Ingredients with Measurements:
- 1 pound dried navy beans
- 6 cups water
- 1 pound bacon, diced
- 1 large onion, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 cups chicken broth
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender (optional)
Step-by-step instructions:
1. Rinse the navy beans and soak them overnight in water.
2. In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
3. Add the chopped onion, celery, and minced garlic to the pot and sauté until softened, about 5 minutes.
4. Drain the soaked navy beans and add them to the pot with the sautéed vegetables. Add the bay leaves, dried thyme, salt, black pepper, and 6 cups of water.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 2 hours, or until the beans are tender.
6. Remove the bay leaves and use an immersion blender to blend the soup until smooth, if desired.
7. Add the chicken broth and reserved crispy bacon to the pot and bring the soup to a simmer. Cook for an additional 10-15 minutes to allow the flavors to meld.
- Time:
Preparation time: 15 minutes (plus overnight soaking)
- Cooking time: 2 hours 15 minutes
Temperature:
- Simmer over low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 400
- Fat: 22g
- Carbohydrates: 32g
- Protein: 20g
- Fiber: 11g
- Sodium: 1260mg
Substitutions for ingredients:
- You can use other types of dried beans, such as Great Northern or cannellini, instead of navy beans.
- Turkey bacon or vegetarian bacon can be used instead of regular bacon for a healthier or vegetarian option.
- Vegetable broth can be used instead of chicken broth for a vegetarian option.
Variations:
- Add diced carrots or sweet potatoes for additional flavor and nutrition.
- Use smoked paprika or chipotle powder instead of black pepper for a smoky flavor.
- Top with croutons or grated Parmesan cheese for added texture and flavor.
Tips and tricks:
- Soaking the beans overnight will help them cook more evenly and reduce cooking time.
- If you don't have an immersion blender, you can blend the soup in batches in a regular blender.
- To make the soup thicker, blend more of the soup or add a can of pureed white beans.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a sprinkle of chopped fresh parsley or chives on top.
Garnishes:
- Croutons, grated Parmesan cheese, chopped fresh herbs
Pairings:
- Crusty bread, salad, roasted vegetables
Suggested side dishes:
- Grilled cheese sandwich, cornbread, garlic bread
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too thin, blend more of the soup or add a can of pureed white beans to thicken it.
Food safety advice:
- Make sure to soak the beans overnight and cook them thoroughly to avoid any digestive issues.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
- Senate Bean Soup is a traditional soup served in the United States Senate dining room since the early 20th century.
Flavor profiles:
- Savory, smoky, hearty
Serving suggestions:
- Serve hot as a main dish or side dish.
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