This Creamy Bacon and White Bean Soup is a hearty, comforting dish that’s perfect for colder days or whenever you crave something warm and filling. The smoky flavor of bacon pairs beautifully with the creamy texture of white beans, and the addition of vegetables and herbs creates a deeply satisfying and flavorful soup. Easy to make and even better the next day, this soup is sure to become a family favorite. Let’s dive into the recipe!
Ingredients
For the Soup:
- Bacon (6 slices, diced)
- Yellow Onion (1 medium, diced)
- Garlic (4 cloves, minced)
- Carrots (2 medium, diced)
- Celery (2 stalks, diced)
- White Beans (2 cans, 15 oz each, drained and rinsed)
- Chicken Broth (4 cups)
- Heavy Cream (1 cup)
- Thyme (1 teaspoon, dried or 1 tablespoon fresh)
- Bay Leaf (1)
- Salt and Pepper (to taste)
- Fresh Parsley (for garnish)
Optional:
- Crusty Bread (for serving)
Instructions
Step 1: Cook the Bacon
- Cook the Bacon: In a large pot or Dutch oven, cook the diced bacon over medium heat until it’s crispy, about 5-7 minutes. Once the bacon is cooked, use a slotted spoon to transfer it to a paper towel-lined plate, leaving the bacon grease in the pot.
Step 2: Sauté the Vegetables
- Sauté the Onion and Garlic: In the same pot with the bacon grease, add the diced onion and sauté for 3-4 minutes, until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
- Add the Carrots and Celery: Stir in the carrots and celery, and cook for another 4-5 minutes, stirring occasionally, until the vegetables begin to soften.
Step 3: Add the Beans and Broth
- Add the White Beans: Stir in the drained and rinsed white beans, and season the mixture with salt and pepper to taste.
- Add the Broth: Pour in the chicken broth, and add the thyme and bay leaf. Stir to combine.
Step 4: Simmer the Soup
- Simmer: Bring the soup to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the vegetables are tender and the flavors have melded together.
Step 5: Blend (Optional for Creaminess)
- Blend for Creaminess: For a creamier texture, use an immersion blender to blend a portion of the soup directly in the pot (about 1/3 of the soup). If you don’t have an immersion blender, transfer some of the soup to a blender, blend until smooth, and return it to the pot.
Step 6: Add the Cream and Bacon
- Stir in the Cream: After blending, stir in the heavy cream to make the soup extra creamy and rich.
- Add the Bacon: Return the cooked bacon to the pot, reserving a few pieces for garnish if desired. Stir to combine and taste for seasoning, adding more salt and pepper if necessary.
Step 7: Serve
- Garnish and Serve: Ladle the soup into bowls and garnish with fresh parsley and any reserved bacon. Serve with crusty bread on the side for dipping.
Duration Time
- Preparation Time: 15 minutes
- Cooking Time: 35 minutes
- Total Time: 50 minutes
Nutritional Information (per serving, based on 6 servings)
- Calories: 380
- Total Fat: 24g
- Saturated Fat: 10g
- Cholesterol: 60mg
- Sodium: 850mg
- Total Carbohydrates: 30g
- Sugars: 4g
- Dietary Fiber: 8g
- Protein: 15g
FAQs
1. Can I use dried beans instead of canned?
Yes! If you prefer using dried beans, soak 1 cup of dried white beans (such as cannellini or navy beans) overnight. Drain, rinse, and cook them before adding to the soup.
2. How do I store leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
3. Can I freeze this soup?
Yes, this soup freezes well. Let it cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
4. Can I make this soup dairy-free?
To make this soup dairy-free, substitute the heavy cream with a non-dairy alternative such as coconut cream or cashew cream. The soup will still be rich and creamy.
5. Can I use another type of beans?
Yes! You can substitute the white beans with other varieties like kidney beans, chickpeas, or black beans if desired.
6. What can I use instead of bacon?
For a vegetarian version, omit the bacon and use olive oil to sauté the vegetables. You can also add smoked paprika or liquid smoke to maintain that smoky flavor.
7. Can I use vegetable broth instead of chicken broth?
Absolutely! If you prefer a vegetarian version or just want a lighter broth, vegetable broth is a great substitute.
8. How do I thicken the soup further?
If you’d like a thicker soup, blend more of the soup until you reach your desired consistency, or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) toward the end of cooking.
Conclusion
This Creamy Bacon and White Bean Soup is a cozy, satisfying meal that brings together smoky bacon, creamy white beans, and tender vegetables in a rich, flavorful broth. It’s a perfect dish for cooler days or whenever you want a comforting, homemade soup. Serve it with crusty bread for an extra hearty meal, and enjoy the warmth in every bite!