Nancys Bean Bacon Soup Quick Soak Method
Cozy, hearty, and packed with flavor, Nancy's Bean Bacon Soup using the quick soak method is the ultimate comfort dish for busy weeknights or leisurely weekends. This classic, homestyle recipe combines tender navy or great northern beans, smoky, crispy bacon, and a medley of aromatic vegetables like onion, carrot, and celery for a rich and satisfying bite. The quick soak technique significantly reduces prep time while maintaining the beans’ creamy texture. Simmered in a savory chicken broth with tomato paste, garlic, and warming herbs like thyme and bay leaves, this soup strikes the perfect balance of depth and brightness. Purée a portion for a thicker consistency, or keep it rustic—the choice is yours! Serve it piping hot, garnished with fresh parsley, and watch this dish become a family favorite. Great for meal prep and freezer-friendly, this recipe is as practical as it is delicious!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Dried navy beans (or great northern beans)
- 8 cups Water
- 8 slices Bacon
- 1 medium Yellow onion, finely diced
- 3 medium Carrots, peeled and diced
- 2 Celery stalks, diced
- 3 cloves Garlic, minced
- 6 cups Chicken broth
- 2 tablespoons Tomato paste
- 2 Bay leaves
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Rinse the dried beans under cold water, removing any debris.
To quickly soak the beans, place them in a large pot and cover with 8 cups of water. Bring to a boil over high heat, then boil for 2 minutes. Turn off the heat, cover the pot, and let the beans soak for 1 hour.
After soaking, drain and rinse the beans, then set aside.
In a large soup pot or Dutch oven, cook the bacon slices over medium heat until crispy. Remove the bacon from the pot, crumble into small pieces, and set aside. Leave about 2 tablespoons of the bacon drippings in the pot.
Add the diced onion, carrots, and celery to the pot with the bacon drippings. Sauté over medium heat for 5-7 minutes, or until the vegetables soften.
Stir in the minced garlic and cook for 1 more minute, until fragrant.
Add the chicken broth, tomato paste, bay leaves, dried thyme, and soaked beans to the pot. Stir well to combine.
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the beans are tender.
Once the beans are tender, remove the bay leaves. Use an immersion blender to purée a portion of the soup directly in the pot to your desired consistency (optional). This will help thicken the soup while leaving some texture.
Stir in the crumbled bacon, salt, and black pepper. Taste and adjust seasonings as needed.
Ladle the soup into bowls, garnish with fresh parsley if desired, and serve hot. Enjoy!
Nutrition Facts
Calories |
2161 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 7183 mg | 312% | |
| Total Carbohydrate | 335.1 g | 122% | |
| Dietary Fiber | 83.8 g | 299% | |
| Total Sugars | 37.0 g | ||
| Protein | 150.0 g | 300% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 1155 mg | 89% | |
| Iron | 28.5 mg | 158% | |
| Potassium | 9827 mg | 209% | |
*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.
