Bean And Bacon Soup

Ingredients:

1 lb dried navy beans (Soaked in water overnight or quick soak method)

6 slices bacon, from butcher chopped in pieces (thick slices)

1⁄3 cup chopped celery

1⁄3 cup chopped carrot

1⁄3 cup choppeed onion

5 cups chicken stock or 5 cups beef stock

celery salt

Instructions:

Cook bacon in soup pot till browned but still limp.

Remove bacon from pan and reserve two tablespoons bacon fat.

Cook carrots,onions, and celery in bacon fat over medium heat till soft.
add beans and broth to soup pot with bacon and veggies.

Bring to boil and turn heat down to simmer for 1/1/2 hours.

Season with celery salt and pepper and serve with crusty bread and butter.

Notes:

Bean Preparation:

Soaking Beans: If you haven’t soaked your beans overnight, use the quick soak method: bring them to a boil for 2 minutes, then cover and let sit for 1 hour. This helps reduce cooking time and improves texture.

Rinsing Beans: After soaking, rinse beans under cold water to remove any residual salt or impurities.

Bacon:

Bacon Crispiness: For extra flavor, cook bacon until crispy. However, since the recipe calls for bacon to be still limp, be sure not to overcook it if you prefer softer bacon pieces in the soup.

Rendering Fat: Rendering the bacon fat properly adds depth to the soup. Make sure to cook it slowly over medium heat to achieve this.

Vegetables:

Sautéing: Cook the vegetables until they’re well softened to ensure they integrate well with the beans and add flavor to the broth.

Even Cooking: Dice vegetables uniformly to ensure even cooking and consistent texture in the soup.

Cooking:

Simmering: Simmer the soup gently to prevent the beans from breaking apart too much. A slow simmer also helps the flavors meld together.

Checking Beans: Taste the beans periodically during the simmering to ensure they are tender and cooked through.

Flavoring:

Season Gradually: Add celery salt and pepper towards the end of cooking to control the seasoning and adjust to taste. Salt levels can concentrate as the soup cooks, so it’s better to season lightly at first.

Additional Seasoning: If you want to enhance the flavor further, consider adding a bay leaf, a splash of vinegar, or a pinch of smoked paprika.

Texture and Consistency:

Thickening: If you prefer a thicker soup, mash some of the beans against the side of the pot with a spoon or use an immersion blender to partially puree the soup.

Adjusting Consistency: If the soup is too thick, add a bit more stock or water to reach your desired consistency.

Serving:

Accompaniments: Serve with crusty bread and butter for a complete meal. A sprinkle of fresh herbs like parsley or chives can also add a burst of freshness.

Storage and Reheating:

Storage: Let the soup cool before storing it in an airtight container. It keeps well in the refrigerator for up to 5 days.

Freezing: This soup freezes well. Store it in freezer-safe containers for up to 3 months. Reheat thoroughly before serving, and note that the texture of the beans may change slightly after freezing and thawing.

Frequently Asked Questions:

Can I use canned beans instead of dried beans?

Yes, you can use canned beans. For this recipe, use about 4 cans (15 oz each) of canned navy beans, drained and rinsed.

Reduce the cooking time since the beans are already cooked.

Simmer the soup for about 20-30 minutes instead of 1.5 hours.

What can I use if I don’t have bacon?

You can substitute bacon with diced ham, pancetta, or even smoked sausage for a similar smoky flavor.

For a vegetarian version, you can omit the bacon and add liquid smoke or smoked paprika to the soup for a smoky flavor.

Can I make this soup in a slow cooker or Instant Pot?

Yes, you can make this soup in a slow cooker or Instant Pot.

For a slow cooker, cook on low for 6-8 hours or high for 3-4 hours.

For an Instant Pot, use the “Bean/Chili” setting and cook for 35 minutes.

Ensure the beans are pre-soaked if using the Instant Pot.

How can I thicken the soup?

To thicken the soup, mash some of the beans against the side of the pot with a spoon or use an immersion blender to partially puree the soup.

You can also add a slurry of cornstarch and water or a small amount of flour mixed with water.

What if I don’t have celery salt?

If you don’t have celery salt, you can use regular salt and add a pinch of celery seed or a small amount of dried celery flakes.

Alternatively, you can use other seasonings like garlic powder or onion powder to enhance the flavor.

Can I use vegetable broth instead of chicken or beef stock?

Yes, you can use vegetable broth if you prefer a vegetarian version of the soup.

It will still be flavorful and work well with the other ingredients.

How long will the soup last in the refrigerator?

The soup will last in the refrigerator for up to 5 days.

Make sure to store it in an airtight container to keep it fresh.

Can I freeze this soup?

Yes, you can freeze the soup. Let it cool completely before transferring to freezer-safe containers.

It can be frozen for up to 3 months.

Thaw in the refrigerator overnight and reheat thoroughly before serving.

How can I make this soup spicier?

To make the soup spicier, add a pinch of red pepper flakes, hot sauce, or a chopped jalapeño pepper while cooking.

Adjust the heat to your taste preference.

What are some good sides to serve with this soup?

Crusty bread and butter are classic accompaniments.

You could also serve a simple green salad, grilled cheese sandwiches, or a side of roasted vegetables for a more complete meal.