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–+ servings
White Bean Soup With Bacon

White Bean Soup With Bacon

A creamy white bean soup with bacon, perfect for comfort food lovers.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Bean soaking 8 hours
Total Time 9 hours 45 minutes
Course Soup
Cuisine American
Servings 8 servings
Calories 380 kcal

Equipment

  • Immersion blender

Ingredients
  

For the Soup

  • 1 pound dry Great Northern white beans soaked overnight
  • 5 ounces bacon cut into ½-inch-wide pieces
  • 1 large onion chopped
  • 2 ribs celery chopped
  • 1 large carrot peeled and chopped
  • 3 cloves garlic minced
  • 6 cups chicken stock
  • 2 bay leaves
  • 1 tablespoon fresh thyme
  • 2.5 teaspoons kosher salt
  • 0.25 teaspoon black pepper
  • 3 tablespoons tomato paste
  • 0.5 teaspoon paprika

For Serving

  • 1 ounce bacon cooked and crumbled for garnish, optional
  • 2 tablespoons chopped fresh parsley for garnish, optional

Instructions
 

Method

  • Drain the beans that have been soaking in water.
  • Put the bacon into a large Dutch oven on medium-high heat and cook for a minute or two. Add the chopped onion, celery, and carrot. Lower the heat to low, cover, and cook for 12 to 15 minutes until soft. Add garlic and cook for another minute.
  • Add the drained beans, stock, bay leaves, thyme, salt, and pepper. Bring to a simmer over high heat, then reduce to maintain a simmer for 1 hour or until beans are very soft.
  • Stir in tomato paste and paprika. Cook for 5 more minutes.
  • Remove bay leaves and blend most of the soup with an immersion blender, leaving some texture.
  • Adjust seasoning with more salt and pepper to taste and garnish with crumbled bacon and parsley if desired.

Notes

Refrigerate covered soup for up to four days or freeze cooled soup for up to three months.

Nutrition

Serving: 1servingCalories: 380kcalCarbohydrates: 51gProtein: 24gFat: 9g
Keyword bean soup, comfort food, hearty soup, soup with bacon, white bean soup, winter soup
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