When the snow is blowing and the cold is so bitter you can feel it in your bones one of my favorite ways to warm up is a hot bowl of homemade soup. Bacon and Bean soup has been one of my go to Fall and Winter soups for a long time. Rich, hearty, tasty, smokey, and filling. Bacon and Bean combine to create soup perfection in this recipe. Usually I save blog cooking days for the weekend when everyone is home, but this soup is a favorite of Harper’s and it is even better warmed up so the rest of the family won’t be missing out which makes this recipe an any day meal for my lil helper and I to make. All I have to say is bacon and she is in the kitchen next to me ready to help!
Mama's Homemade Smoky Bacon and Bean SoupPrint Recipe
- 1 lb bacon
- 8 oz fresh baby spinach
- 4 15.5 oz cans Cannellini Beans
- 1 29 oz can tomato sauce
- 1 15.5 can diced tomatoes
- 3 sprigs fresh rosemary
- 5 cloves fresh garlic
- 1 1/2 cup bias cut carrots (I use frozen crinkle cut carrots)
- 1 onion
- 8 cups stock (I use 4 cups ham/ 4 cups veggie stock, but feel free to sub in chicken or beef)
Chop the onion and garlic. Set aside in a bowl.
In a large pot combine the tomato sauce, tomatoes, one sprig of rosemary, the stock, and beans. Stir and begin to cook on low heat.
In a large braising pan cook off 3/4s of the bacon, setting the crisp bacon aside and keeping the rendered bacon fat in the pan.
Reduce to low heat and add the carrots. Allow the carrots to cook in the bacon fat until they soften slightly and brown just a bit. Add the onion, garlic, and 2 sprigs of rosemary to the cooking carrots. Stir and allow to cook until the onions are soft.
Add carrot/onion mix to the large pot, stir well.
Chop/crumble the cooked bacon and add to the soup.
Allow soup to cook for 30 minutes then add spinach, stir and allow to cook for at least 20 more minutes (though you can simmer for much longer)
In the braising pan you cooked the veggies and bacon earlier cook the remaining bacon. Set the bacon aside or garnish. Add flour to the rendered bacon fat to create a roux. Stir and allow roux to cook for a couple minutes. Once the roux has cooked a bit add to the soup (careful the soup will bubble up and splash). Stir the roux in and allow to cook for 10 minutes before serving, garnished with the chopped bacon.
As my readers may know I have a tiny (okay huge) thing for deep fried soft pretzels. So, it should come as no surprise that I highly recommend serving this soup with a side of pretzels to dip in. If pretzels aren’t your thing a bread with a nice hard crust would work just (almost) as well. This Bacon and Bean soup is great the day you make it, great warmed up, and even freezes well and it has bacon, it is essentially the complete package! Enjoy!