How To Make Bean and Bacon Soup
Warm your cold days with this easy and simple bean and bacon soup recipe. You will only need simple ingredients for this dish and the result is very tasty.
Cook bacon in a large enameled cast-iron pot until browned and crisp, transfer bacon to a plate lined with paper towels while leaving 2 tablespoon rendered bacon drippings in pan.
Heat drippings over medium-high heat and add onions, carrots, and celery. Saute for 4 minutes then add garlic and saute for 2 minutes longer.
Add in chicken broth, tomato paste, sugar, thyme, and beans.
Stir in 3/4 of the cooked bacon, while reserving the remainder in a small resealable bag in the refrigerator until ready to use.
Season soup with salt and pepper to taste. Bring to a boil then reduce heat to low and allow to simmer, stirring occasionally, until veggies are soft for about 30 minutes.
Transfer 2 1/2 cups of the soup to a blender, cover with a lid then blend until smooth.
Stir pureed mixture back into the soup. Serve warm topped with shredded cheese and parsley.
Thin soup with more broth or water if desired.
- Calories: 1407.96kcal
- Fat: 68.96g
- Saturated Fat: 41.74g
- Monounsaturated Fat: 19.88g
- Polyunsaturated Fat: 3.35g
- Carbohydrates: 113.15g
- Fiber: 23.45g
- Sugar: 26.35g
- Protein: 88.91g
- Cholesterol: 238.49mg
- Sodium: 3749.25mg
- Calcium: 1765.83mg
- Potassium: 2250.42mg
- Iron: 8.80mg
- Vitamin A: 1598.44µg
- Vitamin C: 41.67mg
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