Bean with Bacon Soup

Classic bean soup with lots of veggies and bacon, of course!

I have posted tons of bean soups on my blog over the years because they are honestly just one of my favorite types of soup. I do adore soup with pasta, but I don't think anything will top bean and bacon soup. I grew up eating bean and bacon soup frequently and love trying new recipes of my childhood favorite. This soup is more tomato-y than the recipes I've tried before and it was awesome to try something new. The original recipe called for soaking beans, but that is not my strong suit, so I just used canned beans. Because there are precooked beans, you don't have to cook the soup for a long time, but I did simmer mine for a while to help that bay leaf meld with the soup. It's even better the day after!

(Print)
What you need:

• 2 cans Great Northern beans, rinsed and drained
• 4 cups chicken broth
• 4 cups water
• 1 lb. thick cut bacon, cut into pieces
• 1 yellow onion, diced
• 2 large carrots, peeled and diced
• 2 stalks celery, diced
• Salt and pepper, to taste
• 4 cloves minced garlic 
• 2 Tbsp. tomato paste
• 2 whole bay leaves
• 3 whole roma tomatoes, chopped (optional)
• Minced parsley, to taste

Directions:

1. Place beans, chicken broth, and water in a stockpot. Bring to a boil, then reduce to a simmer.
2. Meanwhile, cook bacon in a large skillet over medium high heat until crisp. Remove to a paper towel-lined plate.
3. Add 2/3 of the bacon to the stockpot; set aside the rest.
4. Drain the bacon grease from the skillet. Add onion, carrot, and celery to the skillet and cook for about 3 to 4 minutes. Season with salt and pepper.
5. Add garlic and tomato paste. Cook for 2 more minutes.
6. Add skillet mixture to stockpot with the bay leaves.
7. Cover and cook on low for 15 to 20 minutes.
8. Remove bay leaves. Salt and pepper to taste and add tomatoes.
9. Serve topped with bacon and parsley.

Recipe slightly adapted from The Pioneer Woman

If you like a less tomato-y bean and bacon soup, try this Rosemary Bean & Bacon Soup. The fresh herbs are fantastic. I have really been wanting to try this White Bean and Collards Soup from Spicy Southern Kitchen because I can't think of a better thing to add to bean soup than collards!

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