Bean and Bacon Soup 2
Warm, hearty, and irresistibly comforting, Bean and Bacon Soup 2 is a flavor-packed classic that’s perfect for chilly evenings. Featuring tender white beans, smoky thick-cut bacon, and a vibrant medley of sautéed vegetables like carrots, celery, and onion, this soup is infused with layers of richness thanks to garlic, thyme, paprika, and tomato paste. A touch of blending creates a velvety texture while preserving delightful chunks of beans and veggies for satisfying bites. Crispy bacon crumbles and fresh parsley provide the final flourish, making this one-pot wonder a feast for the senses. Ready in just an hour and boasting wholesome ingredients, it’s the ultimate crowd-pleaser for cozy family dinners or make-ahead meal prep. Keywords: bean soup, bacon soup, hearty soup recipe, comfort food, easy homemade soup.
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Recipe Information
Ingredients
- 8 slices thick-cut bacon
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 medium celery stalks, diced
- 3 cloves garlic cloves, minced
- 3 cups canned white beans, drained and rinsed (e.g., cannellini or great northern beans)
- 4 cups chicken broth
- 1 14.5-ounce can canned diced tomatoes with juice
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 leaf bay leaf
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and transfer to a paper towel-lined plate. Leave about 1 tablespoon of the bacon grease in the pot and discard the rest.
Add the olive oil to the pot. Stir in the diced onion, carrots, and celery. Sauté for 5-6 minutes until the vegetables begin to soften.
Add the minced garlic and cook for another 30 seconds, stirring frequently to prevent burning.
Stir in the white beans, chicken broth, diced tomatoes (with their juice), tomato paste, thyme, paprika, bay leaf, salt, and black pepper. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer the soup for 25-30 minutes to let the flavors meld together.
Remove the bay leaf and use a stick blender to partially blend the soup, leaving some chunks of beans and vegetables for texture. Alternatively, remove about 2 cups of the soup, blend it in a blender, and return it to the pot.
Crumble the crispy bacon into small pieces and stir most of it into the soup, reserving some for garnish.
Taste and adjust seasoning if needed. Ladle the soup into bowls, garnish with the reserved bacon and fresh parsley, and serve warm.
Nutrition Facts
Calories |
931 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.7 g | 23% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4334 mg | 188% | |
| Total Carbohydrate | 144.2 g | 52% | |
| Dietary Fiber | 41.4 g | 148% | |
| Total Sugars | 18.0 g | ||
| Protein | 55.3 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 539 mg | 41% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 3931 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
