Bean and Bacon Soup

This easy Bean and Bacon Soup is made with great northern beans, thick bacon, celery, carrots, onion, and garlic. It comes together in just one pan on the stove and is so much better than the canned version.

This classic homemade bean soup is warm, hearty and filling. This small batch recipe makes a great lunch, dinner, or date night meal for two.

Want a main dish to go with it? Try this Tuscan Chicken Sandwich or this Chicken Salad Croissant Sandwich.

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How to make White Bean Bacon Soup

Dice the bacon, onion, carrots, and celery.

In a high-sided frying pan, cook the bacon over medium heat until crisp.

Remove bacon to a paper towel-lined plate leaving the bacon grease in the pan.

Add the onions, carrots, and celery to the pan and cook until onions are translucent about 5 minutes.

Add the jarred minced garlic and tomato paste and cook, stirring, for another minute.

Add the chicken broth, water, canned beans, bay leaf, thyme, salt, pepper, and half of bacon.

Bring to a boil then reduce to a simmer and cook, partially covered, for about 20 minutes or until vegetables are soft.

Discard the bay leaf and remove half of the soup, and puree the remaining soup using a hand-held immersion blender.

Stir the unblended soup back into the pan and add the remaining bacon, reserving some for garnish, if desired.

If you want to thicken the soup, ladle out 2-3 tablespoons of broth from the soup. Stir in 1 tablespoon of cornstarch. Return the broth to the soup and stir until thickened to desired consistency.

Serve in two large soup bowls and enjoy.

You may also enjoy

• Crockpot Chicken and Wild Rice Soup
• Pumpkin Ginger Soup
• Slow Cooker Loaded Baked Potato Soup
• Butternut Squash Soup
• Chicken Gnocchi Soup