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 give it a try. I simmered the soup for 3 1/2 hours and it turned out extra flavorful, hearty and so delicious. My kids kept coming in the kitchen to smell the pot of soup throughout the afternoon and they were very excited when I finally called them to dinner. I served this delicious slow-simmered bean with bacon soup along with some freshly baked bread and it was a wonderful meal for the cold rainy day we were having.

How to Make Slow Simmered Bean with Bacon Soup

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

Drain the beans and place them back in 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 2/3 of the bacon to the pot of beans and reserve the rest for garnish.

Drain the bacon grease from the pan (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 another 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- 3 1/2 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.

Slow Simmered Bean with Bacon Soup

Print Recipe Pin Recipe Rate Recipe

Prep Time: 12 hours hours 10 minutes minutes

Cook Time: 3 hours hours 30 minutes minutes

Total Time: 15 hours hours 40 minutes minutes

Course: Soup

Cuisine: American

Servings: 8 - 10

Author: Adapted by Pam / Original by Pioneer Woman

Equipment

• Large Dutch oven

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

Instructions

• Rinse and sort through the beans and remove any bad ones then soak them in 6-8 cups of water in a large covered Dutch oven overnight.
• Drain the beans and place them back in 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 2/3 of the bacon to the pot of beans and reserve the rest for garnish.
• Drain the bacon grease from the pan (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 another 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- 3 1/2 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.

DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking