If you’re on the hunt for a comforting, hearty soup that hits all the right notes, I’ve got just the thing for you: my Navy Bean Soup with Bacon, Spinach, and Herb Infused Broth Recipe. There’s something so cozy about the way the creamy navy beans blend with savory bacon and fresh spinach, all simmered in a fragrant herb broth—it’s like a warm hug in a bowl. I often reach for this recipe when the weather cools down or when I want something quick yet nourishing on a busy weeknight.
What makes this Navy Bean Soup with Bacon, Spinach, and Herb Infused Broth Recipe truly special is its balance of flavors and textures. The crispy bacon adds a smoky crunch, the spinach brings a fresh pop of green, and the broth, infused with rosemary and bay leaves, ties everything together beautifully. Plus, it’s flexible for whatever cooking method you prefer—Instant Pot, stove top, or slow cooker—and still delivers that soul-warming goodness every time.
Why You’ll Love This Recipe
- Rich Flavor Combination: Bacon and herbs create a savory depth that makes the soup unforgettable.
- Versatile Cooking Methods: Whether you use an Instant Pot, stove, or slow cooker, it’s easy and fuss-free.
- Nutritious and Filling: Navy beans and spinach add protein and greens for a balanced meal.
- Simple Pantry Staples: Most ingredients are kitchen basics, making it easy to whip up anytime.
Ingredients You’ll Need
The ingredients in this Navy Bean Soup with Bacon, Spinach, and Herb Infused Broth Recipe come together to create layers of flavor that you’ll love. You’ll want to use good quality broth and fresh herbs if you can—they make all the difference in the final taste.
- Navy beans: Canned navy beans save time and still deliver that creamy texture; just be sure to rinse and drain them well.
- Bacon: Center-cut bacon works best for balance—crispy but not overly fatty.
- Onion: Adds sweetness and body to the base of the soup.
- Carrot: Brings natural sweetness and color.
- Celery stalk: Adds a subtle, aromatic crunch.
- Tomato paste: Enhances umami and deepens the soup’s flavor.
- Reduced sodium chicken broth: Use this for a savory, herb-infused base without overpowering saltiness.
- Bay leaves: Classic herb element that adds subtle earthiness.
- Fresh rosemary (or bouquet garni): This herb literally elevates the broth—don’t skip it!
- Baby spinach: Stirred in at the end for freshness and color, without overwhelming the other flavors.
Variations
One of my favorite things about this Navy Bean Soup with Bacon, Spinach, and Herb Infused Broth Recipe is how easy it is to customize. Depending on what’s in your fridge or dietary needs, you can make small tweaks that keep the soul of the soup but add your own twist.
- Meat-Free Version: I’ve swapped bacon for smoked paprika and a touch of liquid smoke to maintain that smoky vibe without the pork.
- Extra Veggies: Sometimes I toss in diced potatoes or zucchini to bulk it up for more servings.
- Greens Swap: Baby kale or Swiss chard works beautifully if spinach isn’t what you have on hand.
- Spice It Up: A pinch of crushed red pepper flakes adds just the right kick for those who love some heat.
How to Make Navy Bean Soup with Bacon, Spinach, and Herb Infused Broth Recipe
Step 1: Prepare Your Bean Puree and Crisp the Bacon
Start by blending one can of your rinsed navy beans with about a cup of water until smooth—this puree is what gives the soup that luscious, creamy texture without needing cream. Next, cook your chopped bacon until nice and crisp—this adds a smoky, crunchy contrast to the tender beans. I like to let the bacon drain on paper towels so it stays crisp when added on top later.
Step 2: Sauté Aromatics and Build Your Broth
Using the same pot (and bacon drippings!), toss in the onion, carrot, and celery and cook them low and slow until they’re soft and fragrant—about 5 minutes. Stir in your tomato paste to deepen the flavor, then add the pureed beans along with the rest of your navy beans, chicken broth, and herbs. The rosemary and bay leaves infuse the broth with such a lovely fragrance while it cooks.
Step 3: Cook Until the Flavors Meld
If you’re using an Instant Pot, set it to high pressure for 15 minutes, then naturally release. Stove top cooks better on low heat with the lid on for about 25 minutes until everything is tender. For slow cooker fans, set it on low and let it go for 8 hours—this method is so hands-off but yields incredibly rich broth.
Step 4: Blend to Thicken and Finish with Spinach
Once your soup has cooked, remove the rosemary sprig and bay leaves. Scoop out about 2 cups of soup and blend it until silky smooth—this thickens the soup naturally and makes it more velvety. Stir this back into the pot along with the baby spinach; it will wilt quickly and add a fresh, delicate green touch. Ladle into bowls and top with that crispy bacon you cooked earlier. Trust me, that crispy bacon finish is what makes this Navy Bean Soup with Bacon, Spinach, and Herb Infused Broth Recipe stand out every time.
Pro Tips for Making Navy Bean Soup with Bacon, Spinach, and Herb Infused Broth Recipe
- Don’t Skip the Puree Step: Blending part of the beans creates a creamy texture that feels indulgent without adding dairy.
- Use Fresh Herbs if Possible: Fresh rosemary and bay leaves give a brighter, fresher herb flavor than dried.
- Cook Bacon Separately: It crisps better off heat and keeps from getting soggy in the soup.
- Adjust Salt After Cooking: Because bacon and broth both contain salt, taste at the end before adding any more.
How to Serve Navy Bean Soup with Bacon, Spinach, and Herb Infused Broth Recipe
Garnishes
I love a sprinkle of freshly cracked black pepper and a bit of extra crispy bacon on top to amp up texture. Sometimes I add a tiny drizzle of good olive oil or a few shreds of Parmesan cheese. The mix of creamy soup and crispy, salty bacon just makes this bowl irresistible every single time.
