Bacon & bean soup – Myrecipes1

Here’s a simple, hearty recipe for Bacon & Bean Soup — perfect for a cozy meal.

6 oz (170 g) bacon, chopped
1 medium onion, diced
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
3 cups (720 ml) chicken or vegetable broth
2 cans (15 oz each) beans (cannellini, navy, or great northern), drained and rinsed
1 can (14.5 oz) diced tomatoes (optional)
1 tsp dried thyme (or 2 sprigs fresh)
1 bay leaf
Salt and black pepper to taste
2 cups fresh spinach or kale (optional)

Cook the bacon in a large pot over medium heat until crispy. Remove with a slotted spoon, leaving about 1 tbsp of drippings in the pot.
Sauté vegetables in the bacon fat: add onion, carrots, and celery. Cook until softened (~5 mins). Add garlic and cook 1 more minute.
Add broth, beans, tomatoes (if using), thyme, and bay leaf. Bring to a boil, then reduce to a simmer.
Simmer for 15–20 minutes to blend flavors.
Optional: For a thicker soup, mash some beans against the side of the pot or use an immersion blender briefly.
Stir in spinach/kale (if using) and cook until wilted (~2 mins). Return crispy bacon to the pot.
Season with salt and pepper. Remove bay leaf before serving.

Serve with crusty bread or a side salad. Garnish with extra crumbled bacon or fresh parsley.