My Navy Bean Soup

Recipe View Rinse the navy beans thoroughly, removing any debris. Place in a large bowl, cover generously with water, and soak for at least 3 hours, or preferably overnight. (3+ hours)

Recipe View Drain and rinse the soaked beans. In a large, heavy-bottomed pot or Dutch oven, combine the beans with the chicken stock. Bring to a simmer over medium heat. (5 minutes)

Recipe View While the beans simmer, melt the butter in a large skillet over medium heat. Add the chopped carrots and onion. Sauté, stirring occasionally, until the onion is softened and lightly caramelized. (10 minutes)

Recipe View Add the sautéed vegetables to the pot with the simmering beans. (1 minute)

Recipe View In the same skillet, cook the bacon lardons over medium-high heat until crispy. Remove the bacon with a slotted spoon and drain on paper towels, reserving about 1 tablespoon of bacon fat in the skillet. (12 minutes)

Recipe View Add the cooked bacon to the soup. Continue to simmer the soup, stirring occasionally, until the beans are tender and the soup has thickened to your liking. This may take an additional 30-45 minutes, depending on the beans. (40 minutes)

Recipe View Before serving, taste and adjust seasoning with salt and pepper as needed. A splash of vinegar can brighten up the flavors. Serve hot with crusty bread or a dollop of sour cream.