Homemade Bean With Bacon Soup

This delicious Bean With Bacon Soup is a warm and comforting meal that’s perfect for chilly days. It’s an easy, hearty recipe made with simple, everyday ingredients, offering rich flavors and crispy bacon in every bite. You can easily adjust the veggies or add your favorite herbs, making it a flexible go-to dish for busy weeknights.

Recipe Ingredients

• 1 pound Great Northern white beans
• 4 cups low-sodium chicken stock
• 1 pound thick-cut bacon, cut into 1-inch pieces
• 2 large carrots, chopped
• 2 stalks celery, chopped
• 1 onion, chopped
• Kosher salt and freshly ground black pepper
• 2 tablespoons tomato paste
• 4 cloves garlic, chopped
• 2 bay leaves
• 2 Roma tomatoes, diced
• Chopped fresh parsley, for garnish

How To Make Bean With Bacon Soup

1. Prepare the Beans: Pick through the beans to remove any debris, then rinse and drain. Place in a large pot and cover with water by 5cm / 2 inches. Let soak overnight.
2. Cook the Beans: Drain and return beans to the pot. Add chicken stock and 1 litre / 4 cups water. Bring to a boil, then reduce to a simmer.
3. Cook the Bacon: While beans are simmering, cook bacon in a large skillet over medium heat until crisp, about 8-10 minutes. Remove to a paper towel-lined plate to drain. Add half the bacon to the beans, reserving the rest for garnish.
4. Sauté the Vegetables: Remove all but 2 tablespoons of bacon grease from the skillet. Add carrots, celery, and onion. Season with salt and pepper. Cook until vegetables begin to soften, 3-4 minutes. Stir in tomato paste and garlic, cooking for another minute.
5. Combine and Simmer: Using a slotted spoon, transfer vegetables to the pot with the beans. Add bay leaves and stir well. Simmer until beans are tender, 1 to 1 1/2 hours. Adjust seasoning if needed.
6. Finish and Serve: Stir in diced Roma tomatoes just before serving. Garnish with reserved crispy bacon and fresh chopped parsley.

Recipe Tips

• Soak the Beans Overnight: This step is crucial for achieving tender beans. If you’re short on time, use the quick-soak method by boiling the beans for 1-2 minutes, then letting them sit, covered, for an hour.
• Cook Bacon Until Extra Crispy: Crisp bacon adds a delightful crunch to the soup. Drain it well on paper towels to remove excess grease and keep it crisp when garnishing.
• Use Bacon Grease for Sautéing Veggies: Instead of discarding all the bacon grease, keep 2 tablespoons in the pan to sauté the vegetables. This adds an extra layer of smoky flavor to the soup.
• Simmer Low and Slow: To get tender beans and a rich, well-developed flavor, allow the soup to simmer gently for 1 to 1 1/2 hours. Rushing this step can lead to undercooked beans.
• Add Fresh Tomatoes at the End: Stir in diced Roma tomatoes just before serving to keep their fresh and vibrant flavor intact, preventing them from becoming too mushy.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover Bean With Bacon Soup cool to room temperature. Then, transfer it to an airtight container and store it in the refrigerator for up to 3-4 days.
• Freeze: Allow the soup to cool completely, then pour it into a freezer-safe container, leaving some space for expansion. Freeze for up to 3 months.
• Reheat: Pour the soup into a microwave-safe bowl. Cover loosely with a microwave-safe lid or plastic wrap. Heat on high for 2-3 minutes, stirring halfway through. Continue heating in 30-second intervals if needed.

Nutrition Facts

• Calories: 472
• Total Fat: 24 g
• Saturated Fat: 8 g
• Carbohydrates: 43 g
• Dietary Fiber: 10 g
• Sugar: 5 g
• Protein: 24 g
• Cholesterol: 37 mg
• Sodium: 702 mg

Check out More Recipes:

• Bean And Bacon Soup Recipe
• 7-Can Soup
• Homemade Chicken Soup
• French Onion Soup Recipe