Bean with Bacon Soup (Print-Friendly Version)

This warm bean and bacon dish combines tender Great Northern beans, smoky bacon, and a blend of fresh vegetables and thyme. Ideal for cooler months, it's a savory, satisfying classic that's a keeper.

# Ingredients You’ll Need:

→ Main Ingredients

01 - 1 cup dried Great Northern beans

02 - 6 ounces thick-cut bacon

03 - 1 medium onion, chopped

04 - 2 carrots, chopped

05 - 2 celery stalks, chopped

06 - 3 cloves garlic, minced

07 - 4 cups low-sodium chicken broth

08 - 1 teaspoon dried thyme

09 - Salt, to taste

10 - Black pepper, to taste

# How to Make It:

01 - Rinse the Great Northern beans under cold water and soak in water overnight if using dried beans.

02 - In a large pot over medium heat, cook the thick-cut bacon until browned and crispy. Remove the bacon with a slotted spoon, leaving the rendered fat in the pot.

03 - Add chopped onion, carrots, and celery to the pot with bacon drippings. Sauté for about 5 minutes until vegetables are softened. Add minced garlic and cook for 1 additional minute.

04 - Return the crispy bacon to the pot. Add soaked beans, chicken broth, dried thyme, salt, and black pepper. Bring the mixture to a boil.

05 - Reduce the heat to low and simmer uncovered for 60 minutes, or until the beans are tender and the flavors are well developed.

06 - Ladle hot soup into bowls and garnish with chopped fresh parsley if desired.

# Extra Suggestions:

01 - If using canned beans, reduce simmering time to 20 minutes and adjust salt accordingly.

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