Bean, Barley, and Bacon Soup is one of those recipes that wraps you up in warmth and comfort, especially when the chill of autumn starts creeping in. I remember the first time I made this soup; it was a Sunday afternoon, and the house was filled with the cozy aroma of bacon sizzling on the stove. There’s something magical about how simple ingredients can come together to create such a hearty, flavorful meal.
This recipe is special to me because it reminds me of the times when my grandmother would whip up something similar during our family gatherings. She always believed that a good soup could mend anything—from a bad day to a broken heart. I guess she was right because, whenever I simmer this pot of goodness, it feels like a warm hug from her.
The beauty of this Bean, Barley, and Bacon Soup lies in its simplicity and versatility. The smoky bacon provides a savory depth, while the barley adds a lovely, chewy texture. The leeks, carrots, and celery bring an earthy sweetness that balances the rich flavors.
And let’s not forget the star of the show—the creamy cannellini beans, which make this soup both nourishing and filling. It’s a wonderful way to use up those pantry items you have lying around, and it never fails to impress.
As the soup bubbles away, it’s hard to resist dipping a spoon in for a taste. The aroma fills the kitchen, promising a delightful meal that’s perfect for sharing with loved ones or savoring alone with a good book. If you’re looking for a recipe that’s both comforting and easy to make, this is it. Trust me, once you try this soup, it’ll become a staple in your recipe arsenal, just like it has in mine. So, put on a pot, let it simmer, and enjoy a bowl of this heartwarming Bean, Barley, and Bacon Soup. You’ll be glad you did.
How to Make Bean, Barley, and Bacon Soup
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Ingredients:
- 1 cup leeks, sliced (2 leeks, 3.4 ounces/75 grams)
- 1 cup celery, sliced (4 ribs, 3.1 ounces/87 grams)
- 1 cup carrots, sliced (4-5 carrots, 5.0 ounces/141 grams)
- 4 cloves garlic, minced (1½ tablespoons)
- 5 slices bacon, thick cut (1 cup, 5.6 ounces, 159 grams)
- 1 Fresno chile, small dice
- 2 teaspoons anchovy paste
- 2 tablespoons tomato paste
- 1 cup pearled barley (5 ounces/144 grams)
- 8 cups chicken stock (2 boxes, each 32 ounces/907 grams)
- 1 parmesan cheese rind
- 2 15-ounce cans cannellini beans
- 1½ teaspoons fresh rosemary, minced
- 1 tablespoon kosher salt
- ½ teaspoon ground black pepper
Directions:
- Start by slicing your thick-cut bacon into half-inch pieces.
- Heat a stock pot over medium-high heat and add the bacon. Let it cook for 6-8 minutes, stirring frequently to avoid burning, until the fat renders and the bacon becomes crispy.
- Meanwhile, prepare your vegetables. Remove the green parts of the leeks, slice them lengthwise, rinse to remove grit, and cut into quarter-inch slices.
- Peel and slice the carrots and celery into quarter-inch pieces. Mince the garlic cloves, and dice the Fresno chile.
- Once the bacon is almost crisp, add the carrots and celery to the pot. Reduce the heat to medium and cook for about 4 minutes, stirring occasionally.
- Mix in the leeks and sauté for an additional 2 minutes in the rendered bacon fat.
- Add the minced garlic and diced Fresno chile, cooking until the garlic releases its aroma.
- Blend in the anchovy and tomato pastes, stirring to lift the brown bits from the bottom of the pot.
- Pour in the chicken stock, scraping any remaining fond from the pot’s base.
- Drop in the parmesan cheese rind and bring the soup to a gentle boil.
- Add the pearled barley, reducing to a simmer for 10-12 minutes.
- While the barley cooks, drain and rinse the cannellini beans, then add them to the soup when the barley is tender.
- Season with minced rosemary, kosher salt, and ground black pepper. Stir and let the soup cook for another 5 minutes to heat the beans through.
- Serve hot, garnishing with grated parmesan cheese if desired.
Don’t Have Bacon? Here’s What to Use Instead
If you’re out of bacon or looking for an alternative, consider using pancetta, which offers a similar smoky flavor. For a vegetarian option, smoked paprika can provide that missing depth, while diced mushrooms add texture. Even tempeh bacon strips can work for a plant-based twist.
Best Ways to Store Leftover Soup
To store the leftover Bean, Barley, and Bacon Soup, let it cool to room temperature before transferring it to an airtight container. Refrigerate for up to three days. If you want to freeze it, make sure to leave some room at the top of your container for expansion, and it will keep well for up to three months.
Perfect Pairings for Bean, Barley, and Bacon Soup
This hearty soup pairs beautifully with a side of crusty bread, perfect for dipping. Add a simple green salad with a light vinaigrette to balance the flavors. For drinks, consider a crisp white wine or a refreshing iced tea to complement the savory notes.
