Navy Bean & Bacon Soup
Use stock made from ham hocks for a fuller flavored soup. I used the recipe posted by
Use stock made from ham hocks for a fuller flavored soup. I used the recipe posted by
- black pepper to taste
- 3 bay leaves
- 1 cup (~ 6 slices) smokey bacon diced
- 1/2 cup (1 sm onion) onion chopped
- 1 cup (2 carrots) carrots chopped
- 1 cup (3 stocks) celery chopped
- 1 tsp (1 clove) garlic minced
- 2 14oz / 398ml cans navy beans no salt added
- 1 28oz / 796ml can san marzano tomatoes blended
- 3 sprigs - fresh thyme / 1tsp dry
- 1 1/2 qts ham stock and/or chicken stock
- parsley garnish
- Carbohydrate 1.345368125 g
- Cholesterol 0 mg
- Fat 0.040623125 g
- Fiber 0.473900001682341 g
- Protein 0.259129125 g
- Saturated Fat 0.011356925 g
- Serving Size 1 1 Serving (20g)
- Sodium 24.737975 mg
- Sugar 0.871468123317659 g
- Trans Fat 0.0107427125 g
- Calories 6 calories
Step-by-step
- Prepare stock from ham hocks the day before, refrigerate to cool and remove excess fat before using.
- Blend half of the beans with an inversion blender, this will thicken the soup.
- Add 1 tablespoon of extra virgin olive oil to a fry pan with diced bacon and fry bacon till crisp; place on paper towel to absorb excess grease; and set aside.
- In the same pan; with the bacon drippings; add onions, celery and carrots; cook until onion is tender or slightly translucent, about 5 minutes.
- In a large stock pot, combine all ingrediants and bring to a boil; reduce to a simmer for about 1 - 2 hours until all flavors are blended. Add salt and pepper to taste. Remove bay leaves and thyme before serving. Garnish with fresh chopped parsley and Enjoy.
- This recipe freezes well.
Swapping water or standard vegetable broth for a gelatin-rich ham stock alters the structural foundation of this soup, yielding a velvety body that thin stocks cannot achieve. Simmering the ham hocks a day in advance allows the fat to solidify in the refrigerator, making it easy to lift away before the soup builds on the stovetop. This extra step prevents an oily surface film from masking the earthy flavor of the legumes.
Rendering the diced bacon over medium heat pulls the maximum fat from the meat until the pieces turn crisp and golden brown. Sautéing the chopped onions, carrots, and celery directly in those remaining rendered fats softens the aromatics while coating them in flavor. Keeping the heat moderate ensures the vegetables sweat rather than brown too quickly, maintaining their sweetness inside the pot.
Blending half of the navy beans creates a natural starch emulsion that thickens the liquid without requiring flour or dairy thickeners. Simmering the entire mixture for one to two hours marries the acidity of the blended San Marzano tomatoes with the savory pork base. Removing the woody bay leaves and thyme sprigs prior to serving prevents bitter compounds from lingering in the broth.
This dish handles long-term freezer storage exceptionally well because the beans hold their structural integrity during the freezing process. Cool the finished pot completely before transferring portions into airtight containers, leaving headspace for expansion. Reheat slowly on the stovetop over medium-low heat, stirring occasionally to prevent the starches from scorching at the bottom of the pan.
