ALL OF THE BEANS.
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Navy Bean Soup
Rich and hearty navy bean soup with veggies, garlic and cumin makes a perfect dinner on a chilly night.
- Prep Time
10 Mins
- Cook Time
20 Mins
- Serves
8
Ingredients
- 3 cans (16 oz) Bush's® Navy Beans
- 5 thick cut slices of bacon
- 2 cups kale, stems removed and chopped
- 2 cloves garlic, chopped
- 1 onion, chopped
- 2 carrots, thinly sliced
- 4 stalks celery, thinly sliced
- 2 cans (16 oz) reduced sodium chicken broth
- 1 tsp black pepper
- 1 tsp cumin
Optional Toppings
Shaved Parmesan
Cooking Instructions
- 1FRY
In Dutch oven or large pot, fry the thick cut bacon until cooked and remove with slotted spoon to drain on paper towels.
- 2ADD
Cook garlic, onion, carrots and celery in hot bacon drippings. Add beans, chicken broth and chopped kale to vegetables.
- 3SIMMER
Heat until simmering.
- 4ADD
Crumble bacon. Add pepper, cumin, and crumbled bacon to soup mixture.
- 5GARNISH
Garnish with optional shaved Parmesan. Serve hot.