Soups & Stews

White Bean Soup with Peppers and Bacon

This white bean soup recipe is a hearty and rustic dish, perfect for any time of day. The combination of dried navy beans, bacon, red bell pepper, onion, carrot, sugar, garlic powder, onion powder, and black pepper is sure to tantalize your taste buds. Plus, the soup is easy to prepare and can be made in just about an hour. Serve it with a side of crusty bread and you’ve got a meal that will feed 8 people.

Ingredients used:

  • 1.5 cups - Dried navy beans
  • 5 slices - Bacon
  • 2 cups - Chopped red bell pepper
  • 2 cups - Chopped onion
  • 1 cup - Chopped carrot
  • 1 teaspoon - Sugar
  • 1 teaspoon - Onion powder
  • 1 teaspoon - Garlic powder
  • 0.25 teaspoon - Black pepper
  • 0.125 teaspoon - Ground red pepper
  • 4 cloves - Garlic, minced
  • 3 16 oz cans - Fat-free less sodium chicken broth
  • 0.5 cup - Chopped fresh parsley

Recipe steps:

  • Sort and wash the beans. Place them in a large Dutch oven and cover with water to two inches above the beans. Bring to a boil and cook for two minutes. Remove from heat, cover, and let stand for one hour. Drain the beans.
  • Cook the bacon in a pan over medium heat until crispy. Remove bacon from pan, crumble, and set aside. Add the red bell pepper and the next 8 ingredients (bell pepper through minced garlic) to the bacon drippings in the pan and sauté for 10 minutes or until browned. Stir in the broth, scraping the pan to loosen browned bits. Add the beans, bring to a boil, cover, reduce the heat, and simmer for one hour or until the beans are tender.
  • Place 3 cups of the bean mixture in a blender and process until smooth. Return the pureed mixture to the pan. Stir in the bacon and parsley and serve.

This white bean soup with peppers and bacon is a delicious and hearty meal that is easy to prepare and can be served as a side dish or as the main course. It can be frozen up to two months and reheated in a saucepan over low heat. If you want to add some extra flavor, steep the soup with more water to cover the bone for three hours, adding diced green beans and venting the lid during the last hour. You can also crush some of the beans with the back of a spoon for added texture. Serve this mouthwatering soup to your friends and family for a delicious and healthy meal!