Bean & Bacon Soup Recipe

This hearty Bean & Bacon Soup is a comforting and flavorful dish that’s perfect for chilly days or when you’re in need of a satisfying meal. Featuring tender navy beans soaked overnight, crispy bacon, and a medley of fresh vegetables like onion, celery, and carrots, this soup is rich in taste and texture.

The addition of garlic, thyme, and a touch of red pepper flakes enhances its savory depth, while chicken stock and Knorr’s natural chicken bouillon create a robust base. Cooked slowly to allow the flavors to meld and thickened with mashed beans, this soup offers a delightful combination of smoky bacon and creamy beans in every spoonful.

Bean & Bacon Soup Recipe

Ingredients:

1lb navy beans soaked overnight

8oz bacon ( I buy bacon ends with thick pieces of ham)

1 cup minced onion

1 cup diced celery

1 cup diced carrot

2 minced garlic cloves

1 small bay leaf

3 sprigs fresh tyme

Desired amt of red pepper flake, skip if you like

6 cups chicken stock

2 tbs Knorrs Natural chicken bouillon (msg free)

Instructions:

Cut bacon in bit size pieces and cook till crisp, drain and reserve 2 tbs fat

Add veggies to pot and cook 3-5min

Add garlic and herbs

Add broth bacon and Knorrs to the pot.

Cook 1 1/2-2hrs on med covered. I used a potato masher to smash some beans and make it thicker.

Notes:

Bean Soaking: Soaking the navy beans overnight is essential for a creamy texture and even cooking. If you’re short on time, you can use the quick soak method by boiling the beans for 2 minutes, then letting them sit for an hour before proceeding.

Bacon: Using bacon ends with thick pieces of ham adds a rich, smoky flavor to the soup. If you prefer, you can substitute regular bacon, but the texture and flavor might vary slightly.

Thickening the Soup: For a thicker consistency, use a potato masher to mash some of the beans in the pot. This will create a creamier texture. Alternatively, you can blend part of the soup using an immersion blender.

Vegetable Dicing: Ensuring the vegetables are diced evenly helps them cook uniformly and integrates well with the beans and bacon.

Herbs: Fresh thyme adds a subtle herbal flavor. If fresh thyme isn’t available, you can use dried thyme but reduce the amount to about 1 teaspoon.

Adjusting Spice: The red pepper flakes can be adjusted according to your heat preference. For a milder soup, you can omit them entirely.

Cooking Time: The soup benefits from a slow simmer, allowing the flavors to develop fully. If you’re short on time, you can cook it for a shorter period, but the depth of flavor may be less.

Chicken Stock: Using homemade chicken stock can enhance the flavor of the soup. If using store-bought, opt for low-sodium versions to control the salt content.

Bouillon: Knorr’s natural chicken bouillon adds extra flavor. If you prefer not to use bouillon, you can add additional salt to taste.

Storage: The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. If freezing, leave some space in the container as the soup will expand when frozen.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use dried beans instead of canned beans?

Yes, dried beans are used in this recipe.

They need to be soaked overnight and cooked for a longer period compared to canned beans.

Can I substitute the navy beans with another type of bean?

Absolutely. You can use other beans like great northern beans or pinto beans.

Adjust the cooking time as needed for different beans.

What can I use if I don’t have bacon ends?

You can use regular bacon or ham hocks as an alternative.

Adjust the fat content based on what you use.

Can I make this soup in a slow cooker?

Yes, you can transfer the ingredients to a slow cooker.

Cook on low for 6-8 hours or on high for 3-4 hours, until beans are tender.

Is it necessary to soak the beans overnight?

Soaking beans overnight helps them cook faster and more evenly.

If you’re short on time, you can use the quick-soak method: boil beans for 2 minutes, then let them sit for 1 hour before cooking.

Can I freeze this soup?

Yes, this soup freezes well.

Allow it to cool completely before transferring it to airtight containers.

Freeze for up to 3 months.

Reheat thoroughly before serving.

How can I thicken the soup?

You can mash some of the beans with a potato masher to thicken the soup.

Alternatively, you can blend a portion of the soup and return it to the pot.

Can I make this soup vegetarian?

Yes, you can make a vegetarian version by omitting the bacon and using vegetable broth.

You might want to add a bit of smoked paprika or liquid smoke for flavor.

How can I adjust the spiciness of the soup?

If you prefer a milder soup, you can skip the red pepper flakes.

For added heat, increase the amount of red pepper flakes or add hot sauce to taste.

What should I serve with this soup?

Bean & Bacon Soup pairs well with crusty bread, cornbread, or a simple green salad.

Enjoy with your favorite bread for a comforting meal.