Homemade Bean with Bacon Soup
Easy to make creamy white bean, hearty soup with loads of flavor!
Servings 6
Calories 266kcal
Ingredients
- 4 14.5 oz cans white beans Open 3 cans drain, rinse set aside. Open 4th can do not drain.
- 4 slices thick cut bacon diced
- 1 carrot peeled & diced
- 1 yellow onion diced
- 1 clove garlic minced
- 1 teaspoon Italian seasoning
- ¼ teaspoon black pepper
- pinch of red pepper flakes
- 2 tablespoons white wine
- 2 cups chicken stock - divided
- 1 tablespoon olive oil
- ½ tablespoon lemon and 1 tablespoon minced parsley optional
Instructions
- Slice the bacon into a small dice. Add to a heavy bottom pan on the stove. After the bacon is diced and added to the pan, turn it on medium heat. Starting the pan cold and cooking it slowly will allow the fat to render from the bacon. Cook bacon until crispy. This will take 10-15 minutes.
- While the bacon is cooking, chop the onion, peel and dice the carrot, mince the garlic. Open the cans of beans. Drain three cans and rinse them well, set them aside to drain. Open the fourth can, do not drain. Pour the 3 cans of drains beans into a blender. Add ¼ cup chicken stock. Blend until smooth and creamy.
- When the bacon is crispy, remove it from the pan with a slotted spoon, Place it on a paper towel and allow it to drain. Remove the excess grease from the pan, but be sure to leave the browned bits, if necessary add a tablespoon of olive oil into the pan.
- Add the onions and carrots to the pan. Season the vegetables with the Italian seasoning, pepper and red pepper flakes. Sauté over medium heat for 3-4 minutes until the vegetables start to soften and begin to brown. Add the minced garlic and saute another minute.
- Next deglaze the pan with a couple tablespoons of white wine, being sure to scrape the brown bits off the bottom.
- Now add the reserved beans, blended beans and remaining chicken stock to the stock pot. Increase heat to high and bring to a boil. Reduce heat to medium and simmer at a low bubble for 10 minutes stirring occasionally.
- Add the bacon back in and give it a good stir. Check the seasoning. You may need to add salt, but only ½ teaspoon at the most.
- Remove from the heat and add in a squeeze of lemon & parsley. Adding this at the end will brighten the flavors in this delicious soup!
Notes
- Add canned tomatoes with the beans.
- Adding Rotel diced tomatoes will spice up the soup!
- Substitute pinto beans for white beans - delicious!
- Finishing the soup with a squeeze of lemon minced fresh parsley will add bright fresh flavor!
- If you want to stretch it even further you could add additional chicken stock, however I like a good thick bean soup.
Nutrition
Calories: 266kcal | Carbohydrates: 25g | Protein: 11g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 285mg | Potassium: 587mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1705IU | Vitamin C: 2.9mg | Calcium: 79mg | Iron: 3.1mg