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–+ servings
savory bean and bacon

Bean with Bacon Soup

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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Course Soup
Cuisine American
Servings 6 servings

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

For a thicker texture, you can blend a portion of the soup before adding the bacon back in. If you prefer a smokier flavor, consider using smoked bacon or adding a few drops of liquid smoke. This soup pairs well with a crusty bread for dipping.
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