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White Bean Soup With Bacon
White Bean Soup With Bacon
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Prep Time:
15 minutes
Cook Time:
90 minutes
Total Time:
585 minutes
Whip up a classic white bean and bacon soup with dry beans, onion, garlic, and crispy bacon for a hearty meal.
Ingredients:
  • 1 pound dry Great Northern white beans, covered with a couple inches of water and soaked overnight
  • 5 ounces of bacon, cut into 1/2-inch wide pieces
  • 2 cups chopped onion (1 large onion)
  • 3/4 cup chopped celery (about 2 ribs of celery)
  • 3/4 cup chopped carrots (1 large carrot)
  • 3 cloves garlic, minced (about 1 tablespoon)
  • 6 cups chicken stock
  • 1 Tbsp fresh thyme
  • 2 1/2 teaspoons kosher salt
  • 1/4 teaspoon black pepper
  • 3 Tbsp tomato paste
  • 1/2 teaspoon paprika
  • 1 ounce bacon (1 to 2 slices), cooked and crumbled for garnish (optional)
  • 2 Tbsp chopped fresh parsley for garnish (optional)
Instructions:
  • Drain the soaked beans. If you didn't soak them overnight, you can quick-soak by bringing them to a boil in a pot of water, then letting them sit for an hour before draining.
  • In a large (5 to 6 quart) thick-bottomed Dutch oven over medium-high heat, cook the bacon for a minute or two to render out some fat. Add the chopped onion, celery, and carrot, then reduce the heat to low. Cover and cook for 12 to 15 minutes until the vegetables are cooked through and softened. Stir in the garlic and cook for an additional minute.
  • Combine drained beans, stock, bay leaves, thyme, salt, and pepper in a pot. Bring to a high heat until it simmers. Reduce to low heat, partially cover, and simmer for 1 hour until beans are very soft.
  • Stir in the tomato paste and paprika, then cook for an additional 5 minutes.
  • After removing the bay leaves, use an immersion blender to partially puree the soup until the beans create a creamy base. Season with additional salt and pepper to taste. Optionally, top with crumbled cooked bacon and chopped parsley before serving.
  • Refrigerate the covered soup for up to four days. The flavors will develop even more after one day. For longer storage, freeze the cooled soup in a freezer-safe bag or container for up to three months.

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