White Bean Soup with Bacon

Enjoy the warm embrace of a steaming bowl of White Bean Soup with Bacon on a chilly day. This hearty dish, rich in both flavor and nutrition, is perfect for family gatherings, cozy dinners, or even a simple lunch. Imagine the comforting scents of turkey bacon and tender vegetables wafting through your kitchen, inviting you to sit down and savor each spoonful. It’s a meal that warms both the body and soul, especially when paired with a slice of crusty bread.

Reasons to Love White Bean Soup with Turkey Bacon

This White Bean Soup with Turkey Bacon is a blend of wholesome ingredients and bold flavors. Here’s what makes this soup a favorite:

• Hearty & Filling: The combination of white beans and turkey bacon makes it both satisfying and nourishing.
• Simple Ingredients: Everything you need is likely already in your pantry.
• Versatile: Enjoy it on its own or pair it with various sides for a fuller meal.
• Perfect for Meal Prep: It’s an excellent dish to make in advance and reheat through the week.

Gather These Ingredients

The beauty of this soup lies in its straightforward ingredients. With a few simple swaps, you’ll have a delightful mix that bursts with flavor. Here’s what you’ll need:

• 6 slices turkey bacon, chopped
• 3 large carrots, peeled and chopped
• 2 ribs celery, finely chopped
• 1 medium onion, finely chopped
• 4 cloves garlic, finely minced
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1/4 teaspoon paprika
• 1/4 teaspoon pepper
• 1/4 teaspoon red chili flakes
• 5 cups low sodium chicken broth
• 2 cans white kidney beans, 19oz or 540ml each
• 3/4 cup half and half
• 1/4 cup grated Parmesan cheese
• Fresh chopped parsley or spinach, as desired for garnish

Bringing It Together

Making White Bean Soup with Turkey Bacon is as easy as 1, 2, 3. Here’s how you can whip up this cozy meal:

1. Heat the Pot: Start by heating a large soup pot or Dutch oven over medium-high heat. Add the turkey bacon and cook, stirring often, for about 3 to 4 minutes until it becomes crisp.
2. Sauté the Vegetables: Using a slotted spoon, remove the bacon from the pot and place it on a paper towel lined plate. In the remaining bacon fat, add carrots, celery, and onion, cooking over medium-high heat for 4 to 5 minutes until the onion softens and begins to brown. If there’s excessive fat, carefully soak some up with a paper towel and discard.
3. Flavor It Up: Add the minced garlic, salt, thyme, oregano, parsley, paprika, pepper, and chili flakes to the pot and cook for 1 minute until fragrant.
4. Add the Broth & Beans: Pour in the chicken broth and use a wooden spoon to scrape the bottom of the pan, releasing any stuck bits. Drain and rinse the white kidney beans, then blend 3/4 cup of the beans with the half and half until smooth. Add this bean puree, along with the remaining beans and the cooked turkey bacon, back to the pot.
5. Simmer: Bring the soup to a gentle simmer, cover it, and reduce the heat to medium-low. Let it simmer for 10 to 15 minutes until the vegetables are tender.
6. Finish It Off: Stir in the grated Parmesan and garnish with fresh parsley or spinach, if desired. Taste, adjust seasoning if necessary, and serve warm.

Prep ~ 10 minutes, Cook ~ 30 minutes, Total ~ 40 minutes, Servings ~ 6, Kcal ~ 350 (estimate).

Prep Ahead Tips

You can easily prepare parts of this soup in advance. Chop the veggies and store them in an airtight container in the refrigerator, while the bacon can be cooked and reserved for a day. When you’re ready to enjoy your soup, simply add everything to the pot for a quick and heartfelt meal.

How to Store Leftovers

After enjoying your soup, store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the soup for up to 3 months. When reheating, do so gently on the stove over low heat, adding a splash of broth if it becomes too thick. The freshness is best maintained if you check for tenderness in the vegetables before serving.

Ideal Pairings

To round out your meal, consider these delightful pairings:

• Crusty artisan bread for dipping
• A simple side salad with vinaigrette
• Roasted vegetables for added nutrition
• A slice of cheese for a savory contrast
• Soft rolls to soak up the broth

Flavor Twists and Substitutions

Make this soup your own with any of these variations:

• Herb Enhancements: Introduce fresh herbs such as basil or rosemary for a fragrant taste.
• Different Protein: Substitute turkey bacon with chicken sausage for a different flavor profile.
• Extra Veggies: Add spinach, kale, or bell peppers for more color and nutrients.
• Spice It Up: If you like heat, add more chili flakes or a splash of hot sauce.
• Legume Variations: Use chickpeas or black beans instead of white kidney beans for a unique twist.

