This recipe for Navy Bean and Bacon Soup is made from canned beans. It’s simple to make, uses readily available ingredients, and makes it possible to have dinner on the table in just a few minutes. That’s what makes this recipe for Navy Bean and Bacon Soup a keeper.
I previously posted a recipe for Navy Bean Soup that was made from dried beans, and while that recipe is delicious and one of our family’s favorite soups, it takes almost two hours to cook. This is fine when you have the time, but sometimes you need a quicker solution for making soup. This version of Navy Bean soup also gets flavor from the addition of bacon and cumin, so while it shares a name similar to our other soup, it has a very different flavor.
Both versions are so good that we can’t decide which one is better, so you’ll have to decide for yourself, but if you’re in a hurry to get dinner on the table, this version wins. It’s ready in under 30 minutes. That’s my idea of a perfect recipe. If you’re concerned about the sodium content in this recipe, use low or no salt added beans and broth in the recipe.
Give our recipe for Navy Bean Soup from Canned Beans a try, and let us know what you think by leaving a comment below.
Thanks for visiting Patty Cake’s Pantry.
- 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
- Heat olive oil in a large pot or dutch oven.
- Add bacon pieces, garlic, onion, carrots, and celery to pan and cook them until onions begin to become translucent.
- Add cans of beans and chicken broth to the pot with the vegetables.
- Stir in cumin and pepper.
- Heat until boiling.
- Reduce heat and simmer for 5 to 10 minutes.
- Serve. This is delicious with a piece of cornbread.
Nutrition Grade: A
| Nutrition Facts |
| Amount Per Serving |
|
Calories 342
|
|
% Daily Value
|
|
Total Fat 5.5g
8%
|
|
Saturated Fat 1.2g
6%
|
|
Trans Fat 0.0g
|
|
Cholesterol 8mg
3%
|
|
Sodium 1677mg
70%
|
|
Total Carbohydrates 51.9g
17%
|
|
Dietary Fiber 12.8g
51%
|
|
Sugars 3g
|
|
Protein 23.1g
|
|
Vitamin A 69%
Vitamin C 8%
|
|
Calcium 14%
Iron 28%
|
Do you strain the canned beans?
I did not drain the beans for this recipe, but if you prefer to drain them, you may. You will probably need to add some extra water, or broth, to compensate for the bean water that was discarded.