Homemade Bean and Bacon Soup

This homemade Bean and Bacon Soup is simple and easy yet so incredibly delicious! Navy beans are simmered with bacon, sautéed onions, carrots and celery in a light tomato and parmesan infused broth. A one-pot soup that's both high in protein and fiber!

Course Soups, Stews & Chilis

Cuisine American

Keyword bacon, bean, homemade soup, navy bean, soup

Prep Time 30

Cook Time 1 5

Total Time 1 35

Servings servings

Calories 331

Author Laurie McNamara

Equipment

Lodge EC7OD13 Enameled Cast Iron Oval Dutch Oven, 7-Quart, Oyster White

Ingredients

12 ounces center cut bacon diced
1 medium yellow onion diced (about 2 cups)
2 large carrots diced (about 1 cup)
4 short stalks celery diced (about 1 cup)
3 cloves garlic minced
2 teaspoons chopped fresh thyme
2 tablespoons tomato paste
3 (15 ounce) cans navy beans rinsed and drained
1 parmesan cheese rind
1 bay leaf
8 cups low-sodium chicken broth
1½ teaspoons kosher salt more or less to taste
1/2 teaspoon freshly ground black pepper more or less to taste
2 tablespoons minced fresh parsley for serving

US Customary - Metric

Instructions

Add diced bacon to a cold 6-quart dutch oven. Cook over medium to medium-low heat until crispy. Once crispy use a slotted spoon to remove the bacon, and transfer to a paper towel lined plate. Set off to the side.
Remove all but 2 tablespoons of bacon fat from the pot.
To the fat in the pan, add the onion, carrot and celery with a pinch of kosher salt. Stir the vegetables, coating them in the bacon fat. Cook over medium-low heat for 8 to 10 minutes or until softened, stirring often.
Next, add in the garlic and thyme. Stir and cook for 1 minute. Then, add in the tomato paste. Stir and cook 2 minutes.
Next add in the navy beans, half of the crispy bacon, bay leaf and the parmesan cheese rind. Pour in the low-sodium chicken broth. Then give it all a stir. Cover and bring to a simmer over medium heat. With the the lid askew, simmer the soup stirring only occasionally for 45 minutes.
Once the soup has simmered, remove the parmesan cheese rind and bay leaf.
Lastly, taste and season the soup with kosher salt (about 2 teaspoons) and lots of freshly ground black pepper (about 1/2 teaspoon), or more or less to your personal taste.
Lastly, ladle the hot soup into bowls and serve topped with some of the reserved crispy bacon and minced fresh parsley.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition