Rustic White Bean and Bacon Soup

Introduction

This classic bean soup is hearty, smoky, and irresistibly satisfying, making it a comforting dish perfect for any season. Prepared with a mix of canned beans, vegetables, and fire-roasted tomatoes, this soup is both quick and easy to make in just over 30 minutes. The smoky flavor comes from smoked paprika and fennel seeds, adding a depth of taste that will leave you craving more. Best of all, it’s vegetarian, vegan, and gluten-free!

Ingredients

• 1 medium yellow onion, diced
• 2 large carrots, diced
• 2 celery ribs, diced
• 4 large garlic cloves, minced
• 3 tablespoons olive oil
• 1 (28-ounce) can crushed fire-roasted tomatoes
• 2 (15-ounce) cans navy beans, drained (or substitute cannellini or pinto beans)
• 1 (15-ounce) can kidney beans, drained
• 1 quart vegetable broth
• 2 tablespoons smoked paprika
• ½ teaspoon cumin
• 1 teaspoon fennel seeds (crushed)
• 2 teaspoons kosher salt

Instructions

1. Prep the Vegetables: Dice the onion, carrots, and celery. Mince the garlic.
2. Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté for 5 to 7 minutes until the onion is translucent. Add the minced garlic and cook for an additional minute.
3. Combine Ingredients: Add the fire-roasted tomatoes, drained beans, vegetable broth, smoked paprika, cumin, crushed fennel seeds, and kosher salt to the pot.
4. Simmer: Bring the mixture to a simmer and cook for 15 minutes, allowing the flavors to develop. If not using fire-roasted tomatoes, simmer for an additional 5 to 10 minutes and consider adding 1 teaspoon of sugar to balance the flavors.
5. Serve: Taste the soup and adjust seasonings as needed. Serve warm, garnished with freshly cracked black pepper or fresh herbs if desired.

Conclusion

This hearty bean soup is an easy, satisfying meal that can be enjoyed for days. The smoky flavors from the smoked paprika and fire-roasted tomatoes create a rich, savory broth that complements the beans perfectly. The soup stores well, making it great for meal prep—simply refrigerate for up to 3 days or freeze for up to 3 months. Pair it with bread, salad, or a grilled cheese sandwich for a complete, comforting meal.

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