If you’re craving a comforting, hearty dish that feels like a warm hug in a bowl, you’re in for a treat with this Bean with Bacon Soup Recipe. It’s a perfect blend of tender navy beans, smoky bacon, and aromatic vegetables simmered slowly into a rich, flavorful soup. Whether you’re cooking for a chilly evening or simply want to enjoy a classic, satisfying meal, this recipe promises simplicity without sacrificing any depth of taste, making it a true favorite to have on repeat.
Ingredients You’ll Need
Gathering the right ingredients is key to nailing this Bean with Bacon Soup Recipe. Each component plays a special role—from the creamy texture of the navy beans to the smoky punch of crispy bacon and the sweetness of fresh vegetables. Here’s what you’ll want on hand to craft this delicious soup.
- 1 pound dried navy beans: The star of the soup, navy beans provide a creamy texture and hearty base.
- 1 tablespoon olive oil: Adds a subtle fruitiness and helps cook the vegetables gently.
- 1 pound bacon, diced: Brings irresistible smoky flavor and crispy texture.
- 1 large onion, diced: Offers sweetness and depth of flavor as it softens.
- 2 carrots, peeled and diced: Adds a natural sweetness and vibrant color.
- 2 celery stalks, diced: Provides subtle bitterness and crunch.
- 3 cloves garlic, minced: Infuses the soup with aromatic warmth and a slight kick.
- 6 cups chicken stock or broth: Builds a rich, savory liquid foundation.
- 2 cups water: Adjusts the soup’s consistency and helps soak the beans.
- 2 bay leaves: Adds a fragrant herbal note that enhances the overall aroma.
- 1 teaspoon dried thyme: Imparts a subtle earthiness to amplify flavor layers.
- Salt and pepper to taste: Essential seasonings to balance and brighten every bite.
- 2 tablespoons tomato paste: Contributes a hint of acidity and richness for depth.
- 2 tablespoons fresh parsley, chopped for garnish: Adds a fresh, vibrant finish that livens up the presentation.
How to Make Bean with Bacon Soup Recipe
Step 1: Prep Your Beans
The first step is soaking your navy beans to soften them and reduce cooking time. Whether you opt for the traditional overnight soak or the quicker boiling method, this prepares the beans to absorb flavors beautifully during cooking.
Step 2: Crisp the Bacon
Heat olive oil in your soup pot and cook the diced bacon until it’s crispy, releasing smoky goodness into the pot. Removing the bacon bits after crisping prevents overcooking, but leaving a bit of bacon fat adds irresistible flavor to your vegetables.
Step 3: Sauté the Vegetables
Using the reserved bacon fat, gently cook diced onion, carrots, and celery until tender and sweet. Adding garlic last lets its aroma bloom without burning, creating a fragrant base that sets the stage for the soup.
Step 4: Bring in the Tomato Paste
Mix the tomato paste into the sautéed veggies until fully combined. This small step adds a subtle tang and deeper color that enhances the richness of the overall soup.
Step 5: Combine Beans and Liquids
Next, add your soaked beans, chicken stock, water, bay leaves, and thyme into the pot. Stir everything well, bring the mixture to a gentle boil, then reduce the heat to let the soup simmer with a partially covered lid.
Step 6: Slow Simmer to Tender Perfection
Let the soup simmer for about 1.5 to 2 hours, stirring occasionally. This slow cooking softens the beans until perfectly tender and lets all flavors merge harmoniously. Keep an eye on the liquid level—top up with broth or water if the soup seems too thick.
Step 7: Blend for Creamy Texture
After removing the bay leaves, you can cream the soup slightly by using an immersion blender directly in the pot or blending a portion and stirring it back in. This creates a luscious texture that’s comforting without losing the hearty feel of whole beans.
Step 8: Add Bacon and Seasonings
Stir most of the reserved crispy bacon back into the soup and season it to taste with salt and pepper. Let the soup heat through again so all elements meld together beautifully.
Step 9: Enjoy with Garnish
Serve your soup hot, topped with the remaining bacon bits and sprinkled with fresh parsley for a pop of color and fresh flavor contrast.
How to Serve Bean with Bacon Soup Recipe
Garnishes
Adding a sprinkle of chopped fresh parsley and the crispy bacon reserved from cooking not only enhances the visual appeal but also adds fresh and crunchy textures that contrast perfectly with the creamy soup.
Side Dishes
This soup shines alongside warm crusty bread, buttery cornbread, or even a simple green salad. These sides complement the soup’s robustness and make for a satisfying, well-rounded meal.
Creative Ways to Present
For a charming twist, serve the soup in hollowed-out bread bowls or pair it with a dollop of sour cream or a sharp cheddar sprinkle on top. These small touches elevate the dining experience and make your Bean with Bacon Soup Recipe even more memorable.
