Recipe: Scrummy Navy Bean & Bacon Soup

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Before you jump to Navy Bean & Bacon Soup recipe, you may want to read this short interesting healthy tips about Snacks that give You Vitality.

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Eating almonds is a fantastic alternative as long as you don't possess a nut allergy. As an all-in-one energy booster, almonds offer you many health rewards. Almonds are a natural source of B vitamins along with other vitamins and minerals. They actually do, however, have tryptophan-the same enzyme which makes you tired after eating turkey. Having said that, you won't need a nap after eating almonds. Rather they will just help your muscles and digestive tract relax while also helping you feel less stressed out. Almonds typically provide a general increased feeling of well-being.

You can find lots of healthy treats you can choose that don't involve a lot of preparation or searching. Being healthy and balanced doesnt really need to be a battle-if you let it, it can be quite easy.

We hope you got insight from reading it, now let's go back to navy bean & bacon soup recipe. To cook navy bean & bacon soup you need 8 ingredients and 8 steps. Here is how you do it.

The ingredients needed to make Navy Bean & Bacon Soup:

1. Use 1 lb of dried navy beans.
2. Take 12 oz of thick cut bacon - slices cut across to 1/2" strips.
3. Get 1 of medium yellow onion - diced.
4. Get 1 tsp of garlic powder.
5. Take 2 tsp of dried parsley.
6. Take 6 cups of water.
7. Prepare 1 cup of diced carrots.
8. Provide to taste of salt and pepper.

Instructions to make Navy Bean & Bacon Soup:

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..

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