Name: Bean Bacon Soup: The Ultimate Comfort Food Recipe
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6-8 servings
Ingredients: 1 pound dried navy beans, rinsed; 12 cups water; 1 pound bacon, diced; 1 large onion, chopped; 2 carrots, peeled and diced; 2 celery stalks, diced; 4 cloves garlic, minced; 1 teaspoon dried thyme; 1/2 teaspoon dried marjoram; 1/4 teaspoon black pepper; 1 bay leaf; 1 tablespoon apple cider vinegar; Salt to taste; Optional: 1/4 cup chopped fresh parsley, for garnish

Bean Bacon Soup: the very words conjure up images of cozy evenings, crackling fireplaces, and the comforting aroma of a hearty, home-cooked meal. Have you ever craved a dish that warms you from the inside out, a culinary hug on a chilly day? Then look no further! This isn't just any soup; it's a flavorful journey that combines the earthy goodness of beans with the smoky richness of bacon, creating a symphony of taste that will leave you wanting more.

Historically, bean soups have been a staple in many cultures, prized for their affordability and nutritional value. They were often a way to stretch ingredients and provide sustenance during lean times. Adding bacon elevates this humble dish, infusing it with a depth of flavor that transforms it into something truly special. Think of it as a rustic, yet refined, culinary experience.

People adore Bean Bacon Soup for its incredible taste and satisfying texture. The creamy beans, the crispy bacon bits, and the savory broth create a delightful combination that tantalizes the taste buds. It's also incredibly convenient to make, perfect for busy weeknights or lazy weekends. Plus, it's a fantastic way to use up leftover bacon! So, are you ready to discover the magic of this timeless classic? Let's dive in and create a bowl of pure comfort!

Ingredients:

1 pound dried navy beans, rinsed
12 cups water
1 pound bacon, diced
1 large onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
4 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/4 teaspoon black pepper
1 bay leaf
1 tablespoon apple cider vinegar
Salt to taste
Optional: 1/4 cup chopped fresh parsley, for garnish

Preparing the Beans:

Rinsing the Beans: Start by thoroughly rinsing the dried navy beans under cold running water. This helps remove any debris or dust that might be clinging to them. I usually do this in a colander, making sure to pick out any shriveled or discolored beans.
Soaking the Beans (Optional, but Recommended): While you can cook navy beans without soaking, I highly recommend it. Soaking helps reduce cooking time and makes the beans more digestible. There are two methods:
- Overnight Soak: Place the rinsed beans in a large pot and cover them with at least 8 cups of cold water. Let them soak for at least 8 hours, or preferably overnight, in the refrigerator.
- Quick Soak: If you're short on time, you can use the quick soak method. Place the rinsed beans in a large pot, cover them with at least 8 cups of cold water, and bring them to a boil. Boil for 2-3 minutes, then remove from the heat, cover, and let them soak for 1 hour.
Draining and Rinsing Again: After soaking, drain the beans and rinse them thoroughly under cold running water. This removes any compounds released during soaking that can cause digestive discomfort.

Cooking the Soup:

Cooking the Bacon: In a large, heavy-bottomed pot or Dutch oven, cook the diced bacon over medium heat until it's crispy and has rendered its fat. This usually takes about 8-10 minutes. Stir occasionally to ensure even cooking and prevent burning.
Removing Excess Bacon Fat: Once the bacon is cooked, use a slotted spoon to remove it from the pot and set it aside on a plate lined with paper towels. Leave about 2 tablespoons of bacon fat in the pot – this will add a ton of flavor to the soup. If you have more than 2 tablespoons, carefully pour off the excess fat.
Sautéing the Vegetables: Add the chopped onion, carrots, and celery to the pot with the bacon fat. Cook over medium heat, stirring occasionally, until the vegetables are softened and the onion is translucent. This usually takes about 5-7 minutes. Don't rush this step – allowing the vegetables to soften properly will enhance their flavor.
Adding the Garlic and Spices: Add the minced garlic, dried thyme, dried marjoram, and black pepper to the pot. Cook for another minute, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic, as it can become bitter.
Combining Ingredients: Add the drained and rinsed navy beans and 12 cups of water to the pot. Stir to combine all the ingredients.
Adding the Bay Leaf: Add the bay leaf to the pot. The bay leaf will infuse the soup with a subtle, aromatic flavor.
Bringing to a Boil and Simmering: Bring the soup to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for at least 2-3 hours, or until the beans are tender. Stir occasionally to prevent the beans from sticking to the bottom of the pot. The longer the soup simmers, the richer and more flavorful it will become.
Checking for Doneness: After 2 hours, check the beans for doneness. They should be easily pierced with a fork and have a creamy texture. If they're still firm, continue simmering for another 30 minutes to an hour, or until they reach the desired consistency.
Adding the Bacon Back In: Once the beans are tender, add the cooked bacon back to the pot. Stir to combine.
Removing the Bay Leaf: Remove the bay leaf from the soup before serving.
Seasoning with Apple Cider Vinegar and Salt: Stir in the apple cider vinegar. This adds a touch of acidity that balances the richness of the soup. Season with salt to taste. Start with a teaspoon of salt and add more as needed, tasting as you go. Remember that the bacon is already salty, so be careful not to over-salt the soup.

