Bean Soup with Bacon
Cozy up with a bowl of hearty Bean Soup with Bacon, a comforting dish that combines tender cannellini or navy beans with the smoky richness of crispy bacon. This recipe is packed with nutritious ingredients, including sautéed onions, celery, carrots, and garlic, simmered to perfection in a flavorful broth enhanced with canned tomatoes, fresh thyme, and a hint of bay leaf. The slow-cooking process infuses every bite with robust flavors, while crumbled bacon adds a delightful crunch and savory touch. Ideal for family dinners or meal prepping, this soul-warming soup is easy to make and perfect to serve with crusty bread for a satisfying, complete meal. Whether you’re looking for an easy weeknight dinner or a hearty dish to ward off the chill, this Bean Soup with Bacon is a must-try!
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Recipe Information
Ingredients
- 1 cup dried cannellini or navy beans
- 6 slices bacon strips
- 1 tablespoon olive oil
- 1 medium yellow onion (chopped)
- 2 stalks celery stalks (diced)
- 2 medium carrots (peeled and diced)
- 3 cloves garlic cloves (minced)
- 6 cups chicken or vegetable broth
- 1 14-ounce can diced tomatoes (canned)
- 1 piece bay leaf
- 2 sprigs fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped)
Instructions
Rinse the dried beans under cool water and remove any debris. Place them in a large bowl and cover with water by at least 3 inches. Soak the beans overnight or use the quick-soak method by boiling them for 5 minutes and letting them rest for 1 hour.
Drain and rinse the soaked beans before using and set them aside.
In a large soup pot or Dutch oven, cook the bacon strips over medium heat until they are crispy. Remove the bacon and place it on a paper towel-lined plate, leaving the rendered bacon fat in the pot.
Add the olive oil to the pot with the bacon fat. Stir in the chopped onion, celery, and carrots. Sauté over medium heat until the vegetables are softened, about 5-7 minutes.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Pour in the chicken or vegetable broth, diced tomatoes (with their juice), and the drained beans. Stir to combine.
Add the bay leaf, thyme sprigs, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and simmer the soup for 1 1/2 to 2 hours, or until the beans are tender.
Once the beans are fully cooked, remove the bay leaf and thyme sprigs. Taste the soup and adjust the seasoning with more salt and pepper if needed.
Crumble the cooked bacon into small pieces and stir half of it into the soup. Reserve the rest for garnish.
Ladle the soup into bowls and top with the reserved bacon pieces and freshly chopped parsley. Serve warm with crusty bread if desired.
Nutrition Facts
Calories |
225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.5 g | 8% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 14 mg | 5% | |
| Sodium | 1469 mg | 64% | |
| Total Carbohydrate | 29.2 g | 11% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 6.1 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 93 mg | 7% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 763 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.
