Navy Bean Bacon Soup
Ingredients
-
3
cans
navy beans, rinsed and drained
-
4
slices
center cut bacon, chopped
-
1
medium
onion, chopped
-
1
large
carrot, chopped
-
1
large
celery stalk, chopped
-
2
tbsp
tomato paste
-
4
cups
reduced sodium chicken broth
-
2
leaves
bay leaves
-
1
sprig
fresh rosemary
-
3
cups
baby spinach
Instructions
- Blend 1 can of beans with 1 cup of water.
- Cook the bacon until crisp, then set aside.
- Sauté onion, carrot, and celery until soft.
- Stir in tomato paste, then add pureed beans, remaining beans, broth, rosemary, and bay leaves.
- Cook under high pressure for 15 minutes.
- Release pressure, remove rosemary and bay leaves.
- Blend 2 cups of the soup to thicken, then mix back into the pot with spinach until wilted.
- Serve in bowls topped with bacon.
Nutrition Facts (estimated)
Servings
6
Calories
211
Total fat
1.5g
Total carbohydrates
39g
Total protein
15g
Sodium
1150mg
Cholesterol
2mg
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