Grandpa’s White Bean & Bacon Soup

Dinner

Nov 18

Written By Kyle Schermbeck

I have a lot of memories of my Grandpa in the kitchen. Whether he was making all of his grandchildren their birthday cakes when we were younger, grilling corn on the cob, or making large pots of chili, I remember him doing it with such love and grace. And, he would always have dinner ready for us when we got to their house on the drive from North Carolina to Ohio. He always made sure everyone was well fed - I miss his obscenely large slices of pie at the holidays.

My favorite thing to have waiting was this bean and bacon soup. Now, I actually don’t know if this is how he made it, or even the same ingredients - but this recipe is all for Grandpa. This was what was waiting for us the first time we came back to Ohio after we moved, and it honestly felt like we never left. The flavors here remind me of the smells that filled their house when we walked inside and all of the love and time that I know my Grandpa put into his food. I hope you enjoy this as much I do!

Jump to Recipe

“So, what are we making?”

We start by pan frying the bacon - we’ll use have in the soup, and half for garnish. Once the bacon is done, we’ll use some of the bacon grease to help soften the onions, celery and garlic to build our soup base. Then, it gets the beans, lots of herby seasonings, half the bacon and some chicken. So simple, but so delicious.

For this, I’m using dry beans. They are more flavorful and contain less additives. If you don’t want to let your beans soak overnight, you can easily substitute dry beans for 3-4 cans of white beans!

“What do I need?”

1 pound dry northern white beans

1 pound bacon

2 ribs celery, washed and cut

1 medium onion, finely diced

4-5 sprigs of fresh thyme

1/2 teaspoon dried rosemary

1 teaspoon minced garlic

1/2 tablespoon garlic powder

1 tablespoon Italian Seasonings

1/4 cup white wine

6 cups chicken stock

“How do I make these?”

Step 1: If you are using dry beans, the night before you want to make the soup, put them in a bowl with about 5-6 cups of water - or until they are covered by about an inch of water. Let them soak overnight. If you do not want to use dry beans, you can substitute for 3-4 cans of white beans.

Step 2: Cut your bacon into small pieces, and then cook until crispy in a deep soup pot. Once the bacon is finished, remove it all from the pot and place it on a plate. Also, drain the bacon grease from the pot, leaving about 1 tablespoon.

Step 3: While the bacon is cooking, dice your onion, and chop your celery. Add in the chopped vegetables to the remaining bacon grease and let them soften. Once softened, after about 5 minutes, add in 1 teaspoon minced garlic. Then, deglaze the pan with about 1/4 cup of white wine. Let the alcohol reduce and scrape all the bits from the bottom of the pan.

Step 4: Add in white beans, and about half of the cooked bacon. Stir in 1/2 teaspoon dried rosemary, 1/2 tablespoon garlic powder. 1 tablespoon Italian Seasonings. Top with 4-5 sprigs of fresh thyme

Step 5: Pour in 6 cups of chicken stock. Bring soup to a boil. Once its boiling, reduce heat to a simmer and let sit for 1-2 hours before serving.

Step 6: Garnish with remaining bacon and some fresh thyme. Enjoy!

Grandpa's Bean & Bacon Soup

Yield: 8

Prep time: 15 MinCook time: 2 HourInactive time: 12 HourTotal time: 14 H & 15 M

This white bean and bacon soup is a hug in a bowl. It’s hearty and filling from the beans, rich and decadent from the bacon, and light and fresh from the herby broth. This will come together quickly, but the longer you let it simmer, the deeper the layers of flavor will become. We start by pan frying the bacon - we’ll use have in the soup, and half for garnish. Once the bacon is done, we’ll use some of the bacon grease to help soften the onions, celery and garlic to build our soup base. Then, it gets the beans, lots of herby seasonings, half the bacon and some chicken. So simple, but so delicious.

Ingredients

1 pound northern white beans
1 pound bacon
2 ribs celery, washed and cut
1 medium onion, finely diced
5 sprigs of fresh thyme
1/2 teaspoon dried rosemary
1 teaspoon minced garlic
1/2 tablespoon garlic powder
1 tablespoon Italian Seasonings
1/4 cup white wine

Instructions

If you are using dry beans, the night before you want to make the soup, put them in a bowl with about 5-6 cups of water - or until they are covered by about an inch of water. Let them soak overnight. If you do not want to use dry beans, you can substitute for 3-4 cans of white beans.
Cut your bacon into small pieces, and then cook until crispy in a deep soup pot. Once the bacon is finished, remove it all from the pot and place it on a plate. Also, drain the bacon grease from the pot, leaving about 1 tablespoon.
While the bacon is cooking, dice your onion, and chop your celery. Add in the chopped vegetables to the remaining bacon grease and let them soften. Once softened, after about 5 minutes, add in 1 teaspoon minced garlic. Then, deglaze the pan with about 1/4 cup of white wine. Let the alcohol reduce and scrape all the bits from the bottom of the pan.
Add in white beans, and about half of the cooked bacon. Stir in 1/2 teaspoon dried rosemary, 1/2 tablespoon garlic powder. 1 tablespoon Italian Seasonings. Top with 4-5 sprigs of fresh thyme
Pour in 6 cups of chicken stock. Bring soup to a boil. Once its boiling, reduce heat to a simmer and let sit for 1-2 hours before serving.
Garnish with remaining bacon and some fresh thyme. Enjoy!

Calories

361

Fat (grams)

Sat. Fat (grams)

Carbs (grams)

Fiber (grams)

Net carbs

Sugar (grams)

Protein (grams)

Sodium (milligrams)

968

Cholesterol (grams)