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Smoky Bacon and Bean Soup

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This Smoky Bacon and Bean Soup is rich, hearty, and loaded with tender beans, crispy bacon, and a deep smoky flavor. It’s the perfect cold-weather comfort food that can be made on the stovetop or in a slow cooker. Serve with crusty bread for a satisfying meal!

Ingredients

Scale

For the Soup:

  • 6 slices bacon, chopped
  • 1 small onion, diced
  • 2 carrots, diced
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • ½ teaspoon black pepper
  • 1 teaspoon salt (adjust to taste)
  • 1 (15 oz) can great northern beans, drained and rinsed (or navy beans, cannellini beans)
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 4 cups chicken broth (or vegetable broth for vegetarian option)
  • 1 (14.5 oz) can diced tomatoes, with juice
  • 1 tablespoon Worcestershire sauce (optional, for depth)
  • 1 bay leaf

For Garnish:

  • Chopped fresh parsley
  • Extra crispy bacon pieces
  • Shredded Parmesan cheese

Instructions

Stovetop Method:

  1. Cook the bacon:

    • In a large pot or Dutch oven over medium heat, cook chopped bacon until crispy.
    • Remove bacon with a slotted spoon and set aside, leaving 1-2 tablespoons of bacon grease in the pot.

  2. Sauté the vegetables:

    • Add onion, carrots, and celery to the bacon grease. Sauté for 5 minutes, until softened.
    • Stir in garlic, smoked paprika, thyme, black pepper, and salt. Cook for 30 seconds, until fragrant.

  3. Simmer the soup:

    • Add beans, chicken broth, diced tomatoes, Worcestershire sauce, and bay leaf. Stir to combine.
    • Bring to a boil, then reduce heat and let simmer for 20-25 minutes, stirring occasionally.

  4. Blend for a creamy texture (optional):

    • Use an immersion blender to partially blend the soup for a thicker texture.

  5. Serve & garnish:

    • Remove the bay leaf. Stir in the crispy bacon and garnish with parsley, extra bacon, and Parmesan cheese.
    • Enjoy warm with crusty bread!

Slow Cooker Method:

  1. Cook bacon in a skillet until crispy. Transfer to a slow cooker, leaving some grease behind.
  2. Add onion, carrots, celery, garlic, paprika, thyme, black pepper, salt, beans, broth, diced tomatoes, Worcestershire sauce, and bay leaf.
  3. Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
  4. Remove the bay leaf, stir in bacon, and serve!

Notes

  • Extra Smoky Flavor: Use smoked bacon and add a dash of liquid smoke.
  • Vegetarian Option: Skip the bacon, use vegetable broth, and add smoked paprika for flavor.
  • Spicy Twist: Add red pepper flakes or diced jalapeños.
  • Thicker Soup: Mash some of the beans or stir in ¼ cup heavy cream.

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