Make Ahead and Storage
Storing Leftovers
Bean with Bacon Soup keeps wonderfully refrigerated in an airtight container for up to 4 days. Flavors tend to develop further, making leftovers sometimes even better than day one.
Freezing
You can freeze this soup in meal-sized portions for up to 3 months. Just be sure to cool it completely before transferring to freezer-safe containers or bags, leaving some space for expansion.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally to prevent sticking. If the soup has thickened too much after refrigeration or freezing, simply add a splash of broth or water to loosen it back up.
FAQs
Can I use canned beans instead of dried for this Bean with Bacon Soup Recipe?
Absolutely! Using canned navy beans is a great time-saver. Rinse and drain them before adding to the pot. Just reduce cooking time since the beans are already cooked.
Is there a vegetarian version of this recipe?
Yes, simply omit the bacon and use vegetable broth. You can add smoked paprika or liquid smoke to replicate that smoky depth without meat.
What’s the best way to soak beans if I’m short on time?
The quick soak method works great: boil the beans for one minute, then cover and let them sit for an hour before draining. It speeds up the process without sacrificing texture.
How thick should the soup be?
This Bean with Bacon Soup Recipe offers flexibility—blend to a creamy texture or keep it chunky depending on your preference. Adjust liquids during cooking to reach your ideal consistency.
Can I prepare parts of this soup in advance?
Definitely! You can cook the bacon and sauté the vegetables a day ahead, then store them in the fridge. When ready, add beans and liquids and continue with the recipe to save time.
Final Thoughts
With its soulful flavors and cozy vibe, this Bean with Bacon Soup Recipe is bound to become a beloved staple in your kitchen. There’s something truly special about combining simple ingredients into a dish that feels so nourishing and satisfying. I hope you’ll give it a try soon and enjoy every delicious, comforting spoonful just as much as I do!
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Bean with Bacon Soup Recipe
- Prep Time: 0h 15m
- Cook Time: 2h 0m
- Total Time: 2h 15m
- Yield: 6-8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A hearty and flavorful Bean with Bacon Soup featuring tender navy beans simmered with crispy bacon, aromatic vegetables, and herbs. This comforting soup is perfect for a cozy meal and offers a creamy texture with the option to blend part of the soup. Garnished with fresh parsley and bacon bits, it’s a delicious and filling dish that warms from the inside out.
Ingredients
Beans and Broth
- 1 pound dried navy beans, rinsed and picked over
- 6 cups chicken stock or broth
- 2 cups water
Vegetables and Aromatics
- 1 large onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
Meat and Fats
- 1 tablespoon olive oil
- 1 pound bacon, diced
Seasoning and Garnish
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped for garnish
Instructions
- Soak the Beans: Begin by soaking the navy beans overnight in a large bowl covered with water. Alternatively, for a quick soak, cover the beans with water in a pot, bring to a boil, remove from heat, cover, and let sit for 1 hour. Drain and set aside.
- Cook the Bacon: Heat olive oil in a large soup pot or Dutch oven over medium heat. Add the diced bacon and cook until it becomes crispy, about 6-8 minutes. Use a slotted spoon to remove the bacon and place it on a paper-towel-lined plate. Discard most of the bacon fat, leaving about 1 tablespoon in the pot.
- Sauté Vegetables: In the same pot with the reserved bacon fat, add the diced onion, carrots, and celery. Cook until the vegetables soften, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add Tomato Paste: Stir in the tomato paste until it is fully incorporated with the sautéed vegetables, enhancing the soup’s depth of flavor.
- Add Beans and Liquids: Add the soaked and drained navy beans along with chicken stock, water, bay leaves, and dried thyme to the pot. Stir thoroughly to combine all ingredients. Bring the mixture to a boil, then reduce the heat to a simmer.
- Simmer the Soup: Let the soup simmer partially covered for 1.5 to 2 hours, until the beans are tender. Stir occasionally and add more water or broth if necessary to maintain your preferred soup consistency.
- Blend for Creaminess (Optional): Once the beans are tender, remove and discard the bay leaves. For a creamier texture, use an immersion blender to partially blend the soup, or alternatively blend a couple of cups separately and return it to the pot.
- Finish with Bacon and Season: Stir in most of the cooked bacon, reserving some for garnish. Season the soup with salt and pepper to taste. Heat the soup through for another 5 minutes to marry the flavors.
- Serve: Ladle the hot soup into bowls and garnish with the reserved bacon bits and chopped fresh parsley before serving.
Notes
- Soaking beans overnight improves cooking time and digestibility, but the quick soak method works well if short on time.
- Adjust the amount of water or stock during simmering to achieve desired soup thickness.
- The immersion blender step is optional but recommended for a creamier texture that balances whole and pureed beans.
- Use low sodium broth to better control the salt content in the final dish.
- This soup can be stored in the refrigerator for up to 4 days and freezes well for up to 3 months.
