White Bean and Bacon Soup

This White Bean and Bacon Soup recipe is a nostalgic reminder of the comforting flavors and textures we enjoyed as kids. The combination of creamy white beans and smoky, salty bacon creates a harmonious balance of richness and leanness. This soup is a perfect example of how simple ingredients can come together to create a satisfying and flavorful dish.

By soaking the navy beans beforehand, they become tender and easily blend into a creamy broth during the simmering process. The addition of Long-Simmered Roasted Pork Bone Broth enhances the depth of flavor, while the sautéed onions, celery, and carrots provide aromatic sweetness.

The soup can be customized to your liking by adjusting the seasoning and adding personal touches. You can even sprinkle crispy bacon on top for an extra layer of texture and smokiness. Whether enjoyed as a comforting meal on its own or paired with crusty bread or a salad, this White Bean and Bacon Soup is sure to warm your heart and please your taste buds.

INGREDIENTS:

• 2 cups navy beans, picked over for debris and rinsed
• ¼ teaspoon baking soda
• 1 teaspoon butter
• 8 ounces bacon, chopped into ¼-inch pieces
• 1 yellow onion, chopped into ¼-inch cubes
• 3 celery stalks, chopped
• 2 carrots, peeled and chopped
• 6 cups Long-Simmered Roasted Pork Bone Broth
• ¼ cup tomato paste
• Finely ground sea salt

INSTRUCTIONS:

Prepare the Beans:

1. Pour the beans into a mixing bowl, cover with warm water by 2 inches, and stir in the baking soda.
2. Cover the bowl with a tight-fitting lid or a kitchen towel and let the beans soak for at least 18 and up to 24 hours.
3. Drain the beans in a fine-mesh sieve or a colander and rinse them well.

Sauté the Bacon and Vegetables:

1. Warm the butter in a heavy soup pot over medium-high heat.
2. Add the chopped bacon to the pot and fry it in the hot fat until crisp, about 8 minutes.
3. Stir in the chopped onion, celery, and carrots, sautéing them together with the bacon until they release their fragrance, about 6 minutes further.

Simmer the Soup:

1. Pour the soaked beans, the Long-Simmered Roasted Pork Bone Broth, and the tomato paste into the pot.
2. Turn down the heat to medium-low and simmer, covered, stirring occasionally, for 1½ to 2 hours, or until the beans are tender and soft.

Blend and Season the Soup:

1. Puree about half of the soup mixture with an immersion blender or food mill to break up some of the beans and create a creamy broth.
2. Add enough salt to suit your taste and adjust the seasoning if needed.

Serve the Soup:

1. Ladle the warm soup into soup bowls.
2.  Serve.

VARIATIONS:

• Vegetarian Version: For a vegetarian twist, omit the bacon and replace it with smoked paprika or liquid smoke for that smoky flavor. Use vegetable broth instead of pork bone broth. You can also add diced mushrooms or roasted vegetables for extra depth.

• Spicy Kick: If you like some heat, add chopped jalapeños or red pepper flakes to the sautéed vegetables. You can also include diced spicy sausage or chorizo along with the bacon for an added kick.

• Herb Infusion: Experiment with different herbs to enhance the flavors. Add fresh thyme, rosemary, or bay leaves during the simmering process. You can also garnish the soup with chopped fresh parsley or cilantro before serving.

• Creamy Variation: If you prefer a creamier texture, blend the entire soup instead of just half. Use an immersion blender or transfer the soup in batches to a regular blender and process until smooth. Stir in a splash of heavy cream or coconut milk for richness.

• Extra Vegetables: Feel free to add more vegetables to the soup for added nutrients and flavors. Consider including diced zucchini, bell peppers, or spinach. These additions will bring color and freshness to the dish.