Bacon and Bean Soup

Name: Bacon and Bean Soup
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Ingredients: 1 pound great white northern beans, picked over, rinsed, and soaked overnight; 8 ounces bacon, cut into 1-inch pieces; 1 cup onion, diced; 1 cup celery, diced; 1 cup carrots, diced; 3 cloves garlic, chopped; red pepper flakes, to taste; 6 cups chicken broth or vegetable broth; 1 teaspoon thyme, chopped, or 1/2 teaspoon dried thyme; 2 bay leaves; 1/4 cup parmigiano Reggiano or parmesan cheese, optional, grated; salt, to taste; pepper, to taste; 1 tablespoon parsley, optional, chopped

Pork Stove-Top Diner-Style

Time: 2 hours

Yield: 6 servings

About

Bean and bacon, bacon and bean. Whatever way you say it, (we prefer bacon and bean), Bacon and Bean Soup is the cozy, hearty bowl of goodness you need when you're really, really hungry. You already know it's got crispy bacon and tender beans, but it's also got lots of garden veggies and melty cheese, too. It's the perfect stew for anyone with a big appetite! Fill up and feel happy, Bacon and Bean Soup is a savory soup sensation!

Ingredients

1 pound great white northern beans, picked over, rinsed, and soaked overnight
8 ounces bacon, cut into 1-inch pieces
1 cup onion, diced
1 cup celery, diced
1 cup carrots, diced
3 cloves garlic, chopped
red pepper flakes, to taste
6 cups chicken broth or vegetable broth
1 teaspoon thyme, chopped, or 1/2 teaspoon dried thyme
2 bay leaves
1/4 cup parmigiano Reggiano or parmesan cheese, optional, grated
salt, to taste
pepper, to taste
1 tablespoon parsley, optional, chopped

Directions

Step 1 -In a large saucepan, cook the bacon until crispy, about 10 minutes.

Step 2 -Transfer the cooked bacon to a paper-towel-lined plate and leave 2 tablespoons of the grease in the pan.

Step 3 -Add the onions, the celery, and the carrots to the remaining bacon grease and cook over medium-high heat until tender, about 7-10 minutes.

Step 4 -Add the garlic and the red pepper flakes to the veggie mixture and cook until fragrant, about 1 minute.

Step 5 -Add 1/2 cup of the broth to the veggie mixture and bring to a simmer. While it simmers, deglaze the pan by scraping the brown bits off the bottom of the pan with a wooden spoon.

Step 6 -Add the remaining broth, the beans, the thyme, and the bay leaves to the veggie mixture and bring to a boil.

Step 7 -Lower the heat of the soup to a simmer.

Step 8 -Cover and simmer the soup until the beans are tender, about 1 hour 30 minutes-2 hours.

Step 9 -Discard the bay leaves and turn off the heat.

Step 10 -Stir the cheese into the soup until it melts.

Step 11 -Add the remaining bacon to the soup and season with the salt and the pepper as needed.

Step 12 -Garnish with the parsley and serve.

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