Description
A hearty and comforting soup made with smoky bacon, tender beans, vegetables, and savory herbs—perfect for chilly days and satisfying meals.
Ingredients
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- 6 slices thick-cut bacon, chopped
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 2 cans (15 oz each) cannellini or navy beans, drained and rinsed
- 4 cups chicken broth
- 1 bay leaf
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- In a large pot over medium heat, cook the bacon until crispy. Remove with a slotted spoon and set aside, leaving 1-2 tablespoons of the bacon fat in the pot.
- Add onion, carrots, and celery to the pot. Sauté for 5-7 minutes until softened.
- Stir in garlic, smoked paprika, and thyme. Cook for 1 minute until fragrant.
- Add the beans, chicken broth, and bay leaf. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Return the cooked bacon to the pot. Season with salt and pepper to taste.
- Simmer for another 5 minutes, then remove the bay leaf.
- Serve hot, garnished with chopped parsley if desired.
Notes
- For a creamier texture, mash some of the beans or blend part of the soup.
- Use turkey bacon or vegetarian bacon for a lighter version.
- This soup stores well and tastes even better the next day.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 4g
- Sodium: 390mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 17g
- Cholesterol: 25mg