Bacon and Bean Soup – Closet Cooking
A simple and incredibly tasty bacon and bean soup; pure comfort in a bowl! I feel more like soups these days and one of my favorites is this bacon and bean soup! There is just something magical about dry beans that have been soaked overnight, then slowly simmered in soup until tender, creamy, and so […]

Bacon and Bean Soup

A simple and incredibly tasty bacon and bean soup; pure comfort in a bowl!

I feel more like soups these days and one of my favorites is this bacon and bean soup! There is just something magical about dry beans that have been soaked overnight, then slowly simmered in soup until tender, creamy, and so tasty! Pure comfort food! As well as beans, this soup has veggies in the form of onions, celery, and carrots, and it's seasoned with garlic, thyme, bay leaves, Parmesan, and of course, lots of bacon! This soup is excellent with veggies and chunky beans in broth or when everything is pureed into a thick, creamy soup topped with crispy bacon!

Due to the long simmering time, this soup is perfect for the slow cooker and there are plenty of options to customize the soup the way you want! I sometimes like to change the flavors by replacing the thyme with rosemary or sage, and / or changing the cheese, adding tomatoes, paprika, cream, miso, etc. No matter how you make this soup, it is sure to please!

Bacon and Bean Soup

Bacon and Bean Soup

Bacon and Bean Soup

Bacon and Bean Soup
Bacon and Bean Soup

Bacon and Bean Soup

Preparation time: 15 minutes Cooking time: 2 hours Total time: 2 hours 15 minutes Portions: 6

A simple and incredibly tasty bacon and bean soup.

  • 1 pound large northern white beans, picked, rinsed and soaked overnight
  • 8 ounces of bacon, cut into small pieces
  • 1 cup onion, diced
  • 1 cup celery, diced
  • 1 cup carrot, diced
  • 3 garlic cloves, chopped
  • 1 pinch of red pepper flakes (optional)
  • 6 cups of chicken broth (or vegetable broth)
  • 2 teaspoons of chopped thyme (or 1 teaspoon of dried thyme)
  • 2 bay leaves
  • 1/4 cup grated Parmigiano Reggiano (Parmesan)
  • salt and pepper to taste
  • 1 tablespoon of chopped parsley (optional)
  1. Cook the bacon in a large saucepan until crisp, before setting aside on paper towels to drain off, and drain all but 2 tablespoons of the fat from the pan.
  2. Add the onions, celery and carrots and cook over medium heat until tender, about 7 to 10 minutes.
  3. Add the garlic and red pepper flakes and cook until fragrant, about a minute.
  4. Add half a cup of the broth and deglaze the pan by scraping the brown bits from the bottom of the pan with a wooden spoon while the broth simmers.
  5. Add the remaining broth along with the beans, thyme, bay leaf, bring to a boil, reduce the heat and simmer, covered, until the beans are tender, about 1.5 to 2 hours.
  6. Remove the bay leaves, add the Parmesan and cook until it melts.
  7. Add the bacon and season with salt and pepper to taste before adding the parsley.

Slow cooker: Perform step 1, optionally perform steps 2-4 and transfer to a slow cooker to cook over low heat until the beans are tender, before continuing with the remaining steps.
Option: For a quick and easy version, replace the dried beans with 3 canes (15 ounces) of white beans, rinsed and drained. You will only need to simmer for a few minutes!
Option: Replace thyme with rosemary!
Option: Replace the Parmesan with Asiago or Pecorino cheese!
Option: Add 2 tablespoons of tomato paste! Or 1 can (15 ounces) of diced tomatoes!
Option: Add 1 teaspoon of paprika!
Option: Add cream!
Option: Add 1 tablespoon of white miso at the end before removing from heat!
Option: Puree some or all of the beans before adding the bacon for a thick, creamy soup!

Nutritional intake: Calories 316, Fat 19g (Saturated 6g, Trans 0), Cholesterol 36 mg, Sodium 712 mg, Carbohydrates 20g (3g fiber, Sugars 9g), Protein 15g
Nutrition by: Nutritional facts powered by Edamam

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