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

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. Lower heat, cover, and simmer for two hours.

Navy Bean & Bacon Soup instructions

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..

In a large soup pot or Dutch oven combine the beans, herb bundle, hocks, onions, and garlic with the water. Navy (Pea) Beans Also called pea beans, Navy beans are small, oval-shaped, and quick-cooking. Because they get creamy when cooked, they're perfect for mashing against the side of the pot, pureeing in dips, and thickening soups, stews, ragouts, and more. 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.