I’m sorry to be posting so many soups lately, but it’s been darn cold on the ranch and soups seem to be the only coping mechanism I have. And oh…this soup! It is tremendously good—full of flavor, super satisfying, and it’ll remind you of the bean with bacon soup you ate as a little girl.
Or a little boy, depending on your personal experience.
Here’s how to make it!
First,
if you can remember, and I don’t always remember because I’m an
airhead, soak a pound of Great White Northern beans in cold water
overnight. Soaking beans obviously causes them to absorb moisture and
cuts down the cooking time considerably; it also helps the beans cook
evenly and not split and freak out in the pan. 
When you’re ready to cook the soup, drain off the water and throw the beans into a pot. 
Add chicken broth…
And water. Turn on the stove and bring the soup to a boil. 
While it’s heating up cut a package of thick-cut bacon into 1-inch pieces.
Throw them into a skillet over medium-high heat…
And cook them, stirring them around the pan…
Until they’re just barely starting to crisp. 
When
the soup is a-boilin’, dump 2/3 of the bacon into the pan, and save the
other 1/3 for a garnish once the soup is done. Turn the heat down to a
simmer and get the other ingredients going. 
Grab carrots, celery, and an onion. 
Cut the celery into a small dice…
Then peel and dice the carrots, too!
And do the same with zee onion. 
Drain the bacon grease from the skillet, but don’t wash the pan! If you do, you will regret it for the rest of your life!
Sorry to be a drama queen, but this stuff is important.
Then add the veggies…
And
stir them around the skillet, cooking them for a few minutes until they
start to soften. Sprinkle them with a little salt and pepper along the
way.
Add some garlic…
And a couple of tablespoons of tomato paste…
And stir them around the pan, cooking the veggies with the paste for a few minutes.
Then—you guessed it—this craziness goes right into the soup! 
Ahhh…the flavor. (And it smells so, so good.)
Drop in a couple of bay leaves…
Give everything one last stir, the put the lid on the pot and simmer the soup on low for a good hour and a half. 
This
is what it looks like. Gorgeous! (By they way, keep an eye on the soup
as it cooks. This is about as low as you’d want the liquid level to
drop. If you need to, add another cup or so of broth along the way.)
Serve it while it’s piping hot…
With extra bacon…
And a sprinkling of parsley! 
Bliss. Absolute bliss. And it tastes exactly—I mean exactly—like the soup I remember eating as a child. 
This will become a favorite in your rotation. Promise!
Oh, and here’s a little variation. Chop up a few Roma tomatoes…
And stir them into the finished soup right before serving. 
Gives it a nice chunkiness and a little fresh tomato-ness.
“Tomato-ness?”
(I always love making up words on Monday morning.)
Here’s the handy dandy printable!
Recipe
Bean with Bacon Soup
- Prep Time:
- 12 Hours
- Difficulty:
- Easy
- Cook Time:
- 90 Minutes
- Servings:
- 10 Servings
- 1 pound Great Northern White Beans
- 4 cups Low Sodium Chicken Stock
- 1 pound Thick-cut Bacon, Cut Into 1 Inch Pieces
- 1 whole Onion, Diced
- 2 whole Large Carrots, Peeled And Diced
- 2 stalks Celery, Diced
- Salt And Pepper, to taste
- 4 cloves Garlic, Minced
- 2 Tablespoons Tomato Paste
- 2 whole Bay Leaves
- Minced Parsley, To Taste
- 3 whole Roma Tomatoes, Chopped (optional)
Pick through the beans and give them a rinse. Put them in a bowl
and cover them with water by two inches. Let them soak overnight.
Drain the beans and place them in a pot. Add the chicken stock and 4 cups of water. Bring to a boil, then reduce to a simmer.
While the beans are cooking, cook the bacon in a large skillet over medium heat until just barely crisp. Remove to a paper towel lined plate. Add 2/3 of the bacon to the beans and reserve the rest for garnish.
Drain the bacon grease from the pan and add the onions, carrots, and celery. Season them with some salt and pepper and cook until just beginning to soften, about 3 to 4 minutes. Add the garlic and tomato paste and cook for another minute or two. Add the vegetables to the beans. Add the bay leaf and give it a good stir. Cover and cook on low (to medium-low) until the beans are tender, about 1 1/2 hours. Add a cup of broth if the liquid level gets too low.
When ready to serve, taste and add more salt and pepper if needed. If desired, stir in the tomatoes. Serve with chopped reserved bacon and chopped parsley.
Drain the beans and place them in a pot. Add the chicken stock and 4 cups of water. Bring to a boil, then reduce to a simmer.
While the beans are cooking, cook the bacon in a large skillet over medium heat until just barely crisp. Remove to a paper towel lined plate. Add 2/3 of the bacon to the beans and reserve the rest for garnish.
Drain the bacon grease from the pan and add the onions, carrots, and celery. Season them with some salt and pepper and cook until just beginning to soften, about 3 to 4 minutes. Add the garlic and tomato paste and cook for another minute or two. Add the vegetables to the beans. Add the bay leaf and give it a good stir. Cover and cook on low (to medium-low) until the beans are tender, about 1 1/2 hours. Add a cup of broth if the liquid level gets too low.
When ready to serve, taste and add more salt and pepper if needed. If desired, stir in the tomatoes. Serve with chopped reserved bacon and chopped parsley.
