White Bean Soup With Bacon
A hearty white bean soup with bacon, perfect for a comforting meal. Ideal for cold weather with rich flavors.
Equipment
- immersion blender
Ingredients
For the Soup
- 1 pound dry Great Northern white beans soaked overnight
- 5 ounces bacon cut into ½-inch-wide pieces
- 1 large onion chopped
- 2 ribs celery chopped
- 1 large 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
Preparation
- Drain the beans that have been soaking in water.
- Put the bacon into a large thick-bottomed Dutch oven on medium-high heat.
- Add the chopped onion, celery, and carrot, lower the heat, cover, and cook for 12 to 15 minutes.
- Add the garlic and cook for 1 more minute.
- Add the drained beans, stock, bay leaves, thyme, salt, and pepper to the pot.
- Bring to a simmer, then lower the heat to maintain a simmer for 1 hour.
- Stir in the tomato paste and paprika, cooking for 5 more minutes.
- Remove the bay leaves and puree most of the soup with an immersion blender.
- Add more salt and pepper to taste, then garnish if desired.
- Refrigerate the soup for up to four days or freeze for up to three months.
Notes
Presoaking beans helps them cook faster. Canned beans can be used as a quicker alternative.
Nutrition
Serving: 1bowlCalories: 250kcalCarbohydrates: 35gProtein: 15gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 800mgPotassium: 600mgFiber: 10gSugar: 2gVitamin A: 1200IUVitamin C: 10mgCalcium: 80mgIron: 3mg
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