Bean and Bacon Soup with Canned Beans

Craving bean soup but don’t have the time for soaking and boiling dried beans? This hearty and delicious soup made with canned beans is the perfect solution! To keep the dish lighter, you can use water instead of broth, and the flavor will still be rich, thanks to the addition of canned tomatoes in their juice. The acidity of the tomatoes perfectly balances the sweet and hearty flavor of the beans. For a Middle Eastern twist, replace marjoram and oregano with spices like turmeric, ginger, smoked paprika, and chili pepper.

Recipe Details:

• Difficulty: Medium
• Calories: 204.76 kcal/serving
• Servings: 8
• Prep & Cook Time: 1 hour 30 minutes

Macronutrients (Per Serving):

• Protein: 8.34g
• Fat: 10.71g
• Carbohydrates: 18.85g

Ingredients for 8 servings:

• 14 oz (400g) canned red beans
• 14 oz (400g) canned tomatoes in juice
• 2 quarts (2 liters) vegetable broth
• 2 tbsp sunflower oil
• 2 potatoes
• 1 carrot
• 1 onion
• 1 garlic clove
• 1 tsp dried marjoram
• 1 tsp dried oregano
• 1 tsp sugar
• Ground black pepper, to taste
• Salt, to taste

For serving:

• 3 sun-dried tomatoes
• 3.5 oz (100g) bacon
• 2 sprigs parsley

Step-by-Step Instructions:

Prepare the Vegetables:

1. Cut the carrot into 0.4 inch (1 cm) cubes and the potatoes into 0.8 inch (2 cm) cubes.
2. Finely dice the onion.
3. Mince the garlic and the canned tomatoes, saving the tomato juice.

Prepare the Broth and Bacon:

1. Place the vegetable broth in a large pot and bring it to a simmer over medium heat.
2. Meanwhile, slice the bacon into small strips. Heat 1 tablespoon of sunflower oil in a skillet over medium heat, and fry the bacon until golden.
3. Remove the bacon and place it on a paper towel to drain the excess fat.

Sauté the Vegetables:

1. In the same skillet, add 1 more tablespoon of sunflower oil and sauté the diced onion until translucent.
2. Add the diced carrot and cook for another 5 minutes, stirring occasionally.
3. Stir in the minced garlic, marjoram, and oregano, cooking for an additional 2–3 minutes. Remove the skillet from the heat.

Cook the Soup:

1. Once the broth begins to boil, add the diced potatoes and ½ teaspoon of salt. Simmer for 10 minutes.
2. Add the canned beans (including their liquid) and the sautéed vegetables, and continue cooking for another 10 minutes.

Add the Tomatoes:

1. Stir in the chopped tomatoes with their juice, sugar, and a pinch of salt.
2. Simmer for an additional 15 minutes until the flavors meld together.
3. Slice the sun-dried tomatoes into thin strips, and finely chop the parsley leaves.

Final Seasoning and Serving:

1. Season the soup with salt and pepper to taste.
2. Let the soup rest under the lid for 10 minutes to enhance the flavor.
3. Serve the soup hot, topped with crispy bacon, sun-dried tomatoes, and fresh parsley.

Chef’s Note:

For this recipe, you can also use canned beans in tomato sauce. Simply pour the entire contents of the can into the pot—the extra tomato flavor will make the soup even richer!

Tips:

When selecting canned beans, check the ingredients list. The ideal can contains only beans, water, salt, and sugar. The can should be smooth without dents. Give it a shake—if you hear a lot of liquid sloshing around, the manufacturer has likely added too much liquid and not enough beans. By standard, the can should contain at least 60% beans.

Enjoy this flavorful and hearty bean and bacon soup, perfect for a cozy meal on a chilly day!