Bean and Bacon Soup

Name: Bean and Bacon Soup
Prep time: 10 min
Yield: Makes 4 to 6 servings
Ingredients: 4 strips bacon; 1 large carrot, chopped (about ¾ cup); 2 stalks celery, chopped (about 1 cup); 1 medium onion, chopped (about 1 cup); 4 cloves garlic, chopped; 2 15 ½-ounce cans great Northern beans, drained; 2 tablespoons chopped fresh parsley; 1 1/4 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper

5 Reviews

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Photo: Antonis Achilleos

Prep Time

10 Mins

Other Time

15 Mins

Yield

Makes 4 to 6 servings

Lightly sautéed veggies and crisp bits of bacon are combined with canned beans to make an easy soup that takes away the chill on a cold winter day. Change the types of canned beans and vegetables used to make all kinds of interesting variations on the theme.

Ingredients

4 strips bacon
1 large carrot, chopped (about ¾ cup)
2 stalks celery, chopped (about 1 cup)
1 medium onion, chopped (about 1 cup)
4 cloves garlic, chopped
2 15 ½-ounce cans great Northern beans, drained
2 tablespoons chopped fresh parsley
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

How to Make It

In a large Dutch oven or saucepan, fry the bacon until crisp. Remove and drain on paper towels. Let cool, chop, and set aside. Over medium heat, add the carrot to the pan drippings in the Dutch oven and sauté for 5 minutes. Add the celery, onion, and garlic, stirring well and cooking for 3 minutes more. Add the beans and 2 cups water. Bring to a boil, cover, and reduce heat to low. Let simmer for 10 minutes. Uncover and, with a potato masher or large slotted spoon, partially mash the bean mixture until it thickens slightly. Stir in the parsley, salt, pepper, and bacon. Serve hot.

Tip: You can substitute lima, cannellini, or borlotti beans for the great Northern beans in this recipe.

Ratings & Reviews

Roughleyme's Review

2013-10-18T07:18:43-04:00 dburge

This is a great base for bean with bacon soup. Yes, the ingredients don't lend much to flavor but that's where the creativity kicks in. Now, I would never use water for my soups. I always use broth (chicken, beef, veggie or fish if seafood soup). I also added 1 teaspoon of fresh thyme, 1 bay leaf and let it simmer for 20 minutes to ensure the flavors were extracted from the herbs. I also added 4 cans of beans and used 32 oz. of chicken broth. I had a parmigiano-reggiano rind of cheese in my freezer waiting for this very moment that I made a soup that needed extra flavor. I let that steep in the soup to flavor it even more. I pureed about half the soup to get the thick, creamy consistency. This soup was so incredibly flavorful and comforting. Check out my blog and see the results. http://chefjencowen.wordpress.com/

SpikeyTheYorkie's Review

2011-05-29T10:30:10-04:00 Derickls

N/A

Derickls's Review

2009-10-13T22:49:52-04:00 ladywaffle3

Very bland, will not make again. relies completely on the bacon for flavor, so bites without the bacon don't have any flavor. needs some spices to improve

dburge's Review

2009-08-09T01:05:14-04:00 Roughleyme

The was a quick recipe for a great soup. I think this could be better if left in the slow cooker so the beans cook down into to thicken the soup. I might try doing so next time.

ladywaffle3's Review

2009-02-06T02:08:02-05:00 SpikeyTheYorkie

This was soooo bland!!! I was very disappointed. It looked like it was going to be tasty! If I was to make this again, I'd use chicken stock instead of water and up it to 3 cups, not 2. And I would definitely add more spices. It was very simple to make, which was nice.

Bean and Bacon Soup

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Ratings & Reviews

Roughleyme's Review

SpikeyTheYorkie's Review

Derickls's Review

dburge's Review

ladywaffle3's Review

Bean and Bacon Soup

Ingredients

How to Make It

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