Warm your soul with the delightful taste of Navy Bean Soup, a time-tested recipe that has graced the menu of Robert Doumas’ restaurant in Gaylord, Michigan, for over 25 years. Customers continue to praise this soup for its unique flavor, which sets it apart from other bean soups—the secret lies in its clear chicken broth. This heartwarming soup is sure to become a favorite in your own home.
INGREDIENTS:
- 1 pound dried navy beans
- 2 quarts chicken broth
- 2 tablespoons minced fresh parsley
- 2 bay leaves
- ¼ teaspoon pepper
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 1 celery rib, chopped
- 6 bacon strips, cooked and crumbled
PREPARATIONS:
- Place the dried navy beans in a Dutch oven or stockpot and add enough water to cover them by 2 inches. Bring to a boil and let it boil for 2 minutes. Remove from the heat, cover, and let the beans soak for 1 to 4 hours. Drain and rinse the beans, discarding the soaking liquid.
- In a large saucepan, combine the chicken broth, soaked beans, minced parsley, bay leaves, and pepper. Bring to a boil, then reduce the heat, cover, and simmer for 1 hour. Add the chopped onion, carrot, and celery. Cover and continue to simmer for an additional 20-25 minutes or until the vegetables and beans are tender. Stir in the crumbled bacon. Remember to remove the bay leaves before serving.
YIELD: 8-10 servings
PREP/COOK TIME: 20 minutes (plus 1 hour and 20 minutes of cooking time)
SPECIAL INSTRUCTIONS AND TIPS:
- For a richer flavor, you can use homemade chicken broth, or opt for low-sodium chicken broth to control the salt content.
- Customize the soup to your taste by adding herbs like thyme or a dash of hot sauce for a hint of spice.
- To save time on busy days, you can soak the navy beans overnight, eliminating the need for pre-boiling.
- For a vegetarian version, substitute the chicken broth with vegetable broth and omit the bacon.
- Garnish the Navy Bean Soup with a sprinkle of fresh parsley or a drizzle of olive oil for an extra touch of freshness.
Navy Bean Soup, a cherished recipe from Robert Doumas’ restaurant in Gaylord, Michigan, brings comfort and rich flavor to the table. The clear chicken broth sets this bean soup apart from others, making it a standout choice for warming up on chilly days or savoring anytime.
The simplicity of this recipe allows the natural flavors of the navy beans and vegetables to shine. The combination of soaked navy beans, chicken broth, fresh parsley, bay leaves, and a touch of pepper creates a hearty and satisfying base. The addition of chopped onion, carrot, celery, and savory crumbled bacon adds depth and richness to every spoonful.
Michigan’s history as a significant grower of dried beans, including the popular navy beans, adds to the heritage of this soup. The navy bean’s name, derived from its supply to the U.S. Navy, further emphasizes its significance and contribution to American cuisine.
As you enjoy Navy Bean Soup, take a moment to appreciate the simple pleasure of a well-crafted dish that warms the soul. Whether served as a comforting meal or as part of a special gathering, this soup brings the spirit of Michigan’s culinary traditions to your own kitchen.
In conclusion, Navy Bean Soup is a timeless recipe that captures the essence of comfort and deliciousness in every bowl. Soak the navy beans, simmer them with care, and savor the flavors that have delighted diners for over two decades in Robert Doumas’ restaurant. As you enjoy this heartwarming soup, cherish the moments spent with loved ones, creating memories around the table.
