Bean and Bacon Soup
It was cold and rainy outside all day long and I wanted something warm and comforting for dinner so I made this simple bean and bacon soup recipe that I found on Real Simple. It was a hearty and delicious soup that my entire family loved and paired nicely with my house salad and some freshly baked French bread. This was a quick and easy recipe with very little clean-up which makes it perfect for a weeknight meal.
Bean and Bacon Soup:
Ingredients:
- 4 strips of bacon
- 3 large carrots, chopped
- 2 stalks celery, chopped
- 1 small onion, chopped
- 4 cloves garlic, minced
- Sea salt and freshly cracked pepper, to taste
- 1 bay leaf
- 3 (15.5 oz) cans of white beans, drained
- 4 cups chicken broth
- 2 tablespoons chopped fresh parsley
How to Make Bean and Bacon Soup
In a large Dutch oven, fry the bacon until crisp. Remove and drain on paper towels. Let cool, chop, and set aside.
Over medium heat, add the carrot, celery, and onion to the pan drippings in the Dutch oven and sauté for 7 minutes; add the garlic and sauté for an additional 60 seconds, stirring constantly. Season with sea salt and freshly cracked pepper, to taste.
Add 2 cans of beans, bay leaf, and chicken broth. Bring to a boil, cover, and reduce heat to low. Let simmer for 15-20 minutes, or until the carrots and celery are soft.
Uncover and remove the bay leaf. Using a potato masher or an immersion blender, partially mash the bean mixture until it thickens slightly. Stir in the last can of beans, parsley, and bacon. Taste and re-season with sea salt and freshly cracked pepper, if needed. Enjoy.
Equipment
Ingredients
- 4 strips of bacon
- 3 large carrots chopped
- 2 stalks celery chopped
- 1 small onion chopped
- 4 cloves garlic minced
- Sea salt and freshly cracked pepper to taste
- 1 bay leaf
- 3 (15.5 oz) cans of white beans, drained
- 4 cups chicken broth
- 2 tbsp fresh parsley chopped
Instructions
- In a large Dutch oven, fry the bacon until crisp. Remove and drain on paper towels. Let cool, chop, and set aside.
- Over medium heat, add the carrot, celery, and onion to the pan drippings in the Dutch oven and sauté for 7 minutes; add the garlic and sauté for an additional 60 seconds, stirring constantly. Season with sea salt and freshly cracked pepper, to taste.
- Add 2 cans of beans, bay leaf, and chicken broth. Bring to a boil, cover, and reduce heat to low. Let simmer for 15-20 minutes, or until the carrots and celery are soft.
- Uncover and remove the bay leaf. Using a potato masher or an immersion blender, partially mash the bean mixture until it thickens slightly.
- Stir in the last can of beans, parsley, and bacon. Taste and re-season with sea salt and freshly cracked pepper, if needed. Enjoy.
I need to go buy celery, I need to go buy celery, tomorrow I'll buy celery. And then I am making this soup! Perfect pantry meal. Thanks Pam.
My husband thought i bought this from the store! It was so tasty and it hit the spot with the rain outside.
This is a beautiful site, thank you so much, i might make it tomorrow, it's wet and chilly here.
I made this soup over the weekend and i can honestly say that it tastes great. I will definitely share this recipe with my family and friends.
My mother lobbied for me to visit this website for quite some time. This is her favorite soup. She got me to finally visit this blog by bringing me a quart of this soup– and this was so good that I ended up making it myself. Always perfect for those cold New England winters (and falls… and springs…).
Could I have the caloric and fat content of this soup.
Arlene,
I don’t provide the caloric and fat content. Sorry!
Pam
Do you think a pinto bean could be substituted for the white beans?
I don’t see why not. Let me know how it turns out.
Cheers,
Pam
None of your recipes give the amount of servings they make. Would you consider posting this in the future? Thank you! 🙂