This hearty and delicious soup is ready in under 45 minutes and will become a staple in your kitchen! Made with white navy beans, bacon and flavoured with fresh thyme, this simple recipe is packed with flavour.
- 1 tbsp olive oil
- 6 slices bacon, diced
- 3 carrots, peeled and diced
- 2 onions, diced
- 2 ribs of celery, diced
- 1/4 tsp salt
- 3 cloves garlic, minced
- 2 cans white navy beans, drained and rinsed
- 8 cups chicken broth
- 3 sprigs fresh thyme
Heat a large pot or Dutch oven over medium heat. Add olive oil and bacon, cook, stirring frequently until bacon until lightly crisp, about 4-6 minutes. Remove from the pot with a slotted spoon and set aside on paper towels. Reserve 2 tbsp of bacon fat in the pot, discarding the rest.
Add carrots, onion, celery and salt, season with freshly cracked pepper. Cook for 5-7 minutes, until carrots have started to soften and onion has browned. Add garlic and cook for another minute until very fragrant.
Add ¾ of the bacon back to the pot (reserve the rest for garnish). Add beans, chicken broth and thyme. Increase heat to high and bring to a boil. Reduce to low, simmer, partially covered for 30 minutes until vegetables have softened.
Remove thyme sprigs and transfer half of the soup to a blender. Blend until smooth. Return blended soup to pot and stir. (This step can be done using an immersion blender).
Serve with remaining bacon sprinkled on top.
Keywords: navy beans, soup, bacon