Discover the unparalleled flavor of our Homemade Bean and Bacon Soup – a truly hearty, satisfying, and vegetable-rich dish that leaves canned varieties in the dust!
The Ultimate Homemade Bean and Bacon Soup: A Hearty, Flavorful Alternative to Canned
There’s a certain comfort in the familiar, especially when it comes to food. For many, soup holds a special place in their hearts, evoking memories of chilly days, family gatherings, and comforting warmth. This homemade bean and bacon soup recipe is designed to bring back that nostalgic comfort, but with a flavor profile so superior, it will redefine your expectations of what a simple soup can be. Forget the metallic aftertaste and artificial smokiness of canned versions; prepare to indulge in a truly authentic, deeply satisfying bowl.
A Journey Through Childhood Flavors: From Canned Comfort to Culinary Revelation
Growing up, Sundays in my household followed a predictable, cherished rhythm. After a morning spent at church, we would return home to the comforting aroma of lunch being prepared. Without fail, our Sunday meal consisted of soup and sandwiches. It was an unspoken tradition, a culinary cornerstone of our weekends that I don’t recall ever deviating from. While the sandwiches were often simple peanut butter creations – perfect for dipping into the steamy bowls – the soup selection was varied, yet always from a can.
My mom, bless her heart, would line up several different varieties of canned soup, giving us the freedom to choose our preferred flavor. The peanut butter sandwiches, sometimes plain, sometimes with a dollop of honey, were an essential accompaniment. Our family, it seems, has always had a penchant for dipping, and there was nothing quite like dunking a soft peanut butter sandwich into a warm, savory broth. Even today, the delightful combination of sweet and salty, achieved by dipping a peanut butter and honey sandwich into my soup, remains a guilty pleasure.
Among the array of chicken noodle and split pea with ham, one particular canned soup always stood out as my undeniable favorite: the classic bean with bacon. I couldn’t articulate why I loved it so much then, but its hearty nature and distinct flavor always won me over. Little did I know, this childhood favorite would one day become the inspiration for a culinary quest, leading to a homemade version that would completely transform my appreciation for this humble dish.
The Canned Soup Conundrum: A Disappointing Rediscovery
As life often does, traditions evolved, but a love for soup persisted through generations. My own daughter, much like I did, developed an intense affection for soup. If I could, I’d make her homemade soup every day, but with busy schedules, it’s not always feasible. So, we always keep a few cans of her beloved chicken noodle soup on hand. This girl has an impressive appetite and can easily devour an entire can by herself for lunch.
One afternoon, during a grocery store trip, I let her pick out a few cans of her favorite. And there it was, sitting on the shelf, a familiar label: Bean with Bacon soup. A wave of nostalgia washed over me, and I impulsively bought a can, thinking I might enjoy it for lunch someday. Fast forward a few weeks, and my daughter came home from school requesting soup. To my dismay, her stash of chicken noodle had vanished. Her eyes landed on my lone can of Bean and Bacon soup, and she asked for it. Reluctantly, I agreed, a faint glimmer of my childhood fondness still lingering.
But the outcome was not what I expected. After just a couple of bites, she pushed the bowl away, her excitement replaced by disinterest. Curious, and not wanting to waste a perfectly good (or so I thought) can of soup, I decided to finish it for my own lunch. To my surprise, I mirrored her reaction exactly. After two bites, I was done.
My palate, it seems, had matured beyond the simplistic, often artificial, flavors of my youth. The soup tasted overwhelmingly of smoke, but not the rich, complex kind that comes from real wood. Instead, it was an acrid, almost chemical “liquid smoke” flavor that permeated every spoonful. It tasted utterly fake, a stark contrast to the genuine, comforting memories it was supposed to evoke. This pivotal moment solidified my resolve: a homemade, truly authentic bean and bacon soup was not just a desire, but a necessity.
The Quest for Authenticity: Why Real Bacon Matters
The disappointment was fleeting, quickly replaced by a surge of culinary inspiration. It became clear that the key to recapturing that cherished childhood flavor, but in a truly delicious and wholesome way, lay in one fundamental ingredient: real, naturally smoked bacon. This realization was significantly influenced by a visit to the Culinary Institute of America with Jones Dairy Farm the previous year. It was there that I learned a surprising truth: many food companies use liquid smoke to flavor their meats and bacon, rather than traditional smoking methods. This discovery felt like a betrayal; when a product boasts “smoked,” one naturally assumes it has spent time slowly developing flavor in a smoker, not simply been drenched in artificial flavoring.
For my homemade bean and bacon soup, there would be no shortcuts, no artificial enhancers. I was determined to use only genuine smoked bacon, bypassing anything flavored with liquid smoke. This commitment led me naturally to my absolute favorite: Jones Dairy Farm’s Dry Aged Cherrywood Smoked Bacon. I’ve often declared it, and I’ll say it again – no other bacon truly compares. Its deep, authentic smoky notes and perfect crispness provide a flavor foundation that elevates this soup far beyond anything a can could ever offer.
With the star ingredient secured, the rest of the recipe fell into place quite easily. A medley of quality Great Northern beans, garden-fresh vegetables like onions, carrots, and celery, and savory chicken broth are simmered to perfection. A clever technique involves pureeing half of the mixture, which creates that wonderfully thick, creamy texture characteristic of classic bean soups, without needing heavy cream. A touch of rich tomato sauce is stirred in, along with the star: the real, crispy bacon. The result is a bean and bacon soup that doesn’t just rival my childhood memory, it completely blows it out of the water. Seriously, this soup is so incredibly good, canned soup will forever remain a relic of the past in my kitchen!
