Description
A hearty and comforting Bean with Bacon Soup made with tender Great Northern beans, crispy thick-cut bacon, and a flavorful mix of sautéed vegetables. This classic soup simmers slowly to develop rich flavors, perfect for a cozy meal any day.
Ingredients
Scale
Beans and Broth
- 1 cup Great Northern beans (dried)
- 4 cups low-sodium chicken broth
Meats and Vegetables
- 6 oz thick-cut bacon
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
Seasonings
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Prepare the Beans: Rinse the Great Northern beans under cold water thoroughly. If you are using dried beans, soak them overnight in a large bowl with enough water to cover them fully, which helps to soften the beans and reduce cooking time.
- Cook the Bacon: In a large pot over medium heat, add the thick-cut bacon slices. Cook until the bacon is crispy, which usually takes about 5-7 minutes. Once cooked, remove the bacon with a slotted spoon and set aside, leaving the bacon drippings in the pot to add depth of flavor.
- Sauté the Vegetables: To the bacon drippings in the pot, add the chopped onion, carrots, and celery. Sauté these vegetables over medium heat for about five minutes until they start to soften. Then add the minced garlic and cook for an additional minute, allowing the garlic to become fragrant without burning.
- Combine Ingredients: Return the crispy bacon pieces to the pot. Add the soaked (or rinsed) beans, low-sodium chicken broth, dried thyme, and season with salt and pepper to taste. Stir everything together to combine the flavors.
- Simmer the Soup: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer gently for about one hour, or until the beans are tender and the soup has thickened slightly. Stir occasionally to prevent sticking and ensure even cooking.
- Serve and Garnish: After the beans are tender and flavors melded, ladle the soup into bowls. Serve hot, optionally garnished with fresh parsley or your favorite herbs for an extra touch of freshness and color.
Notes
- Soaking the beans overnight significantly reduces cooking time and improves digestibility.
- For a vegetarian version, omit the bacon and use vegetable broth instead.
- You can add a splash of vinegar or lemon juice at the end to brighten the flavors if desired.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- If you prefer a thicker soup, mash some of the cooked beans with a spoon or use an immersion blender to partially puree the soup.
- Prep Time: 35 minutes (including soaking overnight if required)
- Cook Time: 1 hour 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: Bean soup, Bacon soup, Great Northern beans, Hearty soup, Comfort food, Homemade soup
