Bacon and Bean Soup with Roasted Peppers

Recipe Collection: Dinner

Bacon and Bean Bliss Soup with Roasted Peppers warms up your evening with a comforting American dish that combines the smoky flavor of bacon with the creamy texture of cannellini beans and the sweetness of roasted red peppers. This non-vegetarian recipe is perfect for chilly evenings and is free from common allergens, except for pork. The rich flavor profile makes it versatile for any meal, whether served as a main course or paired with crusty garlic bread.

Easily find this recipe on easyChef Pro, where you can access personalized recommendations, AI-powered pantry tracking, and a smart shopping list to streamline your meal prep. Select this recipe today and enjoy step-by-step guidance to create a delicious meal!

Overview

This hearty and flavorful soup combines the smoky richness of bacon with the creamy texture of cannellini beans, enhanced by the sweetness of roasted red peppers. Perfect for a cozy winter meal, this soup is even better the next day, allowing the flavors to meld beautifully. Serve with crusty garlic bread for a complete experience.

Diet Type

Non-Vegetarian

Allergies

Pork

Cuisine

American

Serving Size: 6

Cooking Time: 45 minutes

Ingredients

• 8 Slices bacon
• 3 Medium onions, minced
• 2 Medium carrots, minced
• 1 Large red bell pepper, roasted
• 2 Stalks celery, minced
• 4 Cloves garlic, minced
• 1 Teaspoon (tsp) white sugar
• 0.5 Teaspoon (tsp) black pepper, ground
• 0.25 Teaspoon (tsp) cayenne pepper, ground
• 1 Teaspoon (tsp) garlic powder
• 1 Teaspoon (tsp) onion powder
• 1 Whole bay leaf
• 1 Teaspoon (tsp) dried thyme
• 1 Tablespoon (tbsp) Worcestershire sauce
• 4 Cups chicken broth
• 2 15 Ounces (oz) cans cannellini beans, packaged
• 0.5 Cup fresh parsley, minced

Steps

1. Prepare the Bacon: In a large pot over medium-high heat, cook the bacon until crisp. Remove and drain on paper towels, leaving about 2 tablespoons of bacon fat in the pot. Crumble the bacon and set aside for garnish.
2. Sauté the Vegetables: Add the onions, carrots, roasted red bell pepper, celery, and garlic to the pot. Sauté in the bacon fat for about 10 minutes, or until the vegetables are softened and fragrant.
3. Season the Soup: Stir in the sugar, black pepper, cayenne pepper, garlic powder, onion powder, bay leaf, thyme, and Worcestershire sauce. Pour in a small amount of chicken broth to deglaze the pot, scraping up any browned bits from the bottom.
4. Simmer the Soup: Add the cannellini beans with their liquid and the remaining chicken broth. Bring to a simmer and cook for 10 to 15 minutes, or until the vegetables are tender.
5. Blend for Texture: Using an immersion blender, puree about half of the soup directly in the pot for a creamy texture while keeping some chunks for a hearty feel. Alternatively, puree in batches using a blender, then return to the pot.
6. Finish and Serve: Stir in the minced parsley and crumbled bacon. Simmer for an additional 10 minutes to meld the flavors. Adjust seasoning to taste. Serve hot, garnished with additional parsley if desired. Enjoy with garlic bread or melba toast.

Enjoy your homemade Bacon and Bean Bliss Soup with Roasted Peppers!