Crafting Your Own Homemade Bean and Bacon Soup: The Recipe
Watch the technique and get inspired to create this amazing soup in your own kitchen!
Homemade Bean and Bacon Soup
Pin Recipe
Ingredients
- 8 oz. Jones Dairy Farm Cherry Hardwood Smoked Bacon diced
- 1 cup diced yellow onions
- 1 cup diced carrots
- 1 cup diced celery
- 2 cloves garlic minced
- 4 cups chicken broth
- 3 cans 15 oz each Great Northern beans, drained and rinsed
- salt and pepper
- 1 can 8 oz tomato sauce
Instructions
- Cook the diced bacon in a large soup pot or Dutch oven over medium heat until it’s wonderfully crisp. Using a slotted spoon, carefully remove the cooked bacon and transfer it to a plate lined with paper towels to drain. This will ensure your bacon remains crispy. Discard all but about 2 tablespoons of the rendered bacon grease from the pot; this flavorful fat will be the base for your vegetables.
- Return the pot with the remaining bacon grease to medium heat. Add the diced yellow onions, carrots, and celery to the pot. Sauté these aromatic vegetables, stirring occasionally, for about 5 minutes, or until they begin to soften and become translucent. Next, add the minced garlic and cook for an additional minute, allowing its fragrance to develop without burning. Pour in the chicken broth and the drained, rinsed Great Northern beans. Season the mixture generously with salt and freshly ground black pepper to taste. Bring the soup to a gentle boil, then reduce the heat to low, cover, and let it simmer peacefully for 1 hour, allowing the flavors to meld beautifully.
- Carefully transfer about half of the cooked soup mixture to a blender or food processor. Process until the mixture is completely smooth and creamy. Return this pureed portion to the soup pot and stir it thoroughly into the remaining chunky soup. This step is crucial for achieving that desired thick and velvety texture. Add the entire can of tomato sauce and three-quarters of the reserved crispy bacon to the pot, stirring well to combine all ingredients. Taste the soup again and adjust seasonings with salt and pepper as needed. Allow the soup to simmer for another 5 minutes, just until it is heated through completely. Serve hot, topped with the remaining crispy bacon bits for an extra burst of smoky flavor and texture.
Why Choose Homemade Bean and Bacon Soup? The Unmatched Benefits
The transition from canned to homemade is more than just a preference; it’s a commitment to superior flavor, wholesome ingredients, and culinary satisfaction. When you make bean and bacon soup from scratch, you gain complete control over every element. You dictate the quality of the bacon, ensuring it’s truly smoked and free from artificial additives. You select fresh, vibrant vegetables, packed with natural nutrients and robust flavors that simply can’t be replicated by processed alternatives. Furthermore, you can adjust the seasoning precisely to your liking, creating a perfectly balanced soup that caters to your unique taste buds.
Beyond taste, the health benefits of a homemade soup are significant. Canned soups are notorious for their high sodium content and often contain preservatives and artificial flavors. By preparing your own, you drastically reduce sodium intake and eliminate unnecessary chemicals, offering a healthier, more nourishing meal for yourself and your family. It’s a comforting thought to know exactly what goes into your food, fostering a deeper connection to what you consume and promoting overall well-being. This bean and bacon soup is not just a meal; it’s a testament to the power of fresh, real ingredients.
Tips for the Perfect Homemade Bean and Bacon Soup
Achieving the best homemade bean and bacon soup involves a few key considerations. First and foremost, invest in high-quality, naturally smoked bacon. This is the cornerstone of the soup’s flavor. Don’t be afraid to render out a good amount of fat, as this bacon grease is essential for sautéing the vegetables and building a deep, savory base. Secondly, allow ample time for the soup to simmer. The hour-long simmer is crucial for the flavors to fully develop and for the beans to become tender and infused with the essence of the broth and bacon. Rushing this step will compromise the depth of flavor.
The pureeing step is another game-changer. By blending only half of the soup, you achieve a wonderfully creamy texture while still retaining some hearty chunks of beans and vegetables, providing a satisfying mouthfeel. If you prefer a smoother soup, you can puree more, or even all, of the mixture. Conversely, for a chunkier soup, puree less. Lastly, don’t skimp on seasoning. Taste as you go and adjust the salt and pepper. The amount can vary depending on the saltiness of your broth and bacon, so always finish with a final taste test before serving.
Serving Suggestions and Delicious Pairings
This homemade bean and bacon soup is a meal in itself, robust and filling enough to satisfy even the hungriest appetites. However, it pairs beautifully with a variety of accompaniments that can elevate your dining experience. A crusty loaf of artisanal bread, perfect for soaking up every last drop of the rich broth, is an absolute must. Consider a slice of warm cornbread or a soft, fluffy biscuit for a touch of Southern comfort.
For a lighter contrast, a simple green salad with a bright vinaigrette would be an excellent choice, cutting through the richness of the soup. And, of course, don’t forget the garnishes! A sprinkle of fresh parsley or chives adds a touch of color and herbaceous freshness, while extra crispy bacon bits are always a welcome addition. This soup is also incredibly freezer-friendly, making it an ideal candidate for meal prep. Simply cool completely, portion into airtight containers, and freeze for up to three months. Thaw overnight in the refrigerator and reheat gently on the stovetop for a quick and delicious meal any day of the week.
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I am in a working relationship with Jones Dairy Farm, and this post has been sponsored. I’m so glad to be able to work with companies and organizations that I truly believe in and whose products enhance my recipes. Thank you for supporting them, and by extension, this blog.