Bacon & Bean Soup

Cold-weather soup does not have to mean an all-day simmer. The secret here is chopping the vegetables finely so they cook fast, which means smoky bacon, carrots, celery, onion and turnip trade their flavors in a short simmer rather than hours on the stove.

A backbone of beef broth with bay leaf and thyme gives it a savory, herby depth, while the kidney beans bring heartiness and body.

Add the beans toward the end, just long enough to heat through. Since they are already cooked, a long simmer would only turn them to mush.

Like a lot of bean soups, this one rewards patience of a different kind: it is even better a day or two later, once the flavors have settled and deepened in the fridge. Make a pot ahead and reheat it for an easy lunch.

Kitchen Tips

• Chop the vegetables small and even, as the recipe intends. Fine dice is what lets this soup come together quickly.
• Rinse and drain the canned beans well before adding, to wash off the starchy, salty liquid.
• Taste before serving. The bacon and broth both bring salt, so you may not need to add any more.

Variations

• Use pinto, navy or cannellini beans in place of the kidney beans.
• Swap the beef broth for chicken or vegetable stock, and use turkey bacon for a lighter pot.
• Stir in a handful of chopped kale or spinach in the last few minutes for extra greens.