bean & bacon soup

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~ bean & bacon soup ~

A few days ago it got up to 62 degrees here in Red Wing Minnesota. For March, that’s kind of strange. We’ve had unseasonably warm weather all winter, but the first day like that makes me start dreaming about spring. Planting a little garden, dinner on the deck, road trips and picnics. Of course, it didn’t last and the next day as I brought out the recycling to the curb there were big snowflakes falling from the sky and the temperature had dropped by 30 degrees.

So, what do I do when it starts snowing? That’s right. I make soup.

This is a lovely, easy soup that is a perfect week night meal. We had it with a green salad topped with my homemade buttermilk ranch icebox dressing, homemade bread, and a glass of white wine. This soup takes hardly any time at all to put together, so you’ll have more time to play Boggle in front of the fireplace or watch Modern Family, or do whatever it is you like to do in the evening.

3 Tablespoons extra virgin olive oil

1 large onion, chopped

3 celery stalks, chopped including the leaves

2 large cloves garlic, minced

1/2 lb. bacon

2 teaspoons chopped, fresh rosemary

2 (15 oz.) cans Great Northern Beans, drained and rinsed

1 large red potato cut into chunks

4 cups chicken broth

freshly ground pepper

1/4 cup chopped fresh parsley

In a large soup pot, heat oil over medium heat. Saute the onion and celery for 6 minutes. As the onion and celery are softening and cooking, fry up the bacon in a skillet until cooked well, but not too crispy. Add the bacon to the soup pot along with the garlic and rosemary. Cook one minute. Stir in beans, potato and broth. Bring to a boil and then reduce heat to a simmer. Place a cover on the soup pot so it’s a little askew, to let out some of the steam as the soup cooks. Simmer for 15 to 20 minutes, or until the soup is heated through and the potato is tender. Salt and pepper to taste. Garnish with fresh, chopped parsley.



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  17 comments for “bean & bacon soup

  1. March 9, 2012 at 9:43 am

    Oh my that soup looks so delicious! I want to go make it right now … of course the temps now are climbing back up and it will be in the 60’s again this weekend. But still, we could have soup …

    • Melissa
      March 9, 2012 at 9:45 am

      Thanks Ann! Yeah, this is pretty darn good. I was so happy that one day that it got up to 62! It’s a whole 19 degrees out there right now. BRRR! 🙂

  2. March 9, 2012 at 9:50 am

    I love bean and bacon soup. It reminds me of when I was a kid because Campbell’s bean and bacon was my favorite soup. As an adult, I now know that the homemade version is WAY better and your recipe sounds absolutely delicious!

    • Melissa
      March 9, 2012 at 9:52 am

      Hi Lisa! Yes, I liked the Campbell’s version when I was younger too. Now whenever I taste those soups I think “where in the heck did the flavor go?” hee hee…Hope you enjoy this version. Have a fantastic weekend. xo

  3. March 9, 2012 at 12:09 pm

    Making this today, Melissa. TODAY! And yes, I do have yummy leftover Chicken Taco Chili from yesterday, but I’m making it anyway 🙂 (((HUGS))) and xxx

    • Melissa
      March 9, 2012 at 5:06 pm

      enjoy sweetie! I think you are gonna love it! 🙂 xoxo

  4. Patsy
    January 14, 2013 at 1:27 pm

    Delicious! I will make this soup soon! My link doesn’t work for your dressing. What’s the name of it?

    • Melissa
      January 14, 2013 at 2:13 pm

      Hi Patsy! thanks so much for visiting! and thanks for telling me about the link…I had forgotten to actually add the link to the buttermilk ranch dressing. fixed it, so it should work for you now 🙂 enjoy!

      • Patsy
        January 25, 2013 at 7:15 pm

        I’ve already made this soup twice and my family loves it!! I reluctantly left out the celery because my daughter dislikes it but it was still delicious. Thank you for a keeper recipe =)

        • Melissa
          January 25, 2013 at 7:17 pm

          Hello Patsy! I’m so glad you like the recipe! thanks for stopping by to let me know! xo 🙂

  5. mary ann
    January 24, 2013 at 6:23 pm

    I just made this with carrots instead of the potato. It is wonderful!
    I first fried the bacon, then sauteed the onion, celery & carrots in the bacon fat. No need to add the extra oil. Very easy and soooo good!

    • Melissa
      January 24, 2013 at 6:58 pm

      yay! so happy you tried the recipe and like it 🙂 love your renditions! thanks for visiting

      • mary ann
        January 25, 2013 at 8:07 pm

        Just think that carrots make much more sense than potato with bean soup.

        • Melissa
          January 25, 2013 at 8:10 pm

          but potatoes make so much more sense with the bacon.

  6. September 4, 2014 at 12:06 pm

    Love you reciepes.

  7. Laurie
    March 7, 2015 at 10:23 am

    My 7 year old son has been asking for “bacon soup” This should fit the bill nicely!
    I’ve been making your ranch dressing recipe for several months now and let me tell you, I will NEVER, EVER buy ranch dressing again. The store bought stuff tastes like plastic and chemicals after having yours!

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