Bean and Bacon Soup

Bean and Bacon Soup

Description

A hearty, cozy soup made with tender beans, crispy bacon, vegetables, and savory herbs in a rich broth. It’s an easy comfort-food meal that’s perfect for a chilly day.

 Time

• Prep: 15 minutes
• Cook: 40 minutes
• Total: 55 minutes
• Servings: 6

 Ingredients

• 6 slices bacon, chopped
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 3 cans (15 oz each) white beans or cannellini beans, drained and rinsed
• 6 cups chicken broth
• 1 tsp dried thyme
• 1 tsp dried parsley
• ½ tsp smoked paprika
• 1 bay leaf
• ½ tsp black pepper
• Salt, to taste
• 2 cups chopped spinach or kale, optional
• 2 tbsp fresh parsley, chopped

 Instructions

1. Cook the bacon: Heat a large soup pot over medium heat. Add chopped bacon and cook for 5–7 minutes, until crispy. Transfer about half of the bacon to a plate and leave the remaining bacon and drippings in the pot.
2. Sauté vegetables: Add onion, carrots, and celery. Cook for 5–6 minutes, until softened.
3. Add garlic: Stir in minced garlic and cook for 30 seconds until fragrant.
4. Add beans and broth: Add the beans, chicken broth, thyme, parsley, smoked paprika, bay leaf, and black pepper.
5. Simmer: Bring the soup to a gentle boil, then reduce heat and simmer uncovered for 25–30 minutes.
6. Thicken the soup: Mash about 1 cup of the beans with the back of a spoon or potato masher. Stir them back into the soup to make the broth thicker and creamier.
7. Add greens: Stir in spinach or kale during the last 3–5 minutes of cooking, if using.
8. Finish: Remove the bay leaf. Taste and adjust salt and pepper.
9. Serve: Ladle into bowls and top with the reserved crispy bacon and fresh parsley.

 Pro Tip

For extra flavor, don’t discard all the bacon drippings before sautéing the vegetables. They add a delicious smoky, savory taste to the soup.

 Healthy Benefits

• Beans provide fiber and plant-based protein.
• Carrots and celery add vitamins, minerals, and flavor.
• Greens provide additional nutrients and fiber.
• Bacon adds flavor, so a moderate amount is enough to make the soup satisfying.

 Variations

• Use navy beans, great northern beans, or cannellini beans.
• Add diced potatoes for a heartier soup.
• Add cooked shredded chicken for extra protein.
• Use turkey bacon if preferred.
• Add a pinch of red pepper flakes for some heat.

 Serving

Serve hot with crusty bread, garlic toast, or a simple green salad.

 Q&A

Can I use dried beans?
Yes. Cook them until tender first, then use them in the soup.

Can I freeze bean and bacon soup?
Yes. Cool completely and freeze in airtight containers for up to about 3 months.

How can I make it creamier?
Mash more beans into the broth, or blend 1–2 cups of the soup and stir it back into the pot.

 Final Thought

This Bean and Bacon Soup is warm, hearty, and packed with savory flavor. The creamy beans, tender vegetables, and crispy bacon make it a comforting meal that’s easy to prepare.