Bean with turkey bacon soup

A warm bowl of bean with turkey bacon soup beckons with the savory aroma of smoked turkey, the earthy depth of beans, and a comforting blend of herbs. It’s a hearty hug in a bowl, promising warmth and satisfaction with every spoonful.

Memories of brisk autumn days and cozy kitchens flood back with each simmering pot of this soup, it’s a simple recipe that makes it easy to fall in love with its rich flavors and comforting textures, perfect for a chilly evening or a relaxed weekend lunch.

Here’s why you’ll adore this bean and turkey bacon soup:

• This soup comes together in under an hour, making it perfect for busy weeknights when you crave something hearty and flavorful.
• The smoky turkey bacon beautifully complements the creamy beans, creating a symphony of flavors that dance on your palate.
• Served with a dollop of sour cream and a sprinkle of fresh herbs, this soup is a feast for the eyes as well as the stomach.
• Customize this recipe with your favorite beans and vegetables to create a unique soup that caters to your personal tastes and dietary needs.

Ingredients for Bean with turkey bacon soup

Here’s what you’ll need to make this delicious dish:

Dried Great Northern Beans Provide a creamy texture and mild flavor, serving as the base of the soup. Soak them overnight for best results.

Turkey Bacon Offers a smoky, savory flavor without the added fat of traditional pork bacon. Choose a high-quality brand for the best taste.

Yellow Onion Adds a foundational savory flavor to the soup. Dice finely for even cooking.

Carrots Contribute sweetness and texture to the soup. Slice them into small rounds or dice them.

Celery Lends an aromatic depth to the soup base. Dice finely along with the onion and carrots for a classic mirepoix.

Garlic Provides a pungent, aromatic element. Mince it finely to release its flavor fully.

Chicken Broth Serves as the liquid base of the soup, adding richness and depth. Use low-sodium to control the salt level.

Dried Thyme Offers an earthy, herbal note that complements the beans and turkey bacon.

Bay Leaf Infuses the soup with a subtle, complex flavor. Remember to remove it before serving.

Olive Oil Used for sautéing the vegetables, adding a touch of richness and preventing sticking.

Salt and Pepper Enhances the overall flavor of the soup. Season to taste, adjusting as needed.

Fresh Parsley Adds a fresh, vibrant garnish. Chop finely and sprinkle on top before serving.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Bean with turkey bacon soup

Follow these simple steps to prepare this delicious dish:

Step 1: Prepare the Beans

Rinse the dried Great Northern beans thoroughly. Place them in a large pot and cover with water. Let them soak overnight, or for at least 8 hours. This will help them cook more evenly and reduce cooking time. Drain and rinse the soaked beans before proceeding.

Step 2: Sauté the Aromatics

In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion, carrots, and celery (mirepoix). Sauté for about 5-7 minutes, until the vegetables are softened and the onion is translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

Step 3: Add the Turkey Bacon and Beans

Add the chopped turkey bacon to the pot and cook until it’s lightly browned and has rendered some of its fat, about 3-5 minutes. Add the drained and rinsed Great Northern beans to the pot. Stir to combine the beans, vegetables, and turkey bacon.

Step 4: Simmer the Soup

Pour the chicken broth over the mixture in the pot. Add the dried thyme and bay leaf. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 1 to 1.5 hours, or until the beans are tender. Stir occasionally to prevent sticking.

Step 5: Season and Adjust

Once the beans are tender, remove the bay leaf. Taste the soup and season with salt and pepper to your liking. If the soup is too thick, add a little more chicken broth to reach your desired consistency. You can also use an immersion blender to partially blend the soup for a creamier texture, if desired.

Step 6: Serve and Garnish

Ladle the bean with turkey bacon soup into bowls. Garnish with fresh chopped parsley. Serve hot, and enjoy the flavorful blend of beans, smoky turkey, and aromatic herbs. A dollop of sour cream can add a tangy richness.

Perfecting the Cooking Process

To squeeze every drop of deliciousness from this **bean with turkey bacon soup**, start by sautéing your aromatics before browning the turkey. This foundational flavor building ensures depth. While the soup simmers, prep your garnishes, so when it’s ready, you are too.

Add Your Touch

Feeling adventurous? Swap out the Great Northern beans for kidney or cannellini beans. For a spicier kick, add a pinch of red pepper flakes or a dash of your favorite hot sauce. Fresh herbs, like parsley or cilantro, are always a welcome addition, too!

Storing & Reheating

This **bean with turkey bacon soup** tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to restore its creamy consistency.

Here are a few tried-and-true tips to elevate your **bean with turkey bacon soup** game:

• Don’t skimp on the aromatics! Sautéing the onions, garlic, and celery until softened releases their natural sweetness and adds a layer of depth to the soup.

• Low and slow is the way to go. Simmering the soup gently allows the flavors to meld together and creates a richer, more complex taste that’s worth the wait.

