Bean with Bacon Soup (Homestyle Recipe)

Prep Time

15 minutes

Cook Time

1 hour 30 minutes

Servings

4–6 servings

Ingredients

• 8 oz (225 g) dry navy beans (or great northern beans)

• 6 slices bacon, diced

• 1 medium onion, finely chopped

• 2 carrots, diced

• 2 celery stalks, diced

• 2 cloves garlic, minced

• 6 cups chicken broth (or vegetable broth)

• 1 cup water (as needed)

• 1 cup tomato sauce (or crushed tomatoes)

• 1 tablespoon tomato paste

• 1 teaspoon salt (adjust to taste)

• ½ teaspoon black pepper

• ½ teaspoon paprika

• 1 bay leaf

• 1 teaspoon sugar (optional, balances acidity)

• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

1. Soak the Beans

• Rinse beans and soak them overnight in plenty of water

• Drain and rinse before cooking

(Quick soak option: Boil beans for 2 minutes, remove from heat, cover, and let sit 1 hour)

2. Cook the Bacon

• In a large pot or Dutch oven, cook diced bacon over medium heat until crispy

• Remove half the bacon and set aside for garnish

• Leave the bacon fat in the pot

3. Sauté the Vegetables

• Add onion, carrots, and celery to the pot

• Cook for 5–7 minutes until softened

• Add garlic and cook 30 seconds

4. Build the Soup

• Add soaked beans, broth, water, tomato sauce, tomato paste

• Stir in salt, pepper, paprika, sugar, and bay leaf

5. Simmer

• Bring to a boil, then reduce to low

• Cover and simmer for 1 to 1½ hours, stirring occasionally

• Beans should be tender and soup thick

6. Adjust Texture

• For a creamier soup, mash some beans against the side of the pot

• Remove bay leaf

7. Serve

• Ladle into bowls

• Top with reserved crispy bacon and fresh parsley

Serving Ideas

• Crusty bread or buttered toast

• Cornbread

• Simple green salad

Tips

• Thicker soup? Simmer uncovered the last 10–15 minutes

• Slow cooker version: Cook on LOW 7–8 hours

• Freezes well for up to 3 months

ENJOY