This Bacon and Bean Soup is sure to make it into your fall recipe arsenal. Thick, rich and smoky, this weeknight dinner is easy to make, full of flavor and always a crowd pleaser!
Bacon and Bean Soup Recipe
Soup is one of my go-to meals in the fall. They are total comfort food and so easy to make. While most soup recipes do require a little time, the flavors are worth every minute! This soup is no exception. I couldn’t stop eating it. I loved it so much I even made my friends try a spoonful of the leftovers when they stopped by…I’m a little crazy like that. They thought is was great and I love the validation.
Why this bean soup is so awesome
- It’s got a ton of bacon in it, and the bacon adds so much smoky flavor.
- There are simple, everyday ingredients, and it’s ready in about an hour.
- Did I mention there’s a bunch of bacon?
HOW TO MAKE BACON AND BEAN SOUP
I love how easy and cozy this soup is. It doesn’t take a ton of effort and the flavor results are magical!
I made this recipe using canned beans. If that’s not your thing, grab some dried great Northern beans and cover them with water to soak overnight. Drain the dry beans and then add them to the soup per the recipe. I’m a convenience girl sometimes and the canned beans cut out some serious prep time.
- Start by cooking your bacon until it’s crispy. Here’s a great pro tip for you – when a recipe calls for crumbled bacon, just use kitchen shears to cut the raw bacon right into the hot skillet. No need to cut or crumble after it’s cooked!
- Save a little bit of the bacon grease and add the garlic, onions, carrots, celery, sauteeing until soft.
- Add 2 cans of drained great northern beans, chicken broth and a bay leaf. Bring to a boil, then reduce the heat, cover the soup and let it simmer away. Chicken stock works too.
- Simmer the bean soup for about an hour so the beans and veggies get nice and soft.
- Remove the bay leaf and use an immersion blender (or a regular blender) to blend the soup and make it nice and thick. Add some tomato sauce for a little acidic note, then stir in the cooked bacon. Be sure to save some bacon to garnish your servings!
How to thicken bean soup
There’s also the matter of how much broth to use. I generally like my bean soups on the thick side, that being said I opted to use 3 cups of broth for this recipe. The soup came out runnier than I normally like, but everything was still delicious! If you like your soup thick too, add 2 cups of broth and proceed as directed. No matter how you like it, this Bacon Bean soup will satisfy even the biggest bacon freaks!
What goes with bean soup?
This soup is seriously smoky and salty so you’ll want to add some mild, lighter sides. I usually serve bean soup with a tossed green salad and some crusty bread for dipping. Or if you’re my husband you’ll just add a big handful of crackers.
What to do with leftovers
- Refrigerator: Your bean soup will last about 4-5 days in the fridge if stored properly in an airtight container.
- Freezer: Let your soup cool, then pour it into a freezer bag or container. Store in the freezer for up to 3 months. To reheat, thaw overnight in the fridge and heat on the stovetop.
Here are some more soup recipes to try:
- Smoky Vegetable Beef Soup
- Tomato Beef Stew
- Chicken Bacon and White Bean Chili
- Hearty Chicken Soup
- Hamburger Soup
- Easy Beef Stew
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Bacon & Bean Soup
This Bacon and Bean Soup is sure to make it into your fall recipe arsenal. Easy to make and full of flavor, this recipe is always a crowd pleaser!
- 10 to 12 strips bacon diced
- 1/2 yellow onion diced
- 1 celery stalk diced
- 1 carrot peeled & diced
- 2 garlic cloves
- Two 15 ounce cans Great Northern beans drained
- 2 to 3 cups chicken broth
- 1 bay leaf
- 4 ounces tomato sauce
- Salt & pepper to taste
- Heat a large pot over medium-high heat. Add bacon and cook until crispy, about 5 to 8 minutes. Remove to a paper towel lined plate.
- Discard all but 2 tablespoons of the bacon fat. Add the onion, celery, carrots, and garlic to the bacon grease. Cook for 5 minutes until soft.
- Add the beans and chicken broth. Stir to combine. Add the bay leaf.
- Increase heat to high and bring the soup to a boil. Reduce heat to medium and simmer for 1 hour, stirring occasionally.
- Remove the bay leaf from the soup, Transfer the soup to a blender, food processor, or grab your immersion blender. Carefully pulse the soup until your desired consistency is reached. (I like the beans broken down, but not completely smooth.)
- Return the soup to the pot (unless you used your immersion blender) and add the tomato sauce. Stir to combine. Add ½ of the bacon back into the soup, and season with salt and pepper to taste.
- Portion soup into serving bowls and garnish with remaining bacon. Serve immediately.
If you like your soups thicker, use 2 cups chicken broth. If you don't mind your soup on the runny side, use 3 cups broth.