Pioneer Woman Bacon Bean Soup recipe is made with dried white beans, thick-cut bacon, onion, carrots, celery, garlic, and more. It takes 13 hours and serves 10 people.
Try More Pioneer Woman Recipe:
- Pioneer Woman Homemade Cream Of Anything Soup
- Pioneer Woman Prime Rib Soup
- Pioneer Woman Beef And Barley Soup
🧡 Why You’ll Love This Bacon Bean Soup Recipe:
- Hearty Comfort: This soup is a warm embrace on chilly days, filling you up with its rich flavors and satisfying textures.
- Easy Preparation: With simple ingredients and straightforward steps, even novice cooks can whip up a delicious batch in no time.
- Family Favorite: Loved by all ages, it’s a go-to recipe for gatherings or cozy family dinners, bringing everyone together around the table.
- Nutritious Balance: Packed with protein from the beans and bacon, along with the goodness of vegetables, it’s a wholesome meal that nourishes the body and soul.
❓ What Is Pioneer Woman Bacon Bean Soup Recipe?
Pioneer Woman Bacon Bean Soup is a hearty dish made from dried white beans, bacon, vegetables, and savory seasonings. It boasts a rich, creamy texture and a smoky, comforting taste.
🍗 Pioneer Woman Bacon Bean Soup Ingredients:
- 1 lb. dried white beans, such as Great Northern
- 4 c. low-sodium chicken stock
- 1 lb. thick-cut bacon, cut into 1-inch pieces
- 1 onion, diced
- 2 large carrots, peeled and diced
- 2 stalks celery, diced
- 1 tsp. kosher salt, plus more to taste
- 1/2 tsp. black pepper, plus more to taste
- 4 cloves garlic, finely chopped
- 2 tbsp. tomato paste
- 2 bay leaves
- Chopped, fresh parsley, (optional)
- 3 roma tomatoes, chopped (optional)
🍲 How To Make Pioneer Woman Bacon Bean Soup
- Pick through the beans and give them a rinse. Put them in a bowl and add two inches of water to cover them. Soak them all night.
- Put the beans in a pot after draining them. Put in 4 cups of water and the chicken stock. Once it starts to boil, turn down the heat to a simmer.
- In a big skillet over medium-low heat, cook the bacon until it’s just barely crisp while the beans are cooking. Move to a plate lined with paper towels. Put two thirds of the bacon on top of the beans and save the rest for decoration.
- After getting rid of the bacon fat, add the onions, carrots, and celery. Put some salt and pepper on them and cook them for about 3 to 4 minutes, until they start to get soft. After you add the garlic and tomato sauce, cook for one or two more minutes.
- Place the veggies on top of the beans. Stir it well after adding the bay leaf. It will take about 1 1/2 hours of cooking on low to medium-low heat with the lid on. Make sure to stir it every so often and add a cup of broth or water if it starts to get too dry.
- If you think it needs more salt and pepper, add it when it’s time to serve. If you want, you can add the tomatoes now. Serve with chopped parsley and bacon that you saved.
💭 Recipe Tips:
- Avoid oversalting by tasting the soup before adding more salt, as bacon can already impart saltiness.
- Soak beans overnight to ensure even cooking and prevent them from turning mushy.
- Adjust thickness by adding more chicken stock or blending a portion of the soup for creaminess.
- Experiment with different types of beans for unique textures and flavors.
- Control spiciness by adjusting the amount of black pepper or adding a pinch of red pepper flakes gradually.
🥗 What To Serve With Bacon Bean Soup?
Serve bacon bean soup with a slice of crusty sourdough bread or cornbread for dipping a simple green salad with a vinaigrette dressing adds freshness for extra heartiness, offer a grilled cheese sandwich or a baked potato on the side.
🎚 How To Store Leftovers Bacon Bean Soup?
- Refrigerator: To store leftovers Bacon Bean Soup let it cool completely then transfer it to an airtight container and refrigerate for up to 4 days.
