Bean with Bacon Soup
Whip up a bowl of cozy, nostalgic Bean with Bacon Soup, made from simple ingredients that come together to create a hearty blend of creamy white beans and smoky bacon. This homemade, flavorful delight is easy to prepare and undoubtedly better than any canned version you've tasted before.
Servings 6
Calories 48kcal
Equipment
Ingredients
- 1 package bacon 375g package, diced, about 12 slices, uncooked
- 1 cup sweet onion diced
- 1 cup celery diced
- 1 cup carrots peeled and diced
- 2 cloves garlic minced
- 6 cups chicken broth
- 1 tsp salt
- ¼ tsp black pepper
- 3 cans white kidney beans 19oz/540ml can, drained and rinsed
- 2 bay leaves
- 1 tbsp fresh thyme
- 3 tbsp tomato paste
- 1 tsp sugar
- ¼ tsp liquid smoke
Instructions
- Cook the bacon in a large pot or Dutch oven over medium heat. Remove the bacon to a paper towel lined plate and reserve 2 tablespoons of bacon grease in the pot.
- Add the onions, celery, carrots, garlic and thyme to the pot. Cook over medium heat for 10 minutes, stirring frequently.
- Stir in the chicken broth, ¾ cup cooked bacon, salt, pepper, kidney beans, bay leaves, tomato paste, sugar and liquid smoke. Bring to a boil. Reduce heat to medium low. Cook for 30 minutes, stirring occasionally.
- Remove the bay leaves. Remove half of the soup from the pot.
- Puree the remaining soup in the pot with a hand blender. Return the soup to the pot with the remaining bacon. Simmer for an additional 5 minutes. Serve hot.
Nutrition
Calories: 48kcal | Carbohydrates: 9g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 5mg | Sodium: 1354mg | Potassium: 282mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3825IU | Vitamin C: 7mg | Calcium: 39mg | Iron: 1mg
