Cook the bacon: Heat a large pot or Dutch oven over medium heat. Add the chopped bacon and cook until lightly crisp. Leave about 1–2 tablespoons of the rendered fat in the pot.
Sauté the onion: Add the diced onion and cook for 3–4 minutes until softened. Add the garlic and cook for another 30 seconds.
Add the vegetables: Stir in the green beans and potatoes.
Season: Add the salt, black pepper, smoked paprika, and dried thyme. Stir to coat everything evenly.
Add the broth: Pour in the chicken broth. Bring the mixture to a gentle boil.
Simmer: Reduce the heat to low, cover, and simmer for 35–45 minutes, or until the potatoes and green beans are tender.
Adjust seasoning: Taste and add additional salt and pepper if needed.
Serve: Spoon the green beans and potatoes into a serving dish, along with some of the flavorful cooking broth and bacon.
