Creamy Bacon and White Bean Soup
If you’re looking for a warm and comforting meal, this Creamy Bacon and White Bean Soup is just what you need. It’s a delicious blend of flavors that warms you from the inside out. Plus, it’s pretty easy to make!
Servings: 6 servings
Calories: 420kcal
Equipment
- Large Pot
- Immersion Blender
Ingredients
Ingredients
- 8 slices Bacon, chopped
- 1 large Onion, diced
- 2 medium Carrots, peeled and diced
- 2 stalks Celery, diced
- 3 cloves Garlic, minced
- 4 cups Chicken broth
- 2 cans (15 oz each) White beans, drained and rinsed
- 1 teaspoon Dried thyme
- 1/2 teaspoon Black pepper
- 1 cup Heavy cream
- Salt to taste
- Fresh parsley, chopped for garnish
Instructions
- In a large pot over medium heat, cook the chopped bacon until it turns crisp. Once it’s ready, remove the bacon from the pot and set it aside, but keep the bacon fat in the pot.
- Add the diced onion, carrots, and celery to the bacon fat and cook until the vegetables have softened, about 5 minutes.
- Add the minced garlic and let it cook with the veggies for another minute until you can smell that wonderful aroma.
- Stir in the chicken broth, white beans, dried thyme, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
- Use an immersion blender to puree the soup until it’s smooth, or leave it a bit chunky if you prefer.
- Stir in the heavy cream and heat through. Don’t forget to taste and add salt if necessary!
- Serve hot, and garnish with the crispy bacon and a sprinkle of fresh parsley.
Notes
- For extra flavor, you can add some herbs like rosemary or sage. - If you want it spicier, add a pinch of red pepper flakes. - Use low-sodium broth if you prefer a less salty taste. - You can swap the white beans for other types like kidney beans or chickpeas. - For a vegetarian version, simply skip the bacon and use vegetable broth instead.
Nutrition
Calories: 420kcal | Fat: 28g