Navy Bean Soup is a hearty and nourishing dish that has its roots in American culinary traditions. Made with simple ingredients, including dried navy beans, vegetables, chicken broth, and bacon, this soup offers a comforting and satisfying flavor profile. Navy Bean Soup has a long history, and its enduring popularity can be attributed to its delicious taste and ability to warm both body and soul.

The origins of Navy Bean Soup can be traced back to the United States, where dried navy beans gained popularity in the early 19th century. The name “navy beans” is derived from their historical use as a staple food for the United States Navy during the 19th and early 20th centuries. Navy beans are small, oval-shaped white beans that are easy to store and have a long shelf life, making them ideal for sustenance during long sea voyages.

As the United States Navy sailors and other travelers spread the consumption of navy beans, various recipes using these versatile legumes began to emerge. One of the most enduring and cherished recipes was the Navy Bean Soup. Its simple preparation, nourishing qualities, and delightful taste made it a popular choice for households across the nation.

Navy Bean Soup gained further popularity during challenging times, such as the Great Depression, when economical and hearty meals were essential. With its low-cost ingredients and substantial nutritional value, Navy Bean Soup became a comforting staple for many families.

Over the years, the recipe for Navy Bean Soup has been adapted and personalized by various cooks and communities, incorporating regional ingredients and flavors. Today, it remains a beloved dish, often associated with nostalgic memories and cherished family gatherings.

PREP: 20 MIN. + STANDING

COOK: 1 HOUR 20 MIN.

MAKES: 8-10 SERVINGS

INGREDIENTS

• 1 pound dried navy beans
• 2 quarts chicken broth
• 2 tablespoons minced fresh parsley
• 2 bay leaves
• ¼ teaspoon pepper
• 1 medium onion, chopped
• 1 medium carrot, chopped
• 1 celery rib, chopped
• 6 bacon strips, cooked and crumbled

INSTRUCTIONS

1. Place the dried navy beans in a Dutch oven or stockpot. Add water to cover the beans by 2 inches. Bring to a boil and boil for 2 minutes. Remove from heat, cover, and let soak for 1 to 4 hours. Drain and rinse the beans, discard the soaking liquid.
2. In a large saucepan, combine the chicken broth, soaked navy beans, minced parsley, bay leaves, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 1 hour.
3. Add the chopped onion, carrot, and celery to the soup. Cover and simmer for an additional 20-25 minutes or until the vegetables and beans are tender. Stir in the crumbled bacon. Discard the bay leaves before serving.

NOTES:

• Enjoy the warm and comforting Navy Bean Soup, perfect for cool evenings or whenever you desire a nourishing and satisfying meal. The delightful combination of beans, vegetables, and bacon creates a soup that is both flavorful and heartwarming.