White Bean Soup with Bacon

 

Simple, quick meals have always been one of my weeknight staples. I love to start the slow cooker early in the morning and be able to enjoy a delicious home cooked meal with my family for supper while still being able to run here and there during the day. Slow cooked pot roasts, chicken, and pulled pork are some of my family’s favorites.

However, there are some days that I haven’t even thought of what I’d like to have for supper and we’re well past the normal time I would have started it for the day. We’ll rush in from football practice, Scouts, or some other activity and everyone is just starving to death. During the fall and winter, add cold and tired to the starving and you see that I soon have a bit of mayhem on my hands if I can’t pull together a meal quickly.

This week though, it wasn’t supper that stumped me, it was lunch! We’d been deep into our morning work when my husband called and said he was coming home for lunch. Better yet, he would be home in about 15 minutes and needed to leave quickly for a meeting. He hadn’t been feeling well and just wanted something hot and homemade.

Yikes! Talk about pressure!

I knew a quick soup would be perfect and I had just the thing to go with it, too – pretzel rolls! More about those rolls in just a bit.

Here’s how I pulled it off.

 

I pulled two cans of navy beans from the pantry, an onion, some thyme, pepper, chicken stock and then some bacon from the refrigerator.

Quickly dice your bacon and fry over medium heat.

 

Once it has become nice and crispy, toss in your diced onion and cook for a few more minutes until the onion is a bit tender.

 

 

Pour your navy beans into a medium sauce pan and cook over medium heat.

 

Add your cooked bacon and onions to your navy beans.

 

 

Toss in some thyme and black pepper.

You’ll also want to stir in 1 cup of chicken broth and simmer over medium heat for about 10 minutes.

 

While my soup was simmering away on the stove, I pulled a few pretzel rolls out of the freezer and baked them in the oven.

Straight from the freezer, these pretzel rolls are ready in 7-9 minutes and timed perfectly with this simple, quick-fix soup.

My husband walked in the door to the smell of fresh pretzel rolls coming out of the oven and a pot full of soup being ladled up from the stove.

I think I impressed him.

To be honest, I think I impressed myself!

 

Now, let’s talk about those pretzel rolls just a minute.

I was contacted by Sister Schubert’s to develop a few recipes and meal ideas that would work well with their new pretzel rolls and mini baguettes, as well as their signature yeast rolls and homemade rolls. Now, let me tell you upfront, I am occasionally asked to share products on my blog with you guys. It is a request that I take very seriously. More times than not, I respectfully decline the request if I do not feel like it is something that would directly benefit you as a member of the Add a Pinch community. You aren’t just readers to me – I think of you as part of my extended family!

So, even though my family has used Sister Schubert’s yeast rolls and homemade rolls in the past and loved them, I wanted to know even more about the product.

Sister Schubert’s was founded in Troy, Alabama in 1989, after the founder donated pans of rolls to the annual frozen food fair at her church. Using her Grandmother’s recipe for homemade rolls, Patricia (Sister) had orders for 80 pans. The next year the orders climbed to 200 pans and in 1991, she had to stop taking orders at 300 pans!

We all know how much I love Southern Grandmother’s, so I could hardly wait to share more about Sister Schubert’s products with y’all.

A newly found favorite of my family – these rolls can be found in the freezer section of your grocery store or online. Like I said, they came straight from the freezer and were ready in 7-9 minutes and pair perfectly with savory dishes like this super quick navy bean soup with bacon.

White Bean Soup with Bacon Recipe

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White Bean Soup with Bacon Recipe

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 4

A simple, quick-fix recipe for navy bean soup with bacon.

Ingredients

• 2 cans navy beans
• 4 slices bacon
• 1/2 onion
• 1/4 teaspoon thyme
• 1/4 teaspoon black pepper
• 1 cup chicken stock

Instructions

1. Dice bacon and cook over medium heat in a skillet. Once fried, add in diced onions and cook until lightly tender.
2. Pour two cans of navy beans into a medium saucepan over medium heat. Pour bacon and onions from skillet into the beans. Add thyme, black pepper and chicken stock.
3. Allow to simmer over medium heat for about 10 minutes.

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Navy bean soup with bacon and warm pretzel rolls – I think they go together like peas and carrots.

You should give them a try one day for lunch or for supper. I think you’ll love them, too.

 

Disclosure: This is a sponsored post from Sister Schubert’s. I was compensated for my time, but as always, all opinions are my own.

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