Homemade Bean and Bacon Soup has a classic, vintage appeal. It’s warm, tasty, and hardy (what more could you want out of soup)? You may not need anything else to feel full, but if you want ideas for sandwiches, here are a few:
- Chicken Panini
- Egg salad
- Fried bologna
- Grilled cheese
- Open-faced turkey
- Tomato tea sandwiches
If you like toppings on your soup, try freshly made tortilla slices, sour cream, shredded cheese, croutons, or fresh chopped chives.
The prep time on this dish is about 15-20 minutes, with an hour on the stove simmering. This recipe serves 4 people (one bowl each).
Bean and Bacon Soup
- ½ lb smoked bacon
- 1 cup yellow onion, (diced)
- 1 cup carrots, (diced)
- 1 cup celery, (diced)
- 2 cloves garlic, (fresh minced.)
- 4 cups chicken bone broth
- 3 - 15 oz. cans Great Northern Beans **
- ½ cup diced tomatoes in liquid
- Salt and pepper to taste
- ** If you cannot find Great Northern Beans, you can use Cannelli beans, pinto beans, or navy beans. If you’re a fan of all things “bean,” try a 15-bean soup mix.
- Fry your bacon in a soup pot until it’s crisp
- Remove the bacon from the oil and drain on paper towels
- Retain 2 tbsp bacon grease in the pot
- Use the grease to saute the onion, carrots, celery, and garlic (5 minutes)
- Stir in the beans and chicken broth.
- Bring to a low, rolling boil.
- Reduce the temperature to medium and simmer for an hour.
- Transfer 2 cups of the soup to a blender
- Process it until it becomes a puree
- Return this to the soup, adding ¾ of the bacon and diced tomatoes.
- Add salt and pepper
- Simmer again for 10 minutes
- Sprinkle bacon on top of each bowl and any other toppings you’ve chosen.