Pro Tips for the Perfect Soup
For an even richer flavor, try adding a splash of white wine to deglaze the pot after cooking the bacon. If you prefer a thicker soup, increase the barley slightly or let it simmer longer to absorb more broth. Don’t forget to taste and adjust the seasoning before serving.
Seasonal Twists for Your Soup
In spring, fresh peas can add a burst of sweetness, while in summer, zucchini or corn offer a lighter touch. Fall is perfect for adding a handful of kale or spinach, and in winter, root vegetables like parsnips provide a comforting earthiness to the soup.
FAQs:
Can I make this soup vegetarian?
Yes, you can make this soup vegetarian by omitting the bacon and using vegetable broth instead of chicken stock. To maintain a smoky depth, consider adding smoked paprika or liquid smoke. You might also want to use a cheese alternative if you’re making it vegan.
What can I use instead of anchovy paste?
If you don’t have anchovy paste, Worcestershire sauce can be a good substitute as it provides a similar umami flavor. You could also use soy sauce or tamari for a slightly different taste, or simply omit it if you prefer.
How can I make the soup spicier?
To crank up the heat, add an extra Fresno chile or a pinch of cayenne pepper. You could also incorporate red pepper flakes to your liking. Taste as you go to ensure the spice level remains enjoyable for all palates.
Is it possible to use a different grain instead of barley?
Absolutely! Quinoa or farro can be excellent substitutes for barley in this soup. Both offer a unique texture and flavor profile that complements the other ingredients. Be mindful of differing cooking times and adjust as necessary.
Can I prepare this soup in advance?
This Bean, Barley, and Bacon Soup is perfect for making ahead of time. The flavors meld wonderfully when it sits, making it even tastier the next day. Reheat gently on the stove over low heat, adding a splash of broth if needed to thin it out.
How do I remove excess fat from the soup?
If you find the soup too oily, chill it in the refrigerator until the fat solidifies on top. You can then easily skim it off before reheating. Alternatively, use a fat separator while the soup is still warm to pour out the broth, leaving the fat behind.
Bean, Barley, and Bacon Soup
Equipment
- Stock Pot or Dutch Oven
Ingredients
- 1 cup leeks sliced (2 leeks, 3.4 ounces/75 grams)
- 1 cup celery sliced (4 ribs, 3.1 ounce/87 grams)
- 1 cup carrots sliced (4-5 carrots, 5.0 ounces/141 grams)
- 4 cloves garlic minced (1 ½ tablespoons)
- 5 slices bacon thick cut (1 cup, 5.6 ounces, 159 grams)
- 1 small Fresno chile small dice
- 2 teaspoons anchovy paste
- 2 tablespoons tomato paste
- 1 cup pearled barley (5 ounces/144 grams)
- 8 cups chicken stock (2 boxes, each 32 ounces/907 grams)
- 1 piece parmesan cheese rind
- 2 15 ounce cans cannellini beans
- 1½ teaspoons fresh rosemary minced
- 1 tablespoon kosher salt
- ½ teaspoon ground black pepper
Instructions
- Begin by cutting bacon into ½-inch pieces.
- Heat a stock pot or Dutch oven over medium-high heat.
- Add the bacon to the pot, rendering the fat while stirring for 6-8 minutes until cooked but not burned.
- While the bacon cooks, prepare the vegetables by slicing the leeks, carrots, celery, and mincing the garlic.
- For the leeks, remove the green tops and chop only the white parts, rinsing them thoroughly to remove any dirt.
- Once bacon is nearly crispy, add sliced carrots and celery to the pot. Lower heat to medium and cook for 4 minutes.
- Stir the mixture to incorporate all ingredients and release any brown bits from the bottom of the pot.
- Add the leeks, stir well, and sauté for an additional 2 minutes.
- Once the vegetables have softened with the bacon flavor, mix in the minced garlic and diced Fresno chile, stirring until fragrant.
- Incorporate the anchovy paste and tomato paste into the pan after 2 minutes, mixing thoroughly.
- Pour in the chicken stock, scraping the bottom of the pot to lift any lodged bits.
- Introduce the parmesan cheese rind into the stock, ensuring it's submerged.
- Allow the stock to come to a gentle boil.
- Stir in the pearled barley and let it simmer for 10-12 minutes.
- While the barley cooks, drain and rinse the cannellini beans thoroughly.
- Add the rinsed beans to the pot once the barley is cooked to your preference.
- Season with minced rosemary, kosher salt, and ground black pepper to enhance flavors.
- Stir the soup gently and let it cook for 5 minutes to warm the beans.
- Serve the soup hot, garnished with freshly grated parmesan cheese.
