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Before you jump to Navy Bean & Bacon Soup recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Very good For You.
Almost every single “get healthy” and “weight loss” article you go through will tell you to skip the drive through and make all of your meals yourself. This is literally very true. But sometimes the last thing you want to do is put together a whole meal for yourself and your family. Once in a while you just want to visit the drive through while you are on your way home and end the day. Why shouldn’t you be able to do this every so often and not have a bunch of guilt about slipping up on your diet program? This can be done because an abundance of the popular fast food places making the effort to make their menus healthier now. Here’s how it is possible to eat healthfully while you are at a fast food place.
Aim toward the side dishes. It wasn’t that long ago that all you could get at the fast food cafe was French Fries. Now virtually all of the popular fast food places have expanded their menus. Now you may get several different salads. Chili is a different option. You may purchase a baked potato. Fruit is usually obtainable. There are a lot of possibilities that don’t involve eating one thing deep fried. When selecting your meal from the drive through, select a variety of side items instead of choosing a pre-made “meal deal”. You’ll maintain your calorie and fatty food count very low and escape dedication.
Logic claims that one of the best ways to stay healthy and balanced is to avoid the drive through and never eat fast food. While this is usually a good suggestion all you need to do is make a couple of good choices and going to the drive through isn’t anything to worry about–when you do it in moderation. Sometimes the thing you need most is just to have another person do the cooking. When you select healthful menu items, you do not have to feel terrible about visiting the drive through.
We hope you got insight from reading it, now let’s go back to navy bean & bacon soup recipe. You can cook navy bean & bacon soup using 8 ingredients and 8 steps. Here is how you do that.
The ingredients needed to cook Navy Bean & Bacon Soup:
- Use 1 lb dried navy beans
- Provide 12 oz thick cut bacon - slices cut across to 1/2" strips
- Use 1 medium yellow onion - diced
- You need 1 tsp garlic powder
- Get 2 tsp dried parsley
- Use 6 cups water
- Use 1 cup diced carrots
- You need to taste salt and pepper
Instructions to make Navy Bean & Bacon Soup:
- Sort beans to remove any broken/bad beans or other abnormalities. Such as what is pictured here.
- Soak beans using one of the 2 following methods. Overnight: Place beans in a large bowl with 6-8 cups cold water and allow to soak at least 12 hrs. OR Quick Soak (which I prefer): Place beans in large pot (about 6 quart size). Add 6-8 cups cold water. Bring to a boil over medium high heat. Boil 2 minutes. Turn off heat, cover, let sit 1-2 hrs. Drain and rinse beans in a large colander. Set aside. Do not save soak water.
- If you quick soaked just rinse the pot you used. Place pot on stove over medium-high heat. When hot add all of bacon. Cook until browned and crisp, stirring occasionally.
- Add onion, garlic powder, and parsley (do not remove bacon or drain fat). Cook 2 minutes more stirring constantly. Return beans to pot. Add 6 cups cold water. Stir to combine. Do NOT add any salt or pepper yet.
- Bring to a boil for about 2 minutes. Cover with lid slightly offset to vent. Reduce heat to medium low. Simmer until beans are tender, about 2 hrs, adding carrots in last 30 minutes. Check and stir occasionally.
- When beans are tender use a slotted spoon to transfer about 1/2 cup to a medium bowl. Mash beans with fork and stir back into soup. Add salt and pepper to taste at this time (I went with a heaping tsp of salt and 1/4 tsp pepper). Serve with cornbread if desired. Enjoy!
- See notes below ⤵
- For those who do not know, the primary reason for not salting beans as they cook is because the added salt has the tendency to prevent the beans from becoming tender. I'm personally not sure of the exact reason, but I do know from personal experience that this is accurate so I always salt beans after they are tender.
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