This hearty and delicious soup recipe gets dinner on the table in a flash!
Looking for a dish that tastes like a warm hug? If so, you should try making this delicious bean and bacon soup recipe! Last week, I whipped up a batch of this bean and bacon soup for my partner and me, and we completely devoured the entire pot in one sitting. We’ve become totally soup-obsessed at our house lately, and this recipe checks all the boxes—it’s hearty, comforting, and packed with smoky flavor from the crispy bacon.
Beyond the smoky flavor, the rendered bacon fat infuses the soffritto base of sautéed onions, carrots, and celery with irresistible richness. The combination of dried herbs, tomato paste, and chicken broth creates a hearty, comforting broth that perfectly complements the creaminess of the Great Northern beans, resulting in a tasty soup with layers of savory and herbaceous notes. The final touch of crispy bacon pieces adds a delicious, crispy, crunchy bite and bursts of salty flavor in every spoonful, making this a truly soul-warming comfort food classic.
What other protein can I use besides bacon?
Italian sausage: Use eight ounces of sweet or spicy Italian sausage, removed from casings. Brown the crumbled sausage in the pot over medium-low heat for four to six minutes until fully cooked. Remove the sausage, leaving about one tablespoon of fat in the pot. Follow the rest of the recipe as stated, adding the cooked sausage back in step five.
Diced ham: Use eight ounces of diced ham steak or even leftover cooked ham. Since ham is already cooked, simply sauté it for three to four minutes to brown it slightly. Remove and set aside. Add one tablespoon of unsalted butter to the pot for the vegetables. Add the ham back in step five with the other seasonings.
Chicken thighs: Use eight ounces of boneless, skinless chicken thighs, diced into bite-sized pieces. Lightly brown the chicken pieces for three to four minutes until golden but not fully cooked. Remove and set aside. Add one tablespoon of unsalted butter if needed for the vegetables. Add the chicken back in step three with the broth so it finishes cooking during the 15-20-minute simmer.
Andouille sausage: Use eight ounces of andouille sausage, sliced into rounds. Brown the slices for two to three minutes per side until crispy edges form. Remove and set aside, leaving rendered fat in the pot. Add back in step five, reserving some slices for garnish like the original bacon.
How do I store leftovers?
If you have any leftover bean and bacon soup, you can store it in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months. To defrost it, I recommend leaving it in the refrigerator overnight until it’s fully thawed. You can reheat it on the stovetop in a small pot or in the microwave until it’s warm throughout.
Serving suggestions
While this bean and bacon soup is delicious on its own, it’s even better when it’s served with an array of tasty side dishes. Last week, when I made this recipe, I paired it with a plate of Steamed Brussels Sprouts, a bowl of this lovely Winter Salad, and some Garlic Toast to soak up that scrumptious broth. You can also keep it simple by making a tray of Roasted Broccoli And Cauliflower, a bowl of Chopped Salad, or a plate of Sautéed Vegetables. Don’t forget dessert! Whip up a batch of these Gluten-Free Chocolate Chip Cookies or this delicious Chocolate Pudding.
Ingredients
- 8 ounces thick-cut bacon diced
- 1 medium onion diced
- 2 medium carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 7 cups low-sodium chicken broth
- 3 can Great Northern beans (15 ounces) drained and rinsed
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Place the diced bacon in a large heavy pot over medium heat. Cook until the bacon is crisp. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Reserve about 1 tablespoon of the bacon fat in the pot.
- Add the diced onion, carrots, and celery to the reserved bacon fat in the pot. Sauté over medium heat for about 5 minutes until the vegetables begin to soften. Then add the minced garlic and tomato paste; cook for an additional minute until fragrant.
- Pour in the chicken broth. Stir in the drained beans, bay leaf, dried thyme, dried oregano, and smoked paprika. Bring the mixture to a simmer and let it cook for about 15-20 minutes so that the flavors meld together. Season with salt and pepper to taste.
- Use an immersion blender to blend the soup partially, keeping some beans and vegetables whole while blending to your desired thickness.
- Stir in about 3/4 of the reserved bacon into the soup. Remove the bay leaf and taste for seasoning adjustments. Serve the soup hot, garnished with parsley and the remaining bacon.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Leave a Comment