Five-Ingredient Bean Soup
3-4
servings
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
4
strips thick-cut bacon (3 to 4 ounces), diced
2 md
eeks, white and pale green parts only, thinly sliced into half-moons
1 tsp
dried thyme
Kosher salt and black pepper, to taste
2
14-ounce cans navy beans
3 ½ c
low-sodium chicken or vegetable broth
Extra virgin olive oil, for serving
If you’re in need of a nourishing meal ASAP, this cozy, five-ingredient bean soup is just the thing. Smoky bacon adds richness and saltiness to the broth, while leeks lend a touch of sweetness. Navy beans are preferred here for their petite size and tender bite, but cannellini, Great Northern, or even pinto beans would work nicely too. Top if off with a drizzle of nice olive oil if you have it, and serve it with a piece of thick sourdough toast for soaking up the broth.
Directions
- Place a large Dutch oven over medium-low heat and add the bacon pieces. Cook, stirring occasionally, until the bacon is crisp and the fat has rendered, about 10 minutes. Carefully pour out all but 3 tablespoons of bacon fat, leaving the bacon in the pan.
- Increase the heat to medium and add the leeks, thyme, salt, and pepper. Cook, stirring often, until the leeks turn soft and are beginning to turn golden, about 5 minutes, then add the beans and pour in the broth. Using the back of a wooden spoon, mash about half the beans. Bring the soup to a boil, then reduce the heat to a lively simmer. Let cook uncovered for about 15 minutes, stirring occasionally, until slightly thickened. Taste and adjust the seasoning, then serve immediately, topped with a drizzle of olive oil if desired.
Zola Gregory
Zola Gregory is a writer and recipe developer based in Seattle. Having previously worked as a pastry chef and baker, she now enjoys helping others find success in their own kitchens through her stories, recipes, and baking classes.