Bean with Bacon Soup Recipe

Bean with Bacon Soup
Submitted By: Taz


1lb Dried Navy Beans (white beans, pea beans) – picked and rinsed
1lb Bacon – rough chopped
12oz = apx 1 Medium Onion – small diced
6oz = apx 2 Large Carrots – peeled and small diced
6oz = apx 3 Celery Stalks – small diced
2 cloves Fresh Garlic – minced
6oz = 1 small can Tomato Paste
4 Cups Water
2 Cups Ham Stock - can substitute with plain water if desired
1 Bay Leaf
1 tsp Paprika
1 tsp Red Wine Vinegar
4 Tbs All Purpose Flour
4 Tbs Unsalted Butter
2 Tbs Olive Oil
Kosher Salt to taste
Fresh Ground Black Pepper to taste

  1. Soak Navy beans in at least twice their volume of water at room temperature for 6-8 hours (overnight for better results)
  2. Heat oil and butter in a large stock pot over medium heat – Add bacon and fry until crispy – Using a slotted spoon, remove bacon from pot and allow to drain on absorbent paper – Set aside
  3. Add onion, celery, carrot and garlic along with 2 tsp salt and 1 tsp fresh ground pepper – Sweat until onions turn translucent
  4. While continuously stirring, add flour a little at a time to make a roux – Cook until roux achieves blond color (apx 5-7 minutes)
  5. Add tomato paste and paprika - Sauté for an additional 2 minutes
  6. Add water and ham stock
  7. Drain and rinse the navy beans and add to pot
  8. Return bacon to pot along with bay leaf – Adjust seasoning
  9. Bring to a boil – Reduce to a simmer – Loosely cover - Allow to simmer until beans are tender (apx 3 hours)
  10. Remove 4 - 6 cups of soup to a small container* (amount depends on how thick you want finished soup) - Add red wine vinegar – Use an immersion blender to purée until smooth – Return to pot
  11. Adjust seasoning – Continue to simmer until desired consistency is achieved
*Transfer to a blender (in batches if necessary) as alternative

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