White Bean Soup with Peppers and Bacon
Warm your soul with a hearty bowl of White Bean Soup with Peppers and Bacon, a deliciously comforting recipe that hits all the right notes. This wholesome dish combines creamy white beans, vibrant bell peppers, and aromatic veggies simmered to perfection in a flavorful broth, while crispy crumbled bacon adds a smoky, savory crunch to each bite. Enhanced with fresh thyme and parsley, this soup achieves a perfect balance of earthiness and brightness, making it an ideal choice for cozy weeknight dinners or a crowd-pleasing lunch. With optional crusty bread for dipping, this easy-to-make recipe offers rich textures and deep flavors that will have everyone coming back for seconds. Perfect for those seeking a protein-packed, heartwarming meal, this white bean soup is satisfying, nutritious, and irresistibly flavorful.
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Recipe Information
Ingredients
- 6 slices thick-cut bacon
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium yellow bell pepper, diced
- 1 medium carrot, diced
- 2 celery stalks, diced
- 4 cups canned white beans (such as cannellini or great northern), drained and rinsed
- 6 cups chicken or vegetable broth
- 1 bay leaf
- 3 fresh thyme sprigs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 loaf crusty bread (optional, for serving)
Instructions
In a large pot or Dutch oven, cook the bacon slices over medium heat until crispy, about 6-8 minutes. Remove the bacon, let it cool, and crumble it into bite-sized pieces. Set aside.
Drain excess bacon fat from the pot, leaving about 1 tablespoon. Add the olive oil to the pot and heat over medium heat.
Add the diced onion, minced garlic, bell peppers, carrot, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Stir in the drained and rinsed white beans, chicken or vegetable broth, bay leaf, and thyme sprigs. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 25 minutes.
Remove the bay leaf and thyme sprigs from the soup. Use a ladle to transfer about 2 cups of the soup (including beans and vegetables) to a blender. Blend until smooth, then return the pureed mixture to the pot to thicken the soup. Alternatively, you can use an immersion blender for a slightly chunky texture.
Season the soup with salt and black pepper, adjusting to taste.
Ladle the soup into bowls and top with the crumbled bacon and chopped parsley. Serve with slices of crusty bread on the side, if desired.
Nutrition Facts
Calories |
2668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.5 g | 92% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 13305 mg | 578% | |
| Total Carbohydrate | 395.3 g | 144% | |
| Dietary Fiber | 62.8 g | 224% | |
| Total Sugars | 37.5 g | ||
| Protein | 113.6 g | 227% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 835 mg | 64% | |
| Iron | 32.7 mg | 182% | |
| Potassium | 5225 mg | 111% | |
*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.
