There’s just something about a big, steaming bowl of soup on a chilly day, isn’t there? It feels like a warm hug from the inside out. And for me, nothing says comfort quite like my Ultimate Bean With Bacon Soup Comfort In Every Bowl. This isn’t just any soup; it’s the kind of meal that makes your whole kitchen smell amazing and your belly feel perfectly content. I originally got this recipe from my Aunt Clara, who swore it could cure anything from a cold to a broken heart! Seriously, the way the smoky bacon and tender navy beans meld together is just magical. It’s the perfect antidote to a frosty evening or just when you need a little pick-me-up. It’s simple, it’s hearty, and it’s pure, unadulterated comfort food.
Why You’ll Love This Ultimate Bean With Bacon Soup
There are so many reasons why this soup is a winner, but here are the top ones that keep me coming back for more:
- Seriously Simple to Whip Up: I’m all about recipes that don’t tie you down in the kitchen for hours, and this one? It’s a breeze! Just a little chopping, a little simmering, and BAM – you’ve got a pot of pure deliciousness.
- Flavor That Sings: Oh my goodness, the flavor! That smoky bacon goodness combined with creamy, tender navy beans and just the right hint of herbs? It’s a symphony in your mouth, trust me.
- The Coziest Comfort Food Ever: If you need a warm hug in a bowl, this is it. It’s the perfect thing to soothe your soul on a chilly evening or when you’re just craving something truly satisfying.
- Perfect for Any Time: Honestly, this soup is a lifesaver. It’s fantastic for a weeknight dinner when you’re tired, amazing to bring to a potluck, or just perfect for feeding a crowd. It’s always a hit!
Gather Your Ingredients for Ultimate Bean With Bacon Soup
Okay, let’s get our ducks in a row – or rather, our beans and bacon! This soup is wonderfully straightforward, and having everything prepped makes the actual cooking a breeze. You’ll want to grab these goodies:
First up, a pound of those lovely dried navy beans. Make sure you’ve soaked them overnight and drained them well, that’s key for tenderness. Then, about eight ounces of good ol’ bacon, chopped up nice and small. For our veggie base, we’ve got one big onion, two carrots, and two celery stalks, all chopped. Don’t forget four cloves of garlic, minced up fine – that’s where a lot of that amazing aroma comes from! For the liquid gold, you’ll need eight cups of chicken broth. Lastly, to bring it all together with that perfect savory hug, grab a teaspoon of dried thyme and half a teaspoon of black pepper. And of course, salt to taste at the very end. Easy peasy, right?
Step-by-Step Guide to Making Ultimate Bean With Bacon Soup
Alright, it’s time to get cooking! This is where the magic really happens. Don’t worry, it’s super straightforward, and before you know it, your kitchen will smell like the coziest place on earth. Let’s dive into making this amazing soup! You can find more tips on making soups like this on our recipe page.
Preparing the Bacon and Aromatics
First things first, grab your chopped bacon and pop it into a big pot or Dutch oven over medium heat. We want to cook it until it’s nice and crispy. Once it’s done, use a slotted spoon to scoop out that beautiful bacon and set it aside – we’ll need it for topping later! Leave that glorious bacon grease in the pot; it’s flavor gold! Now, toss in your chopped onion, carrots, and celery. Sauté them for about 8 to 10 minutes until they’re nice and soft. This really wakes up their flavors.
Simmering the Ultimate Bean With Bacon Soup
Next, give that a good stir and add in your drained navy beans, remember, the ones you soaked overnight? Pour in the chicken broth, add that teaspoon of dried thyme and the black pepper too. Now, bring the whole pot to a boil. Once it’s bubbling away, turn the heat down low, put a lid on it, and let it simmer. This is where the patience pays off! You’ll want to let it go for about 1.5 to 2 hours. Just keep an eye on it, and give it a stir now and then. The goal here is super tender beans – they should be soft enough to mash easily with a fork.
Finishing Touches and Serving Your Comforting Soup
Once those beans are perfectly tender, it’s time to make it taste just right. Taste the soup and add salt as needed – remember, bacon is already salty, so you might not need much! Ladle that gorgeous, hearty soup into your bowls. And the grand finale? Sprinkle that reserved crisp bacon you set aside earlier all over the top. It adds that perfect crunch and little burst of smoky bacon flavor in every bite. Serve it up hot and watch everyone dig in!
Tips for the Perfect Ultimate Bean With Bacon Soup
I’ve made this soup more times than I can count, and I’ve picked up a few little tricks along the way that just make it *that* much better. You know, the kind of things that turn a good soup into a truly unforgettable one. Trust me, these little somethings are worth it!
