Navy Bean & Bacon Soup
- Preparing Time: 30 minutes
- Total Time: 2 hours and 30 minutes
- Served Person: 8
- black pepper to taste
- 3 bay leaves
- 1 cup (~ 6 slices) smokey bacon diced
- 1/2 cup (1 sm onion) onion chopped
- 1 cup (2 carrots) carrots chopped
- 1 cup (3 stocks) celery chopped
- 1 tsp (1 clove) garlic minced
- 2 14oz / 398ml cans navy beans no salt added
- 1 28oz / 796ml can san marzano tomatoes blended
- 3 sprigs - fresh thyme / 1tsp dry
- 1 1/2 qts ham stock and/or chicken stock
- parsley garnish
- Carbohydrate 1.345368125 g
- Cholesterol 0 mg
- Fat 0.040623125 g
- Fiber 0.473900001682341 g
- Protein 0.259129125 g
- Saturated Fat 0.011356925 g
- Serving Size 1 1 Serving (20g)
- Sodium 24.737975 mg
- Sugar 0.871468123317659 g
- Trans Fat 0.0107427125 g
- Calories 6 calories
Prepare stock from ham hocks the day before, refrigerate to cool and remove excess fat before using. Blend half of the beans with an inversion blender, this will thicken the soup. Add 1 tablespoon of extra virgin olive oil to a fry pan with diced bacon and fry bacon till crisp; place on paper towel to absorb excess grease; and set aside. In the same pan; with the bacon drippings; add onions, celery and carrots; cook until onion is tender or slightly translucent, about 5 minutes. In a large stock pot, combine all ingrediants and bring to a boil; reduce to a simmer for about 1 - 2 hours until all flavors are blended. Add salt and pepper to taste. Remove bay leaves and thyme before serving. Garnish with fresh chopped parsley and Enjoy. This recipe freezes well.
