Bean with Bacon Soup: A Savory and Satisfying Classic

Bean with bacon soup has origins deeply rooted in traditional American cuisine. Beans have been a dietary staple for centuries, particularly in regions where they were easily cultivated. Adding bacon to the soup likely originated as a way to enhance the flavor of the beans with the smoky, salty richness of cured pork.

During the Great Depression and World War II, bean with bacon soup became especially popular because it was both affordable and nutritious. The combination of beans, which are high in protein and fiber, and bacon, which adds fat and flavor, made it a hearty meal that could feed a family on a budget.

Commercially, bean with bacon soup became widely known through canned versions produced by companies like Campbell’s, making it a convenient option for busy families. Despite the availability of canned versions, homemade bean with bacon soup remains a favorite for its superior taste and customizable ingredients.

Beef and Barley Soup Recipe

Nutritional Benefits of Bean with Bacon Soup

Bean with bacon soup offers several nutritional benefits:

High in Proteins: Beans are an excellent source of plant-based protein, while bacon adds animal protein.

Rich in Fiber: Beans are high in dietary fiber, which aids in digestion and helps maintain healthy blood sugar levels.

Vitamins and Minerals: Beans provide essential vitamins and minerals, including iron, potassium, and folate. Bacon contributes B vitamins and zinc.

Satiating: The combination of protein, fiber, and fat makes this soup very filling, which can help with weight management by keeping you full for longer periods.

Ingredients

- 1 lb (450 g) dried navy beans

- 6 slices of bacon, chopped

- 1 medium onion, finely chopped

- 2 medium carrots, diced

- 2 celery stalks, diced

- 3 cloves garlic, minced

- 6 cups (1.4 liters) chicken broth

- 1 cup (240 ml) water

- 1 bay leaf

- 1 teaspoon dried thyme

- Salt and pepper to taste

- 2 tablespoons tomato paste

- Fresh parsley, chopped (for garnish)

Preparation Time

Preparation: 20 minutes

Cooking: 2 hours 30 minutes (including soaking time for beans)

Total: Approximately 3 hours

Procedure

1. Soak the Beans

- Place the dried navy beans in a large bowl and cover with water. Let them soak overnight or for at least 8 hours. Drain and rinse the beans before using.

2. Cook the Bacon

- In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pot.

3. Sauté the Vegetables

- Add the chopped onion, carrots, and celery to the pot with the bacon fat. Sauté for about 5-7 minutes, or until the vegetables are softened.

- Add the minced garlic and cook for another minute until fragrant.

4. Combine Ingredients

- Add the soaked and drained beans to the pot. Pour in the chicken broth and water.

- Stir in the tomato paste, bay leaf, and thyme. Season with salt and pepper to taste.

5. Simmer the Soup

- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 1.5 to 2 hours, or until the beans are tender.

6. Add the Bacon

- Once the beans are tender, stir in the cooked bacon pieces. Adjust seasoning with more salt and pepper if needed.

7. Finish and Serve

- Remove the bay leaf before serving.

- Ladle the soup into bowls and garnish with freshly chopped parsley

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