White Bean Soup With Bacon
A hearty White Bean Soup With Bacon made with dry beans soaked overnight for a creamy texture.
Equipment
- Immersion blender
Ingredients
For the Soup
- 1 pound dry Great Northern white beans covered with a couple inches of water and soaked overnight
- 5 ounces bacon cut into ½-inch-wide pieces
- 2 cups onion chopped
- ¾ cup celery chopped
- ¾ cup carrot peeled and chopped
- 3 cloves garlic minced
- 6 cups chicken stock
- 2 bay leaves
- 1 tablespoon fresh thyme
- 2.5 teaspoons kosher salt plus more to taste
- ¼ teaspoon black pepper plus more to taste
- 3 tablespoons tomato paste
- ½ teaspoon paprika
For Serving
- 1 ounce bacon cooked and crumbled for garnish, optional
- 2 tablespoons chopped fresh parsley for garnish, optional
Instructions
Steps
- Drain the beans: Drain the beans that have been soaking in water.
- Cook the bacon and the vegetables: Put the bacon into a large Dutch oven on medium-high heat, cook for a minute, then add onion, celery, and carrot, cover and cook for 12 to 15 minutes.
- Add the beans, stock, seasonings, then simmer: Add drained beans, stock, bay leaves, thyme, salt, and pepper. Bring to a simmer, lower heat and cook for 1 hour.
- Add the tomato paste and paprika: Stir in tomato paste and paprika, cook for 5 more minutes.
- Puree half the soup: Remove bay leaves and puree most of the soup with an immersion blender.
- Store: Refrigerate for up to four days or freeze for up to three months.
Notes
Using canned beans can significantly reduce cooking time. Optional garnishes enhance the soup's flavor and presentation.
Nutrition
Serving: 1cupCalories: 380kcalCarbohydrates: 51gProtein: 24gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 15mgSodium: 900mgPotassium: 700mgFiber: 12gSugar: 3gVitamin A: 1800IUVitamin C: 6mgCalcium: 80mgIron: 3mg
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