Description
Bean with Bacon Soup is a classic comfort food that combines the nourishing power of beans with the smoky goodness of crispy bacon. This hearty soup is perfect for a cozy meal on a chilly day.
Ingredients
- 1 cup Great Northern beans
- 2 slices thick-cut bacon
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 4 cup low-sodium chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cloves garlic, minced
Instructions
1. Start by soaking the Great Northern beans overnight or using the quick soak method. Drain and rinse the beans before adding them to the soup.
2. In a large pot or Dutch oven, cook the thick-cut bacon until it’s crispy. Remove the bacon from the pot and set it aside, leaving behind a small amount of the rendered bacon fat in the pot.
3. Add the chopped onion, carrots, and celery to the bacon fat in the pot. Cook until the vegetables are softened, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute.
4. Pour in the chicken broth and add the soaked, drained beans. Stir in the dried thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 1-1.5 hours, or until the beans are tender.
5. Chop the cooked bacon and stir it into the soup. Taste and adjust the seasoning as needed, adding more salt and pepper if desired.
6. Ladle the hearty Bean with Bacon Soup into bowls and savor the comforting flavors.
Notes
Bean with Bacon Soup freezes and reheats beautifully, making it a great meal-prep option. Store leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 20mg