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Creamy Bacon and Navy Bean Soup
10 Prep Time
minutes
20 Cook Time
minutes
30 Total Time
minutes
4 Serving
size
This Creamy Bacon and Navy Bean Soup is ultimate comfort in a bowl. Made with tender navy beans, savory vegetables, smoky bacon, and melted cheddar, all simmered in a rich, milk-based broth, it’s a hearty and flavorful dish perfect for chilly days. Serve it with crusty bread and a side salad for a satisfying meal everyone will love.
Recipe by Michelle of The Village Cook.
Print Recipe
Ingredients
- 1 stalk celery, sliced
- 1 small onion, diced
- 1 medium carrot, sliced
- 1 clove garlic, minced
- 1 can (14 ounces) navy beans, drained and rinsed
- 1 ½ cups chicken broth
- 3 tablespoons butter
- 3 tablespoons flour
- 6 slices thick cut bacon, cooked crisp and sliced
- ½ cup shredded cheddar cheese, plus more for garnish
- 1 cup whole milk
- 1 teaspoon salt
- ½ teaspoon pepper
- Parsley for garnish
Preparation
- In a large pot over medium heat, sauté the celery, onion, carrot and bacon in the butter.
- Add the flour to form a roux with the vegetables.
- Stir in the chicken broth, garlic, milk, cheese and beans.
- Continue to cook until soup is thickened.
- Add salt and pepper to taste and garnish with fresh parsley and shredded cheese.
- Serve with crusty bread, and a salad for a complete meal.
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