A delicious rich and colorful soup. Good for a cool autumn evening.

Gallery

Recipe Summary

prep:
15 mins
cook:
45 mins
additional:
3 hrs
total:
4 hrs
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Clean and sort the beans. Place them in a large bowl with water to cover and soak for 3 hours.

    Advertisement
  • In a large pot over medium heat, combine the beans and the chicken stock and allow to simmer.

  • Meanwhile, melt the butter or margarine in a large skillet over medium heat. Add the carrots and onion and saute for 10 minutes, or until onion is caramelized. Add this mixture to the pot.

  • In the same skillet over medium high heat, saute the bacon for 10 to 15 minutes, or until it is crisp. Drain the grease and add the bacon to the pot. Continue to simmer the soup over medium heat, stirring frequently, until the beans are tender and the soup has thickened.

Nutrition Facts

448 calories; protein 16.9g 34% DV; carbohydrates 40g 13% DV; fat 25.5g 39% DV; cholesterol 19.9mg 7% DV; sodium 995.9mg 40% DV. Full Nutrition
Advertisement

Reviews (70)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/19/2007
This recipe is very easy and tastes great! I used ham instead of bacon and didn't use the carrots. My family doesn't like cooked carrots. I also added 2 Bay leaves. It was wonderful. My family loved it. I will definitely make this again. Read More
(81)

Most helpful critical review

Rating: 2 stars
10/30/2007
i made this and i used 4 cans of chicken broth and it had a great taste however..i like my beans thick and not like soup so i let it boil down abit...and it was so salty we could hardly choke it down..and i like salt..i will make this again but i will use low sodium chicken broth to see if that will help...thanks for sharing m Read More
(56)
85 Ratings
  • 5 star values: 40
  • 4 star values: 33
  • 3 star values: 6
  • 2 star values: 5
  • 1 star values: 1
Rating: 5 stars
01/19/2007
This recipe is very easy and tastes great! I used ham instead of bacon and didn't use the carrots. My family doesn't like cooked carrots. I also added 2 Bay leaves. It was wonderful. My family loved it. I will definitely make this again. Read More
(81)
Rating: 5 stars
03/13/2003
My mother used to make the best soup a long time ago. I searched for several recipes that could compare but there weren't any. til now and i think it's better! Read More
(70)
Rating: 2 stars
10/30/2007
i made this and i used 4 cans of chicken broth and it had a great taste however..i like my beans thick and not like soup so i let it boil down abit...and it was so salty we could hardly choke it down..and i like salt..i will make this again but i will use low sodium chicken broth to see if that will help...thanks for sharing m Read More
(56)
Advertisement
Rating: 3 stars
12/03/2003
Good basic soup recipe. I ended up making mine in the crock pot so I did not soak the beans first. Also mine ended up a little salty so I added a cubed potato. Read More
(38)
Rating: 4 stars
03/13/2003
This was good. But I prefer a pure navy bean taste. The chicken broth overpowers the taste of the navy beans. Read More
(31)
Rating: 3 stars
01/22/2007
THE BEANS NEED TO SOAK LONGER THAN THREE HOURS. I WOULD SUGGEST AT LEAST 5 OR 6 HOURS. Read More
(24)
Advertisement
Rating: 4 stars
01/25/2004
I found this recipe to be very inexpensive to make. To reduce some of the fat I drained the bacon and used olive oil to saute the onions and carrots. It's a pretty straight forward recipe and my friends love it! Read More
(22)
Rating: 4 stars
08/29/2002
I made this soup but substituted. I diced up left overs from a spiral Ham and added a few diced up potatos too. It came out great! Read More
(17)
Rating: 5 stars
01/11/2007
This is the easiest tastiest navy bean soup I've made. The whole family devours it as soon as I make it! Read More
(15)
Advertisement