Bacon and White Bean Soup: The Ultimate Comfort Food Recipe
Introduction to Bacon and White Bean Soup
If you’re looking for a dish that wraps you in warmth and comfort, look no further than bacon and white bean soup. This hearty soup is perfect for any day of the week, offering a delicious blend of flavors that will leave you feeling satisfied. With its rich taste and creamy texture, this soup is sure to become a staple in your home.
A Personal Story Behind My Bacon and White Bean Soup Journey
Growing up, my grandmother always made the best soups, especially during the colder months. Her bacon and white bean soup was a family favorite. The aroma filling the kitchen as it simmered on the stove would draw everyone in, and we would gather around the table to enjoy her delicious creation. Making this soup now brings back those cherished memories, and I love sharing it with my family and friends.
What Makes This Bacon and White Bean Soup Recipe Special?
This recipe stands out due to its wonderful combination of tender white beans, crispy bacon, and fresh vegetables. The addition of herbs and spices brings a depth of flavor that elevates the soup to a new level. The creamy texture from the half-and-half and blended beans makes it feel indulgent while still being a nutritious option. Plus, it’s easy to make, making it perfect for anyone, especially those aged 65 and above, who may appreciate straightforward cooking.
The Full Bacon and White Bean Soup Recipe
Ingredients
- 6 slices bacon, chopped
- 3 large carrots, peeled and chopped
- 2 ribs celery, finely chopped
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/4 teaspoon paprika
- 1/4 teaspoon pepper
- 1/4 teaspoon red chili flakes
- 5 cups low-sodium chicken broth
- 2 cans white kidney beans (19 oz or 540 ml each)
- 3/4 cup half-and-half
- 1/4 cup grated Parmesan cheese
- Fresh chopped parsley or spinach, as desired
Instructions
- In a large soup pot or Dutch oven over medium-high heat, cook the chopped bacon until crisp, stirring often for about 3-4 minutes. Use a slotted spoon to remove the bacon and set it aside on a paper towel-lined plate. Tip: Make sure to keep an eye on the bacon to prevent it from burning.
- Add the carrots, celery, and onion to the pot with the bacon fat. Cook over medium-high heat for 4-5 minutes until the onion softens and starts to brown. If there’s excess fat, soak some up with a paper towel and discard. Tip: This helps to keep the soup from being too greasy.
- Stir in the garlic, salt, thyme, oregano, parsley, paprika, pepper, and chili flakes. Cook for 1 minute. Tip: Adding the garlic at this stage allows it to release its flavors without burning.
- Pour in the chicken broth and scrape the bottom of the pan with a wooden spoon to release any stuck-on bits. Tip: This adds extra flavor to the soup.
- Drain and rinse the white kidney beans. Blend 3/4 cup of the beans with the half-and-half in a blender until smooth. Tip: This step creates a creamy base for your soup.
- Add the whole beans, bacon, and bean purée to the pot. Bring to a simmer, cover, and reduce the heat to medium-low. Simmer for 10-15 minutes until the vegetables are tender.
- Stir in the Parmesan cheese and parsley or spinach. Adjust seasoning to taste and serve hot. Tip: For a creamier soup, consider blending more beans with half-and-half.
Serving Suggestions and Variations for Bacon and White Bean Soup
This soup is delightful on its own, but you can elevate your experience by serving it with a crusty bread or a side salad. For added texture, consider topping it with crispy bacon bits or croutons. Want to spice things up? Add a dash of hot sauce for extra heat. For a vegetarian version, simply omit the bacon and use vegetable broth instead.
Frequently Asked Questions About Bacon and White Bean Soup
Can I freeze the soup? Yes, this soup freezes well. Just make sure to leave out the half-and-half when freezing and add it in when reheating.
How can I make it healthier? You can reduce the amount of bacon or use turkey bacon for a lighter option. Additionally, adding more vegetables can increase its nutritional value.
What if I don’t have all the herbs? Don’t worry! You can use Italian seasoning as a substitute for the individual herbs listed.
Recipe Stats
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
- Calories per Serving: 280
- Servings: 6
Bacon and White Bean Soup
Equipment
- Soup pot or Dutch oven
Ingredients
Main Ingredients
- 6 slices bacon, chopped
- 3 large carrots, peeled and chopped
- 2 ribs celery, finely chopped
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 0.25 teaspoon paprika
- 0.25 teaspoon pepper
- 0.25 teaspoon red chili flakes
- 5 cups low-sodium chicken broth
- 2 cans white kidney beans (19 oz or 540 ml each)
- 0.75 cup half-and-half
- 0.25 cup grated Parmesan cheese
- 1 bunch fresh chopped parsley or spinach, as desired
Instructions
- In a large soup pot or Dutch oven over medium-high heat, cook the chopped bacon until crisp, stirring often for about 3-4 minutes. Use a slotted spoon to remove the bacon and set it aside on a paper towel-lined plate. Tip: Make sure to keep an eye on the bacon to prevent it from burning.
- Add the carrots, celery, and onion to the pot with the bacon fat. Cook over medium-high heat for 4-5 minutes until the onion softens and starts to brown. If there's excess fat, soak some up with a paper towel and discard. Tip: This helps to keep the soup from being too greasy.
- Stir in the garlic, salt, thyme, oregano, parsley, paprika, pepper, and chili flakes. Cook for 1 minute. Tip: Adding the garlic at this stage allows it to release its flavors without burning.
- Pour in the chicken broth and scrape the bottom of the pan with a wooden spoon to release any stuck-on bits. Tip: This adds extra flavor to the soup.
- Drain and rinse the white kidney beans. Blend 3/4 cup of the beans with the half-and-half in a blender until smooth. Tip: This step creates a creamy base for your soup.
- Add the whole beans, bacon, and bean purée to the pot. Bring to a simmer, cover, and reduce the heat to medium-low. Simmer for 10-15 minutes until the vegetables are tender.
- Stir in the Parmesan cheese and parsley or spinach. Adjust seasoning to taste and serve hot. Tip: For a creamier soup, consider blending more beans with half-and-half.