Spanish Bacon Bean Soup Recipe

Ingredients

• 6 slicesbacon
• 1.5 lvegetable stock
• 1 can (425 g/15 oz)cannellini beans
• 1 can (425 g/15 oz)kidney beans
• 1onion
• 2 clovesgarlic
• 2carrots
• 2 stalkscelery
• 1red pepper
• 3tomatoes
• 1 teaspoonsmoked paprika
• ½ teaspoon, or to tastecayenne pepper
• 1bay leaf
• to tastesalt and black pepper
• to tastefresh parsley, chopped

Instructions

1. 1

   Prepare vegetables

   Wash the vegetables, removing any dirt. Peel and dice them, remove and discard the seeds from the tomatoes and red pepper, and mince the garlic.

2. 2

   Rinse beans

   Rinse the canned beans under cold water and drain them. You can use two types of beans or just one. Cut the bacon into small pieces.

3. 3

   Cook bacon

   In a large pot over medium heat, cook the bacon until crisp and its fat has rendered. Set aside some bacon pieces for garnish and leave the rest in the pot.

4. 4

   Soften aromatics

   Add the chopped onion and garlic to the pot and cook until soft and translucent.

5. 5

   Cook vegetables

   Add the diced carrots, celery and red pepper. Cook for about 5 minutes, until the vegetables begin to soften.

6. 6

   Add spices

   Stir in the smoked paprika, cayenne, salt and black pepper. Cook for 1 minute to release the spices' flavours.

7. 7

   Add beans

   Add the cannellini beans, kidney beans, diced tomatoes with their juices, and the bay leaf. Stir to combine.

8. 8

   Simmer soup

   Pour in the vegetable stock and bring the soup to a boil. Reduce the heat to a simmer, cover the pot and cook for about 25 minutes, until the vegetables are tender.

9. 9

   Check seasoning

   Remove the bay leaf, taste the soup and add more seasoning if needed.

10. 10

    Serve hot

    Serve the soup hot, topped with the reserved crisp bacon and chopped fresh parsley.

What is Spanish bacon bean soup?

This is a filling bean soup inspired by Spanish-style seasoning, with smoked paprika, vegetables and a generous amount of bacon. The recipe also has an American twist, bringing bacon together with cannellini and kidney beans.

The mix works because the beans make the broth substantial while the bacon adds savoury depth. Tomatoes and a little cayenne round out the pot without requiring a complicated preparation.

Nutrition and macros by portion

The nutrition label shows one serving as written: 202 calories, 14g protein, 15g carbs, 10g fat.

The beans and vegetables provide most of the carbohydrates, while bacon contributes much of the fat and some of the protein; the beans also add protein. Pair a bowl with a green salad or other non-starchy vegetables for a balanced plate.

The ingredients that build flavour

Bacon: Cooking it first renders fat into the pot, which helps flavour the onion, garlic and vegetables. Keep a few crisp pieces aside so they stay crunchy for the garnish.

Beans: Rinsing canned beans removes their canning liquid and gives you better control over the soup's broth. Using two varieties adds a little variety in colour and texture.

Smoked paprika: This is the main seasoning cue in the soup. Cayenne brings heat, so start with the stated amount and adjust to taste.

Get the preparation done first

Chopping: Dice the vegetables before you start cooking so they can go into the pot in the order given. Mince the garlic and cut the bacon into small pieces for even cooking.

Tomatoes: Remove their seeds as directed, then dice them. Add the tomatoes with their juices later, as those juices contribute to the broth.

Build the soup in stages

Bacon and aromatics: Cook the bacon until crisp, then soften the onion and garlic in the rendered fat. This gives the base time to develop flavour before the stock goes in.

Vegetables and spices: Give the carrots, celery and pepper about 5 minutes to begin softening. Stir the spices in for 1 minute so they are distributed through the base.

Simmer: Once the stock reaches a boil, lower the heat, cover the pot and simmer for about 25 minutes. Keep it at a gentle simmer rather than a vigorous boil.

How to judge doneness

The soup is ready when the carrots and celery are tender when pierced, while still holding their shape. Check a piece from the centre of the pot, where it may take longest to soften.

The beans are already cooked, so they mainly need time to warm through and take on the flavours of the broth. Remove the bay leaf before tasting and adjusting the seasoning.

Serving ideas

Serve the soup hot with parsley and the reserved bacon scattered over each bowl. The fresh herb and crisp topping contrast with the soft beans and vegetables.

For a more filling meal, serve it with bread to dip into the broth. A simple green salad on the side adds a fresh counterpoint.

Recipe notes & tips

• Reserve the crispest bacon pieces for the garnish so they retain some crunch.
• Drain the rinsed beans well before adding them to the pot.
• Cut the vegetables into similar-sized pieces so they soften at a similar rate.
• Keep the soup covered during its 25-minute simmer.
• Taste after removing the bay leaf, then adjust salt, pepper or cayenne.

Variations

• Use one bean: Replace both bean varieties with a single type if that is what you have.
• Adjust the heat: Use less cayenne for a milder pot or add more to taste.
• Add greens: Stir in chopped leafy greens near the end and cook until wilted.
• Change the garnish: Use extra parsley instead of reserving bacon for the topping.
• Serve with bread: Add slices of crusty bread at the table for dipping.

Common mistakes to avoid

• Skipping the rinse: Drain and rinse the canned beans so their liquid does not go straight into the soup.
• Burning the bacon: Cook it over medium heat and watch closely as it crisps.
• Adding spices too late: Stir them in before the beans and stock, then cook for 1 minute as directed.
• Boiling too hard: Lower the heat once the soup boils so the vegetables simmer gently.
• Leaving in the bay leaf: Remove it before serving and tasting the finished soup.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan until hot throughout, adding a little water or stock if the soup has thickened. Store the reserved bacon separately if you want it to remain crisp.

Frequently asked questions