Lunch / Dinner
Bean & Bacon Soup
There’s nothing more American than canned pork and beans. This recipe takes the classic meal and bumps it up a notch. Turn to quality bacon, a generous amount of garlic, and smoked paprika for a soup like none other. Ready in just 40 minutes, this soup is perfect for busy weeknights. To make it even quicker, prep the ingredients and cook the bacon ahead of time.
Cook bacon in a pot until crisp; transfer to a paper-towel-lined plate and drain all but 3 Tbsp. drippings.
Sweat onions, carrots, celery, and garlic in drippings over medium heat, stirring often, until vegetables soften, 5 minutes. Stir in tomato paste, paprika, and pepper flakes; cook 1 minute.
Deglaze pot with broth, then stir in 3 cans of beans. Bring soup to a boil over medium-high heat, reduce heat to medium-low, and simmer 20 minutes. Season soup with salt and pepper. Partially purée the soup with a handheld blender.
Stir in remaining can of beans, thyme, vinegar, and three-fourths of the bacon. Top servings with remaining bacon.
Add smoked paprika towards the end of cooking the vegetables to cook out the raw flavor.
Partially purée half of the soup with a handheld blender, or a regular blender, for a creamy consistency
For some added texture, stir in remaining beans after puréeing some of the soup.
% Daily Value*
Total Fat 17g 26%
Saturated Fat 5g 25%
Cholesterol 41mg 13%
Sodium 1758mg 73%
Carbs 49g 16%
*Percent Daily Values are based on a 2,000 calorie diet.
Standardized Average: 5.00
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Standard Deviation: None
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