- Freezer: To freeze leftovers Bacon Bean Soup portion it into freezer-safe containers leaving some space for expansion and freeze for up to 3 months.
🥵 How To Reheat Leftovers Bacon Bean Soup?
- Microwave: Place leftovers Bacon Bean Soup in a microwave-safe bowl cover it with a damp paper towel,and heat in 5-7 minutes intervals until warmed through.
- Stovetop: Reheat leftovers Bacon Bean Soup over medium heat stirring occasionally to prevent sticking for up 4-8 minutes until it reaches desired temperature.
- Slow Cooker: Transfer leftovers Bacon Bean Soup to a slow cooker set on low and heat for 1-2 hours, stirring occasionally.
FAQ’S
Can I Add Other Meats, Like Sausage, To Bacon Bean Soup?
Yes, you can add other meats like sausage to Bacon Bean Soup for added flavor and protein. Simply brown the sausage separately before adding it to the soup during the cooking process.
What’s The Best Way To Prevent Beans From Getting Mushy In Bacon Bean Soup?
To prevent beans from getting mushy in Bacon Bean Soup, soak them overnight in water with a splash of vinegar. Additionally, avoid adding salt until the beans are fully cooked, as salt can toughen the beans.
Can I Make Bacon Bean Soup In A Slow Cooker?
Yes, you can make Bacon Bean Soup in a slow cooker. Simply combine all ingredients in the slow cooker and cook on low for 8-10 hours or on high for 4-6 hours, until beans are tender.
How Do You Thicken Bacon And Bean Soup?
To thicken Bacon Bean Soup, you can mash some of the beans against the side of the pot with a spoon or blend a portion of the soup until smooth before adding it back to the pot.
Try More Pioneer Woman Recipe:
- Pioneer woman Homemade Cream Of Chicken Soup
- Pioneer Woman Muffaletta Recipe
- Pioneer Woman Butter Chicken
Nutrition Facts
Amount Per Serving
- Calories: 300
- Total Fat: 12g
- Saturated Fat: 4g
- Cholesterol: 20mg
- Sodium: 700mg
- Total Carbohydrates: 35g
- Dietary Fiber: 9g
- Sugars: 4g
- Protein: 15g
Pioneer Woman Bacon Bean Soup
Description
Pioneer Woman Bacon Bean Soup recipe is made with dried white beans, thick-cut bacon, onion, carrots, celery, garlic, and more. It takes 13 hours and serves 10 people.
Ingredients
Instructions
- Pick through the beans and give them a rinse. Put them in a bowl and add two inches of water to cover them. Soak them all night.
- Put the beans in a pot after draining them. Put in 4 cups of water and the chicken stock. Once it starts to boil, turn down the heat to a simmer.
- In a big skillet over medium-low heat, cook the bacon until it’s just barely crisp while the beans are cooking. Move to a plate lined with paper towels. Put two thirds of the bacon on top of the beans and save the rest for decoration.
- After getting rid of the bacon fat, add the onions, carrots, and celery. Put some salt and pepper on them and cook them for about 3 to 4 minutes, until they start to get soft.
- After you add the garlic and tomato sauce, cook for one or two more minutes.
Place the veggies on top of the beans. Stir it well after adding the bay leaf. It will take about 1 1/2 hours of cooking on low to medium-low heat with the lid on. Make sure to stir it every so often and add a cup of broth or water if it starts to get too dry. - If you think it needs more salt and pepper, add it when it’s time to serve. If you want, you can add the tomatoes now. Serve with chopped parsley and bacon that you saved.
Notes
- Avoid oversalting by tasting the soup before adding more salt, as bacon can already impart saltiness.
Soak beans overnight to ensure even cooking and prevent them from turning mushy.
Adjust thickness by adding more chicken stock or blending a portion of the soup for creaminess.
Experiment with different types of beans for unique textures and flavors.
Control spiciness by adjusting the amount of black pepper or adding a pinch of red pepper flakes gradually.