Description
White Bean Soup With Bacon is a hearty, slow-simmered soup made with soaked Great Northern beans, smoky bacon, tender vegetables, and fresh herbs. Partially blended for a creamy texture, this comforting soup is perfect for make-ahead meals and cold-weather dinners.
Ingredients
1 pound dry Great Northern white beans, soaked overnight
5 ounces bacon, cut into 1/2-inch 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 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
3 tablespoons tomato paste
1/2 teaspoon paprika
Cooked crumbled bacon, for garnish (optional)
Chopped fresh parsley, for garnish (optional)
Instructions
1. Drain soaked beans and set aside.
2. Cook bacon in a large Dutch oven until fat renders.
3. Add onion, celery, and carrot and cook until very soft.
4. Add garlic and cook briefly until fragrant.
5. Add beans, chicken stock, bay leaves, thyme, salt, and pepper.
6. Bring to a simmer, then cook gently for 1 hour until beans are tender.
7. Stir in tomato paste and paprika and cook 5 minutes.
8. Remove bay leaves and puree about half the soup with an immersion blender.
9. Adjust seasoning and serve garnished with bacon and parsley if desired.
Notes
Soaking beans overnight improves texture and reduces cooking time.
Quick-soak beans by boiling briefly and resting one hour if needed.
For canned beans, use 3 to 4 cans and reduce simmer time to 15 minutes.
Soup tastes better the next day and freezes well.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 12 g
- Protein: 20 g
- Cholesterol: 28 mg