With white beans, vegetables, savory broth, and crispy bacon, this bean with bacon soup recipe makes a cozy, satisfying meal. Freeze leftovers for later!
Gordon SawyerYields: 10 serving(s)Prep Time: 1 hr 30 minsTotal Time: 13 hrs 30 minsSavePrintI know I've posted a lot of soup recipes lately, but when it's this darn cold on the ranch, soup seems to be the only coping mechanism I have. And oh… this soup! It is tremendously good—full of flavor, super satisfying, and it’ll remind you of the bean with bacon soup you ate as a kid. I can't be the only one.
It's made with a hearty mix of great northern beans, vegetables, a savory broth, and crispy, salty, beautiful bacon. The only thing missing is a big wedge of skillet cornbread to dunk into it.
I like to when I'm able to plan ahead, but if you're short on time or more of a last-minute person, follow this quick-soak method: Rinse and pick through the beans, then place them in a pot and cover with water by 2 inches. Bring the beans to a boil, then turn off the heat and let them sit in the liquid for one hour. Drain the beans and continue with step two.
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Step
1
Pick through the beans for any stones and give them a rinse. Put them in a bowl and cover them with water by 2 inches. Let them soak overnight.
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Step
2
Drain the beans and place them in a large pot or Dutch oven. Add the chicken broth and 4 cups water. Bring to a boil, then reduce to a simmer.
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Step
3
While the beans are cooking, cook the bacon in a large skillet over medium heat until just barely crisp, 10 to 12 minutes. Use a slotted spoon to remove to a paper towel-lined plate. Add two-thirds of the bacon to the beans and reserve the rest for garnish.
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Step
4
Drain the bacon grease from the skillet and add the carrots, celery, and onion. Season with salt and pepper and cook until just beginning to soften, 3 to 4 minutes. Add the garlic and tomato paste and cook until fragrant and beginning to deepen in color, 1 to 2 minutes more.
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Step
5
Transfer the vegetables in the skillet to the pot of beans. Add the bay leaves and give it a good stir. Cover and gently cook on low (to medium-low) until the beans are tender, about 1 1/2 hours. Stir occasionally and add 1 cup of broth or water if the liquid level gets too low.
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Step
6
When ready to serve, taste and add more salt and pepper if needed. Remove the bay leaves. If desired, stir in the tomatoes. Serve with the reserved bacon and chopped parsley, if desired.
