Description

A hearty and flavorful Navy Bean Soup made with tender navy beans, crisp bacon, fresh vegetables, and aromatic herbs. This comforting soup can be prepared using an Instant Pot, stovetop, or slow cooker, making it versatile for any kitchen. The addition of baby spinach adds a fresh touch and vibrant color to the dish, perfect for a nutritious and satisfying meal.

Ingredients

Scale

Beans and Broth

3 (15 oz) cans navy beans, rinsed and drained
4 cups reduced sodium chicken broth
1 cup water (for blending beans)

Vegetables and Flavorings

1 medium onion, chopped
1 large carrot, chopped
1 large celery stalk, chopped
2 tbsp tomato paste
2 bay leaves
1 sprig fresh rosemary (or a bouquet garni)
3 cups baby spinach

Protein

4 slices center cut bacon, chopped

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Instructions

Blend Beans: In a blender, combine 1 can of navy beans with 1 cup of water. Blend until smooth to create a creamy base for the soup.
Cook Bacon: For Instant Pot and stovetop methods, sauté the chopped bacon until crisp, then transfer to paper towels to drain excess fat. For slow cooker, crisp bacon in a skillet before transferring.
Sauté Vegetables: In the same pot or skillet (or Instant Pot on sauté mode), add chopped onion, carrot, and celery. Cook until softened, about 5 minutes. Stir in the tomato paste to combine and enhance flavor.
Combine Ingredients: Add the pureed beans, remaining whole beans, chicken broth, rosemary sprig, and bay leaves to the pot or slow cooker. Stir everything together.
Cook the Soup: – Instant Pot: Seal the lid and cook on high pressure for 15 minutes. Allow natural pressure release. – Stovetop: Bring soup to a boil, cover, then simmer on low for approximately 25 minutes until beans and vegetables are tender. – Slow Cooker: Cover and cook on low for 8 hours.
Thicken the Soup: Remove rosemary and bay leaves. Ladle 2 cups of soup into a blender and puree until smooth. Return the puree to the pot and stir well to thicken the soup.
Add Spinach: Stir in baby spinach and cook just until wilted to retain its bright color and nutrients.
Serve: Ladle soup into 6 bowls and top each with crisp bacon pieces for a smoky finish. Enjoy warm.

Notes

To make the soup vegetarian, omit the bacon and use vegetable broth instead of chicken broth.
Using reduced sodium broth helps control the saltiness of the soup; adjust seasoning at the end as desired.
Pureeing some beans helps thicken the soup naturally without adding cream or flour.
This soup stores well in the refrigerator for up to 4 days and reheats nicely.
Fresh rosemary can be replaced with dried rosemary; use about 1 teaspoon if dried.

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 280
Sugar: 5g
Sodium: 450mg
Fat: 10g
Saturated Fat: 3.5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 8g
Protein: 18g
Cholesterol: 30mg