Slow-Simmered Bean with Bacon Soup
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Slow-Simmered Bean with Bacon Soup
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 1 lb White beans soaked overnight
- 4 cups chicken broth plus 4 cups of water
- 4 cups water plus 4 cups of water
- 1 lb Bacon cut into 1-inch pieces
- 1 yellow onion diced
- 2 large carrot peeled and diced
- 2 celery stalks, diced
- salt sea salt and freshly cracked, to taste
- black pepper sea salt and freshly cracked, to taste
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 2 bay leaf
- 1-2 Roma tomato diced, optional
- parsley fresh, chopped
Instructions
- Rinse and sort through the beans and remove any bad ones then soak them in 6-8 cups of water in a large covered Dutch oven overnight.
- Drain the beans and place them back in the large Dutch oven.
- Add the chicken broth and 4 cups of water. Bring to a boil, then reduce to a low simmer.
- While the beans are cooking, cook the bacon pieces in a large skillet over medium heat until just barely crisp. Remove to paper towels to drain. Add 2/3 of the bacon to the pot of beans and reserve the rest for garnish.
- Drain the bacon grease from the pan (but don't wipe it out) and add the onions, carrots, and celery.
- Season with sea salt and freshly cracked pepper, to taste, and cook, stirring often, until just beginning to soften, about 4 minutes.
- Add the minced garlic and tomato paste and cook, stirring constantly, for another 2 minutes.
- Add the sautéed vegetables to the beans along with the bay leaves. Cover and cook on a low simmer until the beans are tender, about 3- 3 1/2 hours. Taste and re-season if needed.
- When ready to serve, stir in the tomatoes, if desired. Serve bowls of soup with reserved bacon and fresh parsley. Enjoy.
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