Bacon and 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!

Soup is one of my go-to meals in the fall. They’re so easy to make! While most recipes do require a little time (AKA love) 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! I love the validation.

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 soak them in water overnight. Drain the 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.

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!

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

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!

4.84 from 6 votes

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Course: Main Dish

Servings: 2 main course servings or 4 appetizer servings

Author: Julie Kotzbach

Ingredients

• 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

Instructions

• 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 1/2 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.

Notes

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.

Julie Espy

Food nerd. Cocktail enthusiast. Carboholic. Bacon addict. Basset nuzzler. Boy mom. Come eat something delicious with me on my website, Bread Booze Bacon!