Bean with Bacon Soup

Bean with Bacon Soup is a comforting and hearty dish that’s perfect for a cozy night or a chilly day. This classic recipe combines the rich flavors of beans, savory bacon, and aromatic vegetables for a satisfying meal that will warm you from the inside out.

Tasting Notes

The soup boasts a smoky depth from the bacon, complemented by the creamy texture of the beans. The addition of herbs and spices enhances the overall flavor profile, creating a dish that’s both comforting and flavorful.

Ingredients

• 1 pound (about 2 cups) dried navy beans, rinsed and soaked overnight
• 6 slices thick-cut bacon, diced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 stalks celery, diced
• 4 cups chicken broth
• 2 cups water
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Chopped fresh parsley for garnish (optional)

Kitchen Equipment

• Large pot or Dutch oven
• Wooden spoon
• Knife and cutting board
• Measuring cups and spoons
• Ladle

Instructions

1. In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
2. Add the chopped onion to the pot and cook until softened about 5 minutes. Stir in the minced garlic and cook for an additional minute.
3. Add the diced carrots and celery to the pot, cooking until slightly softened, about 5 minutes.
4. Drain the soaked beans and add them to the pot along with the chicken broth, water, bay leaf, and dried thyme. Bring to a boil, then reduce heat to low and simmer, covered, for 1 to 1 1/2 hours, or until the beans are tender.
5. Once the beans are tender, use an immersion blender to partially puree the soup, leaving some beans whole for texture. Alternatively, you can transfer a portion of the soup to a blender and puree until smooth, then return it to the pot.
6. Season the soup with salt and pepper to taste. If the soup is too thick, you can add additional water or chicken broth to reach your desired consistency.
7. Serve the soup hot, garnished with the crispy bacon pieces, and chopped fresh parsley if desired. Enjoy!

Pro Tips

• For extra flavor, consider adding a splash of Worcestershire sauce or a dash of smoked paprika to the soup.
• If you’re short on time, you can use canned navy beans instead of dried. Simply drain and rinse the beans before adding them to the soup.
• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.

Variations

• Vegetarian Option: Omit the bacon and use olive oil to sauté the vegetables. You can also add smoked paprika or liquid smoke to mimic the smoky flavor of bacon.
• Ham and Bean Soup: Substitute diced ham for the bacon for a different flavor twist.
• Spicy Bean Soup: Add diced jalapeños or a pinch of red pepper flakes for some heat.

FAQs