Bean and Bacon Soup Recipe

Bean and Bacon Soup

Author: Stephanie Kay

This easy bean and bacon soup is a hearty and healthy meal packed full of protein and fibre.

  • Author: Stephanie Kay
  • Prep Time: 1 hour
  • Cook Time: 1 hour
  • Total Time: 2 hours
  • Yield: 5 servings 1x
  • Category: Soup
  • Method: Stovetop
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  1. Add beans to a colander, rinse with cold water, and remove and discard split, broken, or discoloured beans. Transfer beans to a bowl; cover with cold water and let soak overnight, or for at least 1 hour. Once soaked, strain the beans to remove any excess water.
  2. In a large pot on medium-high heat, add diced bacon and cook until golden and crisp. Once cooked, remove bacon from the pan using a slotted spoon, and transfer it to a paper towel-lined plate to drain, leaving roughly 2 tablespoons of bacon grease in the pot.
  3. Reduce the heat to medium, add the onion, celery, and carrots and cook, stirring occasionally, for 4-5 minutes until the vegetables are tender and onions are translucent.
  4. Add garlic and thyme and cook for an additional minute until fragrant. Return cooked bacon to the pot and stir to combine.
  5. Add tomato paste and strained beans, stir to combine with the vegetable and bacon mixture, then add broth and bay leaf and stir again to ensure everything is well incorporated.
  6. Bring the mixture to a boil, then reduce the heat to medium-low and simmer gently, stirring occasionally, until the beans are tender, roughly 1 hour to 1 hour and 30 minutes.
  7. Once the beans are cooked, add the parsley, stir to combine (feel free to add extra broth or water to adjust consistency to your liking) and season with salt and black pepper to taste.