Bean & Bacon Soup
Bean and bacon is a hearty soup that’s especially good in cold weather and makes a complete meal with the addition of a salad. The following recipe is a good approximation of the canned variety. I like to make it in a slow cooker but you can also cook it in a large soup pot.
- 6 pieces thick-sliced bacon or bacon end pieces (chopped)
- 1 cup chopped onion (about ½ large or 1 medium)
- 1 stalk celery (chopped)
- 2 carrots (chopped)
- 2 cloves garlic (finely chopped)
- 8 cups home-cooked or canned small white beans (navy, pea, or great northern with 1 cup liquid)
- 4 oz. tomato paste
- ½ teaspoon salt
- ½ teaspoon dried thyme
- 2 bay leaves
- ½ teaspoon Tabasco sauce (optional)
- 2 cups broth (or 2 cans—chicken, beef, or veggie)
Preparation
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Mash 2 cups of the beans in a blender, food processor, a bowl and fork, or a potato masher, and set aside
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In a large, deep skillet over medium heat, cook chopped bacon till slightly browned but not completely dry—if this generates a lot of fat, remove all but about 1 Tablespoon.
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Add onion, celery, garlic, and carrots and sauté until onion is translucent (about 10 minutes).
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Stir in tomato paste and gradually add enough broth to thin it for easy mixing.
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Put bacon and sautéed vegetables in slow cooker or large soup pot.
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Add whole beans, mashed beans, salt, thyme, broth, and bay leaves.
Cooking Options
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For soup pot, bring to boil then simmer on low, covered, about 30 minutes.
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For slow cooker, put all the prepped ingredients into the slow cooker, cover and cook on low 6—8 hours (precise time is not critical).
Finishing
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When done, remove bay leaves.
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Have more Tabasco sauce available for those who like heat.
This recipe makes a lot of soup—around 3 quarts. If you don’t need that much, cut the ingredients in half. But this soup freezes well, so if you want to have some handy for another dinner, make the larger quantity.
