Bean with Bacon Soup

Bean with bacon soup is a comforting and hearty classic, perfect for chilly days or whenever you’re craving a bowl of warmth and flavor. Made with tender beans, smoky bacon, and a rich tomato-infused broth, this soup is both satisfying and easy to prepare at home.

Why You’ll Love This Recipe

• Homemade Goodness: Better than store-bought, with fresh, wholesome ingredients.
• Hearty and Satisfying: Packed with protein, it’s a meal in a bowl.
• Easy to Make: Simple steps and pantry staples make this recipe accessible.
• Great for Leftovers: Flavors deepen with time, making it even better the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 pound dried navy beans (or 3 cans of navy beans, drained and rinsed)
• 8 slices of bacon, chopped
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 cup water
• 1/2 cup tomato sauce
• 1 teaspoon smoked paprika
• 1 bay leaf
• Salt and black pepper, to taste
• Fresh parsley, for garnish (optional)

Directions

1. Prepare the Beans: If using dried beans, rinse and soak them overnight. Drain and rinse before cooking.
2. Cook the Bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon drippings in the pot.
3. Sauté Vegetables: Add onions, carrots, and celery to the pot. Sauté until softened, about 5 minutes. Add garlic and cook for another minute.
4. Combine Ingredients: Add the soaked or canned beans, chicken broth, water, tomato sauce, smoked paprika, bay leaf, and cooked bacon (reserve some for garnish). Stir to combine.
5. Simmer the Soup: Bring to a boil, then reduce the heat to low. Simmer for 1.5-2 hours if using dried beans (or 30 minutes if using canned beans), stirring occasionally, until the beans are tender.
6. Adjust Seasonings: Remove the bay leaf and season the soup with salt and black pepper to taste.
7. Blend (Optional): For a creamier texture, use an immersion blender to partially blend the soup, leaving some chunks intact.
8. Serve: Ladle into bowls, garnish with parsley and reserved bacon, and serve hot.

Servings and Timing

• Servings: 6
• Preparation Time: 15 minutes (plus soaking time for dried beans)
• Cook Time: 2 hours for dried beans, 30 minutes for canned beans
• Total Time: 2 hours 15 minutes for dried beans, 45 minutes for canned beans

Variations

• Vegetarian Option: Omit the bacon and use vegetable broth. Add smoked paprika or liquid smoke for a smoky flavor.
• Spicy Twist: Add a pinch of cayenne pepper or diced jalapeños for heat.
• Different Beans: Substitute navy beans with cannellini, great northern, or pinto beans.
• Herbaceous Flavor: Add thyme, rosemary, or bay leaf for additional depth.
• Thicker Texture: Mash some beans with a potato masher or blend more of the soup.

Storage/Reheating

• Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze in portion-sized containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
• Reheating: Reheat in a pot over medium heat, stirring occasionally, until warmed through. Add a splash of water or broth if the soup thickened during storage.

FAQs

1. Can I use canned beans instead of dried?

Yes, canned beans save time and work well in this recipe. Simply rinse and drain them before adding to the soup.

2. Do I need to soak dried beans?

Soaking helps reduce cooking time and improves texture. If you’re short on time, use the quick-soak method or canned beans.

3. What’s the best type of bacon for this soup?

Thick-cut bacon adds the most flavor, but any type of bacon will work.

4. Can I make this soup in a slow cooker?

Yes, combine all ingredients in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

5. How can I make the soup creamier?

Blend part of the soup with an immersion blender or add a splash of heavy cream or milk.

6. Can I use ham instead of bacon?

Yes, diced ham or a ham hock can be substituted for bacon.

7. How do I prevent the beans from being too hard?

If using dried beans, ensure they are fully cooked by simmering until tender. Avoid adding acidic ingredients like tomato sauce too early in the cooking process.

8. Can I make this soup gluten-free?

Yes, it’s naturally gluten-free if you ensure your broth and bacon are certified gluten-free.

9. How can I reduce the salt content?

Use low-sodium broth and bacon, and adjust the seasoning to taste at the end.

10. What can I serve with bean with bacon soup?

Serve with crusty bread, cornbread, or a side salad for a complete meal.

Conclusion

Bean with bacon soup is a comforting, flavorful dish that’s easy to make and even easier to enjoy. Whether you’re looking for a hearty weeknight dinner or a meal-prep-friendly option, this soup has you covered. Give it a try, and savor the rich, smoky flavors of this homemade classic!

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