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Slow Simmered Bean with Bacon Soup

Slow Simmered Bean with Bacon Soup

I found this slow simmered bean with bacon soup recipe on the Pioneer Woman’s site and decided to give it a try. I soaked the white beans overnight then finished making the soup the following day. I simmered the soup for 3 1/2 hours and it turned out extra flavorful, hearty and so delicious. My kids kept coming in the kitchen to smell the pot of soup throughout the afternoon and they were very excited when I finally called them to dinner. I served this delicious slow simmered bean with bacon soup along with some freshly baked bread and it was a wonderful meal for the cold rainy day we were having.

Slow Simmered Bean with Bacon Soup

How to Make Slow Simmered Bean with Bacon Soup

Rinse and sort through the beans and remove any bad ones then soak them in 6-8 cups of water in a large covered Dutch oven overnight.

Drain the beans and place them back in the large Dutch oven. Add the chicken broth and 4 cups of water. Bring to a boil, then reduce to a low simmer.

While the beans are cooking, cook the bacon pieces in a large skillet over medium heat until just barely crisp. Remove to paper towels to drain. Add 2/3 of the bacon to the pot of beans and reserve the rest for garnish.

Drain the bacon grease from the pan (but don’t wipe it out) and add the onions, carrots, and celery. Season with sea salt and freshly cracked pepper, to taste, and cook, stirring often, until just beginning to soften, about  4 minutes. Add the minced garlic and tomato paste and cook, stirring constantly, for another 2 minutes. Add the sautéed vegetables to the beans along with the bay leaves. Cover and cook on a low simmer until the beans are tender, about 3- 3 1/2 hours. Taste and re-season if needed.

When ready to serve, stir in the tomatoes, if desired. Serve bowls of soup with reserved bacon and fresh parsley. Enjoy.

Slow Simmered Bean with Bacon Soup

Slow Simmered Bean with Bacon Soup

Prep Time: 12 hours 10 minutes
Cook Time: 3 hours 30 minutes
Total Time: 15 hours 40 minutes
Course: Soup
Cuisine: American
Servings: 8 - 10
Author: Adapted by Pam / Original by Pioneer Woman

Equipment

  • Large Dutch oven

Ingredients

  • 1 lb white beans, soaked overnight
  • 4 cups chicken broth + 4 cups of water
  • 1 lb bacon, cut into 1-inch pieces
  • 1 yellow onion, diced
  • 2 large carrots, peeled & diced
  • 2 stalks of celery, diced
  • Sea salt and freshly cracked pepper, to taste
  • 4 cloves of garlic, minced
  • 2 tbsp tomato paste
  • 2 bay leaves
  • 1-2 roma tomatoes, diced, optional
  • Fresh parsley, chopped

Instructions

  • Rinse and sort through the beans and remove any bad ones then soak them in 6-8 cups of water in a large covered Dutch oven overnight.
  • Drain the beans and place them back in the large Dutch oven.
  • Add the chicken broth and 4 cups of water. Bring to a boil, then reduce to a low simmer.
  • While the beans are cooking, cook the bacon pieces in a large skillet over medium heat until just barely crisp. Remove to paper towels to drain. Add 2/3 of the bacon to the pot of beans and reserve the rest for garnish.
  • Drain the bacon grease from the pan (but don't wipe it out) and add the onions, carrots, and celery.
  • Season with sea salt and freshly cracked pepper, to taste, and cook, stirring often, until just beginning to soften, about  4 minutes.
  • Add the minced garlic and tomato paste and cook, stirring constantly, for another 2 minutes.
  • Add the sautéed vegetables to the beans along with the bay leaves. Cover and cook on a low simmer until the beans are tender, about 3- 3 1/2 hours. Taste and re-season if needed. 
  • When ready to serve, stir in the tomatoes, if desired. Serve bowls of soup with reserved bacon and fresh parsley. Enjoy.
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3 Comments

  1. wow Pam, can I invite myself over for the dinner? This looks incredibly delicious!