📝 About This Recipe
This comforting classic is a kid-friendly twist on the traditional navy bean soup, balancing smoky sweetness with a silky, creamy texture. Packed with protein and fiber, it’s a powerhouse meal that mimics the nostalgic flavor of canned favorites but uses fresh, wholesome ingredients. The gentle smokiness of the bacon combined with tender white beans creates a 'hug in a bowl' that even the pickiest eaters will adore.
🥗 Ingredients
The Flavor Base
- 6 slices Thick-cut bacon (diced into small bits)
- 1 Yellow onion (finely minced to 'hide' from picky eaters)
- 2 Carrots (peeled and finely diced)
- 1 stalk Celery (finely diced)
- 2 cloves Garlic (minced)
The Heart of the Soup
- 3 cans (15 oz each) Great Northern or Navy beans (rinsed and drained)
- 4 cups Chicken or vegetable broth (low sodium)
- 2 tablespoons Tomato paste (adds color and richness)
- 1/2 teaspoon Smoked paprika (for that campfire flavor)
- 1 tablespoon Maple syrup (to balance the saltiness)
- 1 Bay leaf (remove before serving)
Seasoning and Garnish
- 1/2 teaspoon Kosher salt (plus more to taste)
- 1/4 teaspoon Black pepper (finely ground)
- 1 tablespoon Fresh parsley (finely chopped for garnish)
- 1/2 cup Cheddar cheese (shredded, for topping)
👨🍳 Instructions
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1
Place the diced bacon in a large Dutch oven or heavy-bottomed pot over medium heat. Cook, stirring occasionally, until the bacon is golden brown and crispy (about 6-8 minutes).
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2
Use a slotted spoon to remove the crispy bacon bits and set them aside on a paper towel-lined plate. Leave about 2 tablespoons of the bacon fat in the pot, discarding any excess.
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3
Add the finely minced onion, carrots, and celery to the pot. Sauté over medium heat for 5-7 minutes until the vegetables are soft and the onion is translucent.
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4
Stir in the minced garlic and tomato paste. Cook for 1-2 minutes, stirring constantly, until the tomato paste turns a deep brick red and smells fragrant.
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5
Add the rinsed beans to the pot. Stir well to coat the beans in the vegetable and tomato mixture.
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6
Pour in the broth, maple syrup, smoked paprika, and add the bay leaf. Increase the heat to medium-high and bring the liquid to a gentle boil.
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7
Once boiling, reduce the heat to low and cover the pot partially with a lid. Simmer for 20 minutes to allow the flavors to meld.
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8
To achieve that classic creamy texture kids love, take a potato masher and gently mash about 1/4 of the beans directly in the pot. Alternatively, transfer 1 cup of the soup to a blender, puree until smooth, and stir it back in.
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9
Stir half of the cooked crispy bacon back into the soup. Reserve the other half for topping.
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10
Taste the soup and add salt and pepper as needed. If the soup is too thick, add an extra splash of broth or water.
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11
Simmer for an additional 5 minutes without the lid to let the consistency thicken to your liking.
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12
Remove the bay leaf. Ladle the warm soup into bowls and top with the remaining crispy bacon, a sprinkle of cheddar cheese, and a pinch of parsley.
💡 Chef's Tips
For the smoothest texture, ensure the vegetables are minced very finely so they melt into the broth during simmering. If using canned beans, always rinse them thoroughly to control the sodium levels of the dish. To make this ahead of time, let it cool and refrigerate; the flavors actually improve the next day, though you may need to add a splash of water when reheating. If your kids prefer a sweeter profile, an extra teaspoon of maple syrup or brown sugar can make it taste more like classic 'baked beans' in soup form. Avoid over-salting early on, as the bacon and broth already contain significant salt.
🍽️ Serving Suggestions
Serve with warm, buttery cornbread muffins for the ultimate dipping experience. Pair with a simple grilled cheese sandwich cut into 'soldiers' or small cubes. Offer a side of apple slices or grapes to provide a fresh, crisp contrast to the warm soup. A dollop of sour cream on top can add extra creaminess and cool the soup down for younger children. Serve in small mugs rather than bowls to make it more fun and easier for little hands to manage.