Name: Bean with Bacon Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 6 slices of bacon, diced; 1 small onion, finely chopped; 2 carrots, diced; 2 celery stalks, diced; 2 garlic cloves, minced; 3 cups cooked navy beans (or 2 cans, drained and rinsed); 4 cups chicken broth; 1 cup water (or more for desired consistency); 1 (8 oz) can tomato sauce; 1 tsp smoked paprika; 1/2 tsp dried thyme; 1 bay leaf; Salt and pepper, to taste; Fresh parsley, chopped (optional, for garnish)

Bean with Bacon Soup

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This hearty soup combines tender beans, smoky bacon, and savory vegetables in a flavorful broth. Perfect for chilly days, it’s a comforting dish that’s easy to make and satisfying for the whole family.

Author: Beth
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American

Ingredients

Scale

6 slices of bacon, diced
1 small onion, finely chopped
2 carrots, diced
2 celery stalks, diced
2 garlic cloves, minced
3 cups cooked navy beans (or 2 cans, drained and rinsed)
4 cups chicken broth
1 cup water (or more for desired consistency)
1 (8 oz) can tomato sauce
1 tsp smoked paprika
1/2 tsp dried thyme
1 bay leaf
Salt and pepper, to taste
Fresh parsley, chopped (optional, for garnish)

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Instructions

Cook the Bacon:
- In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
Sauté the Vegetables:
- Add the onion, carrots, and celery to the pot with the bacon fat. Sauté for 5-7 minutes until the vegetables are softened.
- Add the garlic and cook for an additional 1 minute.
Add the Beans and Liquid:
- Stir in the navy beans, chicken broth, water, tomato sauce, smoked paprika, thyme, and bay leaf. Bring to a gentle boil.
Simmer the Soup:
- Reduce the heat to low, cover, and simmer for 20-25 minutes to let the flavors meld together.
Blend (Optional):
- For a creamier texture, remove about 2 cups of the soup, blend it until smooth, and return it to the pot.
Finish the Soup:
- Stir in the cooked bacon, reserving some for garnish. Season with salt and pepper to taste.
Serve:
- Ladle the soup into bowls, garnish with reserved bacon and fresh parsley if desired. Serve warm with crusty bread.

Notes

Substitute navy beans with cannellini or great northern beans if preferred.
For extra smokiness, use smoked bacon or add a dash of liquid smoke.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.

Find it online: https://ukfinda.com/bean-with-bacon-soup/