Bean And Bacon Soup
A hearty and flavorful bean and bacon soup featuring savory white kidney beans, fresh vegetables, and a hint of garlic. Perfect for a quick lunch or comforting dinner, this dish combines robust flavors with minimal preparation, making it ideal for busy weeknights or cozy weekends.
Ingredients
Instructions
- In a 1-quart casserole, combine diced red onion, diced celery, diced red bell pepper, minced garlic, and oil.
- Cover; vent top and microwave on High for 3 minutes until softened, stirring halfway through cooking.
- Add pureed canned Italian tomatoes and rinsed, drained canned white kidney beans; stir to combine.
- Cover and microwave on High for 1 minute until thoroughly heated.
Tips & Substitutions
For an extra depth of flavor, consider adding a pinch of smoked paprika or a dash of hot sauce. If you don't have white kidney beans, navy beans or chickpeas can work as great substitutes. Feel free to adjust the vegetables based on what you have on hand; diced carrots or corn can add sweetness. For a heartier soup, add diced potatoes before microwaving.
Serving Suggestions
Serve the soup hot, garnished with fresh herbs like parsley or a sprinkle of cheese for added flavor. It pairs beautifully with crusty bread or a simple side salad for a complete meal. For a fun twist, consider serving it alongside Robbie'S Favorite Graham Cracker Fruit Cake for dessert.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave in short intervals, stirring occasionally, until heated through. You can also add a splash of vegetable broth or water to loosen the soup if it thickens too much during storage.
Nutrition & Diet Analysis (per serving)
Each serving of Bean And Bacon Soup contains roughly 561 calories, with 10g protein, 127g carbohydrates, and 5g fat. It is an excellent source of vitamin A (117% of the Daily Value), iron (50% of the Daily Value), and vitamin D (44% of the Daily Value), and a good source of protein and potassium. It also contributes 8g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, this soup can be made ahead and stored in the refrigerator. The flavors will develop even more as it sits. Just be sure to reheat it thoroughly before serving. If you're planning to freeze it, consider leaving out the beans until you're ready to serve.
Is it possible to make this soup vegan?
Absolutely! Simply omit the bacon if used, and use vegetable broth instead of water. You can also enhance the umami flavor by adding a splash of soy sauce or tamari. This will keep the soup rich and satisfying while adhering to vegan recipes.
What can I serve with bean and bacon soup?
This soup is versatile and can be paired with a variety of sides. A fresh green salad or some garlic bread can complement it nicely. You might also enjoy it with a side of Copper Pennies for a sweet and tangy contrast.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).