Bacon and Bean Soup is thick, rich and smoky and perfect for a cozy weeknight dinner. It's easy to make, full of flavor and everyone loves it!
Prep Time10mins
Cook Time1hr15mins
Total Time1hr25mins
Course: Main Dish
Cuisine: American
Keyword: bacon and bean soup, bean soup
Servings: 4servings
Calories: 780kcal
Author: Julie Kotzbach
Ingredients
12ouncesbaconcooked and crumbled
1cupdiced yellow onion
1cupdiced celery
1cupdiced carrots
2garlic cloves
45ouncescanned Great Northern beansdrained
32ounceschicken brothmore or less to thin or thicken
1bay leaf
8ouncestomato sauce
Salt & pepperto 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
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.