.
Slow Cooker
- In a blender, blend 1 can of beans with 1 cup of water.
- Saute the bacon in a skillet until crisp. Set aside on paper towels.
- Add the onion, carrots and celery to the skillet and cook until soft, about 5 minutes. Transfer to the slow cooker with the tomato paste, pureed beans, canned beans, broth, rosemary and bay leaves.
- Cover and cook low 8 hours. Remove rosemary and bay leaves. Place 2 cups of the soup in the blender and puree to thicken, then add back to the soup along with the spinach and stir until wilted, adjust salt to taste. To serve, ladle into 6 bowls and top with bacon.
Nutrition
Serving: 11/3 cups, Calories: 211kcal, Carbohydrates: 39g, Protein: 15g, Fat: 1.5g, Saturated Fat: 0.5g, Cholesterol: 2mg, Sodium: 1150mg, Fiber: 12g, Sugar: 4g
- WW Points: 1