• A squeeze of lemon juice or a splash of vinegar at the end brightens up the flavors and adds a touch of acidity that perfectly balances the richness of the soup.

(Personal anecdote formated as paragraph subheading)

My friends, initially skeptical of “turkey bacon,” devoured this soup! One even asked for the recipe, a sure sign of success. It’s proof that flavorful food doesn’t need complicated ingredients.

Alright, buckle up, buttercup, because we’re about to dive headfirst into the wonderfully warm and utterly comforting world of **bean with turkey bacon soup**. Forget those sad, watery soups you might remember from childhood. This ain’t your grandma’s (unless your grandma is a culinary genius, in which case, kudos to her!) bland bowl of broth. This is a hearty, flavorful, and surprisingly healthy concoction that will warm you from the inside out and leave you craving more.

Now, I know what you’re thinking: “Turkey bacon? Really?” Trust me on this one. I was a skeptic, too. But when done right, turkey bacon adds that smoky, savory depth that makes a soup truly satisfying, without the guilt (or, you know, the other stuff we’re avoiding). It’s like the cool cousin of the bacon family, always ready to bring the flavor party.

So, gather ’round, my friends, and let’s embark on this soupy adventure together! I promise, it’ll be a delicious one.

The Bean There, Done That: Choosing Your Beans

Okay, let’s talk beans. Because, well, it’s kind of important for **bean with turkey bacon soup**, wouldn’t you say? You’ve got options, people! Great Northern beans are my personal go-to for their creamy texture and mild flavor. They’re like the reliable friend you can always count on. But feel free to experiment! Cannellini beans are another great choice, offering a slightly more nutty flavor. Navy beans will give you that classic, comforting soup vibe. And if you’re feeling particularly wild, throw in some kidney beans for a pop of color and a slightly bolder taste. The bean world is your oyster! (Or, you know, your… bean pod?)

The key is to use dried beans whenever possible. I know, I know, it requires a little extra planning. But trust me, the flavor difference is worth it. Canned beans can be a bit… tinny. Dried beans, on the other hand, plump up beautifully and release all their earthy goodness into the broth. Just remember to soak them overnight! Unless you’re into rock-hard bean surprises in your soup. Nobody wants that.

If you absolutely *must* use canned beans, be sure to rinse them really well to get rid of that excess starch and, you guessed it, tinny flavor.

Turkey Bacon Tango: Achieving Smoky Perfection

Now, for the star of the show (besides the beans, of course): turkey bacon! This is where we get that irresistible smoky flavor that makes this soup so darn good. The key is to cook it properly. Nobody wants flabby, sad turkey bacon swimming in their soup.

I like to start by cooking the turkey bacon in a large pot or Dutch oven over medium heat. Let it get nice and crispy, rendering out all that delicious fat. And don’t be afraid to let it get a little browned! That’s where the flavor is. Once it’s cooked to your liking, remove it from the pot and set it aside. But don’t you dare throw away that rendered fat! That’s liquid gold, my friend. We’re going to use that to sauté our veggies and build even more flavor.

If you’re not a fan of turkey bacon (gasp!), you can substitute smoked turkey sausage or even some diced chicken or beef for a heartier protein. Just be sure to brown it well to get that same savory depth.

Veggies, Glorious Veggies: Building the Flavor Base

Okay, with the turkey bacon tango out of the way, it’s time to build our flavor base with some glorious veggies. This is where the magic really happens! I like to start with the classic mirepoix: onions, carrots, and celery. This trio is the foundation of so many delicious soups and stews for a reason. They add sweetness, depth, and a touch of earthiness that really elevates the dish.

Sauté the mirepoix in that reserved turkey bacon fat (remember that liquid gold?) until they’re softened and fragrant. Don’t rush this step! Let them get nice and happy in the pot. This will take about 5-7 minutes.

Next, I like to add some garlic. Because garlic makes everything better. Am I right? Just be careful not to burn it! Burnt garlic is bitter and nobody wants that in their soup. Sauté the garlic for just about 30 seconds, until it’s fragrant, then move on to the next step.

You can also add other veggies to your liking! Diced potatoes, zucchini, or even some chopped spinach would be delicious in this soup. Feel free to get creative!

Broth Bonanza: Choosing Your Liquid Gold

Now it’s time to add the liquid gold: broth! This is another key ingredient that will significantly impact the flavor of your **bean with turkey bacon soup**. I prefer to use chicken broth for its mild, versatile flavor. But you can also use vegetable broth or even beef broth, depending on your preferences.

The key is to use good-quality broth. Skip the watery, flavorless stuff in the carton. Opt for a good-quality broth that’s rich and flavorful. Or, even better, make your own! Homemade broth is surprisingly easy to make and it tastes so much better than anything you can buy in the store.

