Description
A hearty and comforting white bean soup with crispy bacon, perfect for chilly days.
Ingredients
Scale
- 1 pound dried white beans
- 4 slices of bacon, chopped
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 6 cups chicken or vegetable broth
- 1 teaspoon thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Soak the white beans overnight in water.
- In a large pot, cook the bacon over medium heat until crispy. Remove and set aside.
- Add the onion, carrots, and celery to the pot and sauté until softened.
- Stir in the garlic and cook for an additional minute.
- Add the soaked beans, broth, thyme, bay leaf, and the reserved bacon to the pot.
- Bring to a boil, then reduce heat and simmer for about 1.5 to 2 hours, or until the beans are tender.
- Season with salt and pepper to taste before serving.
Notes
- For a vegetarian version, omit the bacon and use vegetable broth.
- This soup can be made ahead of time and freezes well.
- Adjust the thickness of the soup by adding more or less broth.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 15mg