Make Ahead: Soup can be made 2–3 days in advance and stored in the refrigerator. Flavours improve over time.
Customizing the Flavour: Add a dash of smoked paprika for more depth or hot sauce for a little kick.
Serving Suggestions: Serve with crusty bread, cornbread, or a fresh salad.
Allergy-Friendly Options: Use low-sodium broth and turkey bacon for a lighter version.
Storage Tips: Store in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months.
BEAN WITH BACON SOUP
This hearty Bean with Bacon Soup is rich, smoky, and comforting. Packed with tender white beans, crisp bacon, and vegetables, it’s a delicious homemade version of a classic soup—perfect for chilly days or cosy dinners.
Ingredients
- 6 slices bacon chopped
- 1 small onion diced
- 2 carrots diced
- 2 celery stalks diced
- 3 garlic cloves minced
- 4 cups chicken broth
- 2 cans 15 oz each great northern or navy beans, drained and rinsed
- 1 bay leaf
- ½ teaspoon dried thyme
- Salt and black pepper to taste
- 1 tablespoon tomato paste
- 1 tablespoon chopped parsley optional
Instructions
Cook the Bacon:
- In a large pot or Dutch oven over medium heat, cook bacon until crisp. Remove and set aside, leaving about 1 tablespoon of drippings in the pot.
Sauté Vegetables:
- Add onion, carrots, and celery to the pot. Cook for 5–7 minutes until softened. Stir in garlic and tomato paste, cooking 1 minute more.
Simmer the Soup:
- Add chicken broth, beans, bay leaf, thyme, and half the cooked bacon. Bring to a boil, then reduce heat and simmer uncovered for 40–45 minutes.
Blend for Texture (Optional):
- For a thicker soup, use an immersion blender to blend part of the soup or mash a portion with a spoon.
Finish and Serve:
- Remove bay leaf. Season with salt and pepper. Stir in parsley and top with remaining bacon before serving.