Ingredients
Scale
- 1 pound dried great northern beans, rinsed
- 8 slices turkey bacon, chopped
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- Salt to taste
Instructions
- Step 1: Place the rinsed beans in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 1 hour, or until the beans are tender but not mushy. Drain the beans and set aside.
- Step 2: In the same pot, cook the chopped turkey bacon over medium heat until crispy. Remove the bacon from the pot and set aside, reserving the rendered fat in the pot.
- Step 3: Add the chopped onion, carrots, and celery to the pot with the bacon fat. Cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Step 4: Add the drained beans, chicken broth, dried thyme, and black pepper to the pot. Bring to a simmer and cook for 30 minutes, allowing the flavors to meld.
- Step 5: Stir in the cooked turkey bacon. Season with salt to taste.
- Step 6: Serve hot.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- For best flavor, gently reheat the soup on the stovetop over medium-low heat, stirring occasionally, rather than microwaving.
- Garnish each bowl with a dollop of plain Greek yogurt or sour cream and a sprinkle of fresh parsley for added richness and flavor.
- To boost the smoky flavor, consider adding a pinch of smoked paprika along with the thyme.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American