Red Bean and Bacon Soup
Warm, hearty, and irresistibly smoky, this Red Bean and Bacon Soup is the perfect comfort food for chilly days. Overflowing with flavor from tender red kidney beans, crispy bacon, and a medley of aromatic vegetables, this soup is slow-simmered to perfection in a rich chicken broth infused with thyme, smoked paprika, and a hint of tomato paste. This recipe emphasizes wholesome, pantry-friendly ingredients and thoughtful preparation, including soaking the beans overnight for the best texture. Garnished with fresh parsley and served with crusty bread, this satisfying bowl of goodness offers a delicious and nourishing meal for the whole family. Perfect for meal prepping or cozy weeknight dinners, this red bean and bacon soup will quickly become a favorite in your kitchen!
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Recipe Information
Ingredients
- 1 cup dry red kidney beans
- 6 slices bacon
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 medium, diced carrots
- 2 diced celery stalks
- 3 minced garlic cloves
- 2 tablespoons tomato paste
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 bay leaf
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 2 tablespoons, chopped (optional, for garnish) parsley
Instructions
Rinse and sort through the dry red kidney beans. Place them in a large bowl, cover with water, and let them soak overnight. Drain and rinse before use.
In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon, crumble, and set aside. Leave about 2 tablespoons of the bacon fat in the pot, draining any excess.
Add the olive oil to the pot with the reserved bacon fat. Heat over medium heat and sauté the diced onion, carrots, and celery until the vegetables are softened, about 5-7 minutes.
Stir in the minced garlic and tomato paste, cooking for an additional 1-2 minutes until fragrant.
Add the drained and rinsed kidney beans to the pot. Pour in the chicken broth and stir to combine.
Season the soup with dried thyme, smoked paprika, the bay leaf, salt, and black pepper.
Bring the soup to a boil, then reduce the heat to low. Cover the pot and simmer for 1.5 to 2 hours, or until the kidney beans are tender, stirring occasionally.
Once the beans are cooked through, remove the bay leaf. Taste the soup and adjust the seasoning, adding more salt or pepper as needed.
Stir in the crumbled bacon, reserving a small amount for garnishing if desired.
Ladle the soup into bowls and garnish with fresh parsley (optional). Serve warm with crusty bread or your favorite rolls.
Nutrition Facts
Calories |
234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.0 g | 10% | |
| Saturated Fat | 1.7 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 1009 mg | 44% | |
| Total Carbohydrate | 27.1 g | 10% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 3.5 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 67 mg | 5% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 833 mg | 18% | |
*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.
