Bean N Bacon
Warm, hearty, and packed with smoky flavor, Bean N Bacon Soup is the ultimate comfort food that’s both satisfying and easy to make! This recipe combines creamy white beans, crispy thick-cut bacon, and a medley of aromatic vegetables—carrots, celery, and onion—for a rich and wholesome soup that can be on your table in under an hour. Enhanced with the subtle depth of garlic, paprika, and thyme, and finished with a touch of freshness from chopped parsley, every spoonful delivers a delightful balance of textures and flavors. The secret is partially blending the soup to create a creamy base while keeping some beans intact for a rustic finish. Perfect for cozy dinners, this one-pot dish is a crowd-pleaser when served with crusty bread or a side salad. Whether you're looking for a satisfying lunch or a comforting dinner, this Bean N Bacon Soup is sure to become a family favorite.
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Recipe Information
Ingredients
- 8 slices thick-cut bacon
- 1 medium, diced yellow onion
- 2 medium, diced carrots
- 2 diced celery stalks
- 3 minced garlic cloves
- 30 oz canned white beans (such as cannellini or great northern beans)
- 4 cups chicken broth
- 2 tablespoons tomato paste
- 1 bay leaf
- 1 teaspoon paprika
- 0.5 teaspoon dried thyme
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons (chopped, for garnish) fresh parsley
- 1 tablespoon (optional, for sautéing vegetables) olive oil
Instructions
In a large soup pot or Dutch oven, cook the bacon slices over medium heat until crispy, about 8–10 minutes. Transfer the cooked bacon to a paper towel-lined plate and crumble once cool. Leave 2 tablespoons of bacon fat in the pot, discarding any excess.
Add the diced onion, carrots, and celery to the pot with the bacon fat. Sauté over medium heat for 5–7 minutes, or until the vegetables are softened. Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
Stir in the tomato paste, paprika, dried thyme, salt, and black pepper. Cook for 1–2 minutes to toast the spices and incorporate the tomato paste.
Add the canned white beans (with their liquid), chicken broth, and bay leaf to the pot. Stir to combine. Bring the soup to a gentle boil, then reduce the heat to low and simmer uncovered for 25–30 minutes, stirring occasionally.
After simmering, remove the bay leaf. Use an immersion blender to partially blend the soup, creating a creamy texture while still leaving some beans whole. Alternatively, transfer 2 cups of the soup to a blender, blend until smooth, and return it to the pot.
Stir in most of the crumbled bacon, reserving a portion for garnish. Taste the soup and adjust seasoning with additional salt and pepper if needed.
Serve the soup hot, garnished with the reserved crumbled bacon and chopped fresh parsley. Pair with crusty bread for a complete meal.
Nutrition Facts
Calories |
325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.1 g | 19% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 1691 mg | 74% | |
| Total Carbohydrate | 28.6 g | 10% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 4.0 g | ||
| Protein | 20.3 g | 41% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 107 mg | 8% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 772 mg | 16% | |
*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.
