Bean soup with smoked bacon
Usually, I soak the beans a day before, without complicating myself with other preparations at that time. In the morning, the beans are already hydrated, and I can get straight to work. Meanwhile, I take care of the vegetables - there's no need for perfect cuts, just make them somewhat equal. I like to use bacon, wash it, and cut it into suitable pieces to put in the pot. Otherwise, it's a recipe that doesn't require rare ingredients or complicated techniques.
Quick info
Total time: about 1 hour and 15 minutes (excluding the soaking time of the beans)
Preparation time: 15 minutes (plus overnight soaking time)
Cooking time: 1 hour (in total, including changing the water)
Servings: 6-8
Difficulty: easy
Recipe type: hearty soup for lunch
Ingredients
600 g dried beans
500 g smoked or fresh bacon
2 medium carrots
1 bell pepper
1 small onion
1 cup (about 250 ml) tomato juice
1 tablespoon oil
Salt
Pepper
Thyme
Fresh lovage, for garnish
Parsley and red onion, for serving
Preparation method
1. Soak the beans in cold water a day before cooking. Ideally, let them sit for at least 8-10 hours.
2. The next day, drain the beans and put them to boil in clean water. After 15 minutes of boiling, drain them again. This step helps prevent the soup from being heavy.
3. Peel and grate the carrots. Chop the onion and bell pepper finely. In a large pot, add a tablespoon of oil and sauté the vegetables for a few minutes until they soften a bit and develop flavor.
4. Wash the bacon and cut it into suitable pieces. I don’t fry it, just add it directly to the soup.
5. Put the beans back in the pot over the sautéed vegetables. Add the bacon and pour in enough clean water to cover everything well. Let it boil for about 20 minutes.
6. After this time, add the tomato juice. Season with salt, a bit of pepper, and thyme. Taste from time to time and adjust according to preferences.
7. Continue boiling until the beans are cooked, and the meat from the bacon starts to come off the bone easily. This takes another 20-30 minutes, depending on the beans.
8. Finally, turn off the heat and sprinkle chopped fresh lovage on top.
9. When serving, sprinkle fresh parsley and add finely chopped red onion on the side.
Why I make this recipe often
It’s the kind of hearty soup that keeps you full. The ingredients are simple, it doesn’t require much attention, and the taste is consistent every time. It can be prepared with dried beans that I always keep in the pantry. Plus, the bacon gives the right flavor without needing special smoked meats.
Tips and variations
Tips
The beans soak faster if left at room temperature, not in the fridge. Don’t skip the water change after the first boil.
If you want the soup thicker, you can let it boil longer with the lid half on.
Substitutions
If you don’t have bacon, you can use any pieces of meat with bone, even smoked.
Instead of lovage, you can use parsley, but the taste will be slightly different.
Variations
The soup can also be soured with borscht if you want a more sour taste.
Without meat, it becomes a vegetarian version, just with vegetables and a bit more oil.
You can add a bit of hot pepper or paprika at the end if you prefer it spicier.
Serving ideas
It pairs well with finely chopped red onion, served separately.
It also goes well with a slice of dark bread or flatbread.
You can eat it both hot and reheated the next day; the flavors intensify.
Frequently asked questions
1. Can I use canned beans?
You can, but the taste differs. Skip the soaking and initial boiling step, but add them towards the end so they don’t fall apart.
2. Can I use another type of meat?
Yes, it works with ribs, shank, or boneless meat, but bacon gives the best flavor for this soup.
3. How much water should I put to boil?
About 3-4 liters, enough to cover the beans and meat well. You can add more as needed if it reduces too much.
4. What do I do if the soup is too salty?
Add a bit of hot water and let it boil for a few more minutes. Don’t pour cold water over hot beans.
5. Does the bean need to be soaked overnight?
Yes, otherwise it cooks slowly and doesn’t have the same texture. It’s recommended not to skip this step.
Nutritional values
Estimation for one serving (out of 8):
Calories: 300-350 kcal
Protein: 20-25 g
Carbohydrates: 35-40 g
Fat: 10-15 g
Beans provide a lot of plant protein and fiber, while bacon completes with animal protein and fats. The tomato juice adds few calories. Values are indicative and may vary depending on how much meat and oil you use.
Storage and reheating
The soup keeps well in the fridge for 3-4 days, in a covered container. When reheating, add a bit of water if it gets too thick. The beans continue to absorb liquid and thicken after cooling. It can be frozen, but sometimes the texture of the beans changes slightly upon thawing.
