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A bowl of thick bean and bacon soup with white beans, carrots and crisp bacon on top

Bean and Bacon Soup

Dried white beans simmered with crisp bacon, carrots, celery, onion, garlic and tomato paste in chicken broth until tender and thick.
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Cook Time 1 hour 30 minutes
Soak 12 hours
Total Time 13 hours 30 minutes
Course Soup
Cuisine American
Servings 10 servings
Calories 261 kcal

Ingredients
  

  • 1 pound dried white beans such as Great Northern
  • 4 cups low-sodium chicken broth plus more if needed
  • 4 cups water
  • 1 pound thick-cut bacon cut into 1-inch pieces
  • 2 large carrots chopped
  • 2 stalks celery chopped
  • 1 onion chopped
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon black pepper plus more to taste
  • 4 cloves garlic finely chopped
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 3 Roma tomatoes chopped, optional
  • fresh parsley chopped, for serving, optional

Instructions
 

  • Pick through the beans for stones and rinse them. Cover with water by 2 inches in a bowl and soak overnight.
  • Drain the beans and put them in a large pot or Dutch oven with the chicken broth and 4 cups of water. Bring to a boil, then reduce to a simmer.
  • While the beans cook, cook the bacon in a large skillet over medium heat until just barely crisp, 10 to 12 minutes. Lift it out with a slotted spoon onto a paper towel-lined plate. Add two-thirds of the bacon to the beans and save the rest for garnish.
  • Drain the bacon grease from the skillet and add the carrots, celery and onion. Season with salt and pepper and cook until they begin to soften, 3 to 4 minutes. Add the garlic and tomato paste and cook until fragrant and deepening in color, 1 to 2 minutes more.
  • Add the vegetables and bay leaves to the beans and stir. Cover and cook gently on low to medium-low until the beans are tender, about 1 1/2 hours, stirring now and then and adding 1 cup of broth or water if the liquid gets too low.
  • Taste and add salt and pepper if needed. Remove the bay leaves and stir in the tomatoes, if using. Serve with the reserved bacon and parsley.

Notes

Total time includes the overnight soak (about 12 hours). For a thicker soup, blend about half and stir it back in. Refrigerate leftovers within 2 hours and eat within 3 to 4 days; reheat to a rolling boil.

Nutrition

Serving: 1servingCalories: 261kcalCarbohydrates: 33.4gProtein: 17.5gFat: 6.9gSodium: 740mgFiber: 10.3gSugar: 3.4g
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