Real Simple Bean and Bacon Soup
Warm, hearty, and irresistibly comforting, this Real Simple Bean and Bacon Soup is the perfect recipe for busy weeknights or cozy weekends. Packed with smoky bacon, tender white beans, and a medley of aromatic vegetables like carrots, celery, and onion, this soup delivers rich, savory flavors with minimal effort. A touch of tomato paste adds depth, while a hint of garlic and a bay leaf infuse the broth with aromatic warmth. Ready in just 45 minutes, this one-pot meal is ideal for feeding the whole family, and it’s easy to customize to your preferred texture—smooth or chunky. Garnished with crispy bacon bits and fresh parsley, it’s a delicious and satisfying dish that’s perfect for cold-weather comfort or year-round enjoyment.
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Recipe Information
Ingredients
- 6 slices bacon
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 medium carrot, peeled and diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 3 cups canned white beans (e.g., cannellini or great northern), drained and rinsed
- 4 cups chicken broth
- 2 tablespoons tomato paste
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
In a large pot or Dutch oven, cook the bacon slices over medium heat until crispy, about 5-7 minutes. Remove the bacon, crumble it, and set it aside. Leave about 1 tablespoon of the bacon grease in the pot and discard the rest.
Add the olive oil to the pot, then stir in the diced onion, carrot, and celery. Cook over medium heat until the vegetables are tender, about 5 minutes.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor.
Add the drained and rinsed white beans, chicken broth, crumbled bacon (save a small portion for garnish, if desired), bay leaf, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes, stirring occasionally.
Using an immersion blender, blend the soup lightly to achieve your preferred texture, leaving some beans whole for a chunky consistency. Alternatively, remove a portion of the soup, blend it in a countertop blender, and return it to the pot.
Taste and adjust seasoning if needed. Remove the bay leaf before serving.
Ladle the soup into bowls, garnish with fresh parsley and reserved bacon pieces, and serve warm.
Nutrition Facts
Calories |
1170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 6325 mg | 275% | |
| Total Carbohydrate | 148.1 g | 54% | |
| Dietary Fiber | 41.3 g | 148% | |
| Total Sugars | 20.9 g | ||
| Protein | 72.7 g | 145% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 555 mg | 43% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 4443 mg | 95% | |
*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.
