High's Best Ever Bean with Bacon Soup

Cozy up with a bowl of comfort food perfection with High's Best Ever Bean with Bacon Soup, a hearty classic that's packed with layers of flavor. This recipe combines tender, creamy navy beans, smoky thick-cut bacon, and a robust medley of sautéed vegetables, all simmered to perfection in a savory chicken broth infused with garlic, smoked paprika, and a hint of tomato paste. The soup achieves a perfect balance of creamy and chunky textures, thanks to a partial blend that still leaves plenty of satisfying bites. Ideal for chilly evenings, this soup is easy to prepare with simple pantry staples and tastes even better the next day. Garnish with fresh parsley and serve with crusty bread for a meal that's as wholesome as it is comforting. Keywords: bean with bacon soup, hearty soup recipes, comfort food, navy bean soup, easy dinner ideas.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 1 pound Dry navy beans
• 8 slices Thick-cut bacon
• 1 large Yellow onion, diced
• 2 medium Carrots, diced
• 2 medium Celery stalks, diced
• 3 Garlic cloves, minced
• 6 cups Chicken broth
• 2 cups Water
• 3 tablespoons Tomato paste
• 1 Bay leaf
• 1 teaspoon Smoked paprika
• 1 teaspoon Salt
• 0.5 teaspoons Ground black pepper
• 2 tablespoons Fresh parsley, chopped (optional for garnish)

Directions

Step 1

Rinse the dry navy beans under cold water. Place them in a large bowl, cover with water, and soak overnight (or at least 8 hours). Drain and rinse the soaked beans before use.

Step 2

In a large pot or Dutch oven, cook the bacon slices over medium heat until crisp. Remove the bacon and place it on a paper towel-lined plate to drain. Once cool, crumble the bacon into small pieces and set aside.

Step 3

Discard all but 2 tablespoons of the bacon fat from the pot. If necessary, add a bit of olive oil to make up the difference.

Step 4

Add the diced onion, carrots, and celery to the pot. Sauté over medium heat for 5-6 minutes, or until the vegetables are softened.

Step 5

Stir in the minced garlic and cook for an additional 1 minute, until fragrant.

Step 6

Add the soaked and rinsed navy beans to the pot, followed by the chicken broth, water, and tomato paste. Stir to combine.

Step 7

Drop in the bay leaf and sprinkle in the smoked paprika, salt, and black pepper. Stir well and bring the soup to a boil over high heat.

Step 8

Reduce the heat to low, cover the pot, and simmer for 90 minutes, stirring occasionally, until the beans are tender.

Step 9

Remove and discard the bay leaf. Use an immersion blender to partially blend the soup, leaving some beans and vegetables intact for texture. Alternatively, transfer 2-3 cups of the soup to a blender, blend until smooth, and return it to the pot.

Step 10

Stir in the crumbled bacon and cook for an additional 10 minutes to let the flavors meld. Taste and adjust seasoning, adding more salt or pepper if needed.

Step 11

Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve warm with crusty bread or crackers.

Nutrition Facts

Serving size	(2949.7g)

Amount per serving	% Daily Value*
Calories	2345.6

Total Fat 55.3g	0%
Saturated Fat 18.8g	0%
Polyunsaturated Fat 0g
Cholesterol 85.7mg	0%
Sodium 7648.1mg	0%
Total Carbohydrate 327.8g	0%
Dietary Fiber 81.3g	0%
Total Sugars 26.9g
Protein 142.8g	0%

Vitamin D 0IU	0%
Calcium 989.7mg	0%
Iron 31.6mg	0%
Potassium 9403.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 20.9%

Protein: 24.0%

Carbs: 55.1%