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Loaded + Super Satisfying Bean Soup

Course: Recipes, Soups
Servings: 6 -8

Ingredients

  • 6 slices nitrate free bacon chopped
  • 1 large onion chopped
  • 3 medium carrots peeled and chopped
  • 4 ribs of celery chopped
  • 4 cloves garlic crushed
  • 3 15oz cans cannellini beans, rinsed and drained
  • 1 15oz jar diced tomatoes or fire roasted diced tomatoes
  • 4 cups vegetable broth or chicken bone broth
  • 2 tsps paprika sweet or smoked
  • a small bunch of fresh rosemary and thyme spears 2 - rosemary, 6 - thyme
  • 2 bay leaves
  • sea salt and pepper to taste about q/4 teaspoon each
  • serve with plain Greek yogurt
  • garnish with freshly chopped parsley

Instructions

  • Start by chopping your veggies, peel and wash the carrots.
  • Chop onion, carrots, and celery into small dice.
  • Make a small herb bunch by tying the herb spears into one single bunch so they're easy to remove.
  • Heat a large stock pot over medium heat. Once hot, add your chopped bacon in a single layer.
  • Cook for 3 minutes flipping halfway through until both sides are golden and crisp.
  • Once the bacon is done, remove from the pan and set aside on a paper lined plate.
  • Reserve bacon drippings in the pot.
  • Add in garlic and sauté until fragrant.
  • Stir in chopped onion, carrots and celery, cook until veggies are beginning to caramelize.
  • Next add in the beans, broth, tomatoes, paprika, and your bay leaves & herb bunch.
  • Season with sea salt and pepper.
  • Cover and allow to simmer on low for about 20 minutes or until soup is thickened a bit.
  • Once your soup is done, discard the bay leaves & herb bunch, then ladle your soup into bowls.
  • Add crispy bacon and a dollop of yogurt on top.
  • Garnish with freshly chopped parsley and serve warm.
  • Enjoy!