Navy Bean Soup
Image: My Intuitive Health
Navy Bean Soup
Servings
4-6
Ingredients
- 2 slices of bacon
- 4-6 large carrots
- 1 small onion
- 2 large stalks of celery
- 4 cloves of garlic
- 2-3 tbsp tomato paste
- 2-3 sprigs of fresh rosemary, stems removed and chopped
- 2 dried bay leaves
- 3 15 oz cans of navy beans
- 3 cups of chicken broth (eyeball the amount of broth to get your own desired consistency. Start with 2 cups and adjust to the thickness to your liking)
- 3 cups of chopped kale (or whole spinach leaves)
- Salt & pepper to taste
- Irish Brown Bread Recipe
Instructions
Heat a large soup pan on medium high heat. Add two slices of bacon and cook for about 5-7 minutes, until the fat has rendered and bacon is beginning to crisp, stirring occasionally. Remove bacon from the pan and reserve on a paper towel.
While the bacon is cooking, prepare the vegetables. Peel the carrots, cut off the ends, and chop into ½ inch dice. Cut the onion in half and peel off the outer layer of skin, then finely chop. For the celery, cut the stalk in half lengthwise and then chop into a fine dice.
After you’ve removed the bacon from the pan, add the chopped vegetables to the hot bacon fat, and cook on medium high heat until the vegetables have softened and are beginning to slightly brown (about 7 minutes).
Next add chopped garlic, tomato paste, and chopped rosemary to the soup pot. Stir and cook for 1 minute then add the beans, chicken broth, bay leaves, and a sprinkle of salt & pepper.
Bring the soup to a boil then reduce heat to low and simmer with a lid on for 20-25 minutes, stirring occasionally.
After the soup has simmered, remove the bay leaves then use an immersion blender to partially blend the soup. *Don’t blend it completely smooth. I like to keep some texture with the vegetables and beans in this soup.
At the end, add the chopped kale and cook for 3 minutes. Taste for seasoning and adjust salt and pepper accordingly. (option to garnish with chopped bacon) – Enjoy!