Bean Preparation for Optimal Flavor
Soaking your beans overnight is a must, friends! It’s not just about making them cook faster; it really helps them get that super creamy texture inside. Plus, it makes them easier to digest. If you forget or are in a real rush, you can do a ‘quick soak’ by covering the beans with water, bringing them to a boil for a minute, then letting them sit covered off the heat for about an hour. It’s not *quite* the same, but it works in a pinch!
Achieving the Ultimate Soup Consistency
If you like your soup a little thicker, like more of a stew, I have a super easy trick that always wows people. Once your beans are perfectly tender, just grab a sturdy spoon or a potato masher and gently mash some of the beans right against the side of the pot. You don’t need to mash them all, just a good handful or so. It releases their starch and makes the broth wonderfully thick and luscious without needing any extra thickeners. It’s pure magic!
Ingredient Notes and Substitutions for Your Bean With Bacon Soup
Let’s chat ingredients for a sec, because getting this right makes all the difference! The star here is definitely the navy beans – they get so wonderfully creamy when they’re cooked down. If you can’t find navy beans, great northern beans are a pretty close second, or even pinto beans can work in a pinch, though the texture might be a little different. And the bacon? Oh, the bacon! Any good quality smoked bacon will do, but if you want to go for something a little fancy, pancetta or even thick-cut smoked ham in place of some of the bacon can be delicious. For a vegetarian twist, you can skip the bacon altogether. Just sauté your veggies in a little olive oil and maybe add a smoky paprika or a touch of liquid smoke to get that deep flavor back in. Using vegetable broth instead of chicken broth seals the vegetarian deal. It’s all about making it work for you!
Nutritional Information
Just a heads-up, these numbers are approximate because we all use slightly different ingredients, right? But generally, a serving of this Ultimate Bean With Bacon Soup is around 1.5 cups and packs about 450 calories. You’re looking at roughly 15g of fat, 25g of protein, and a hearty 50g of carbohydrates, with a fantastic 15g of fiber to keep you full and happy! It’s good stuff, packed with flavor and goodness.
Frequently Asked Questions About Bean With Bacon Soup
Got questions about this cozy classic? I’ve got you covered! Here are some common things people wonder about when making this Ultimate Bean With Bacon Soup. It’s always good to know these little details! If you need more help, don’t hesitate to reach out!
Can I make this Ultimate Bean With Bacon Soup vegetarian?
Absolutely! To make this vegetarian, just skip the bacon and sauté your veggies in about 2 tablespoons of olive oil. You can add a pinch of smoked paprika or a tiny splash of liquid smoke to mimic that bacon-y depth. Use vegetable broth instead of chicken broth, and you’re golden!
How long can I store leftover bean soup?
This soup stores like a dream! Keep it in an airtight container in the fridge for up to 4 days. Reheat it gently on the stovetop or in the microwave. It actually tastes even better the next day! For longer storage, pop it in freezer-safe containers; it’ll keep well for about 3 months.
Can I use canned beans instead of dried beans?
You sure can! If you’re short on time, swap the dried beans for two 15-ounce cans of navy beans. Just make sure to rinse them really well first. You’ll skip the overnight soaking and reduce the simmering time to about 30 minutes, just to let those flavors really meld together.
Share Your Ultimate Bean With Bacon Soup Experience
Alright, now that you’ve hopefully made (or are planning to make!) my Ultimate Bean With Bacon Soup, I’d LOVE to hear all about it! Did it hit the spot? Did you make any fun tweaks? Drop your thoughts in the comments below, give the recipe a star rating if it made you happy, and maybe even share a pic of your cozy bowl on social media! I love seeing your creations! For more about our foodie adventures, check out our story!
Ultimate Bean With Bacon Soup
- Total Time: 2 hours 20 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A hearty and comforting soup made with beans and bacon, perfect for a chilly day.
Ingredients
- 1 pound dried navy beans, soaked overnight and drained
- 8 ounces bacon, chopped
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- Salt to taste
Instructions
- In a large pot or Dutch oven, cook the chopped bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving the bacon grease in the pot.
- Add the chopped onion, carrots, and celery to the pot. Cook until softened, about 8-10 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Add the drained navy beans, chicken broth, dried thyme, and black pepper to the pot.
- Bring the soup to a boil, then reduce heat, cover, and simmer for 1.5 to 2 hours, or until the beans are tender.
- Season with salt to taste.
- Ladle the soup into bowls and top with the reserved crisp bacon.
Notes
- For a thicker soup, you can mash some of the beans against the side of the pot before serving.
- You can add a bay leaf during simmering for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 8g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 25g
- Cholesterol: 20mg
Keywords: bean soup, bacon soup, comfort food, hearty soup, navy beans, easy soup recipe