1-Step 1: Let’s dive into making this bean with bacon soup, and I promise it’s as straightforward as it gets. Start by soaking those 1 lb of dried white beans overnight in water to make them tender and ready for cooking. Once that’s done, drain and rinse them before moving on.

2-Step 2: Next, grab your 1 lb of thick-cut bacon, cut it into 1-inch pieces, and cook it in a pot over medium heat until it’s just barely crisp. Set aside about two-thirds of the bacon to mix into the soup later, and keep the rest for a tasty garnish. Now, use the bacon grease to sauté the vegetables: toss in 1 diced onion, 2 large peeled and diced carrots, 2 stalks of diced celery, and 4 finely chopped garlic cloves until they soften up, which takes about 5 minutes.

3-Simmering and Final Touches: Add the soaked beans to the pot along with 4 cups of low-sodium chicken stock, 4 cups of water, 2 Tbsp of tomato paste, 2 bay leaves, 1 tsp kosher salt, and 1/2 tsp black pepper. Stir everything together and bring it to a boil. For more on easy recipes like this, check out our simple peach cobbler guide that pairs great with soups.

4-Simmering and Final Touches: Once boiling, lower the heat, cover the pot, and let it simmer for about 1.5 hours. Stir occasionally and add more broth or water if it gets too thick, until the beans are nice and tender. Finally, mix in the reserved bacon, and if you’re adding 3 chopped roma tomatoes, throw them in now for a fresh pop. Serve it hot, topped with the remaining bacon and some chopped fresh parsley for that extra flair.