Navy Bean Soup (from Canned Beans)
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
If you don't have real bacon pieces, you can fry 5 slices of bacon until crispy. If you cook the bacon, omit the olive oil and use the bacon grease to saute the vegetables. If you don't have chicken broth, use two chicken bouillon cubes dissolved in 3 cups of water. TOTAL COST OF RECIPE: $5.30 or $0.89 per serving.
  • 5 tablespoons of real bacon crumbles ($1.25)
  • 1 tablespoon olive oil ($0.14)
  • 3 cloves garlic, minced ($0.06)
  • 2 carrots, julienned or very thinly sliced ($0.16)
  • 1 onion, chopped ($0.20)
  • 4 stalks celery, thinly sliced ($0.24)
  • 3 (16 ounce) cans of navy, or small white, beans ($2.07)
  • 2 (15 ounce) cans of chicken broth ($1.10)
  • 1 teaspoon pepper ($0.02)
  • 1 teaspoon cumin ($0.06)
  • salt, to taste
  1. Heat olive oil in a large pot or dutch oven.
  2. Add bacon pieces, garlic, onion, carrots, and celery to pan and cook them until onions begin to become translucent.
  3. Add cans of beans and chicken broth to the pot with the vegetables.
  4. Stir in cumin and pepper.
  5. Heat until boiling.
  6. Reduce heat and simmer for 5 to 10 minutes.
  7. Serve. This is delicious with a piece of cornbread.
Recipe by Patty Cake's Pantry at