Bean And Bacon Soup Recipe

This delicious Bean and Bacon Soup is a warm, comforting meal that’s perfect for chilly days. It’s a simple, hearty dish packed with tender beans, crispy bacon, and flavorful veggies. You can easily swap in whatever beans you have on hand, making it a versatile and budget-friendly option. Serve with crusty sourdough for the ultimate cozy dinner!

Recipe Ingredients:

• 2 cups mixed dried beans (navy, black, pinto, cranberry)
• 8 slices bacon, chopped
• 1 large white onion, small diced
• 2 medium carrots, small diced
• 4 stalks celery, small diced
• 4 cloves garlic, minced
• 1 teaspoon crushed red pepper flakes
• 1/2 cup dry white wine
• 8 cups vegetable stock
• 2 cups cherry tomatoes
• 1 tablespoon Italian seasoning
• 1 teaspoon kosher salt
• 1 teaspoon freshly cracked black pepper
• Cooked rice and Parmesan wedge, for serving
• 1 loaf sliced sourdough, warm

How To Make Bean and Bacon Soup Recipe?

1. Soak the Beans: Add the beans to a large pot and cover with 2-5 cm (1-2 inches) of water. Let soak for at least 8 hours, preferably overnight. Drain, rinse, and set aside.
2. Cook the Bacon: In a large pot over medium heat, cook the bacon until crispy, about 8-10 minutes. Remove with a slotted spoon and set aside.
3. Sauté the Vegetables: Add the onions, carrots, celery, garlic, and red pepper flakes to the pot. Cook for 3-4 minutes until softened.
4. Deglaze the Pot: Pour in the white wine and bring to a boil, scraping up any brown bits from the bottom of the pot.
5. Combine Ingredients: Add the vegetable stock, cherry tomatoes, Italian seasoning, and the soaked and rinsed beans. Season with salt and pepper.
6. Simmer the Soup: Bring to a boil, then reduce the heat to a simmer. Cover and cook until the beans are tender, about 2 to 2 1/2 hours.
7. Serve: Spoon cooked rice into serving bowls, ladle the soup over the top, and garnish with the reserved crispy bacon and freshly grated Parmesan. Serve with warm slices of sourdough bread.

Recipe Tips:

• Soak the Beans Properly: Make sure to soak your beans for at least 8 hours or overnight. This helps them cook evenly and reduces cooking time. If you’re short on time, use the quick-soak method by boiling them for 1-2 minutes and letting them sit for an hour.
• Crisp the Bacon Well: Cook the bacon until it’s fully crispy. Not only does this add a delicious crunch to the soup, but the leftover bacon fat also boosts the flavor of the vegetables when sautéing.
• Don’t Skip the Wine: The dry white wine adds depth to the soup. If you don’t have wine, you can substitute it with a splash of apple cider vinegar or lemon juice for a bit of acidity.
• Simmer Slowly: Allow the soup to simmer gently for 2 to 2 1/2 hours. This slow cooking process ensures the beans become tender and the flavors blend beautifully.
• Taste and Adjust Seasoning: Always taste the soup before serving and adjust the salt, pepper, and Italian seasoning if needed. Beans can absorb a lot of flavor, so a final seasoning check is key to a perfectly balanced soup.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover Bean and Bacon Soup cool to room temperature. Then, transfer it to an airtight container and store it in the refrigerator for up to 4 days.
• Freeze: Allow the soup to cool completely before transferring it to a freezer-safe container or resealable freezer bag. Freeze for up to 3 months.
• Reheat: Pour the soup into a pot and heat over medium heat, stirring occasionally, until the soup is hot and steaming, about 5-7 minutes.

Nutrition Facts

• Calories: 648
• Total Fat: 17 g
• Saturated Fat: 6 g
• Carbohydrates: 90 g
• Dietary Fiber: 14 g
• Sugar: 9 g
• Protein: 31 g
• Cholesterol: 26 mg
• Sodium: 1179 mg

Check out More Recipes:

• 7-Can Soup
• Homemade Chicken Soup
• French Onion Soup Recipe
• Butternut Squash Soup Recipe