Navy Bean, Bacon, and Spinach Soup

My Cozy Kitchen: A Navy Bean, Bacon, and Spinach Soup Adventure

As a busy working mom, finding time to cook a healthy and delicious meal can feel like a Herculean task. But let me tell you, this Navy Bean, Bacon, and Spinach Soup is a game-changer. It's hearty, flavorful, and surprisingly easy to make, even on those crazy weeknights when I’m juggling work deadlines, school pick-ups, and a million other things. The best part? It’s adaptable! I’ve included instructions for Instant Pot, stovetop, and slow cooker methods, so you can choose the cooking method that best fits your schedule and equipment.

The beauty of this soup lies in its simplicity. The rich, smoky flavor of the bacon perfectly complements the earthy notes of the navy beans and spinach. The carrots and celery add a touch of sweetness and crunch, while the rosemary and bay leaves provide a fragrant depth that elevates the entire dish. It’s a wholesome and satisfying meal that's perfect for a chilly evening, a quick lunch, or even a comforting weekend brunch. I often double the recipe and freeze half for those times when I’m truly short on time. It reheats beautifully and tastes just as delicious the second time around.

What makes this recipe even better is its versatility. You can easily customize it to your liking. Feel free to add other vegetables you enjoy, such as diced potatoes, mushrooms, or zucchini. If you’re not a fan of bacon, you can substitute it with pancetta or even omit it altogether for a vegetarian version. And for those who prefer a spicier kick, a pinch of red pepper flakes will do the trick. This soup is a blank canvas for your culinary creativity!

I’ve experimented with all three cooking methods—Instant Pot, stovetop, and slow cooker—and each one yields a delicious result. The Instant Pot is my go-to for weeknights because it's incredibly fast and efficient. The stovetop method is great for when I want a little more control over the cooking process, and the slow cooker is perfect for those days when I want a hands-off approach. Regardless of the method you choose, the result is a flavorful and satisfying soup that will leave you feeling warm and nourished from the inside out.

Beyond the convenience and deliciousness, this soup also ticks all the boxes for a healthy meal. Navy beans are packed with protein and fiber, making this soup a great source of sustained energy. Spinach is a nutritional powerhouse, brimming with vitamins and antioxidants. And while bacon adds richness, I try to use a leaner cut to keep the fat content in check. This is a meal I feel good about serving to my family – a satisfying and healthy addition to our busy week.

So, whether you're a seasoned cook or a kitchen novice, give this Navy Bean, Bacon, and Spinach Soup a try. It's a recipe that’s sure to become a staple in your culinary repertoire. It’s a testament to the fact that delicious and healthy meals don't have to be complicated or time-consuming. Even amidst the chaos of everyday life, a warm bowl of comforting soup can make all the difference.

Remember to adjust seasonings to your preference. Sometimes, I add a squeeze of lemon juice at the end for a touch of brightness. Other times, I like to garnish it with a sprinkle of fresh parsley or chives. The possibilities are endless! This soup is more than just a recipe; it’s a testament to the power of simple ingredients and a little bit of love to create something truly special.

I hope you enjoy this recipe as much as I do. Share it with your friends and family, and let me know how your version turns out! Happy cooking!

Step-by-step

• In a blender, blend 1 can of beans with 1 cup of water.
• Press Saute button then cook the bacon until crisp. Set aside on paper towels.
• Add the onion, carrots and celery to the pot and cook until soft, about 5 minutes. Stir in the tomato paste then add the pureed beans, beans, broth, rosemary and bay leaves.
• Cook on high pressure 15 minutes. Let the pressure release, remove rosemary and bay leaves.
• Place 2 cups of the soup in the blender and puree to thicken, then add back to the soup along with the spinach and stir until wilted.
• To serve, ladle into 6 bowls and top with bacon.
• In a blender, blend 1 can of beans with 1 cup of water.
• Saute the bacon in a large pot until crisp. Set aside on paper towels.
• Add the onion, carrots and celery to the pot and cook until soft, about 5 minutes. Stir in the tomato paste then add the pureed beans, beans, broth, rosemary and bay leaves.
• Bring to a boil, cover and cook on low until the beans and vegetables are soft, about 25 minutes.
• Place 2 cups of the soup in the blender and puree to thicken, then add back to the soup along with the spinach and stir until wilted.
• To serve, ladle into 6 bowls and top with bacon.
• In a blender, blend 1 can of beans with 1 cup of water.
• Saute the bacon in a skillet until crisp. Set aside on paper towels.
• Add the onion, carrots and celery to the skillet and cook until soft, about 5 minutes. Transfer to the slow cooker with the tomato paste, pureed beans, canned beans, broth, rosemary and bay leaves.
• Cover and cook low 8 hours.
• Remove rosemary and bay leaves.
• Place 2 cups of the soup in the blender and puree to thicken, then add back to the soup along with the spinach and stir until wilted, adjust salt to taste.
• To serve, ladle into 6 bowls and top with bacon.