Quick and Easy Navy Bean Soup
If you like your soups hearty and filling, this old fashioned navy bean soup with ham is going to be a WIN. Smoky, meaty, and full of flavor!
Servings: 8 servings
Ingredients
- 3 slices bacon cut into ½ inch pieces
- 2 medium carrots chopped
- 2 stalks celery chopped
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 1 ½ cups chopped leftover ham or two ham steaks diced
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon pepper
- 3 cups low-sodium chicken broth
- 2 15.5 ounce cans Navy Beans drained and rinsed
- 1 bay leaf
- Freshly chopped parsley
Instructions
- Heat a large dutch oven over medium-high heat. Add the bacon and cook until crispy. Transfer to a paper towel lined plate using a slotted spoon. Pour off all but 2 tablespoons bacon fat.
- Add the carrots, celery, and onion to the pot. Cook for 5-7 minutes or until the onions are translucent and slightly softened.
- Add the garlic and cook for an additional minute or until fragrant.
- Stir in the ham, Italian seasoning, garlic powder, onion powder, smoked paprika, salt, and pepper and stir for 2 minutes.
- Add the chicken broth, beans and bay leaf. Bring the soup to a boil. Reduce the heat and simmer for 15 minutes.
- Serve warm with fresh chopped parsley.
Nutrition
Calories: 253kcal | Carbohydrates: 27g | Protein: 17g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 22mg | Sodium: 1043mg | Potassium: 573mg | Fiber: 7g | Sugar: 2g | Vitamin A: 2623IU | Vitamin C: 3mg | Calcium: 74mg | Iron: 3mg