Everybody is freaking about bacon causing cancer these days. I get it – the media has spun this time-honoured breakfast meat into a new health boogeyman just in time for Halloween. But if we’re going to be brutally honest, people aren’t going to stop eating bacon just because some scientist says so – it’s just too damn tasty. It’s just all about moderation, like with anything. And a great way to moderate your bacon intake is to incorporate it into dinner dishes so you can get your fix without having to inhale mounds of bacon for breakfast every morning (don’t judge me).
As fall stretches on and the weather gets colder by the day, why not indulge in this scrumptious bean with bacon soup recipe. It’s super easy to make and is guaranteed to warm your belly on those chilly nights. Plus, you know… bacon.
- 1 pound dry Great Northern white beans, covered with a couple inches of water and soaked overnight
- 5 ounces of bacon, cut into 1/2-inch wide pieces
- 2 cups chopped onion (1 large onion)
- 3/4 cup chopped celery (about 2 ribs of celery)
- 3/4 cup chopped carrots (1 large carrot)
- 3 cloves garlic, minced (about 1 tablespoon)
- 6 cups chicken stock
- 2 bay leaves
- 1 Tbsp fresh thyme
- 2 1/2 teaspoons kosher salt
- 1/4 teaspoon black pepper
- 3 Tbsp tomato paste
- 1/2 teaspoon paprika
- 1 ounce bacon (1 to 2 slices), cooked and crumbled for garnish (optional)
- 2 Tbsp chopped fresh parsley for garnish (optional)
- Put the beans in a large pot of water and bring to a boil.
- Remove from heat and let cool for an hour.
- Drain beans and set aside.
- Put bacon into oven on medium high heat. Let cook for a couple of minutes to get rid of some of the fat.
- Add chopped onion, celery and carrots. Put down heat to low and cook for 12-15 minutes or until vegetables are soft.
- Add garlic and cook for another minute.
- Stir in tomato paste and paprika and cook for 5 minutes.
- Puree most of the soup until the beans become a creamy base.
- Add salt and pepper to taste and garnish with cooked bacon bits and parsley.