Homemade Bean and Bacon Soup

This homemade bean and bacon soup is made entirely from scratch and yet just as easy! I soaked navy beans overnight and then simmered them with sautéed onions, carrots and celery in a light tomato and chicken broth. A one pot soup I know you'll love! Oh and my favorite part is the many pieces of Applewood bacon throughout! So good!

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 330

Author Laurie McNamara

Equipment

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

Ingredients

12 ounces center cut applewood smoked bacon
1 medium yellow onion diced
2 large carrots diced
4 short stalks celery diced
3 cloves garlic minced
2 teaspoons chopped fresh thyme
2 tablespoons tomato paste
45 ounces navy beans
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 garnish

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, leaving the fat in the pan, and transfer to a paper towel lined plate. Set off to the side.
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 3 cloves of minced fresh garlic and 2 teaspoons chopped fresh thyme. Cook for 1 minute. Then, add in 2 tablespoons tomato paste. Stir and cook 2 minutes.
Then add in 3 (15 ounce) cans of navy beans, half of the crispy bacon, 1 bay leaf and the parmesan cheese rind. Pour in 8 cups (2 quarts) 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.
Add in half of the chopped bacon, taste and season with 1-1/2 teaspoons of kosher salt and 1/2 teaspoon black pepper, more or less to taste. Lastly, season the soup with kosher salt and freshly ground black pepper to taste. For me it was about 2 teaspoons kosher salt and lots of black pepper.
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