Bean with Bacon Soup

Name: Bean with Bacon Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: ½ pound bacon (diced); 2 15.5 ounce cans white beans (Great northern or navy beans); 1 cup diced onion (white or yellow onion); ½ cup diced carrot; ½ cup diced celery; 2 cloves garlic (minced); 1 tablespoon tomato paste; 4 cups chicken broth; 1 cup water; ½ teaspoon dried thyme; ½ teaspoon dried rosemary; ½ teaspoon dried parsley; ½ teaspoon salt (as needed); 1 teaspoon chopped fresh parsley (optional garnish)

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This hearty Bean with Bacon Soup is easy to make and can be used with pantry ingredients, along with a few fresh vegetables. The bacon adds rich flavor, while the beans make this soup hearty enough for a meal.

At a Glance: Ready in about 35 minutes, from start to finish • Uses canned beans for a fast and easy soup • Easy to make • Leftovers are just as delicious

White bean soup with bacon

One measure I use for testing to see if I have a great recipe is how my family reacts to it. I made this soup one day, and my husband didn't just go back for seconds; he went back for thirds. Then the next day, he heated another bowl of leftovers for lunch. I don't even have to ask if he liked it. The proof is in each bowlful he kept going back for.

I made this soup using a handful of ready-made ingredients. Canned beans save a ton of time (rather than using dried), and I always have a variety of canned beans in my pantry. I usually use my home-canned chicken broth when I have it on hand, but store-bought broth works well too.

Another version of this soup is my Ham and Bean Soup. It uses dried beans and ham, and is a delicious option.

Ingredients for bacon and bean soup

A display of ingredients used for making a soup with white beans and bacon.

Beans - This recipe gets a jump start by using canned beans. Use Great Northern, Navy, or Cannellini beans. Rinse and drain the beans before adding to the soup.
Chicken Broth or Stock - Use homemade or store-bought broth. A veggie stock can also be used.
Bacon - Adds plenty of flavor to the soup. Use your favorite bacon.
Veggies - Onion, carrots, celery, and garlic give this soup flavor and add a classic soup base.
Tomato Paste - This might seem a bit unusual, but the paste adds flavor, a bit of color, and richness to the soup.
Seasoning - Use dried rosemary, thyme, and parsley.
Salt - Be cautious when using salt in this recipe. The bacon adds a lot of salt, and depending on your chicken broth, it can already be salted. Wait until your soup is finished, and then taste it. Add salt if needed.

Making bean and baking soup

Chopped veggies on a wooden cutting board.

Dice the onion, carrot, and celery into small pieces.

Cooking carrots, celery, and onions in a soup pot.

Sauté the bacon until crispy. Remove from pot. Drain off grease, leaving about 2 tablespoons in pot.
Add onion, carrot, and celery. Cook over medium heat until the onion has begun to soften.

Adding tomato paste and garlic to a pot.

Clear a space in the center of the pot, and add garlic and tomato paste.
Cook for 30-60 seconds until the garlic is fragrant.
Add chicken broth, water, and seasonings.

Rinse and drain the beans, then add to soup.
Add half of the cooked bacon, save the other half for serving.
Simmer for 15 minutes, or until the carrots are tender and cooked through.
Taste the soup and add salt, if needed.
Serve hot, topped with reserved bacon and a touch of fresh parsley for garnish.

Recipe tips

Don't add the salt until after the soup has simmered. You may find the soup is already salty enough and no additional salt is needed. This will vary depending on the bacon and broth you use.
Cut the veggies into small pieces.
If you prefer more vegetables, feel free to add more carrots and celery.
Store leftover soup in an airtight container in the refrigerator for 3-4 days.