Bean and Bacon Soup Recipe
This easy Bean and Bacon Soup is made with great northern beans, thick bacon, celery, carrots, onion, and garlic. It comes together in just one pan on the stove and is so much better than the canned version. Ready in 35 minutes!
Equipment
Ingredients
- 2 slices thick-cut bacon
- ¼ cup diced yellow onion
- ¼ cup carrots
- ¼ cup celery
- ¼ teaspoon jarred minced garlic
- ½ Tablespoon tomato paste
- 1 cup low-sodium chicken broth
- ¾ cup water
- 15 ounce great northern beans ( rinsed and drained)
- 1 small bay leaf
- ⅛ teaspoon dried thyme
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Dice bacon, onion, carrots, and celery.
- In a high-sided frying pan, cook bacon over medium heat until crisp.
- Remove bacon to a paper towel-lined plate leaving bacon grease in the pan.
- Add onions, carrots, and celery to pan and cook until onions are translucent about 5 minutes.
- Add jarred minced garlic and tomato paste and cook, stirring, for another minute.
- Add chicken broth, water, canned beans, bay leaf, thyme, salt, pepper, and half of bacon.
- Bring to a boil then reduce to a simmer and cook, partially covered, for about 20 minutes or until vegetables are soft.
- Discard the bay leaf and remove half of the soup, and puree the remaining soup using a hand-held immersion blender.
- Stir unblended soup back into pan and add remaining bacon, reserving some for garnish, if desired.
- Serve in two large soup bowls and enjoy.
Video
Notes
- See recipe post for process shots.
- If you want to thicken the soup, ladle out 2-3 tablespoons of broth from the soup. Stir in 1 tablespoon of cornstarch. Return the broth to soup and stir until thickened to desired consistency.
Nutrition
Serving: 1Calories: 441kcalCarbohydrates: 52gProtein: 25gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 24mgSodium: 627mgPotassium: 1163mgFiber: 16gSugar: 2gVitamin A: 2813IUVitamin C: 7mgCalcium: 174mgIron: 5mg
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