Soups are delicious at any time of the year, but there is just something amazing about sitting down to a bowl of steaming hot soup on a cold day. You’ll find that this bean and bacon soup is a very comforting meal.
Check out what my pals over at The Pioneer Woman had to say about this recipe:
“And oh…this soup! It is tremendously good—full of flavor, super satisfying, and it’ll remind you of the bean with bacon soup you ate as a little girl.”
Growing up in Michigan I can attest to what it’s like to have to endure a bitterly cold winter. My mother would often make soups as a coping mechanism for the cold, too.
Ingredients
1 pound Brish’s Great Northern White Beans
4 cups College Inn Low Sodium Chicken Stock
1 pound Hormel Thick-cut Bacon, Cut Into 1 Inch Pieces
1 whole Onion, Diced
2 whole Large Carrots, Peeled And Diced
2 stalks Celery, Diced
Salt And Pepper, to taste
4 cloves Garlic, Minced
2 Tablespoons Hunt’s Tomato Paste
2 whole McCormick Bay Leaves
Minced Parsley, To Taste
3 whole Roma Tomatoes, Chopped (optional)
Instructions
Pick through the beans and give them a rinse. Put them in a bowl and cover them with water by two inches. Let them soak overnight.
Drain the beans and place them in a pot. Add the chicken stock and 4 cups of water. Bring to a boil, then reduce to a simmer.
While the beans are cooking, cook the bacon in a large skillet over medium heat until just barely crisp. Remove to a paper towel lined plate. Add 2/3 of the bacon to the beans and reserve the rest for garnish.
Drain the bacon grease from the pan and add the onions, carrots, and celery. Season them with some salt and pepper and cook until just beginning to soften, about 3 to 4 minutes. Add the garlic and tomato paste and cook for another minute or two. Add the vegetables to the beans. Add the bay leaf and give it a good stir. Cover and cook on low (to medium-low) until the beans are tender, about 1 1/2 hours. Add a cup of broth if the liquid level gets too low.
When ready to serve, taste and add more salt and pepper if needed. If desired, stir in the tomatoes. Serve with chopped reserved bacon and chopped parsley.
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Quick Tip: Make sure to soak your great northern beans in water overnight for best results.
Thank you to The Pioneer Woman for this great recipe.
