Bean with Bacon Soup
A comforting and hearty soup made with creamy beans and salty bacon, perfect for chilly days.
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.
Notes
For a thicker soup, mash some of the beans before serving. You can customize with diced potatoes, bell peppers, or other beans. Adjust seasoning as desired.