| Level: | Easy |
| Total: | 10 hr |
| Active: | 30 min |
| Yield: | 8 servings |
Ingredients
- 1 pound Great Northern white beans
- 4 cups low-sodium chicken stock
- 1 pound thick-cut bacon, cut into 1-inch pieces
- 2 large carrots, chopped
- 2 stalks celery, chopped
- 1 onion, chopped
- Kosher salt and freshly ground black pepper
- 2 tablespoons tomato paste
- 4 cloves garlic, chopped
- 2 bay leaves
- 2 Roma tomatoes, diced
- Chopped fresh parsley, for garnish
Instructions
- Pick through the beans, then rinse and drain them. Put them in a large pot and cover with water by 2 inches. Let soak overnight.
- Drain the beans and return them to the pot. Add the chicken stock and 4 cups of water. Bring to a boil and reduce to a simmer.
- While the beans are simmering, cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Remove to a paper towel-lined plate to drain. Add half the bacon to the beans, reserving the rest for garnish.
- Remove all but 2 tablespoons of the bacon grease from the skillet and add the carrots, celery and onions. Season with some salt and pepper and cook until the vegetables are just beginning to soften, 3 to 4 minutes. Add the tomato paste and garlic and cook for another minute, stirring to combine.
- Using a slotted spoon, add the vegetables to the beans. Add the bay leaves and give it a good stir. Taste to check if it needs any additional seasoning. Simmer until the beans are tender, 1 to 1 1/2 hours.
- When ready to serve, stir in the tomatoes. Serve with the reserved bacon and chopped parsley.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 472 |
| Total Fat | 24 g |
| Saturated Fat | 8 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 10 g |
| Sugar | 5 g |
| Protein | 24 g |
| Cholesterol | 37 mg |
| Sodium | 702 mg |
Reviews
Wonderful, made this today and will make it again. I added an extra clove of garlic because we love garlic.
This recipe is really bland and in need of a flavor boost. Herbs are definitely needed big time — luckily I figured that out half way through when I tasted and I quickly added about a tablespoon of fresh chopped rosemary (use less if dried) and a bunch of chopped Thyme and some red pepper flakes. You would have a totally tasteless soup if you didn’t add these herbs and spices. Also, definitely add the chopped tomatoes at the end. Makes a big difference — I added them right when I turned the soup off and they softened with the residual heat. And you definitely need the crunchy saved bacon and some salty Romano and/or Parmesan cheese on top. NOTE: Soup is better the next day. I would have given this soup 4 stars if it was made with the additions I added but as is, meh — it’s okay.
Do not pass this one up! It is fantastic! I had to make a few adjustments because I messed up a bit and I also have limited kitchen space (RV life). I made my batch in a slow cooker so it took a bit more time but that was the only reason for the additional time. I cooked some thick sliced pecan smoked bacon in my cast iron skillet and set it aside for the crunchy topping when served. I used the same skillet for the veggies and tomato paste and added when the well seasoned beans were almost cooked. (remember…slow cooker) DO NOT skip the chopped tomatoes in the serving bowl!!! Over the top! Now for my mistakes: 1: too much liquid for a slow cooker even though I reduced the amount. Easy fix: a little hot broth from the pot and mixed in some corn starch…added to the soup and perfecto! 2: some of the cooked dry beans broke up some but one can of well rinsed cannelloni beans did the trick and brought the soup right where I wanted it! I added red pepper flakes also and served with buttermilk biscuits….Don’t leave out the chopped fresh tomato garnish! If you’ve read this far, then thank you! Enjoy….reviewed from Texas….USA!
I love this simple recipe. I do use rinsed can beans and have occasionally added fire roasted tomatoes instead of plum tomatoes, but it is tasty just as it is written.
This was delicious. I used all chicken stock (not broth) instead of the water. This brought it up to 8 cups. I also used a masher like she did in the video to help thicken the soup up a bit.
Exceptional! Takes a little work but so well worth it. After reading reviews I went with all chicken stock and added just a good pinch of red pepper flakes. At the end I used a masher and gave it a light mash, that gave it a nice creamy texture. I hate to admit it but this is better than the soup in cans I was raised on. This is a keeper
Made this soup for my husband who loves the bean with bacon soup in the red and white can. He said it was the best he’s ever had. I took some short cuts by using canned beans and diced tomatoes and served it with corn bread muffins. I’m not crazy about bean soup but this was delicious! Leftovers were even better. Thanks Ree, this one is a keeper!
Has anyone added potatoes to it the last 20 minutes? Does that enhance the soup?
Needed something that was not a holiday recipe—this thick delicious soup hit the spot.
Great Recipe! I simplified this using canned beans (2) and tomatoes. Second time making this recipe. Nice hearty soup that freezes well. Can’t go wrong with a grilled cheese and bowl of this soup on a dreary day!