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