How to Cook Perfect Navy Bean & Bacon Soup

Navy Bean & Bacon Soup. The navy bean, haricot, pearl haricot bean, boston bean, white pea bean, or pea bean, is a variety of the common bean (Phaseolus vulgaris) native to the Americas, where it was domesticated. It is a dry white bean that is smaller than many other types of white beans, and has an oval. Navy beans nutrition facts: Navy are small, oval white beans in the Fabaceae family of legumes.

They are small, dry, white, and have a somewhat flattened oval shape. Popular preparations for navy beans include baked bean dishes, pies. Navy beans are pea sized white beans which can be used in a variety of dishes. You can cook Navy Bean & Bacon Soup using 8 ingredients and 8 steps. Here is how you cook it.

Ingredients of Navy Bean & Bacon Soup

1. Prepare 1 lb of dried navy beans.
2. It's 12 oz of thick cut bacon - slices cut across to 1/2" strips.
3. It's 1 of medium yellow onion - diced.
4. It's 1 tsp of garlic powder.
5. Prepare 2 tsp of dried parsley.
6. You need 6 cups of water.
7. Prepare 1 cup of diced carrots.
8. It's to taste of salt and pepper.

These small white beans are perfect for making baked beans. You know how much we love soup here, and this one features our new Navy Beans from H&M Farms in Altona, Manitoba. This hearty soup has maximum flavour from. Navy Bean is a premium rare plant card in Plants vs.

Navy Bean & Bacon Soup step by step

1. Sort beans to remove any broken/bad beans or other abnormalities. Such as what is pictured here..
2. 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..
3. 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..
4. 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..
5. 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..
6. 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!.
7. See notes below ⤵.
8. 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..

Zombies Heroes, and a member of the Smarty class. Perhaps it is not Navy Bean anymore, but I think the taste is quite a lot better. This Navy Bean Soup recipe is hearty, comforting and the best way to use up leftover ham! It can be made with hambone, chopped ham or even shredded chicken and bacon (like pictured here). Nana's Epic Navy Bean Ham Bone Soup Recipe: A simple, yet utterly tempting, ham and bean soup recipe is a great way to use your leftover holiday ham bone.

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