How to Make 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 first domesticated. It is a dry white bean that is smaller than many other types of white beans, and has an oval, slightly flattened shape. With a warm, neutral flavor and creamy texture, navy beans make a great addition to many meals.

Pick over the beans to remove any stones or foreign objects. Heat the oil over medium-high heat in a large, heavy stock pot. It flourishes in well-draining, sandy soil with adequate moisture. You can have Navy Bean & Bacon Soup using 8 ingredients and 8 steps. Here is how you cook it.

Ingredients of Navy Bean & Bacon Soup

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

Navy beans, as are most other beans, are a good source of cholesterol-lowering fiber, and in addition to lowering cholesterol, navy beans' high fiber content prevents blood sugar levels from rising too rapidly after a meal. These beans are a good choice for those with diabetes, insulin resistance or hypoglycemia. Navy beans are a common type of bean native to the Americas. They are small, dry, white, and have a somewhat flattened oval shape.

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..

Popular preparations for navy beans include baked bean dishes, pies, and soups. Additionally, eating navy beans can help lower your cholesterol. The name 'Navy bean' is derived from their widespread use by the United States Navy, who used the beans as a staple part of a healthy diet for sailors. You can find navy beans across the world now, in a variety of cultivars, and they are notoriously easy to grow and hardy. Combine beans, water, tomatoes, onion, celery, garlic, ham, bouillon, Worcestershire sauce, parsley, garlic, and bay leaf in a stock pot; bring to a boil.