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Bean and Bacon Soup

Written by Stephanie Kay
  • 2 hours
  • 4-6

This bean soup is the perfect comfort food for a cold winter day.

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  • 1 cup navy beans, dry
  • 8 slices bacon, diced
  • 1 onion, diced
  • 2 ribs celery, sliced
  • 4 carrots, peeled and diced
  • 4 cloves garlic, minced
  • 2 teaspoons thyme
  • 2 tablespoons tomato paste
  • 5 cups broth, chicken or vegetable
  • 1 bay leaf
  • 1 handful parsley, minced


  1. Add beans to a colander, rinse with cold water, and remove and discard split, broken, or discoloured beans. Transfer beans to a bowl; cover with cold water and let soak overnight, or for at least 1 hour. Once soaked, strain the beans to remove any excess water. 
  2. In a large pot on medium-high heat, add diced bacon and cook until golden and crisp. Once cooked, remove bacon from the pan, transfer to a paper towel-lined plate to drain, leaving roughly 2 tablespoons of bacon fat in the pot. 
  3. Reduce the heat to medium, add the onion, celery, and carrots and cook, stirring occasionally, for 4-5 minutes until vegetables are tender and onions are translucent. 
  4. Add garlic and thyme and cook for an additional minute until fragrant. 
  5. Add tomato paste and strained beans, stir to combine with the onion mixture, then add broth and bay leaf and stir again to ensure everything is well incorporated. 
  6. Reduce the heat to medium-low and simmer gently, stirring occasionally, until the beans are tender, roughly 1 hour to 1 hour and 30 minutes.
  7. Once the beans are cooked, add the parsley, stir to combine, and season with salt and pepper to taste.

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