Cook the Bacon: In a large soup pot or Dutch oven, cook the diced bacon over medium heat until it’s crisp and golden brown. Stir occasionally to prevent sticking. Once cooked, use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving about 1–2 tablespoons of rendered bacon fat in the pot for flavor.
Sauté the Vegetables: Add the diced onions, carrots, and celery to the bacon fat. Sauté over medium heat for 5–7 minutes, stirring frequently, until the vegetables soften and the onions become translucent. This step builds the base flavor of the soup.
Add Garlic: Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Be careful not to burn the garlic, as it can become bitter.
Combine the Ingredients: Pour in the chicken broth and tomato sauce, stirring to combine. Add the drained and rinsed Great Northern beans. Stir well, making sure all ingredients are evenly distributed. Scrape the bottom of the pot to release any browned bits — that’s pure flavor!
Simmer the Soup: Bring the soup to a gentle boil, then reduce the heat to low. Cover partially and simmer for 25–30 minutes, stirring occasionally. The vegetables will become tender, and the flavors will meld into a rich, savory broth.
Blend for Creaminess (Optional): For a thicker, creamier texture, use an immersion blender to partially blend the soup right in the pot. Blend just a few seconds — you still want plenty of whole beans for texture.
Season and Finish: Stir the cooked bacon back into the pot and season to taste with salt and black pepper. Simmer for another 5 minutes to let the flavors marry together.