Side Dishes
Crusty bread or garlic toast are my go-tos when serving this soup. It’s perfect for soaking up that rich broth. Roasted veggies or a simple green salad also complement this meal nicely if you want something lighter on the side.
Creative Ways to Present
For dinner parties, I like to serve the soup in mini cast iron bowls to keep it warm longer, topped with microgreens for an elegant touch. Or, spoon it into hollowed-out bread bowls for a rustic, cozy presentation. It’s a crowd-pleaser either way.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge, and the flavors actually deepen overnight, so it tastes even better the next day. Just be sure to add the spinach fresh if you’re reheating, so it doesn’t get overcooked.
Freezing
This soup freezes beautifully. I like to portion it out into individual containers so I can thaw just what I need. When freezing, omit the spinach, then add fresh spinach when reheating to keep everything vibrant and tasty.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally. Add fresh spinach near the end so it wilts nicely without turning mushy. If the soup thickens too much after refrigeration, just stir in a splash of broth or water to loosen it up.
FAQs
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Can I make this Navy Bean Soup with Bacon, Spinach, and Herb Infused Broth Recipe vegetarian?
Absolutely! Simply omit the bacon and use vegetable broth instead of chicken broth. To mimic the smoky flavor, add a dash of smoked paprika or a few drops of liquid smoke. Sauté your aromatics with olive oil or vegan butter for a great base.
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Do I need to soak the navy beans before cooking?
Since this recipe uses canned navy beans, there’s no soaking required. Canned beans save you time and still give great texture. Just be sure to rinse and drain them well to reduce sodium and any canning liquid flavors.
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Can I use dried navy beans instead of canned?
You can! If using dried beans, soak them overnight and cook them until tender before adding to the soup. The cooking times will be longer, so you may want to adjust your method accordingly or use a slow cooker for best results.
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Is it okay to freeze this soup with the bacon included?
I recommend freezing the soup without the bacon, as frozen bacon can lose its crispness and become mushy upon reheating. Cook the bacon fresh or crisp it up again separately when serving for the best texture and flavor.
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How do I get a thicker soup without cream?
This recipe uses a simple trick: blending some of the beans with water to create a puree that naturally thickens the soup, giving it body and creaminess without dairy or flour. It’s an easy and healthy way to boost texture.
Final Thoughts
This Navy Bean Soup with Bacon, Spinach, and Herb Infused Broth Recipe truly holds a special place in my kitchen. It’s the kind of recipe that feels like it was made just for me on a chilly day and somehow always turns out perfectly—creamy, flavorful, and soulful. I hope you’ll try it soon and make it one of your go-to soups too. It’s simple, satisfying, and full of love—and isn’t that what cooking’s all about?
Print
Navy Bean Soup with Bacon, Spinach, and Herb Infused Broth Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Low Fat
Description
This hearty Navy Bean Soup is a comforting and nutritious meal, featuring tender navy beans, crisp bacon, and a medley of sautéed vegetables enriched with tomato paste and fresh herbs. Versatile and flavorful, it can be prepared using an Instant Pot, stovetop, or slow cooker, making it perfect for any kitchen setup. Finished with fresh spinach and a bacon topping, it’s a wholesome dish ideal for any season.
Ingredients
Beans and Broth
- 3 (15 oz) cans navy beans, rinsed and drained
- 4 cups reduced sodium chicken broth
Vegetables and Herbs
- 1 medium onion, chopped
- 1 large carrot, chopped
- 1 large celery stalk, chopped
- 2 tbsp tomato paste
- 2 bay leaves
- 1 sprig fresh rosemary (or bouquet garni)
- 3 cups baby spinach
Meat
- 4 slices center cut bacon, chopped
Instructions
- Blend Beans: In a blender, blend 1 can of navy beans with 1 cup of water until smooth. This will help thicken the soup later.
- Cook Bacon: Using your preferred method—Instant Pot, stovetop, or slow cooker—start by cooking the chopped bacon until crisp in the respective cooking vessel or skillet. Once crisp, transfer bacon to paper towels to drain excess fat.
- Sauté Vegetables: Add chopped onion, carrot, and celery to the pot or skillet with some bacon fat and cook until softened, about 5 minutes. Stir in the tomato paste to enhance flavor.
- Combine Ingredients: Add the pureed beans, the remaining whole canned beans, reduced sodium chicken broth, fresh rosemary sprig or bouquet garni, and bay leaves into the cooking vessel.
- Cook Soup: Depending on your cooking method, proceed as follows:
- Instant Pot: Seal the lid and cook on high pressure for 15 minutes. Release pressure afterward.
- Stovetop: Bring the soup to a boil, then cover and simmer on low for 25 minutes until vegetables are tender.
- Slow Cooker: Cover and cook on low for 8 hours.
- Thicken Soup: Remove rosemary sprig and bay leaves. Scoop 2 cups of soup into the blender until smooth to thicken the soup base, then return it to the pot.
- Finish with Spinach and Bacon: Stir in fresh baby spinach until wilted, then add back the crispy bacon pieces. Adjust salt if needed.
- Serve: Ladle the soup into six bowls and enjoy hot.
Notes
- Rinsing the canned beans reduces excess sodium and improves flavor.
- Using reduced sodium chicken broth helps control the saltiness of the soup.
- The soup can be easily made vegetarian by omitting bacon and using vegetable broth instead.
- For extra thickness, increase the number of pureed beans or simmer longer.
- Fresh rosemary can be replaced with dried rosemary if necessary but reduce the quantity as it’s more potent.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 10 g
- Protein: 18 g
- Cholesterol: 25 mg
