Picture a cozy evening with the aroma of sizzling bacon filling your kitchen.
Bean with Bacon Soup is a warm, hearty dish that embodies comfort and is surprisingly easy to make.
As the beans, spices, and vegetables simmer, they transform into a rich, flavorful soup that’s both indulgent and nourishing.
This American classic is perfect for any day you need a little warmth and simplicity. Let’s bring this dish to life.
Kitchen Tools Required
- 1 large pot
- 1 skillet
- 1 wooden spoon
- 1 ladle
- 1 cutting board
- 1 knife
- 1 measuring cup
Ingredients
- 8 slices bacon, diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 stalks celery, chopped
- 2 carrots, sliced
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 4 cups chicken broth
- 1 can (15 oz) crushed tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1 bay leaf
- Salt to taste
- 2 tablespoons fresh parsley, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking Bean with Bacon Soup, you can follow this timeline:
- Reading Time (5 minutes):
- Start by reading through the recipe to understand the steps and gather your ingredients and equipment.
- Preparation (15 minutes):
- Dice 8 slices of bacon.
- Chop 1 large onion.
- Mince 3 cloves of garlic.
- Chop 2 stalks of celery.
- Slice 2 carrots.
- Chop 2 tablespoons of fresh parsley.
- Drain and rinse 1 can of white beans and 1 can of kidney beans.
- Cooking Time (1 hour):
- 0-10 minutes:
- Cook the diced bacon in a large pot over medium heat until crispy, then remove and set aside.
- 10-25 minutes:
- In the same pot, add the onion, garlic, celery, and carrots, and sauté until the vegetables are softened.
- 25-30 minutes:
- Add the white beans, kidney beans, chicken broth, crushed tomatoes, thyme, oregano, black pepper, and bay leaf to the pot.
- Bring the mixture to a boil.
- 30-75 minutes (45 minutes simmering):
- Reduce the heat and let it simmer for about 45 minutes, stirring occasionally.
- Finishing Touches (5 minutes):
- Remove the bay leaf.
- Stir in the cooked bacon and chopped parsley.
- Taste and adjust seasoning with salt if needed.
- Resting Time (10 minutes):
- Allow the soup to rest for 10 minutes before serving.
- Serving:
- Serve the soup with a ladle into bowls and enjoy with crusty bread if desired.
Note: If you wish to blend a portion of the soup for a thicker texture, do so just before adding the bacon back into the pot.
Adjust timing accordingly if you choose to blend.
Recipe Instructions
Cook the diced bacon in a large pot over medium heat until crispy, then remove and set aside.
In the same pot, add the onion, garlic, celery, and carrots, and sauté until the vegetables are softened.
Add the white beans, kidney beans, chicken broth, crushed tomatoes, thyme, oregano, black pepper, and bay leaf to the pot.
Bring the mixture to a boil, then reduce the heat and let it simmer for about 45 minutes, stirring occasionally.
Remove the bay leaf and stir in the cooked bacon and chopped parsley.
Taste and adjust seasoning with salt if needed.
Allow the soup to rest for 10 minutes before serving.
Serving Tips
- Crusty Bread: Perfect for dipping and soaking up the flavorful broth.
- Green Salad: A fresh side salad can add a light contrast to the hearty soup.
- Grilled Cheese Sandwich: The cheesy goodness pairs well with the savory soup.
- Cornbread: Adds a slightly sweet and crumbly texture that complements the soup.
- Roasted Vegetables: A side of roasted veggies can provide an additional layer of flavor and nutrients.
Storage
Bean with Bacon Soup can be stored in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze portions for up to 3 months.
Reheat thoroughly before serving.
Freezing
To freeze Bean with Bacon Soup, let it cool completely.
Then transfer it to airtight containers. Leave space for expansion.
Label with the date. Freeze for up to three months.
Reheating
For reheating Bean with Bacon Soup, use a stovetop on low heat or a microwave.
Stir occasionally.
Add a splash of broth if needed to maintain the desired consistency.
Final Thoughts
Bean with Bacon Soup is a comforting and hearty dish that’s perfect for any season.
The combination of savory bacon, nutritious beans, and flavorful vegetables creates a balanced and satisfying meal.
This American classic is simple to prepare and can easily be adapted to suit your taste preferences.
For a thicker texture, consider blending a portion of the soup before adding the bacon back in.
If you prefer a smokier flavor, try using smoked bacon or adding a few drops of liquid smoke.
This soup pairs wonderfully with a crusty bread for dipping, making it an ideal choice for a cozy lunch or dinner.
Whether you’re cooking for a family gathering or simply enjoying a quiet night in, Bean with Bacon Soup is sure to warm your heart and satisfy your hunger.
Frequently Asked Questions
Can I Use Canned Bacon Bits Instead of Fresh Bacon?
You can substitute canned bacon bits for fresh bacon. Use an equivalent measurement of 1 cup. Add bacon bits during the final step with parsley. Adjust salt levels, as canned bacon bits may contain added salt.
What Are Some Vegetarian Alternatives to Bacon for This Soup?
You can substitute bacon with 1 cup of smoked tempeh or coconut bacon. Use 2 teaspoons liquid smoke for flavor depth. Sauté alternatives like bacon, ensuring crisp texture. Adjust seasoning with salt, maintaining the soup’s balanced profile.
Can I Substitute Chicken Broth With Vegetable Broth?
Yes, you can substitute chicken broth with vegetable broth. Use the same quantity, 4 cups, to maintain balance. This swap keeps the dish vegetarian-friendly while preserving flavor. Make sure to adjust other seasonings to taste.
Is It Possible to Use Dried Beans Instead of Canned Beans?
Yes, you can use dried beans. Soak 1 cup of dried beans overnight, then cook them separately until tender. Replace canned beans with 2 cups of cooked beans. Adjust cooking time accordingly to guarantee beans are fully cooked.
How Can I Make This Soup Gluten-Free?
You can make this soup gluten-free by ensuring all ingredients, like chicken broth and bacon, are certified gluten-free. Check labels for hidden gluten sources. Use fresh herbs and spices, avoiding any pre-packaged mixes that might contain gluten.
Bean with Bacon Soup
Equipment
- 1 Large pot
- 1 Skillet
- 1 Wooden spoon
- 1 Ladle
- 1 Cutting board
- 1 Knife
- 1 measuring cup
Ingredients
- 8 slices bacon diced
- 1 large onion chopped
- 3 cloves garlic minced
- 2 stalks celery chopped
- 2 carrots sliced
- 1 can white beans drained and rinsed
- 1 can kidney beans drained and rinsed
- 4 cups chicken broth
- 1 can crushed tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1 bay leaf
- salt to taste
- 2 tablespoons fresh parsley chopped
Instructions
- Cook the diced bacon in a large pot over medium heat until crispy, then remove and set aside.
- In the same pot, add the onion, garlic, celery, and carrots, and sauté until the vegetables are softened.
- Add the white beans, kidney beans, chicken broth, crushed tomatoes, thyme, oregano, black pepper, and bay leaf to the pot.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 45 minutes, stirring occasionally.
- Remove the bay leaf and stir in the cooked bacon and chopped parsley.
- Taste and adjust seasoning with salt if needed.
- Allow the soup to rest for 10 minutes before serving.
Notes
