Creamy Navy Bean Soup with Bacon and Spinach Recipe

I absolutely love this Creamy Navy Bean Soup with Bacon and Spinach recipe because it hits all the comfort food notes—rich, hearty, and packed with flavor. The combination of smooth navy beans, smoky bacon, and fresh spinach creates a bowl that’s both nourishing and satisfying, perfect for those chilly evenings when you just want to curl up with something warm.

When I first tried this recipe, I was amazed at how simple pantry staples like canned navy beans could transform into such a velvety, delicious soup. Whether you’re cooking for your family or meal prepping for the week, you’ll find that this soup not only warms you up but also keeps well without losing any of its charm.

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Ingredients You’ll Need

The ingredients for this Creamy Navy Bean Soup with Bacon and Spinach recipe are straightforward but thoughtfully chosen. Each one contributes to a cozy, well-rounded soup you’ll want to make again and again. When shopping, look for center cut bacon and fresh spinach to really elevate the dish.

• Navy beans: I use canned for convenience, just drain and rinse well for the best texture and less salt.
• Center cut bacon: Adds smoky richness without too much fat—perfect for flavoring the soup.
• Onion: Chopped finely to melt sweetly into the base.
• Carrot: Adds subtle sweetness and texture.
• Celery stalk: Brings classic savory notes to the mix.
• Tomato paste: Intensifies the flavor with a touch of umami depth.
• Reduced sodium chicken broth: Using low sodium helps control saltiness since bacon and beans also contribute salt.
• Bay leaves: Infuses the soup with herbal warmth.
• Fresh rosemary: I love tying a sprig as a bouquet garni for easy removal after cooking.
• Baby spinach: Added at the end to brighten the soup and add nutrients.

Variations

I love tweaking this Creamy Navy Bean Soup with Bacon and Spinach recipe to suit different moods or dietary needs, and I encourage you to do the same. Don’t be afraid to get creative — it’s one of those dishes that welcomes your personal touch.

• Vegetarian Variation: Skip the bacon and sauté mushrooms or smoked paprika for that smoky flavor I discovered adds great depth.
• Spicy Kick: Add a pinch of cayenne or some chopped jalapeño when sautéing the veggies if you like a little heat.
• Herb Swap: Rosemary is my favorite, but thyme or sage work beautifully too—just use what you have on hand.
• Make It Heartier: Toss in diced potatoes or gluten-free pasta for an extra filling meal.

How to Make Creamy Navy Bean Soup with Bacon and Spinach Recipe

Step 1: Prepare the Pureed Beans for Creaminess

Start by blending one can of navy beans with a cup of water until smooth. This little trick is what makes the soup so creamy without any cream or dairy. I learned early on that pureeing just a portion of the beans gives you a luscious texture that’s way more satisfying than just tossing in whole beans.

Step 2: Cook the Bacon until Crispy

Next, cook the chopped bacon in your pot or skillet until it’s nice and crispy. Remove it and let it rest on paper towels, so it doesn’t make the soup greasy. This step ensures you get those smoky bacon bits on top that really make the soup pop — plus, cooking it first infuses all that goodness into the pot for your veggies.

Step 3: Sauté the Aromatics

In the same pot, sauté your chopped onion, carrots, and celery until everything softens and smells amazing — about 5 minutes. Then stir in the tomato paste to coat the veggies and deepen the flavor. This base really builds the beautiful savory layers you want in a stew-like soup.

Step 4: Combine and Cook

Add the pureed beans, the remaining whole beans, chicken broth, rosemary sprig, and bay leaves. From here, the cooking method depends on your time and equipment:

• Instant Pot: Cook on high pressure for 15 minutes, then naturally release pressure.
• Stove Top: Bring to a boil, cover, and simmer gently for about 25 minutes until beans and veggies are tender.
• Slow Cooker: Transfer everything to the slow cooker and cook low for 8 hours, perfect if you want to prep and forget.

Step 5: Final Puree and Spinach Addition

Once your soup has cooked, remove the rosemary and bay leaves. To thicken, scoop out about 2 cups of the soup and blend it until smooth before stirring it back in. Then stir in the fresh baby spinach until just wilted—this adds a vibrant green pop and keeps the soup fresh-tasting. Finally, sprinkle on the crispy bacon for that irresistible top-note crunch.

How to Serve Creamy Navy Bean Soup with Bacon and Spinach Recipe

Garnishes

I always top this soup with the crispy bacon bits I set aside at the start. Sometimes I add a sprinkle of grated Parmesan or a little cracked black pepper—both add a nice finishing touch. A drizzle of good olive oil or a handful of chopped fresh parsley also livens it up and gives it a restaurant-level glow.

Side Dishes

This soup pairs beautifully with crusty bread for dipping—my go-to is a toasted sourdough or a warm baguette. For something lighter, a crisp green salad balances the creaminess nicely. And if you’re serving it for a casual meal, some roasted vegetables or a slaw hit the spot too.

Creative Ways to Present

For special occasions, I like to serve this Creamy Navy Bean Soup with Bacon and Spinach recipe in rustic bread bowls—everyone loves the novelty and the bread soaks up all the goodness. Another idea I tried recently was layering with a swirl of pesto or a dollop of sour cream for contrast and color that wows guests.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the refrigerator and they keep beautifully for up to 4 days. The flavors even deepen overnight, so if you can wait, it tastes even better the next day. Just be sure to add the fresh spinach when you reheat if you want it to stay bright and fresh.

Freezing

This soup freezes really well, which is great if you want to make a double batch. I freeze it in individual portions so I can thaw just what I need. When you reheat, add fresh spinach towards the end again to keep things vibrant since frozen spinach can turn dull.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally. If the soup thickened in the fridge, just add a splash of broth or water to loosen it up. Add the fresh spinach in at the end so it wilts without overcooking, keeping that fresh texture you want.

FAQs

Final Thoughts

This Creamy Navy Bean Soup with Bacon and Spinach recipe has become a staple in my kitchen because it’s so approachable yet full of cozy, layered flavors. I hope you’ll give it a try next time you want something comforting, quick, and satisfying. Trust me, once you taste that silky soup with crispy bacon and bright spinach, you’ll understand why it’s a winner in my book—and hopefully yours too!

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