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.

As an Amazon Associate, I may make a small commission, at no additional cost, if you purchase through product affiliate links in this post.

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 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 soup and stir until thickened to desired consistency.

Serve in two large soup bowls and enjoy.

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Yield: Serves 2

Bean and Bacon Soup

Print

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.

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Ingredients

• 2 slices thick-cut bacon
• 1/4 cup diced yellow onion
• 1/4 cup carrots
• 1/4 cup celery
• 1/4 teaspoon jarred minced garlic
• 1/2 Tablespoon tomato paste
• 1 cup unsalted chicken stock
• 3/4 cup water
• 1 (15 oz) can great northern beans, rinsed and drained
• 1 small bay leaf
• 1/8 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

1. Dice bacon, onion, carrots, and celery.
2. In a high-sided frying pan, cook bacon over medium heat until crisp.
3. Remove bacon to a paper towel-lined plate leaving bacon grease in the pan.
4. Add onions, carrots, and celery to pan and cook until onions are translucent about 5 minutes.
5. Add jarred minced garlic and tomato paste and cook, stirring, for another minute.
6. Add chicken broth, water, canned beans, bay leaf, thyme, salt, pepper, and half of bacon.
7. Bring to a boil then reduce to a simmer and cook, partially covered, for about 20 minutes or until vegetables are soft.
8. Discard bay leaf and remove half of soup, and puree remaining soup using a hand-held immersion blender.
9. Stir unblended soup back into pan and add remaining bacon, reserving some for garnish, if desired.
10. Serve in two large soup bowls and enjoy.

Notes

• See recipe post for process shots.
• 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 soup and stir until thickened to desired consistency.

Recommended Products

As an Amazon Associate I may make a small commission, at no additional cost to you, if you make a purchase through product links in this post.

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Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 202Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 19mgSodium: 530mgCarbohydrates: 25gFiber: 8gSugar: 3gProtein: 15g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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