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Slow-Simmered Bean with Bacon Soup

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
12 hrs 10 mins
Cook Time
3 hrs 10 mins
Total Time
15 hrs 40 mins
Servings: 8 - 10
Course: Soup
Cuisine: American

Ingredients

  • 1 lb white beans, soaked overnight
  • 4 cups chicken broth + 4 cups of water
  • 1 lb bacon, cut into 1-inch pieces
  • 1 yellow onion, diced
  • 2 large carrots, peeled & diced
  • 2 stalks of celery, diced
  • Sea salt and freshly cracked pepper, to taste
  • 4 cloves of garlic, minced
  • 2 tbsp tomato paste
  • 2 bay leaves
  • 1-2 Roma tomatoes, diced, optional
  • fresh parsley, chopped

Instructions

    Cup of Yum
  1. 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.
  2. Drain the beans and place them back in the large Dutch oven.
  3. Add the chicken broth and 4 cups of water. Bring to a boil, then reduce to a low simmer.
  4. 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.
  5. Drain the bacon grease from the pan (but don't wipe it out) and add the onions, carrots, and celery.
  6. Season with sea salt and freshly cracked pepper, to taste, and cook, stirring often, until just beginning to soften, about  4 minutes.
  7. Add the minced garlic and tomato paste and cook, stirring constantly, for another 2 minutes.
  8. 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. 
  9. When ready to serve, stir in the tomatoes, if desired. Serve bowls of soup with reserved bacon and fresh parsley. Enjoy.