Description
Hearty Navy Bean Soup is a comforting dish that warms the soul, making it the perfect choice for chilly evenings or family gatherings. This delicious soup features tender navy beans paired with your choice of chicken ham or shredded chicken, combined with an array of colorful vegetables simmered in a savory broth. Not only is this soup a fantastic way to utilize leftover chicken or ham, but it’s also packed with nutrition and flavor. With its hearty texture and wholesome ingredients, this recipe is sure to satisfy your taste buds while providing a cozy meal that everyone will love.
Ingredients
- 1 pound dried white navy beans (or 3 cans, rinsed)
- 8 ounces turkey bacon (optional)
- Chicken hambone or 2½ cups chopped chicken ham/shredded chicken
- 1 large onion, chopped
- 1 bulb fennel, chopped
- 1½ cups celery, chopped
- 3 carrots, chopped
- 4–6 garlic cloves, minced
- 2 cups Yukon gold potatoes, cubed
- 1 can fire-roasted diced tomatoes (14.5 oz)
- 6 cups low-sodium chicken broth
- Assorted herbs and spices (mustard, parsley, basil, oregano, thyme)
Instructions
- Soak dried beans in water for 8–24 hours; drain and rinse.
- In a Dutch oven over medium heat, cook turkey bacon until crispy; remove from pot.
- Sauté onions, fennel, celery, and carrots until tender; add garlic until fragrant.
- Stir in soaked beans (or canned), meat (if using), broth, tomatoes, and seasonings; simmer covered for 60 minutes.
- Add potatoes and continue cooking uncovered for another 30–60 minutes until everything is tender.
- Adjust seasoning to taste before serving; garnish with chives.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 3g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 30mg
Keywords: For vegetarian options, swap chicken broth with vegetable broth and omit meat. To thicken soup, mash some beans against the pot wall or use a cornstarch slurry. This soup freezes well for up to three months; store in airtight containers.