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Michelle

White Bean & Bacon Soup

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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Servings: 6
Course: Soup
Ingredients Method Notes

Ingredients
  

  • 8 slices of Hatfield Extra Thick Bacon, cut into large chunks
  • 16 oz dried Great Northern or Navy Beans, soaked overnight and drained
  • 1 medium onion, diced
  • 2 carrots, peeled and sliced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 10 cups chicken broth
  • 2 tsp fresh thyme, chopped
  • 1 tsp fresh rosemary, chopped
  • 1 bay leaf
  • Salt & Pepper to taste

Method
 

  1. In a large pot or Dutch oven, cook the diced Hatfield bacon over medium heat until crispy. Use a slotted spoon to remove the bacon and set it aside, leaving about 3 tablespoons of the drippings in the pot.
  2. Add the onion, carrots, and celery to the bacon drippings. Sauté until the onions are translucent (about 5 minutes). Add the garlic, thyme, rosemary and bay leaf and cook for another minute until fragrant.
  3. Pour in the chicken broth and the white beans. Bring the soup to a boil, then reduce heat and cook over low heat for 1 1/2 - 2 hours, until beans are tender.
  4. Discard the bay leaf and season with salt and pepper. Serve the soup topped with the reserved bacon pieces.

Notes

For a creamier texture, take about 1 cup of the soup and blend it (or mash it with a fork) before stirring it back into the pot.