Ingredients:
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6 slices bacon, chopped
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1 small onion, diced
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2 carrots, peeled and diced
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2 cloves garlic, minced
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2 cans (15 oz each) navy beans (or Great Northern), drained and rinsed
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3 cups chicken broth (or more, to desired thickness)
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1 tbsp tomato paste
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½ tsp smoked paprika
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¼ tsp dried thyme
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Salt and black pepper, to taste
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Optional: chopped parsley for garnish
👨🍳 Instructions:
1. Cook the bacon:
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In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy.
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Remove with a slotted spoon and set aside on a paper towel-lined plate.
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Leave about 1–2 tablespoons of bacon fat in the pot.
2. Sauté the veggies:
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Add onion and carrots to the pot. Sauté for 5–6 minutes, until softened.
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Stir in garlic and tomato paste; cook for 1 more minute.
3. Add beans and broth:
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Stir in the beans, chicken broth, smoked paprika, thyme, salt, and pepper.
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Bring to a simmer and cook uncovered for 20–25 minutes, allowing the flavors to blend and the soup to thicken slightly.
4. Mash or blend (optional):
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For a creamier texture, mash some of the beans in the pot with a spoon or use an immersion blender for a few pulses.
5. Add bacon back in:
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Stir in the cooked bacon (save some for topping if you’d like).
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Simmer for another 5 minutes.
6. Serve:
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Ladle into bowls and garnish with extra bacon or chopped parsley if desired.
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Serve with crusty bread, cornbread, or a grilled cheese for a full meal.
🔁 Variations:
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Use dry beans: Soak 1 cup dried navy beans overnight and simmer for 1–1.5 hours until tender before adding to the soup.
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Add celery or a splash of apple cider vinegar for depth.
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Make it vegetarian: Skip the bacon and use smoked paprika or liquid smoke + veggie broth.