📝 About This Recipe
This soul-warming soup celebrates the creamy, velvet-like texture of large butter beans, simmered in a rich broth infused with salty, crisp bacon and aromatic herbs. Inspired by the comfort foods of the American South, it balances the earthy sweetness of the legumes with a savory depth of flavor that only slow-rendered fat and fresh vegetables can provide. It is a hearty, 'stick-to-your-ribs' meal that feels like a warm hug in a bowl, perfect for chilly evenings.
🥗 Ingredients
The Flavor Base
- 6 slices Thick-cut smoked bacon (diced into 1/2-inch pieces)
- 1 large Yellow onion (finely diced)
- 2 pieces Celery stalks (sliced into thin half-moons)
- 2 medium Carrots (peeled and diced)
- 4 pieces Garlic cloves (minced)
The Body and Broth
- 2 cans (15 oz each) Butter beans (drained and rinsed; or 3 cups cooked from dry)
- 4 cups Chicken or Vegetable stock (low-sodium preferred)
- 1/4 cup Dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 3 sprigs Fresh thyme (leaves removed and chopped)
- 1 teaspoon Smoked paprika (for a deep, woody aroma)
- 1 piece Bay leaf (dried)
- 1/2 cup Heavy cream (optional, for extra richness)
Seasoning and Garnish
- 1 teaspoon Kosher salt (plus more to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/4 teaspoon Red pepper flakes (optional, for a subtle kick)
- 2 tablespoons Fresh parsley (chopped for garnish)
- 1 tablespoon Extra virgin olive oil (for drizzling)
👨🍳 Instructions
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1
Place a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced bacon and cook, stirring occasionally, until the fat has rendered and the bacon is golden-brown and crispy (about 8-10 minutes).
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2
Using a slotted spoon, remove the crispy bacon bits and set them aside on a paper towel-lined plate. Keep about 2 tablespoons of the bacon fat in the pot, discarding any excess.
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3
Add the diced onion, celery, and carrots to the pot. Sauté the vegetables in the bacon fat over medium heat until the onions are translucent and the carrots have softened slightly, about 6-8 minutes.
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4
Stir in the minced garlic, smoked paprika, and red pepper flakes. Cook for just 1 minute until the spices are fragrant, being careful not to burn the garlic.
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5
Pour in the white wine to deglaze the pot. Use a wooden spoon to scrape up all the flavorful browned bits (fond) from the bottom of the pan. Let the wine simmer for 2 minutes until reduced by half.
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6
Add the drained butter beans, chicken stock, fresh thyme, and the bay leaf. Stir to combine and bring the mixture to a gentle boil.
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7
Once boiling, reduce the heat to low. Cover the pot partially and let it simmer for 20-25 minutes. This allows the beans to absorb the flavors of the broth and soften further.
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8
For a creamier texture, take a potato masher or a fork and gently crush about 1/4 of the beans directly in the pot. This releases their natural starches and thickens the soup beautifully.
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9
Stir in the heavy cream (if using) and half of the reserved crispy bacon. Simmer for another 5 minutes to allow the flavors to meld.
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10
Remove the bay leaf. Taste the soup and adjust the seasoning with salt and freshly cracked black pepper as needed.
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11
Ladle the hot soup into deep bowls. Garnish with the remaining crispy bacon, fresh parsley, and a tiny drizzle of olive oil for a professional finish.
💡 Chef's Tips
For the best flavor, use high-quality thick-cut bacon; the fat provides the essential base for the entire soup. If you have time, use dried butter beans soaked overnight; they hold their shape better and have a superior, buttery texture compared to canned. Don't skip the deglazing step with wine or a splash of vinegar; the acidity is crucial to cutting through the richness of the bacon and beans. To make it a 'pantry meal,' you can substitute the fresh carrots and celery with a bag of frozen mirepoix mix. If the soup becomes too thick upon standing, simply thin it out with a splash of extra stock or water when reheating.
🍽️ Serving Suggestions
Serve with a thick slice of buttered, toasted sourdough or cornbread for dipping. Pair with a crisp green salad tossed in a sharp lemon vinaigrette to balance the richness. A glass of chilled, oaked Chardonnay complements the creaminess of the beans and the smokiness of the bacon. Top with a dollop of sour cream or a sprinkle of sharp white cheddar for an extra layer of indulgence. Add a few dashes of your favorite hot sauce at the table for a vinegary, spicy contrast.