Once you’ve added the broth, bring the soup to a boil, then reduce the heat and let it simmer for at least 30 minutes. The longer it simmers, the more the flavors will meld together and the more delicious the soup will become.

Seasoning Symphony: Perfecting the Flavor Profile

Now it’s time to season our **bean with turkey bacon soup** to perfection! Don’t be afraid to experiment with different spices and herbs to find your perfect flavor profile. I like to start with the basics: salt, pepper, and a bay leaf. But feel free to add other spices to your liking! Smoked paprika adds even more smoky flavor. Dried thyme or oregano are classic soup herbs that pair well with beans and turkey bacon. A pinch of red pepper flakes will add a little kick.

The key is to taste as you go! Seasoning is a personal thing. What tastes good to me might not taste good to you. So, taste the soup frequently and adjust the seasonings as needed.

And don’t forget the acidity! A squeeze of lemon juice or a splash of vinegar at the end will brighten up the flavors and add a touch of zing that really makes the soup sing.

(Personal anecdote formated as paragraph subheading)

I accidentally added too much salt once, thinking it was sugar. The lesson? Always double-check your ingredients. Thankfully, a little extra broth saved the day, and everyone still loved the soup!

Garnishing Glory: Adding the Finishing Touch

Okay, our **bean with turkey bacon soup** is almost ready! Now it’s time to add the finishing touch: garnishes! Garnishes are like the jewelry of the food world. They add a pop of color, texture, and flavor that really elevates the dish.

I like to garnish my soup with a sprinkle of chopped fresh parsley or cilantro. A dollop of sour cream or plain yogurt adds a touch of creaminess. And, of course, a few crispy pieces of turkey bacon are always a welcome addition.

You can also add a drizzle of olive oil, a sprinkle of grated cheese, or even some croutons for extra crunch. The possibilities are endless!

So, there you have it! My recipe for delicious, comforting, and surprisingly healthy **bean with turkey bacon soup**. I hope you enjoy it as much as I do! Now go forth and create some soupy magic!

Tackling Common Soup Snafus

Even the most seasoned cooks encounter hiccups. Fear not! If your soup’s too thick, add more broth. Too thin? Simmer uncovered to reduce the liquid. Over-salted? A peeled potato simmered in the soup will absorb excess salt. These simple fixes can save the day. Remember, cooking is about experimentation, so don’t be afraid to adjust and learn. A successful soup is a forgiving one, so embrace the process!

Conclusion for Bean with turkey bacon soup

This bean with turkey bacon soup is a comforting, flavorful, and relatively healthy meal that’s perfect for a chilly day. It’s incredibly versatile, so feel free to adapt the ingredients to your liking. The hearty combination of beans, savory turkey bacon, and aromatic vegetables creates a satisfying and delightful dish. It’s also easy to store and freeze, making it an ideal option for meal prepping. Enjoy a warm, nourishing bowl of this delightful soup!

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FAQs

Can I make this bean and turkey bacon soup in a slow cooker?

Absolutely! Slow cookers are magical for making cozy, flavorful soups. Just brown your turkey bacon and sauté the veggies as instructed, then toss everything into your slow cooker with the beans, broth, and seasonings. Cook on low for 6-8 hours or on high for 3-4 hours. This allows all those wonderful flavors to meld together beautifully. You’ll come home to a warm, comforting soup that tastes like it simmered all day, even if you just pressed a button. It’s basically cooking wizardry, and who doesn’t love a little kitchen magic? Don’t forget to adjust the broth if it needs more liquid!

How do I store leftover bean with turkey bacon soup?

Storing this soup is super easy. Once the soup has cooled to room temperature, transfer it to an airtight container. It’ll keep in the refrigerator for up to 3-4 days. Make sure the container is properly sealed to prevent any unwanted flavors from sneaking in. When you’re ready to reheat it, simply microwave it or heat it on the stovetop until warmed through. This soup is practically designed for meal prepping; you can make a big batch on Sunday and enjoy it throughout the week.

What kind of beans are best for turkey bacon bean soup?

The beauty of this soup lies in its versatility! You can use a variety of beans depending on your preference. Great Northern beans, cannellini beans, or navy beans are excellent choices for a creamy texture. Kidney beans or pinto beans will add a heartier, more robust flavor. If you’re feeling adventurous, try a mix of different beans for a more complex taste. I personally love using a combination of Great Northern and kidney beans for the best of both worlds, but feel free to experiment and find your perfect bean blend!

Can I freeze this turkey bacon and bean soup?

Yes, you absolutely can! Freezing this soup is a great way to have a delicious and healthy meal ready whenever you need it. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Make sure to leave a little room at the top, as the soup will expand when it freezes. It can be stored in the freezer for up to 2-3 months. When you’re ready to enjoy it, thaw it overnight in the refrigerator and then reheat on the stovetop or in the microwave. This makes future meal prep a breeze!