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Bean with Bacon Soup

Bean with Bacon Soup
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Bean with Bacon Soup is a warm hug in a bowl, bursting with savory goodness. The ultimate comfort food combining creamy Great Northern beans with crispy bacon and aromatic vegetables.

Ingredients

Scale
  • 1 cup Great Northern beans, dried (soaked overnight)
  • 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 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley for garnish, optional

Instructions

  1. After soaking your dried Great Northern beans overnight (at least 8 hours), drain and rinse them under cold water. Discard the soaking water. Beans should look plumper and lighter in color.
  2. Place a large pot over medium heat and add the bacon. Cook for 8-10 minutes, turning occasionally, until bacon is crispy and golden brown. Remove bacon from pot but leave the drippings.
  3. Add chopped onion, carrots, and celery to the bacon drippings. Saute for 5 minutes, stirring occasionally, until vegetables start to soften and onions turn translucent. Add minced garlic and saute for 1 more minute until fragrant.
  4. Crumble or chop the crispy bacon into bite-sized pieces and return to pot along with drained soaked beans, chicken broth, thyme, salt, and pepper. Stir everything together. Liquid should cover beans by 1-2 inches. Bring mixture to a boil over medium-high heat.
  5. Once boiling, reduce heat to low and cover pot with lid. Let soup simmer gently for 60 minutes, stirring every 15-20 minutes to prevent sticking. Beans are done when you can easily mash one against the side of the pot. If still firm after an hour, continue cooking and check every 10 minutes.
  6. Taste and adjust seasonings as needed. If soup looks too thick, add another half cup of broth. Serve hot, garnished with fresh parsley or croutons if desired.

Notes

  • Beans must be soaked overnight (at least 8 hours) before cooking for best texture and reduced cooking time. Discard soaking water before using beans.
  • Quick option: Substitute two 15-ounce cans of Great Northern beans, drained and rinsed. Reduce simmering time to 25-30 minutes.
  • Use thick-cut bacon for maximum flavor and better texture during long simmering. Leave bacon drippings in pot for sauteing vegetables.
  • Stir soup every 15-20 minutes during simmering to prevent beans from sticking to bottom of pot.
  • Soup thickens as it sits. Add broth or water when reheating to reach desired consistency.
  • Freezes well for up to 3 months. Cool completely before transferring to airtight containers with 1 inch headspace. Thaw in refrigerator overnight before reheating.

Nutrition

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