The Best Smoky Bacon and Bean Soup Recipe

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!

Folks, you need this soup in your life! And if you want some more, be sure to check out our other favorite soups, like Tortellini Soup, White Bean Sausage and Kale Soup and Homemade Chicken Soup.

2 bowls of Bacon & Bean Soup

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?
2 bowls of bacon and bean soup with chopped bacon garnish.


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.

  1. 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!
  2. Save a little bit of the bacon grease and add the garlic, onions, carrots, celery, sauteeing until soft.
  3. 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.
  4. Simmer the bean soup for about an hour so the beans and veggies get nice and soft.
  5. 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!
A spoonful of bacon and bean soup.

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

  1. Refrigerator: Your bean soup will last about 4-5 days in the fridge if stored properly in an airtight container.
  2. 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.
An image of a bowl of bacon and bean soup.

Here are some more soup recipes to try:

If you’ve made this recipe, please come back and leave us a star rating or a comment below. Or, tag us on social media @yellowblissroad or #yellowblissroad for a chance to be featured.
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!

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!
Course Main Dish
Servings 2 main course servings or 4 appetizer servings


  • 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.
Bacon and Bean Soup - A warm and comforting fall recipe. Easy to make and full of flavor, this recipe is always a crowd pleaser! Comfort food or dinner recipe.

Creamy Bacon & Bean soup collage

Julie Espy

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

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  1. Turned out great! Didn’t want to thaw bacon so I used saved refrigerated bacon grease and bacon bits. Ran out of bay leaf and used about 1 Tblsp Costco No salt seasoning and that worked perfectly.

    1. Hi Rencia, It’s a bean soup, so it’s going to be tough to come up with a good substitute. Chickpeas maybe?

    1. a 15-ounce can of beans equals about a half cup of dry beans. So for the two cans you’d use a cup of dry. Keep in mind that you’ll need to soak the beans overnight and the cooking process and need to cook them quite a bit longer.

  2. My entire family, including my three young kids, love this soup. I am not a very good cook, and it is easy to make. I am making it today for the third time!

  3. I made the soup and it was good but to salty. I didn’t put any salt at all in it just pepper. Only used 6 slices of low sodium bacon.

    1. Even low sodium bacon can be pretty salty. Also, salt is a personal preference so the flavor can be different for everyone.