Usually, I soak the beans a day before, without complicating myself with other preparations at that time. In the morning, the beans are already hydrated, and I can get straight to work. Meanwhile, I take care of the vegetables - there's no need for perfect cuts, just make them somewhat equal. I like to use bacon, wash it, and cut it into suitable pieces to put in the pot. Otherwise, it's a recipe that doesn't require rare ingredients or complicated techniques.
Quick info
Total time: about 1 hour and 15 minutes (excluding the soaking time of the beans)
Preparation time: 15 minutes (plus overnight soaking time)
Cooking time: 1 hour (in total, including changing the water)
Servings: 6-8
Difficulty: easy
Recipe type: hearty soup for lunch
Ingredients
600 g dried beans
500 g smoked or fresh bacon
2 medium carrots
1 bell pepper
1 small onion
1 cup (about 250 ml) tomato juice
1 tablespoon oil
Salt
Pepper
Thyme
Fresh lovage, for garnish
Parsley and red onion, for serving
Preparation method
1. Soak the beans in cold water a day before cooking. Ideally, let them sit for at least 8-10 hours.
2. The next day, drain the beans and put them to boil in clean water. After 15 minutes of boiling, drain them again. This step helps prevent the soup from being heavy.
3. Peel and grate the carrots. Chop the onion and bell pepper finely. In a large pot, add a tablespoon of oil and sauté the vegetables for a few minutes until they soften a bit and develop flavor.
4. Wash the bacon and cut it into suitable pieces. I don’t fry it, just add it directly to the soup.
5. Put the beans back in the pot over the sautéed vegetables. Add the bacon and pour in enough clean water to cover everything well. Let it boil for about 20 minutes.
6. After this time, add the tomato juice. Season with salt, a bit of pepper, and thyme. Taste from time to time and adjust according to preferences.
7. Continue boiling until the beans are cooked, and the meat from the bacon starts to come off the bone easily. This takes another 20-30 minutes, depending on the beans.
8. Finally, turn off the heat and sprinkle chopped fresh lovage on top.
9. When serving, sprinkle fresh parsley and add finely chopped red onion on the side.
Why I make this recipe often
It’s the kind of hearty soup that keeps you full. The ingredients are simple, it doesn’t require much attention, and the taste is consistent every time. It can be prepared with dried beans that I always keep in the pantry. Plus, the bacon gives the right flavor without needing special smoked meats.
Tips and variations
Tips
The beans soak faster if left at room temperature, not in the fridge. Don’t skip the water change after the first boil.
If you want the soup thicker, you can let it boil longer with the lid half on.
Substitutions
If you don’t have bacon, you can use any pieces of meat with bone, even smoked.
Instead of lovage, you can use parsley, but the taste will be slightly different.
Variations
The soup can also be soured with borscht if you want a more sour taste.
Without meat, it becomes a vegetarian version, just with vegetables and a bit more oil.
You can add a bit of hot pepper or paprika at the end if you prefer it spicier.
Serving ideas
It pairs well with finely chopped red onion, served separately.
It also goes well with a slice of dark bread or flatbread.
You can eat it both hot and reheated the next day; the flavors intensify.
Frequently asked questions
1. Can I use canned beans?
You can, but the taste differs. Skip the soaking and initial boiling step, but add them towards the end so they don’t fall apart.
2. Can I use another type of meat?
Yes, it works with ribs, shank, or boneless meat, but bacon gives the best flavor for this soup.
3. How much water should I put to boil?
About 3-4 liters, enough to cover the beans and meat well. You can add more as needed if it reduces too much.
4. What do I do if the soup is too salty?
Add a bit of hot water and let it boil for a few more minutes. Don’t pour cold water over hot beans.
5. Does the bean need to be soaked overnight?
Yes, otherwise it cooks slowly and doesn’t have the same texture. It’s recommended not to skip this step.
Nutritional values
Estimation for one serving (out of 8):
Calories: 300-350 kcal
Protein: 20-25 g
Carbohydrates: 35-40 g
Fat: 10-15 g
Beans provide a lot of plant protein and fiber, while bacon completes with animal protein and fats. The tomato juice adds few calories. Values are indicative and may vary depending on how much meat and oil you use.
Storage and reheating
The soup keeps well in the fridge for 3-4 days, in a covered container. When reheating, add a bit of water if it gets too thick. The beans continue to absorb liquid and thicken after cooling. It can be frozen, but sometimes the texture of the beans changes slightly upon thawing.