Navy Bean Soup

Name: Navy Bean Soup
Ingredients: 2 (16 ounce) cans navy beans; 2 slices bacon, left whole; 2 stalks celery, chopped; 1 large carrot, chopped; 1 medium onion, chopped; 1 garlic clove; 1 (11 ounce) can chicken broth; morton's nature's seasoning or other all-purpose seasoning; salt; pepper; 4 green onions, chopped

11 ingredients

10 steps

Ingredients

2 (16 ounce) cans navy beans
2 slices bacon, left whole
2 stalks celery, chopped
1 large carrot, chopped
1 medium onion, chopped
1 garlic clove
1 (11 ounce) can chicken broth
morton's nature's seasoning or other all-purpose seasoning
salt
pepper
4 green onions, chopped

Directions

1

In the bottom of your pot, saute celery, garlic, carrot, onion, and bacon until the bacon is cooked through and the vegetables are soft.
2

Add navy beans and chicken broth to the vegetables.
3

Simmer until heated through.
4

Add seasoning to taste.
5

Bring to a boil, then lower heat and simmer for 20 minutes or so.
6

If soup gets too thick, add more chicken broth.
7

Discard bacon.
8

Remove half of soup and place in a blender or food processor. Pulse a few times and add mixture back to the pot.
9

Serve with fresh chopped green onions. Can substitue other fresh onions if desired.
10

Diced ham may be substituted for bacon and left in the soup.