Best Bean with Bacon Soup
Easy Bean with bacon soup made with or without a ham bone. Flavor packed soup with canned white beans and vegetables. Perfect cozy meal from that leftover Easter ham in under 40 minutes.
Servings: 4
Calories:
Equipment
- large soup pot
- immersion blender OR high speed regular blender
Ingredients
- 1/2 pound thick cut Applewood smoked bacon increase to 1 pound if not using a ham bone
- 1 ham bone
- 1 medium onion diced
- 3 medium carrots diced
- 2 stalks celery diced
- 2 cloves garlic minced
- 2-3 sprigs fresh thyme removed from stem and minced
- 4 cups chicken stock can swap chicken broth OR bone broth
- 3 cans white beans drained and rinsed (navy, great northern or cannellini)
- salt and black pepper to taste
- 3 tablespoons tomato paste
- 3 tablespoons fresh parsley
Instructions
- Dice bacon into about 1" pieces then add to a large soup pot of Dutch oven. Cook until crisp.
- Use a slotted spoon to remove bacon from the pot and set aside. Leave bacon drippings in the pot.
- Add onion, carrots and celery. Season with salt and black pepper. Cook 5–7 minutes until carrots are softened. Add minced garlic and thyme. Cook 1 minute.
- Stir in tomato paste and cook 2–3 minutes. If using, add the ham bone now.
- Pour in chicken broth (stock or bone broth) and add drained/rinsed beans. Bring to a gentle boil, then reduce heat and simmer for about 20 minutes.
- Use an immersion blender to pulse a few times (leaving some in chunks for a heartier bite). NOTE: If you don’t have an immersion blender, add some of the soup to a regular blender, pulse then stir it back into the soup.
- Simmer uncovered another couple of minutes then stir in bacon and parsley. Taste and adjust for salt. Serve warm.
Notes
To make this without a ham bone, increase the amount of bacon used.
If you make this recipe, I'd love to hear from you with a comment, star rating or share on social media and tag me @agoudalife