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Navy Bean & Bacon Soup
Navy Bean & Bacon Soup

Before you jump to Navy Bean & Bacon Soup recipe, you may want to read this short interesting healthy tips about Foods That Can Make Your Mood Better.

Many of us have been taught to think that comfort foods are not good and to be avoided. Often, if your comfort food is basically candy or other junk foods, this can be true. Other times, however, comfort foods can be altogether nourishing and it’s good for you to eat them. There are several foods that basically can improve your moods when you consume them. If you feel a little bit down and need a happiness pick me up, try some of these.

Make a trail mixout of various seeds and nuts. Your mood can be raised by eating peanuts, almonds, cashews, sunflower seeds, pumpkin seeds, etcetera. This is because seeds and nuts have lots of magnesium which raises your brain’s serotonin levels. Serotonin is the “feel good” chemical that directs your brain how you feel all the time. The more serotonin you have, the better you will feel. Nuts, along with elevating your mood, can be a super source of protein.

See, you don’t need to eat all that junk food when you are wanting to feel better! Try some of these hints instead.

We hope you got insight from reading it, now let’s go back to navy bean & bacon soup recipe. To cook navy bean & bacon soup you only need 8 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to prepare Navy Bean & Bacon Soup:
  1. Get dried navy beans
  2. Take thick cut bacon - slices cut across to 1/2" strips
  3. Take medium yellow onion - diced
  4. Prepare garlic powder
  5. You need dried parsley
  6. Use water
  7. Get diced carrots
  8. Get salt and pepper
Steps to make Navy Bean & Bacon Soup:
  1. Sort beans to remove any broken/bad beans or other abnormalities. Such as what is pictured here.
  2. Soak beans using one of the 2 following methods. Overnight: Place beans in a large bowl with 6-8 cups cold water and allow to soak at least 12 hrs. OR Quick Soak (which I prefer): Place beans in large pot (about 6 quart size). Add 6-8 cups cold water. Bring to a boil over medium high heat. Boil 2 minutes. Turn off heat, cover, let sit 1-2 hrs. Drain and rinse beans in a large colander. Set aside. Do not save soak water.
  3. If you quick soaked just rinse the pot you used. Place pot on stove over medium-high heat. When hot add all of bacon. Cook until browned and crisp, stirring occasionally.
  4. Add onion, garlic powder, and parsley (do not remove bacon or drain fat). Cook 2 minutes more stirring constantly. Return beans to pot. Add 6 cups cold water. Stir to combine. Do NOT add any salt or pepper yet.
  5. Bring to a boil for about 2 minutes. Cover with lid slightly offset to vent. Reduce heat to medium low. Simmer until beans are tender, about 2 hrs, adding carrots in last 30 minutes. Check and stir occasionally.
  6. When beans are tender use a slotted spoon to transfer about 1/2 cup to a medium bowl. Mash beans with fork and stir back into soup. Add salt and pepper to taste at this time (I went with a heaping tsp of salt and 1/4 tsp pepper). Serve with cornbread if desired. Enjoy!
  7. See notes below ⤵
  8. For those who do not know, the primary reason for not salting beans as they cook is because the added salt has the tendency to prevent the beans from becoming tender. I'm personally not sure of the exact reason, but I do know from personal experience that this is accurate so I always salt beans after they are tender.

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