My husband has mentioned bean soup several times in the past few weeks. I just smile when he mentions it but secretly I’ve been wondering what bean soup is all about. I admit it; I’ve never had bean soup before! I started looking up recipes for bean soup and came across one for bean and bacon soup that sounded good.
I was surprised that bean soup has a base like many of my other soups with onions, carrots, celery, garlic, and chicken broth. That’s my soup base for chicken noodle soup, potato soup, and several other soups so I was familiar with that part.
I decided to make it during the week because it looked like I could make it in under an hour plus there would be plenty left to enjoy for lunch later on in the week. It’s been pretty chilly lately and I figured a big bowl of soup would be appreciated for lunch or dinner.
I will say I was surprised by the amount of bacon in the soup. I cooked it all but at the last minute decided to crush up two pieces of the bacon and reserve it to sprinkle on top of the soup. This was a good idea as the bacon in the soup doesn’t stay crisp at all and the crispy bacon on top of the soup adds a nice texture to the soup.
The flavor was really delicious. I wasn’t sure what to expect since I’ve never had bean soup before but it had flavors of bacon, beans, and vegetables. The tomato sauce adds a bit of richness to the soup which it really needs. We enjoyed the soup with some Challah bread we received in our CSA this week and that was the perfect compliment to the soup.
- 8 oz. bacon
- 1 onion, chopped
- 1 c. carrots, chopped
- 1 c. celery, chopped
- 4 garlic cloves, minced
- 6 c. chicken broth
- 3 cans Northern Beans, rinsed and drained
- 2 t. black pepper
- 1 t. rosemary
- 1 can (8 oz) tomato sauce
- Chop the bacon into one inch pieces. Place in a large Dutch Oven over medium high heat. Cook the bacon, stirring frequently, until it has browned. Remove several tablespoons of bacon from the pan and place on paper towels to drain. Leave the remaining bacon and 2 tablespoons of bacon fat in the Dutch Oven.
- Add the onion, carrots, and celery to the pot and saute for 5 minutes. Add in the garlic cloves and saute for 1-2 minutes or until fragrant.
- Stir in the chicken broth, Northern Beans, black pepper, and rosemary. Reduce heat and simmer for 20 minutes.
- Stir in the tomato sauce and simmer for 10 minutes.
Check out all of the budget friendly meals:
Bean and Bacon Soup by Hezzi-D’s Books and Cooks
Mexican Turkey Bean Soup by What Smells So Good?
Pasta e Fagioli by The Food Hunter’s Guide to Cuisine
Turkey and Dumpling Soup by Palatable Pastime
Vegan Broccoli Cheese Soup by Pancake Warriors
Black Bean and Bell Pepper Quesadillas by My San Francisco Kitchen
Cajun Blackened Chicken Thighs by Feeding Big
Chicken Enchilada Casserole by Cosmopolitan Cornbread
Chicken Enchiladas by The Freshman Cook
Chicken Piccata by Monica’s Table
Chicken Tetrazzini by Renee’s Kitchen Adventures
Chimichurri Chicken Thighs by Life Tastes Good
Dutch Baby Pancakes by Brunch with Joy
Easy Cheesy Egg Breakfast Bake with Potatoes and Sausage by From Gate to Plate [or breakfast]
Easy Crockpot Spaghetti Sauce by Fantastical Sharing of Recipes
Egyptian Rice and Lentils by Wholistic Woman
French Onion Soup Twice Baked Potato by Sew You Think You Can Cook
Gnocchi with Fennel and Pork by Caroline’s Cooking
Italian Baked Chicken by A Day in the Life on the Farm
Lasagna Stuffed Acorn Squash by Cupcakes & Kale Chips
One-Pot Creamy Chicken and Noodles by A Kitchen Hoor’s Adventures
Orzo with Leftover Turkey and Sweet Potatoes by Cooking Chat
Sauteed Vegetables by Party Food and Entertaining
Turkey Sausage and Pasta by Cindy’s Recipes and Writings
Twice Baked Sweet Potato Bar by Momma’s Meals
Yakisoba (Japanese Stir Fried Noodles) by Curious Cuisinere
And more saving suggestions from the Sunday Supper Movement:
Budget-Friendly Meal Ideas for #SundaySupper
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