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Bean with Bacon Soup

Hearty Bean with Bacon Soup Ready in Just 30 Minutes

This Bean with Bacon Soup is a comforting and protein-packed dish ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Soups
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 6 slices Bacon provides fat and smoky flavor; substitute with veggie bacon for vegetarian version.
  • 1 medium Onion finely diced.
  • 1 medium Carrot finely diced into ¼-inch pieces.
  • 4 cups Chicken Broth can substitute with vegetable broth for a vegetarian adaptation.
  • 2 cans Canned Navy Beans rinsed and drained.
  • 1 leaf Bay Leaf discard after cooking.
  • 2 tablespoons Tomato Paste enhances flavor.
  • to taste Salt seasoning.
  • to taste Pepper seasoning.
  • 1 teaspoon Liquid Smoke optional for deeper smoky flavor.
  • 2 tablespoons Cornstarch optional, for thickening.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. In a large pot over medium heat, add the diced bacon and cook until nearly crisp, about 5–7 minutes.
  2. Add the finely diced onion and carrot to the pot with the bacon. Sauté for about 3–4 minutes until translucent and slightly softened.
  3. Stir in the tomato paste, cooking for an additional minute to deepen color and flavor.
  4. Pour in the chicken broth and add the rinsed navy beans along with the bay leaf. Bring to a boil, about 5 minutes.
  5. Reduce heat to low and let simmer for 15–20 minutes. Remove the bay leaf afterward.
  6. Gently blend the soup for a creamy consistency, leaving some beans whole for texture.
  7. If desired, mix cornstarch with water to create a slurry and stir into the soup, cooking for an additional 2–3 minutes until thickened.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 15gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 600mgPotassium: 700mgFiber: 8gSugar: 4gVitamin A: 200IUVitamin C: 5mgCalcium: 40mgIron: 3mg

Notes

Cool the soup completely before refrigerating; lasts up to 3 days in the fridge or up to 3 months in the freezer.

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