Adjusting the Consistency (Optional):

If you prefer a thicker soup, you can use an immersion blender to partially blend some of the beans. Alternatively, you can remove about 2 cups of the soup and blend it in a regular blender (be careful when blending hot liquids!) and then return it to the pot. This will create a creamier texture without completely pureeing the soup.

Serving:

Ladle into Bowls: Ladle the bean and bacon soup into bowls.
Garnish (Optional): Garnish with chopped fresh parsley, if desired. A dollop of sour cream or a swirl of olive oil would also be delicious.
Serve and Enjoy: Serve the soup hot and enjoy! This soup is even better the next day, as the flavors have had time to meld together.

Tips and Variations:

Smoked Ham Hock: For an even richer, smokier flavor, add a smoked ham hock to the soup while it's simmering. Remove the ham hock before serving and shred any meat from it, then return the shredded meat to the soup.
Vegetarian Version: To make a vegetarian version of this soup, omit the bacon and use vegetable broth instead of water. You can also add smoked paprika to mimic the smoky flavor of the bacon.
Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce to the soup for a little bit of heat.
Add Vegetables: Feel free to add other vegetables to the soup, such as diced potatoes, diced tomatoes, or chopped kale.
Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 2-3 months.
Slow Cooker Option: This soup can easily be made in a slow cooker. Sauté the bacon and vegetables as directed, then transfer everything to the slow cooker. Add the beans, water, bay leaf, and spices. Cook on low for 6-8 hours, or on high for 3-4 hours, or until the beans are tender.

Nutritional Information (Approximate):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used and portion sizes.

Calories: Approximately 350-400 per serving
Protein: 25-30 grams
Fat: 15-20 grams
Carbohydrates: 40-45 grams
Fiber: 15-20 grams

Enjoy your homemade Bean and Bacon Soup! I hope you find this recipe easy to follow and delicious!

Conclusion:

This Bean Bacon Soup isn't just another recipe; it's a warm hug in a bowl, a comforting classic elevated with smoky bacon and hearty beans. I truly believe this is a must-try recipe for anyone looking for a satisfying and flavorful meal, especially on a chilly evening. The depth of flavor achieved through the slow simmering process is simply incredible, and the aroma that fills your kitchen while it's cooking is pure bliss. But what truly sets this soup apart is its versatility. While I've presented my favorite version, feel free to experiment and make it your own! For a vegetarian option, simply omit the bacon and use vegetable broth instead of chicken broth. You can also add a touch of smoked paprika to mimic the smoky flavor. If you're a fan of spice, a pinch of red pepper flakes or a dash of your favorite hot sauce will add a delightful kick. Serving suggestions are endless! I love to serve this Bean Bacon Soup with a crusty loaf of bread for dipping. A dollop of sour cream or Greek yogurt adds a creamy tang, and a sprinkle of fresh parsley or chives brightens up the presentation. For a heartier meal, consider adding some cooked ham or sausage to the soup. It's also fantastic served alongside a grilled cheese sandwich for the ultimate comfort food experience. And don't forget about leftovers! This soup tastes even better the next day as the flavors meld together even further. It's perfect for meal prepping and can be easily reheated on the stovetop or in the microwave. You can even freeze it for a quick and easy meal on a busy weeknight. I've poured my heart into perfecting this recipe, and I'm confident that you'll love it as much as I do. It's a simple, straightforward recipe that delivers exceptional results. The combination of smoky bacon, tender beans, and flavorful broth is simply irresistible. So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to create a culinary masterpiece. I promise you won't be disappointed. This Bean Bacon Soup is a guaranteed crowd-pleaser, perfect for family dinners, potlucks, or even a cozy night in. I'm incredibly excited for you to try this recipe and experience the deliciousness for yourself. Once you've made it, I'd absolutely love to hear about your experience! Did you make any variations? What did you serve it with? What did your family think? Share your photos and comments on my social media channels – I can't wait to see your creations! Your feedback is invaluable and helps me continue to create and share recipes that you'll love. Happy cooking!