Tomato Bacon Bean Soup
Warm up your table with the hearty, flavor-packed goodness of Tomato Bacon Bean Soup! This comforting recipe combines crispy bacon, tender cannellini and kidney beans, and vibrant vegetables like carrots, celery, and onions, all simmered in a rich tomato and chicken broth base. Infused with aromatic herbs—oregano, thyme, and a hint of paprika—this soup is a perfect balance of smoky, savory, and tangy flavors. Ready in under an hour, it’s an easy, satisfying meal for weeknights or cozy gatherings. Serve it piping hot, garnished with fresh parsley, alongside crusty bread for the ultimate comfort food experience. Perfect for soup lovers looking for a protein-packed, one-pot delight!
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Recipe Information
Ingredients
- 6 slices bacon
- 1 large, diced yellow onion
- 4 minced garlic cloves
- 2 medium, diced carrots
- 2 stalks, diced celery
- 28 ounces (canned) diced tomatoes
- 4 cups chicken broth
- 2 cups (cooked or canned, drained and rinsed) cannellini beans
- 2 cups (cooked or canned, drained and rinsed) kidney beans
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) ground black pepper
- 2 tablespoons, chopped (optional, for garnish) fresh parsley
- 1 tablespoon (if needed) olive oil
Instructions
Place a large pot or Dutch oven over medium heat. Add the bacon slices and cook until crispy, about 5-7 minutes. Remove the bacon from the pot and set it aside on a paper towel-lined plate. Once cooled, crumble into small pieces.
If there's not enough rendered bacon fat left in the pot, add 1 tablespoon of olive oil. Then add the diced onion, minced garlic, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
Add the canned diced tomatoes, chicken broth, cannellini beans, and kidney beans. Stir well to combine.
Season the soup with dried oregano, dried thyme, paprika, salt, and ground black pepper. Stir to incorporate the spices evenly.
Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 25-30 minutes, allowing the flavors to meld together.
Before serving, stir in the crumbled bacon. Taste and adjust seasonings if necessary.
Ladle the soup into bowls and garnish with freshly chopped parsley, if desired. Serve hot with crusty bread.
Nutrition Facts
Calories |
1513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 9361 mg | 407% | |
| Total Carbohydrate | 230.3 g | 84% | |
| Dietary Fiber | 65.2 g | 233% | |
| Total Sugars | 44.0 g | ||
| Protein | 93.2 g | 186% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 961 mg | 74% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 6576 mg | 140% | |
*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.
