Bean with Bacon Soup is a comforting and hearty dish that warms you from the inside out. It’s perfect for chilly days or when you need a satisfying meal. The combination of creamy beans and salty bacon creates a delightful flavor that will please everyone at the table.
Why Make This Recipe
Making Bean with Bacon Soup is a great choice for several reasons. First, it’s simple and requires only a few ingredients. Second, it’s budget-friendly, as beans and bacon are easy to find and not expensive. Lastly, it’s a versatile dish that can be enjoyed by everyone. You can easily customize it by adding your favorite vegetables or seasonings.
How to Make Bean with Bacon Soup
Making Bean with Bacon Soup is straightforward. Follow these easy steps, and you’ll have a delicious soup ready to enjoy.
Ingredients
- 1 cup Great Northern beans (dried)
- 6 oz thick-cut bacon
- 1 medium onion (chopped)
- 2 carrots (chopped)
- 2 celery stalks (chopped)
- 3 cloves garlic (minced)
- 4 cups low-sodium chicken broth
- 1 tsp dried thyme
- Salt and pepper to taste
Directions
- Rinse the Great Northern beans under cold water. If using dried beans, soak them overnight.
- In a large pot over medium heat, cook the bacon until crispy. Remove the bacon but leave the drippings in the pot.
- Sauté the chopped onion, carrots, and celery in the bacon drippings for about five minutes.
- Add the minced garlic and sauté for an additional minute.
- Return the crispy bacon to the pot along with soaked beans, chicken broth, thyme, salt, and pepper. Bring to a boil.
- Reduce the heat and let it simmer for about one hour or until the beans are tender.
- Serve hot, garnished with fresh parsley if desired.
How to Serve Bean with Bacon Soup
Serve Bean with Bacon Soup in bowls, optionally garnished with fresh parsley for a pop of color. This soup pairs wonderfully with crusty bread or a fresh green salad. It’s a complete meal on its own, but feel free to add extra toppings like shredded cheese or croutons for added texture.
How to Store Bean with Bacon Soup
To store Bean with Bacon Soup, let it cool completely. Transfer it to an airtight container and refrigerate for up to three days. If you want to keep it longer, you can freeze the soup. Just make sure to use a freezer-safe container, and it will last for about three months. When you’re ready to eat, thaw it in the fridge overnight and reheat on the stove.
Tips to Make Bean with Bacon Soup
- For a thicker soup, mash some of the beans before serving.
- You can use other types of beans if you prefer, like navy beans or black beans.
- Adjust the seasoning to your taste; feel free to add more herbs or spices for extra flavor.
Variation
To give Bean with Bacon Soup a different twist, you can add diced potatoes or chopped bell peppers. You can also switch the bacon for ham or smoked sausage for a unique flavor profile.
FAQs
1. Can I use canned beans instead of dried beans?
Yes, you can use canned Great Northern beans. Just drain and rinse them, and add them when you combine the bacon, broth, and seasonings. Cook the soup for a shorter time, about 20-30 minutes, until everything is heated through.
2. Is this recipe gluten-free?
Yes, the ingredients listed are gluten-free as long as you use gluten-free bacon and chicken broth.
3. Can I make this recipe vegetarian?
Yes! To make it vegetarian, skip the bacon and use olive oil to sauté the vegetables. You can also add smoked paprika to give it a smoky flavor without the meat.
Enjoy making your Bean with Bacon Soup! It’s a simple and hearty dish that anyone can prepare and enjoy.
Bean with Bacon Soup
Ingredients
Main ingredients
- 1 cup Great Northern beans (dried) Rinse and soak overnight if dried.
- 6 oz thick-cut bacon Cook until crispy.
- 1 medium onion (chopped)
- 2 pieces carrots (chopped)
- 2 stalks celery (chopped)
- 3 cloves garlic (minced)
- 4 cups low-sodium chicken broth Use gluten-free if necessary.
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
Preparation
- Rinse the Great Northern beans under cold water. If using dried beans, soak them overnight.
- In a large pot over medium heat, cook the bacon until crispy. Remove the bacon but leave the drippings in the pot.
- Sauté the chopped onion, carrots, and celery in the bacon drippings for about five minutes.
- Add the minced garlic and sauté for an additional minute.
- Return the crispy bacon to the pot along with soaked beans, chicken broth, thyme, salt, and pepper. Bring to a boil.
- Reduce the heat and let it simmer for about one hour or until the beans are tender.
- Serve hot, garnished with fresh parsley if desired.