Ingredients with Measurements:
- 1 pound dried navy beans
- 6 cups water
- 4 cups chicken broth
- 1 large onion, chopped
- 4 cloves garlic, minced
- 6 slices bacon, chopped
- 2 teaspoons dried thyme
- 1 bay leaf
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender or regular blender
Step-by-step instructions:
1. Rinse the navy beans and soak them in water overnight.
2. In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
3. Add the chopped onion to the pot and cook until softened, stirring occasionally.
4. Add the minced garlic and cook for another minute.
5. Drain the soaked beans and add them to the pot along with the water, chicken broth, thyme, and bay leaf.
6. Bring the soup to a boil, then reduce the heat and simmer for 1-2 hours, or until the beans are tender.
7. Remove the bay leaf and use an immersion blender or regular blender to puree the soup until smooth.
8. Season with salt and pepper to taste.
9. Serve the soup hot, topped with the crispy bacon.
- Time:
Preparation time: 10 minutes (plus overnight soaking)
- Cooking time: 1-2 hours
Temperature:
- Simmer over low heat
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 300
- Fat: 10g
- Carbohydrates: 37g
- Protein: 16g
Substitutions for ingredients:
- You can use any type of dried beans instead of navy beans.
- Vegetable broth can be used instead of chicken broth for a vegetarian version.
- Fresh thyme can be used instead of dried thyme.
Variations:
- Add chopped carrots and celery for extra flavor and nutrition.
- Use ham or sausage instead of bacon.
- Add a splash of cream or coconut milk for a creamier soup.
Tips and tricks:
- Soaking the beans overnight will help them cook faster and more evenly.
- Make sure to remove the bay leaf before blending the soup.
- If the soup is too thick, add more water or broth until it reaches the desired consistency.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in bowls with a sprinkle of chopped parsley or chives on top.
Garnishes:
- Crispy bacon, chopped parsley, chives, or grated cheese.
Pairings:
- Serve the soup with crusty bread or crackers.
Suggested side dishes:
- A green salad or roasted vegetables would be a great side dish.
Troubleshooting advice:
- If the soup is too thick, add more water or broth until it reaches the desired consistency.
- If the soup is too thin, simmer it uncovered for a few more minutes to thicken it up.
Food safety advice:
- Make sure to soak the beans overnight and cook them thoroughly to avoid any digestive issues.
Food history:
- Bean soup has been a staple in many cultures for centuries, as beans are a cheap and nutritious source of protein.
Flavor profiles:
- This soup is savory, smoky, and slightly sweet from the onions.
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
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