Ingredients with Measurements:
- 1 pound dried navy beans
- 8 cups water
- 1 onion, chopped
- 4 garlic cloves, minced
- 4 slices bacon, chopped
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 cups fresh spinach, chopped
- 1 tablespoon lemon juice
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. Rinse the navy beans and soak them overnight in a large pot with enough water to cover them by at least 2 inches.
2. Drain the beans and add them back to the pot with 8 cups of fresh water.
3. Add the chopped onion, minced garlic, chopped bacon, dried thyme, bay leaf, salt, and black pepper to the pot.
4. Bring the soup to a boil, then reduce the heat to low and simmer for 1 1/2 to 2 hours, or until the beans are tender.
5. Remove the bay leaf and use an immersion blender to puree the soup until smooth, or transfer the soup to a blender and puree in batches.
6. Add the chopped spinach to the soup and simmer for an additional 5 minutes, or until the spinach is wilted.
7. Stir in the lemon juice and adjust the seasoning to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: 2 hours and 5 minutes
Temperature:
- Simmer over low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 293
- Fat: 4g
- Carbohydrates: 50g
- Protein: 18g
- Fiber: 14g
Substitutions for ingredients:
- You can use any type of dried beans instead of navy beans.
- You can use vegetable broth instead of water for a vegetarian version.
- You can use turkey bacon instead of regular bacon.
Variations:
- Add diced carrots and celery for extra flavor and nutrition.
- Use kale or Swiss chard instead of spinach.
- Add a can of diced tomatoes for a more tomato-based soup.
Tips and tricks:
- Soaking the beans overnight will help them cook faster and more evenly.
- Use an immersion blender for a smoother texture, or leave the soup chunky if you prefer.
- Adjust the seasoning to taste, adding more salt, pepper, or lemon juice as needed.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 4 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 croutons on top.
Garnishes:
- Chopped parsley
- Croutons
- Shredded cheese
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Grilled cheese sandwich
- Caesar salad
Troubleshooting advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the soup is too thin, simmer it for longer to reduce the liquid.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure that it is safe to eat.
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 and slightly smoky from the bacon, with a hint of lemon and thyme.
Serving suggestions:
- Serve the soup hot with a side of crusty bread or a salad.
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