Bean with Bacon Soup

Short Description

Bean with Bacon Soup is a hearty and comforting dish packed with smoky bacon, tender beans, and a rich tomato-infused broth. This homemade version is far superior to canned soup, offering robust flavors and wholesome ingredients. Perfect for chilly evenings, this soup is a classic that will keep you warm and satisfied.

Why You’ll Love This Recipe

• Rich, smoky, and full of deep flavors
• Made with simple pantry staples
• Budget-friendly and easy to prepare
• A perfect meal for cold weather
• Freezer-friendly for make-ahead convenience

this Recipe

Ingredients

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

• Bacon
• Onion
• Carrots
• Celery
• Garlic
• Canned white beans (such as Great Northern or Navy beans)
• Chicken broth
• Tomato paste
• Worcestershire sauce
• Smoked paprika
• Salt and pepper
• Bay leaf
• Fresh parsley (optional, for garnish)

Directions

1. In a large pot, cook the bacon over medium heat until crispy. Remove and set aside, leaving some bacon grease in the pot.
2. Add the onion, carrots, and celery to the pot and sauté until softened.
3. Stir in the garlic and cook for another minute until fragrant.
4. Add the tomato paste and smoked paprika, stirring to coat the vegetables.
5. Pour in the chicken broth and add the drained beans, Worcestershire sauce, bay leaf, salt, and pepper.
6. Bring the soup to a boil, then reduce heat and let it simmer for 20-30 minutes.
7. Use an immersion blender to partially blend the soup for a creamy consistency while still keeping some beans whole.
8. Stir in the crispy bacon, reserving some for garnish.
9. Serve hot, garnished with fresh parsley and extra bacon bits.

Servings and Timing

• Servings: 6
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes

Variations

• Vegetarian Version: Omit bacon and use vegetable broth. Add smoked paprika for a smoky flavor.
• Spicy Twist: Add a pinch of red pepper flakes or diced jalapeños for some heat.
• Extra Creamy: Blend more of the soup for a smoother consistency.
• Meat Lovers: Add diced ham or smoked sausage along with the bacon for extra protein.

Storage/Reheating

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat on the stovetop over low heat or in the microwave, stirring occasionally.
• Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

How do I make this soup thicker?

You can blend more of the soup with an immersion blender or mash some of the beans with a spoon.

Can I use dried beans instead of canned?

Yes, but soak them overnight and cook them separately before adding them to the soup.

What kind of bacon works best?

Thick-cut smoked bacon adds the best flavor, but any type will work.

Can I make this soup in a slow cooker?

Yes, cook the bacon separately, then add all ingredients to the slow cooker and cook on low for 6-8 hours.

Is this soup gluten-free?

Yes, as long as your Worcestershire sauce and broth are gluten-free.

Can I add other vegetables?

Absolutely! Try adding bell peppers, potatoes, or zucchini for extra nutrition.

What should I serve with this soup?

It pairs well with crusty bread, cornbread, or a side salad.

Can I make this ahead of time?

Yes, it tastes even better the next day as flavors meld together.

How do I make this soup less salty?

Use low-sodium broth and rinse canned beans thoroughly before adding them.

Can I substitute the tomato paste?

You can use tomato sauce or crushed tomatoes, but reduce the broth slightly to balance the liquid content.

Conclusion

Bean with Bacon Soup is a nostalgic, heartwarming dish that’s easy to make and full of smoky, savory goodness. Whether you’re preparing it for a cozy family dinner or meal prepping for the week, this homemade soup is sure to become a favorite. Enjoy it with your favorite sides and savor the comforting flavors!

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