thepioneerwoman4.8
Bean with Bacon Soup
With white beans, vegetables, savory broth, and crispy bacon, this bean with bacon soup recipe makes a cozy, satisfying meal. Freeze leftovers for later!
👥 10 Servings⏱️ Prep & Cook: 13h 30m⏳ Prep: 1h 30m👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pot
- ●dutch oven
- ●oven
- ●skillet
📝 Preparation Steps
1
Pick through the beans for any stones and give them a rinse. Put them in a bowl and cover them with water by 2 inches. Let them soak overnight.
2
Drain the beans and place them in a large pot or Dutch oven. Add the chicken broth and 4 cups water. Bring to a boil, then reduce to a simmer.
3
While the beans are cooking, cook the bacon in a large skillet over medium heat until just barely crisp, 10 to ⏱️ 12 minutes. Use a slotted spoon to remove to a paper towel-lined plate. Add two-thirds of the bacon to the beans and reserve the rest for garnish.
4
Drain the bacon grease from the skillet and add the carrots, celery, and onion. Season with salt and pepper and cook until just beginning to soften, 3 to ⏱️ 4 minutes. Add the garlic and tomato paste and cook until fragrant and beginning to deepen in color, 1 to ⏱️ 2 minutes more.
large carrots, chopped2onion, chopped1
5
Transfer the vegetables in the skillet to the pot of beans. Add the bay leaves and give it a good stir. Cover and gently cook on low (to medium-low) until the beans are tender, about 1 1/⏱️ 2 hours. Stir occasionally and add 1 cup of broth or water if the liquid level gets too low.
bay leaves2
6
When ready to serve, taste and add more salt and pepper if needed. Remove the bay leaves. If desired, stir in the tomatoes. Serve with the reserved bacon and chopped parsley, if desired.
bay leaves2
Nutrition Facts
calories
365 Calories
fat Content
18 g
fiber Content
8 g
sugar Content
3 g
sodium Content
571 mg
protein Content
19 g
trans Fat Content
0 g
cholesterol Content
30 mg
carbohydrate Content
25 g
saturated Fat Content
6 g
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