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Hearty bean and bacon soup Recipe

American · Soup · 65 min total

A comforting, protein-packed soup with smoky bacon and tender beans, perfect for chilly days.

Ingredients

• 6 slices bacon, chopped
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 1 (14.5-ounce) can diced tomatoes
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley (optional)

Instructions

1. In a large pot or Dutch oven, cook the bacon over medium heat until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and set aside, leaving about 2 tablespoons of drippings in the pot.
2. Add onion, carrots, and celery to the pot; cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
3. Stir in chicken broth, beans, diced tomatoes (with juices), thyme, and bay leaf. Bring to a boil, then reduce heat and simmer, covered, for 30 minutes.
4. Remove bay leaf. Using an immersion blender, partially blend the soup to thicken (or mash some beans with a potato masher).
5. Stir in cooked bacon and season with salt and pepper. Simmer 5 more minutes. Garnish with parsley if desired.

Tips

• For a smokier flavor, use smoked paprika or add a ham hock while simmering.
• Soup thickens upon standing; thin with extra broth if needed.
• Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.

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