Slow-Simmered Bean with Bacon Soup

I found this slow-simmered bean with bacon soup recipe on the Pioneer Woman’s site and decided to make it. I simmered the soup for 3½ hours, and it turned out extra flavorful, hearty, and delicious. My kids kept coming into the kitchen to smell the pot of soup throughout the afternoon, and they were very excited when I finally called them to dinner. We all loved this delicious slow-simmered bean with bacon soup, and it paired nicely with freshly baked bread and a simple butter lettuce salad.

Slow-Simmered Bean with Bacon Soup

Ingredients:

• 1 lb white beans, soaked overnight
• 4 cups chicken broth + 4 cups of water
• 1 lb bacon, cut into 1-inch pieces
• 1 yellow onion, diced
• 2 large carrots, peeled & diced
• 2 stalks of celery, diced
• Sea salt and freshly cracked pepper, to taste
• 4 cloves of garlic, minced
• 2 tbsp tomato paste
• 2 bay leaves
• 1-2 Roma tomatoes, diced, optional
• Fresh parsley, chopped

How to Make Slow-Simmered Bean with Bacon Soup

Rinse and sort through the beans, removing any bad ones. Soak them in 6-8 cups of water in a large covered Dutch oven overnight.

Drain the beans and return them to the large Dutch oven. Add the chicken broth and 4 cups of water. Bring to a boil, then reduce to a low simmer.

While the beans are cooking, cook the bacon pieces in a large skillet over medium heat until just barely crisp. Remove to paper towels to drain.

Add ⅔ of the bacon to the pot of beans, and reserve the remaining for garnish.

Drain the bacon grease from the Dutch oven (but don’t wipe it out) and add the onions, carrots, and celery. Season with sea salt and freshly cracked pepper, to taste, and cook, stirring often, until just beginning to soften, about  4 minutes.

Add the minced garlic and tomato paste and cook, stirring constantly, for 2 minutes.

Add the sautéed vegetables to the beans along with the bay leaves.

Cover and cook on a low simmer until the beans are tender, about 3- 3½ hours. Taste and re-season if needed.

When ready to serve, stir in the tomatoes, if desired.

Serve bowls of soup with reserved bacon and fresh parsley. Enjoy.