There’s something about a hot bowl of soup that just screams comfort, isn’t there? Especially when it’s a big, hearty bowl of Navy Bean Soup. This simple, rustic dish has been a staple in American households for generations, and it’s easy to see why. It’s packed with protein-rich navy beans, savory salt pork (optional for my veggie friends), and a medley of vegetables, all simmered to perfection in a flavorful broth. The result is a soup that’s both comforting and satisfying, perfect for those chilly days when you need a little extra warmth. This recipe is one of my favorites because it’s so versatile. Whether you’re a meat-lover or a vegetarian, you can easily adjust the ingredients to suit your preferences. And let’s not forget that it’s a great way to use up those leftover veggies in your fridge! Cooking this soup is a breeze, but there are a few tips I’d like to share. First, don’t rush the cooking process. Letting the soup simmer will allow the flavors to meld together beautifully. Second, feel free to adjust the seasoning to your taste. More salt? Less pepper? It’s your soup, so make it your way! I can’t wait for you to try this Navy Bean Soup recipe. It’s a comforting, hearty dish that I’m sure will become a favorite in your household as it is in mine. So, let’s get cooking!
Ingredients
- 2 (16 oz.) cans navy beans, undrained
- 1/2 c. diced salt pork (optional)
- 2 (14 1/2 oz.) cans stewed tomatoes, undrained
- 2 medium potatoes, peeled and diced
- 2 small onions, diced
- 2 carrots, diced
- 1 Tbsp. salt
- 1/2 tsp. pepper
- celery salt to taste
Cooking Method
- Mix all ingredients in a large Dutch oven. Add water, if needed to reach your favorite consistency.
- Cook until vegetables are tender, but not mushy!
- Makes 6 servings.
Calorie: 250
Total cooking time: 1 hour
Difficulty level: Easy
An Epic Bean Soup Journey
Hello, fellow food lovers! I’ve got a story for you. It involves a large Dutch oven, a couple of navy beans, and a culinary quest to make the ultimate Navy Bean Soup. What could possibly go wrong?
The Gathering of the Ingredients
First things first, the gathering of the ingredients. This isn’t your everyday soup. We’re talking about 2 (16 oz.) cans of navy beans (undrained, mind you), 1/2 c. of diced salt pork (for those meat lovers, but completely optional), and 2 (14 1/2 oz.) cans of stewed tomatoes (also undrained).
But wait, there’s more! You’re going to need 2 medium potatoes, peeled and diced, 2 small onions diced (and no, crying is not optional), 2 carrots diced, 1 Tbsp. of salt (not to be confused with a teaspoon, that’s a whole different ball game), 1/2 tsp. of pepper, and celery salt to taste.
The Mysterious Mixing in the Dutch Oven
Once all the ingredients have been gathered, it’s time for the mixing. Now, this isn’t just any mixing. This is the kind of mixing that requires a large Dutch oven. Drop everything in there. Don’t be shy, they’re all friends (or at least, they will be).
Pro tip: You might need to add water to reach your favorite soup consistency, but let’s not jump the gun here. We’re going for a soup, not a swimming pool.
The Trepidation of the Cooking Process
Now comes the real test: the cooking. You must cook until the vegetables are tender, but not mushy! Remember, we’re making a soup, not a baby food.
The carrots, potatoes, and onions will put up a brave fight, but eventually, they will tenderize. It’s nature’s way. And when it happens, oh boy, you’re in for a treat.
The Joy of the First Spoonful
After all the cooking and stirring, and yes, the tasting (because who can resist a sneak peek?), it’s time for the first official spoonful. And let me tell you, it’s a joy like no other.
A pot full of navy beans, salt pork (optional, as we discussed), tomatoes, potatoes, onions, carrots, salt, pepper, and a hint of celery salt makes for a flavor explosion that would make any foodie’s heart sing.
The Triumph of the Six Servings
And just when you think the journey is over, there’s one more surprise in store. This recipe makes 6 servings. Six! That’s right, you can share this culinary masterpiece with your friends, family, or keep it all for yourself (I won’t judge).
So there you have it, folks. The epic journey of Navy Bean Soup. It has laughter, tears (from the onions), and a whole lot of deliciousness. And remember, the joy of cooking is in the journey, not just the destination.
Until next time, happy cooking!
