Description
This hearty soup combines tender beans, smoky bacon, and savory vegetables in a flavorful broth. Perfect for chilly days, it’s a comforting dish that’s easy to make and satisfying for the whole family.
Ingredients
Units
Scale
- 6 slices of bacon, diced
- 1 small onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 3 cups cooked navy beans (or 2 cans, drained and rinsed)
- 4 cups chicken broth
- 1 cup water (or more for desired consistency)
- 1 (8 oz) can tomato sauce
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Cook the Bacon:
- In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Sauté the Vegetables:
- Add the onion, carrots, and celery to the pot with the bacon fat. Sauté for 5-7 minutes until the vegetables are softened.
- Add the garlic and cook for an additional 1 minute.
- Add the Beans and Liquid:
- Stir in the navy beans, chicken broth, water, tomato sauce, smoked paprika, thyme, and bay leaf. Bring to a gentle boil.
- Simmer the Soup:
- Reduce the heat to low, cover, and simmer for 20-25 minutes to let the flavors meld together.
- Blend (Optional):
- For a creamier texture, remove about 2 cups of the soup, blend it until smooth, and return it to the pot.
- Finish the Soup:
- Stir in the cooked bacon, reserving some for garnish. Season with salt and pepper to taste.
- Serve:
- Ladle the soup into bowls, garnish with reserved bacon and fresh parsley if desired. Serve warm with crusty bread.
Notes
- Substitute navy beans with cannellini or great northern beans if preferred.
- For extra smokiness, use smoked bacon or add a dash of liquid smoke.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.