Hearty Bean and Bacon Soup Recipe: Cozy Comfort in a Bowl

Hearty bean and bacon soup brings comfort straight to your kitchen with its rich, smoky aroma.

Crispy bacon pieces dance through creamy legumes, creating a meal that warms from the inside out.

Home cooks adore this classic dish for its simplicity and depth of flavor.

Winter afternoons feel magical when a pot simmers on the stove, filling every corner with mouthwatering scents.

Rustic ingredients blend seamlessly, telling a story of traditional cooking passed through generations.

Salt and pepper enhance the natural smokiness, making each spoonful a delightful experience.

We promise this recipe will become your new cold-weather favorite – so grab a ladle and let’s cook!

Flavor Variations For Bean And Bacon Soup

• Vegetarian Bean Soup: Replace bacon with smoked paprika and liquid smoke for a rich, smoky flavor. Use vegetable broth and add extra herbs like rosemary or sage.
• Gluten-Free Protein Boost: Swap beans with quinoa or lentils. Use gluten-free broth and add extra lean protein like diced chicken or tofu.
• Spicy Mexican-Style Soup: Add diced green chilies, cumin, and cilantro. Top with fresh avocado and crispy tortilla strips for a zesty southwestern kick.
• Low-Carb Cauliflower Version: Substitute beans with riced cauliflower. Use bone broth for extra nutrients and add extra protein with shredded rotisserie chicken.

Serving Suggestions For Bean And Bacon Soup

• Rustic Bread Dipping Delight: Serve alongside crusty sourdough or French bread slices for soaking up the rich, savory broth and capturing every delicious flavor.
• Hearty Meal Companion: Pair with a crisp green salad topped with light vinaigrette to balance the soup's robust and meaty profile, creating a complete and satisfying meal.
• Garnish Glory: Sprinkle extra crispy bacon bits, fresh chopped parsley, and a light dusting of parmesan cheese on top to enhance visual appeal and add layers of texture and taste.
• Protein Power-Up: Add a dollop of sour cream or Greek yogurt for extra creaminess, and consider serving with grilled chicken or hard-boiled eggs for additional protein boost.

Storage Advice For Bean And Bacon Soup

• Store leftovers in an airtight container and keep in the refrigerator for up to 4 days. Cool the soup completely before sealing to prevent bacterial growth.
• Transfer cooled soup to freezer-safe containers or heavy-duty freezer bags. Remove excess air, seal tightly, and freeze for up to 3 months. Label with the date for easy tracking.
• Pour soup into a microwave-safe bowl. Cover with a microwave-safe lid or plastic wrap with a small vent. Heat on medium power in 30-second intervals, stirring between each interval until thoroughly warmed.

FAQs

• Can I use dried beans instead of canned beans?

Yes, you can use dried beans. Soak them overnight, then cook them in the soup for 1.5-2 hours until tender.

• Is this soup gluten-free?

The basic recipe is naturally gluten-free, but check your broth and bacon to ensure they don’t contain gluten.

• How can I make this soup vegetarian?

Replace bacon with smoked paprika or liquid smoke, use vegetable broth, and add extra umami with nutritional yeast or miso paste.

• Can I freeze this bean and bacon soup?

Yes, you can freeze it for up to 3 months. Let it cool completely before transferring to freezer-safe containers.

Bean And Bacon Soup Flavorful Recipe

• Customize with Ease: Packed with versatile options like swapping cheeses, herbs, or adding tomato paste, this recipe lets you personalize the soup to match your taste preferences.
• Hearty Comfort in a Bowl: Loaded with crispy bacon, tender beans, and aromatic vegetables, this soup delivers a rich, satisfying meal that warms you from the inside out.
• Flexible Cooking Methods: Whether you prefer stovetop simmering or slow cooker convenience, this recipe adapts to your schedule and kitchen setup, making meal preparation a breeze.
• Quick Protein-Packed Meal: With optional shortcuts like using canned beans, you can whip up a nutritious soup that's perfect for busy weeknights or lazy weekends.

Ingredients For Bean And Bacon Soup

• Bacon: Provides a smoky, crispy texture and rich flavor to the soup.

• Dry White Beans, Canned White Beans: Offers hearty texture and protein for the soup's main body.

• Onions, Celery, Carrots: Creates a foundational flavor profile and adds depth to the soup.
• Garlic: Enhances the overall savory taste with its distinctive aroma.

• Thyme, Bay Leaf: Provides subtle herbal undertones and complexity to the soup.
• Red Pepper Flakes: Adds a gentle heat and warmth to the dish.
• Salt, Black Pepper: Essential for balancing and enhancing the overall flavor.
• Parsley: Offers a fresh, bright finish to the soup.

• Parmesan Cheese: Adds a rich, salty, and nutty element to the soup.
• Nutritional Yeast, Asiago Cheese, Pecorino Cheese: Alternative cheese options for variation.
• Tomato Paste, Diced Tomatoes: Optional ingredients for additional depth and acidity.
• Paprika: Provides a subtle smoky and slightly sweet flavor.
• Cream: Optional ingredient for added richness.
• White Miso Paste: Offers umami and complexity to the soup.

• Broth: Creates the soup's liquid foundation and adds additional flavor.

