A comforting and flavorful soup featuring beans and crispy bacon, perfect for a cozy meal.
In a large Dutch oven, cook the smoked bacon over medium heat until crispy.
Cooking the bacon slowly over medium heat ensures it becomes crispy without burning.
Remove the bacon and let it cool on paper towels, then chop into small pieces.
Chopping the bacon after cooling prevents it from crumbling too much.
In the same pot, sauté the diced carrot, celery, and onion in the bacon drippings for about 5 minutes.
Stir frequently to prevent the vegetables from sticking to the pot.
Add the minced garlic and cook for an additional minute until fragrant.
Adding the garlic later prevents it from burning and becoming bitter.
Stir in the beans and water, then bring the mixture to a boil.
Ensure the beans are well-drained to avoid excess liquid in the soup.
Reduce the heat to low, cover, and let the soup simmer for 10 minutes.
Simmering allows the flavors to meld together beautifully.
Uncover and use a potato masher to partially mash the beans, thickening the soup.
Mash gently to maintain some texture in the soup.
Stir in the parsley, salt, pepper, and reserved bacon pieces.
Taste the soup before adding salt, as the bacon may already provide enough seasoning.
Serve the soup hot, garnished with additional parsley if desired.
Serving the soup immediately ensures it retains its warmth and freshness.
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