Bacon and Bean Soup


bacon bean soup

 

Oh boy can I just tell you how deeelicious (no, it’s not a typo) this soup is? No? – Well then you’ll have to make it for yourself to find out just HOW delicious it is.

I NEVER need an excuse for making soup cause I LOVE soup. It’s just comfort food for me plain and simple.  One of my sons’ refuses to entertain the thought of soup unless he’s sick and if you’re one of those, then by all means skip this one.  You may want to reconsider though, this one has – wait for it – BACON!

Oh for the love of God!  Is there anything better than bacon.  Nope, didn’t think so.

People, this soup is ready in about an hour from start to finish, so there really is no excuse not to make it and most of you will have the ingredients on hand and if you don’t? Well get out there and get them!

These are the only ingredients you’ll need to make this soup:

bacon bean ingredients

Can it get any easier?

The only other things added to the ingredients above that my dense self-forgot to take a picture of are:

  • the minced garlic cloves;
  • the chicken bouillon cube (I use Knorr, it’s my favorite brand);
  • the tomato sauce; and
  • the celery leaf (a part that you might normally throw away, but I keep them frozen and throw them into all my soups or stews calling for celery cause I’m not really a fan of celery but love the taste it gives to food – does that make sense?) but you can totally use diced celery if you like.

While making this soup you’ll notice first the SMELL, oh wow, to die for! Then AGAIN, the smell and then finally, the TASTE!  Yes, this is NOT your regular, open up the can, bean and bacon soup, so if you’re looking for that, well, keep looking.

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Just a note: the bacon that I recommend you use is Applewood Smoked Bacon. Yes it costs a little more, but believe me when I say it’s worth it. This bacon just complements these beans so that the flavors meld without overtaking the whole soup (because if it did that it would be called Bacon Soup – yup don’t know if that would EVER work, I mean I love bacon, but I have my limits).

So make this soup TODAY and sit back and relax and enjoy the coziness this soup inspires. You may find that you’ll have it today, tomorrow and, if there’s any left, maybe the next day.

bacon bean tureen

YES, it’s that good!

Enjoy!

(Slightly adapted from Homemade Bean and Bacon Soup – Taste and Tell)

Bacon and Bean Soup

INGREDIENTS:

  • 8 slices of thick sliced Applewood Smoked Bacon, diced
  • ½ cup diced yellow onions
  • ½ cup diced carrots
  • 1 leaf sprig of celery or ½ cup diced celery
  • 2 teaspoons of minced garlic
  • 4 cups low sodium chicken broth
  • 3 cans (15 oz. each) Cannellini (white kidney beans), drained and rinsed
  • 1 chicken bouillon cube
  • 3 tbsp. of tomato sauce
  • salt and pepper to taste

INSTRUCTIONS

  1. In a soup pot or Dutch oven, cook diced bacon until crisp. Remove bacon and place on a plate lined with paper towel to absorb grease. Leave about 2 to 3 tablespoons of bacon grease in pot.
  2. Add your diced onions, carrots and diced celery (if using) to the bacon grease and sauté over medium heat until vegetables start to soften. Add garlic and cook for an additional minute or so.
  3. Stir in the chicken broth and beans. Add chicken bouillon cube and celery leaf (if using instead of diced celery). Bring to a bubble then reduce the heat to low and let soup simmer for about 35 minutes.
  4. Remove half of the beans with some carrots to a blender or food processor (IF USING AN IMMERSION BLENDER STICK: remove some of the beans with some carrots and celery, to a separate bowl and blend the remaining mixture in the soup pot with the immersion blender, then place the separated beans back into the pot).
  5. IF USING THE BLENDER: Puree until smooth. Return the puree mixture to the soup pot and stir until thoroughly mixed.
  6. Add the tomato sauce and ¾ of the reserved bacon and stir to combine.
  7. Taste and season to taste with salt and pepper.
  8. Let the soup simmer until it is heated through, about 5 more minutes.
  9. Serve topped with the remaining bacon.

Serves: 4