White Bean Soup With Bacon
A hearty and comforting white bean soup with crispy bacon, perfect for any occasion.
Equipment
- Immersion blender
Ingredients
For the Soup
- 1 pound dry Great Northern white beans soaked overnight
- 5 ounces bacon cut into ½-inch-wide pieces
- 1 large onion chopped
- 2 ribs celery chopped
- 1 large carrot peeled and chopped
- 3 cloves garlic minced
- 6 cups chicken stock
- 2 bay leaves
- 1 tablespoon fresh thyme
- 2.5 teaspoons kosher salt plus more to taste
- 0.25 teaspoon black pepper plus more to taste
- 3 tablespoons tomato paste
- 0.5 teaspoon paprika
For Serving
- 1 ounce bacon cooked and crumbled for garnish, optional
- 2 tablespoons chopped fresh parsley for garnish, optional
Instructions
Method
- Drain the beans that have been soaking in water.
- Put the bacon into a large Dutch oven on medium-high heat. Cook for a minute, then add the onion, celery, and carrot.
- Lower the heat to low, cover, and cook for 12 to 15 minutes. Add garlic and cook for another minute.
- Add the drained beans, stock, bay leaves, thyme, salt, and pepper. Bring to a simmer, then cook partially covered for 1 hour.
- Stir in the tomato paste and paprika. Cook for 5 more minutes.
- Remove bay leaves. Puree most of the soup with an immersion blender, leaving some texture.
- Add more salt and pepper to taste. Garnish with crumbled bacon and parsley if desired.
- Refrigerate covered soup for up to four days or freeze for up to three months.
Notes
The soup tastes even better after a day in the refrigerator.
Nutrition
Serving: 1bowlCalories: 320kcalCarbohydrates: 40gProtein: 20gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 20mgSodium: 800mgPotassium: 600mgFiber: 12gSugar: 2gVitamin A: 1500IUVitamin C: 5mgCalcium: 50mgIron: 3mg
Tried this recipe?Let us know how it was!