Bean And Bacon Soup Recipe - Easy And Delicious! (2024)

FAQs

Should bacon be cooked before adding to soup? ›

Yes, I've tried it both ways and it is far far superior cooked first to crispy, then drain off the grease, because there is plenty of that residing in the bacon after it is cooked already. No matter how small the amount of bacon, bacon grease really makes a dish much worse. And crisp it when you cook it.

You could use a hand potato masher, but if you used a hand blender or a regular blender and puree some of the beans and the broth, you will get a creamy liquid that will mix back into your soup and thicken it without changing the flavor at all.

Is bean with bacon soup good for you? Contrary to popular belief, homemade bean and bacon soup is healthy. Made with white beans, vegetables, chicken broth, and strips of bacon, bean soup with bacon is both a high-fiber and high-protein meal.

In the same pan, cook and stir the ham until the edges start to brown; stir into the soup. Place the bacon into the hot skillet, and pan-fry until the bacon is crisp, about 10 minutes. Cut the bacon into bite-size pieces and stir into the soup.

Add onions, mustard, brown sugar and top with raw bacon. Bake in the oven until thick and the bacon is done. It should be sweet, almost dry of liquid. Best baked beans ever.

So really, you are doing nothing more than warming up your bacon before putting in your pan and… warming it up to cook. Also, running cold water on your bacon to keep it from shrinking also washes off any of the delicious seasonings and rubs that might been added if you purchased a flavored bacon.

Honestly, if you just stir in a little instant mash, like Smash, your soup will thicken up in no time at all. Now, you may end up needing more than a spoonful, but it's best to add a little at a time, because remember, you can always add more of it, but you can't take it away.

Sometimes soup just needs to simmer longer to reach the perfect consistency. Check to see if the vegetables are tender, and then taste the broth. If the soup tastes a bit watery, give it more time.

Cornstarch, or corn flour, can be used to thicken soup through its high starch content. Cornstarch is a great thickener for soup because only a little bit is needed to significantly thicken a soup, and it will not affect the flavor profile of the soup.

Absolutely, bean soup can be a fantastic addition to your daily diet, but like everything, it should be consumed in moderation and as part of a balanced diet. Rich in Fiber: Beans are a stellar source of dietary fiber, which aids in digestion and helps maintain healthy cholesterol levels.

Is it healthy to eat bean soup everyday? ›

Yes! "Eating beans, including canned beans, every day is one of the best things you can do to help increase nutrients [that you may fall short on] and substantially improve the quality of your diet," says Papanikolaou.

To cut down on the gassy properties, you can add a little baking soda to your recipe. The baking soda helps break down some of the beans' natural gas-making sugars. I tested this while fixing one of my favorite slow cooker recipes: red beans and sausage.

Consider cooking your beans in stock instead of water. Vegetable, chicken or beef stock will add a rich depth of flavor; consider chicken stock for cannellini beans, or vegetable stock for lentils. If you use stock, you may want to adjust the amount of salt you add to your beans.

If you can't find ham hocks, you can usually successfully substitute a ham bone, smoked bacon, or smoked sausage. And if you are going pork-free, try smoked turkey sausage or turkey bacon.

If you mean a “soup” such as a hotpot broth you put over a stovetop and boil, then simmer at high heat, then the thinner cuts of bacon you find in the West, or the more thick cut in Europe and China, would do wonderfully since they'll cook right off.

I don't recommend mixing the bacon into the soup as it will get soggy. Soup should be stored and the refrigerator and freezes well.

By the time the water reaches its boiling point (212 degrees), the bacon fat is almost completely rendered, so you're also much less likely to burn the meat while waiting for the fat to cook off.

No, it's not safe to eat raw bacon. Even though bacon has been preserved through the curing process, it has not been cooked. Like other foods you should never eat raw, consuming raw or undercooked meat puts you at risk of foodborne illness from viruses, bacteria or parasites.