This isn’t the post I planned to share today. But when the temperature drops to record freezing lows and it snows and snows, you need an easy delicious 4~ingredient one~pot soup.
Why just 4 ingredients for this one~pot soup? Well, when you are snowed in and there is little to buy at the grocery store, you have to make do with what you have on hand .
Remember ~ necessity is the mother of
invention ~ soup.
I am not kidding when I say that the great snow/cold storm of February 2021 in Texas is a once~in~a~lifetime event. In fact, this is the coldest it has been in Texas in the last 70 years. So we have never felt cold like this ~ down to single digits with wind chill at or below 0˚.
The snow/cold hit on Sunday morning. Then it snowed again on Monday and again on Wednesday.
No one was driving. Schools were closed. Stores were closed. Since people had shopped over the weekend, by Monday shelves were bare. Thousands of people were without electricity, with rolling brown~outs. All over, pipes were bursting.
Easy Delicious 4-Ingredient One-Pot Soup
Fortunately, we did not lose electricity. But that didn’t mean it wasn’t cold. We lit the fireplace first thing in the morning and it stayed lit until bedtime. To conserve electricity, we relied on lots of candles and didn’t turn on lamps. We didn’t run the washing machine or dishwasher. I added two down comforters to our bed. We let all the faucets drip 24/7.
I didn’t panic about not having enough food to eat. I knew we wouldn’t starve. But on Wednesday, when we ran out of tomatoes, bread, whole wheat sandwich bread, sliced smoked turkey, and ice cream (Have I told you I love ice cream?), I got a little nervous.
We are not food “hoarders”. I don’t keep a lot of food in our freezer. Because we like fresh vegetables, fruits, and meat, we grocery shop four to five days a week. I don’t buy canned vegetables. But I do keep canned beans. And that leads to this easy delicious 4~ingredient one~pot soup.
Beans were the inspiration for this easy soup.
4 Ingredients for the One~Pot Soup
This delicious soup has just 4 main ingredients.
Ingredient 1 ~ Canned beans have always been a staple in my pantry. Along with canned tomatoes and salsa, peanut butter and strawberry preserves, beans are the just about the only canned goods that I buy. So, on Thursday when we had no turkey, no bread, and no lettuce or tomatoes, I brought out the beans.
I had two cans of navy beans. For this delicious soup, you can use navy, Great Northern or cannellini beans. Black beans are also a great option.
Beans are so good for you. They are a great source of protein.
Ingredient 2 ~ I always keep a pound of apple smoked bacon in the freezer.
TIP: Divide a pound into 4 portions, then individually wrap in plastic wrap. Put all 4 packets in foil and label it with the amount and the date.
Ingredient 3 ~ Onion. You can’t make soup without onion. It’s the best flavor~enhancer ever. Garlic and leeks are also great flavor boosters
Ingredient 4 ~ Chicken Stock. I always opt for low sodium. I’d rather add my own salt to taste.
Your extra ingredients are kosher salt, freshly ground black pepper, vegetable oil, and ~ this is optional ~ Tabasco.
Now, let’s make soup.
Steps to the Making the One~Pot Soup
Don’t you love a dish that only needs one pot? One pot to cook in. One pot to wash.
Step 1 ~ Rinse and drain your beans.
TIP: When using canned beans, or any canned vegetable, be sure to rinse and drain the liquid in the can. That’s where the extra salt and preservatives are. You want to start with a “clean” product.
First, place your beans in a colander. Rinse thoroughly under cold water and allow to drain.
Step 2 ~ Chop the bacon and the onion to 1/2~inch.
TIP: Slice the bacon when it’s still slightly frozen. It is much easier to slice that way.
Step 3 ~ Heat a medium soup pot over low heat. Add a tablespoon or two of vegetable oil to the pot and heat. Add the chopped bacon and stir until it is slightly brown.
Step 4 ~ Add the onion, Stir and cook until they are soft and translucent.
Step 5 ~ Pour the drained beans into the pot and stir to combine with the bacon and onion.
Step 6 ~ Add the chicken stock. I started with a cup and thought it needed more liquid so I added another 1/2 cup. Stir to combine with the bean mixture.
As you heat the soup up, now is the time to add kosher salt and freshly ground pepper to taste. That means add good size pinches of both to the soup, stir, and taste.
TIP: Only season with salt, pepper and spices until the dish tastes right to you. And then STOP!
Step 7 ~ Garnish. Every dish, especially soup, needs a garnish. A chopped herb is always a good choice.
On Saturday before the polar vortex, Sweet Shark cut all our parsley and brought it in. It had been growing profusely and now it’s all gone.
Next, chop about 1 tablespoon of parsley.
I mentioned Tabasco as an optional ingredient. Just add a few shakes of Tabasco for a little kick.
It will take you about 30 ~ 45 minutes from start to finish. Then you will be sitting down to enjoy this delicious soup. The bacon, onion, and seasoning add to the creamy texture of the beans for a one~pot meal. Sprinkle a little parsely on the soup for color and a little herb flavor.
For lunch, serve the soup with crackers. For dinner, serve with a green salad and warm crusty bread.
If you would like to use black beans, substitute the parsley with cilantro and give it a squeeze of lime juice.
I didn’t have a recipe to make this 4~ingredient one~pot soup, so I’ve created one for you to have.
Bean and Bacon One~Pot Soup
- medium soup pot
- large spoon
- chef's knife
- cutting board
- 1~cup liquid measuring cup
- 2 cans 15~ounce navy, Great Northern or Cannellini beans rinsed and rained
- 4 slices bacon chopped
- 1/2 yellow onion peeled and medium diced
- 1 ~ 2 tablespoons vegetable oil
- 1 1/2 cups low~sodium chicken stock
- kosher salt to taste
- freshly ground black pepper to taste
- Tabasco to taste
- 1 teaspoon chopped fresh parsley per serving
- Heat a medium soup pot over low heat.
- Add the vegetable oil to the pot and heat over low heat.
- Add the bacon. Stir and cook until slightly brown.
- Add the onion to the bacon. Stir and cook until the onion is soft and translucent.
- Add the rinsed and drained beans to the pot and stir to combine.
- Add the chicken stock and stir to combine. Heat until the soup is very hot.
- Add salt and pepper to taste.
- Add Tabasco to taste. Optional.
- To Serve: Divide soup among soup bowls. Garnish with a sprinkle of chopped parsley.
Could you make this soup today with ingredients in your kitchen? That’s what I did. So easy, so quick, so delicious. And only one pot to wash.
Did I say that Sweet Shark loved this 4~ingredient one~pot soup? We had it again yesterday for lunch. And watched the snow melt.
Do you need some more great soup recipes for cold weather? Try these.
You always might like to read this post: 7 Tools You Need for Making Soup.
Want to keep this step~by~step instructions? Be sure to PIN for later ~ or now.