Cook’s Notes and Secrets

To ensure perfect results every time, keep these tips in mind:

• Bacon Crispness: Make sure to cook the bacon until it’s fully crisp for maximum flavor.
• Vegetable Size: Chop your vegetables into similar sizes to ensure even cooking.
• Don’t Rush the Simmer: Allowing the soup to simmer longer enhances the flavors.
• Taste Test: Always taste your soup before serving to adjust seasoning as needed.

Your Questions Answered

• Can I use other types of beans?
  Yes, feel free to experiment with other beans, but white kidney beans provide the best texture.

• How long does this soup stay fresh?
  The soup lasts in the refrigerator for about 3 days and can be frozen for 3 months.

• Can I make it vegetarian?
  Absolutely! Omit the turkey bacon and use vegetable broth for a delicious vegetarian option.

• What can I do if the soup is too thick?
  Add a bit of broth or water to reach your desired consistency while reheating.

• Is this recipe freezer-friendly?
  Yes, this soup freezes well! Just remember to leave some space in the container as it may expand when frozen.

Final Thoughts

White Bean Soup with Turkey Bacon is a comforting, delicious recipe that you’ll want to make again and again. It’s easy to prepare and offers a wonderful way to enjoy wholesome ingredients. So, grab your ingredients and a pot, and treat yourself to this soothing bowl of goodness soon! For a change, you can also explore other amazing recipes, such as Garlicky Cabbage Soup and Vegan Black Bean Enchiladas, which are sure to delight!

White Bean Soup with Turkey Bacon

---

• Author: stessy-rose
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Diet: Gluten-Free

Print Recipe

Pin Recipe

Description

A comforting and hearty White Bean Soup with Turkey Bacon, perfect for chilly days and family gatherings.

---

Ingredients

Scale 1x2x3x

• 6 slices turkey bacon, chopped
• 3 large carrots, peeled and chopped
• 2 ribs celery, finely chopped
• 1 medium onion, finely chopped
• 4 cloves garlic, finely minced
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1/4 teaspoon paprika
• 1/4 teaspoon pepper
• 1/4 teaspoon red chili flakes
• 5 cups low sodium chicken broth
• 2 cans white kidney beans, 19oz or 540ml each
• 3/4 cup half and half
• 1/4 cup grated Parmesan cheese
• Fresh chopped parsley or spinach, as desired for garnish

---

Instructions

1. Heat the pot: Start by heating a large soup pot or Dutch oven over medium-high heat. Add the turkey bacon and cook, stirring often, for about 3 to 4 minutes until it becomes crisp.
2. Sauté the vegetables: Using a slotted spoon, remove the bacon from the pot and place it on a paper towel lined plate. In the remaining bacon fat, add carrots, celery, and onion, cooking over medium-high heat for 4 to 5 minutes until the onion softens and begins to brown.
3. Flavor it up: Add the minced garlic, salt, thyme, oregano, parsley, paprika, pepper, and chili flakes to the pot and cook for 1 minute until fragrant.
4. Add the broth & beans: Pour in the chicken broth and use a wooden spoon to scrape the bottom of the pan, releasing any stuck bits. Drain and rinse the white kidney beans, then blend 3/4 cup of the beans with the half and half until smooth. Add this bean puree, along with the remaining beans and the cooked turkey bacon, back to the pot.
5. Simmer: Bring the soup to a gentle simmer, cover it, and reduce the heat to medium-low. Let it simmer for 10 to 15 minutes until the vegetables are tender.
6. Finish it off: Stir in the grated Parmesan and garnish with fresh parsley or spinach, if desired. Taste, adjust seasoning if necessary, and serve warm.

Notes

Refrigerate leftovers for up to 3 days or freeze for up to 3 months. Reheat gently on the stove, adding broth if needed.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 350
• Sugar: 3g
• Sodium: 600mg
• Fat: 15g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 10g
• Protein: 20g
• Cholesterol: 25mg

Keywords: white bean soup, turkey bacon, cozy meal, hearty soup, comfort food