Cooking Instructions For Bean And Bacon Soup

Step 1: Crisp the Bacon

Cook bacon in a large skillet until it turns golden and crispy.

Transfer the bacon to paper towels to drain excess grease, leaving only 2 tablespoons of bacon drippings in the pan.

Step 2: Sauté Vegetable Base

• Onions
• Celery
• Carrots

Cook over medium-high heat until vegetables become tender and slightly softened, about 7-10 minutes.

Step 3: Awaken the Aromatics

Add garlic and red pepper flakes to the vegetable mixture.

Stir and cook until the kitchen fills with a fragrant aroma, approximately one minute.

Step 4: Deglaze the Pan

Pour half a cup of broth into the skillet.

Use a wooden spoon to scrape up all the delicious brown bits stuck to the bottom of the pan while the liquid simmers.

Step 5: Build the Soup Foundation

• Beans
• Thyme
• Bay leaf

Bring the mixture to a boil, then reduce heat and simmer covered.

Let it cook until beans become perfectly tender, around 1.5-2 hours.

Remove bay leaves when done.

Step 6: Finish with Flavor

Turn off the heat and stir in parmesan cheese, allowing it to melt into the soup.

Step 7: Final Touches

Crumble the crispy bacon into the soup.

Season with salt and pepper to taste.

Sprinkle fresh parsley on top.

Tips For Bean And Bacon Soup

• Achieve golden, crunchy bacon by cooking slowly over medium heat, allowing fat to render evenly without burning.
• Deglaze the pan with broth to capture all the delicious brown bits, which add rich, complex taste to the soup.
• Use canned white beans to reduce total cooking time from hours to mere minutes, perfect for busy weeknights.
• Swap parmesan with asiago or pecorino for a different flavor profile, or use nutritional yeast for a vegan twist.
• Partially or fully puree beans to create a creamy, luxurious soup consistency that coats the palate beautifully.

Bean and Bacon Soup Recipe

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4.5 from 24 reviews

• Total Time: 2 hours 15 minutes
• Yield: 6 1x

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Description

Hearty bean and bacon soup delivers comfort in a bowl, blending smoky bacon with creamy white beans. Warm, nourishing spoonfuls bring memories of home-cooked goodness you’ll savor with each satisfying bite.

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Ingredients

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Proteins:

• 1 pound great white northern beans
• 8 ounces bacon
• 6 cups chicken broth

Vegetables:

• 1 cup onion
• 1 cup celery
• 1 cup carrot
• 3 cloves garlic

Seasonings and Herbs:

• 1 pinch red pepper flakes
• 1 teaspoon thyme
• 2 bay leaves
• 1/4 cup parmigiano reggiano
• 1 tablespoon parsley
• salt
• pepper

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Instructions

1. Crisp bacon in a skillet until golden, transfer to paper towels, and reserve 2 tablespoons of grease in the pan.
2. Sauté onions, celery, and carrots over medium-high heat until softened, approximately 7-10 minutes.
3. Incorporate garlic and red pepper flakes, cooking until aromatic, about 1 minute.
4. Deglaze the pan with half a cup of broth, scraping browned bits from the bottom using a wooden spoon.
5. Pour remaining broth, add beans, thyme, and bay leaf, then bring to a boil. Reduce heat and simmer, covered, for 1.5-2 hours until beans reach desired tenderness.
6. Remove bay leaves and turn off heat. Stir in parmesan cheese until melted.
7. Fold in crispy bacon and season with salt and pepper. Garnish with fresh parsley.
8. Slow cooker alternative: Complete steps 1-4, transfer to slow cooker, and cook on low for 8-10 hours or high for 3-4 hours.
9. Quick version: Substitute dry beans with 3 cans of white beans, rinsed and drained, simmering briefly.
10. Customize with optional variations: swap thyme for rosemary, use asiago or pecorino instead of parmesan, add nutritional yeast, tomato paste, diced tomatoes, paprika, cream, white miso paste, or partially puree beans for a creamier texture.

Notes

• Toast bacon until it’s golden and crispy to enhance the deep, smoky flavor profile of the soup.
• Drain excess bacon grease carefully, leaving just enough to sauté vegetables and build rich flavor foundations.
• Deglaze the pan thoroughly to capture all the delicious browned bits, which create incredible depth and complexity in the soup.
• Try bean variations like cannellini, navy, or Great Northern beans for different textures and subtle taste variations.
• Consider using low-sodium broth to control salt levels and allow more precise seasoning during cooking.
• Puree a portion of beans for a luxuriously creamy consistency without adding heavy cream.
• Add nutritional yeast for a dairy-free, protein-rich alternative that provides a subtle cheesy undertone.
• Incorporate paprika or miso paste for unexpected umami notes that elevate the soup’s overall taste experience.

• Prep Time: 15 minutes
• Cook Time: 2 hours
• Category: Lunch, Dinner, Appetizer
• Method: Simmering
• Cuisine: British

Nutrition

• Serving Size: 6
• Calories: 250 kcal
• Sugar: 3 g
• Sodium: 720 mg
• Fat: 12 g
• Saturated Fat: 4 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.1 g
• Carbohydrates: 22 g
• Fiber: 8 g
• Protein: 18 g
• Cholesterol: 30 mg