Even When You Think You Can’t, You Have to.

I live by this phrase in emergency work. Patient conditions can be critical and scary, and sometimes I doubt my own abilities.

Life has been hectic lately. I am halfway through my advanced EMT course, doing ride time on ambulances and time on the floor in emergency rooms. So I have not had planning time for menu’s or meals. Some days it just gets thrown together, like this soup recipe. And it still turns out okay!

Just like life, everything turns out just the way it is supposed to.

The past can’t be changed, and it’s done and over with. You can plan for the future, but sometimes karma gets in the way and does what it wants anyway. The only thing you really have is today, right now, this minute. So my soup today was put together with what I have, and there are ways to make it even faster and easier if you choose to.

Bacon Bean Soup

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I bet you have most of these ingredients in your pantry right now, assuming your pantry is pretty well stocked. As a side note, stock up whenever you can, buy a few extras every week if you have to and load up the shelves and freezer. When life gets in the way and you can’t get to the store, there are still enough products in the house to come up with a fulfilling dinner.

My bacon bean soup relies on basics like a onion chopped up and fresh garlic minced. I use a garlic roller to quickly peel garlic, one things I really don’t like doing! This little gadget makes it so easy.

But you could keep frozen chopped onion in the freezer and a tube of garlic paste in the fridge, or use garlic powder instead. My chicken stock was homemade from the freezer, but there’s nothing wrong with using a good canned stock. I used fresh mushrooms in my saute, but a can of slice mushrooms would work as a short cut too. I love adding Better Than Bouillon to soups; yes, it has a lot of salt but I’m only using a teaspoon in the whole pot. I used ham, but chicken flavor would work as well.

Saute the veggies, add in the liquids and spices, simmer, then add in the beans and orzo. Or use rice! Add more herbs, fresh herbs or more spices! Make it whatever way makes your taste buds happy.

Read through the recipe and you’ll see what I mean.

Grab a soup pot (this one is on sale right now!) and get started. In 30-40 minutes, soup’s on the table!

Make a salad and put out crusty bread or crackers, and a light dinner is done. Life doesn’t have to be so complicated all the time. Sometimes the things you just have to get through can be done without as much hassle as you think. Even when you think you can’t, you have to (feed everyone).

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Bacon Bean Soup

Pull things out of the pantry to make a delicious soup in no time!

Course Soup
Cuisine American
Keyword bean soup, hearty soup, make soup from the pantry, simple, easy soup, soup with bacon and beans
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 3 quarts

Ingredients

  • 1 tbsp olive oil or whatever oil or grease you have on hand
  • 3 slices thick bacon or use precooked chopped bacon or substitute pancetta
  • 1 medium onion, chopped or use frozen pre-chopped onion
  • 2 cloves garlic minced or use garlic paste, garlic powder or granulated garlic
  • 1 tsp dry oregano add other spices/herbs
  • 1 tsp Better Than Bouillon Ham paste
  • 1/2 tsp smoked paprika or use any paprika or dried chili powder
  • 8 oz sliced mushrooms, white or cremini or use 1 can of sliced mushrooms
  • 1 15 oz can diced tomatoes, preferably fire roasted
  • 1 quart chicken stock homemade or canned
  • 1 15 oz cans white beans or navy beans, or both or substitute whatever beans you have on hand
  • 1/2 cup orzo, regular or whole wheat
  • salt and pepper to taste
  • water as needed
  • 1/2 cup spinach or kale, if desired

Instructions

  1. Heat the oil in the soup pot or a Dutch oven. Add the chopped bacon and cook about half way to being crispy.

  2. Add the onion and mushrooms and continue to cook, stirring often to move the bacon, mushrooms, and onion around. Once the onion is softened, and the bacon crispy, add the garlic and stir for about 30 seconds. Don't burn the garlic.

  3. Add the oregano, Better Than Bouillon and the can of tomatoes. Use the tomato can, & half a can of water. Mix it all together. Add in the chicken stock. Bring to a simmer.

  4. Once it gets hot, add in the beans, and let simmer 5 minutes. All the vegetables should be softened now.

  5. Add the orzo and cook 8-10 minutes. I also added a handful of frozen chopped spinach I had left in the freezer. Kale would also work, or wilt in some fresh greens if you like. Turn off and let it sit 5 minutes. Season to taste. If it gets too thick, add more water to your preferred consistency.

Nutrition Facts
Bacon Bean Soup
Amount Per Serving (2 cups)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.

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