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

Close-up up of Navy Bean soup in a blue Dutch oven

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Ingredients

Serving Size: 8
  • 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

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A graphic representation of a bean with a sunburst effect around it

Cooking Instructions

  1. 1
    FRY

    In Dutch oven or large pot, fry the thick cut bacon until cooked and remove with slotted spoon to drain on paper towels.

    • Bacon

  2. 2
    ADD

    Cook garlic, onion, carrots and celery in hot bacon drippings.
    Add beans, chicken broth and chopped kale to vegetables.

    • Garlic

    • Onion

    • Carrots

    • Celery

    • 3 cans of beans

    • Broth

    • Kale

  3. 3
    SIMMER

    Heat until simmering.

    • 4
      ADD

      Crumble bacon.
      Add pepper, cumin, and crumbled bacon to soup mixture.

      • Pepper

      • Cumin

    • 5
      GARNISH

      Garnish with optional shaved Parmesan.
      Serve hot.

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