Friday, March 25, 2011

Smoky Bean & Bacon Soup

There is nothing more comforting than eating a warm bowl of soup on a chilly winter or spring evening.  This delicious homemade version of the classic soup is one that will become a family favorite with its slightly smooth and creamy texture and smoky garlic flavors- it truly is comfort food at its finest! I like to serve this soup with a slice of freshly baked bread or rolls with butter on the side for an extra comforting dinner!

Smoky Bean and Bacon Soup
recipe adapted from

12 slices bacon
1 c. onion, diced
11/2 T. garlic, minced
2 c. diced ham
2 (15 ounce) cans Great Northern Beans, drained and rinsed
1 t. smoked paprika
1/2 t. kosher salt
1 (32 ounce) box chicken broth
2 medium red potatoes, diced into bite sized pieces

Cut the bacon into bite sized pieces with kitchen shears. Place bacon into a large stock pot and cook until crisp. Remove bacon and let drain on paper towels. Reserve 2-3 t. bacon drippings in the pan discard the rest of the grease. (Don't pour grease down the drains in your sink!! Discard in an empty can into the garbage.)

Add the diced onion to the pan and saute for about 2 minutes. Add the garlic and cook for an additional minute. Add the ham, beans, paprika and salt to the pan and stir to combine. Then add the broth and potatoes. Bring the soup to a boil and then reduce to a simmer. Simmer for 10-15 minutes  or until the potatoes are tender. Remove from heat and stir in bacon. Use an immersion blender, if you have one, and blend until completely smooth. If you don't have an immersion blender, you can use a regular blender. Lade 3 cups of soup into the jar and pulse until smooth. Add back into the pot with remainder of soup and stir to combine. Add salt and pepper if desired. Lade into bowls and serve with freshly baked bread or rolls.


Ashlee, The Culinary Queen

1 comment:

  1. yay!! I can eat this one! someone has been a busy culinary queen bee. ;)


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