Bean with Bacon Soup
A comforting and flavorful soup made with tender Great Northern beans and crispy bacon, perfect for chilly evenings.
Ingrédients
Main ingredients
- 1 cup Great Northern beans (dried) Can substitute with navy or cannellini beans.
- 6 oz thick-cut bacon May use turkey bacon or prosciutto as a substitute.
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth Vegetarian option: use vegetable broth.
- 1 tsp dried thyme Can be substituted with rosemary or Italian seasoning.
- Salt and pepper to taste
Instructions
Preparation
- Wash your workspace and gather all ingredients and utensils.
- Chop the vegetables and mince the garlic.
- Rinse the dried Great Northern beans under cold water and soak them as necessary.
Cooking
- Cook the thick-cut bacon in a large pot over medium heat until crispy. Remove bacon and leave drippings.
- Sauté the chopped onion, carrots, and celery in the drippings for about 5 minutes until softened.
- Add minced garlic and sauté for an additional minute until fragrant.
- Return crispy bacon to the pot and add soaked beans, chicken broth, thyme, salt, and pepper.
- Bring the mixture to a boil, then reduce heat to low and simmer, covered, for about one hour.
- Adjust seasoning as needed, adding more salt and pepper, and a bit of water for desired consistency.
- Ladle soup into bowls and garnish with fresh parsley, if desired.
Serving
- Serve hot and enjoy the comforting flavors of the Bean with Bacon Soup.
Notes
This soup can be made ahead of time and tastes better the next day as the flavors meld together. Can be frozen for up to 3 months without added dairy.