Bean with Bacon Soup Recipe – Easy Comfort Food for Cozy Fall Nights

Name: Bean with Bacon Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 8 oz thick-cut bacon, chopped; 1 medium onion, diced; 2 medium carrots, peeled and diced; 2 celery stalks, diced; 3 cloves garlic, minced; 2 cans (15 oz each) Great Northern beans, drained and rinsed; 4 cups low-sodium chicken broth; 2 tbsp tomato paste; 1 bay leaf (optional); 1/2 tsp salt, or to taste; 1/2 tsp freshly ground black pepper; 1/2 tsp smoked paprika (optional but recommended); 2 tbsp fresh parsley, chopped (for garnish)

Posted on September 4, 2025

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Steam curling off a hot bowl of bean with bacon soup instantly brings me back to crisp autumn evenings—the kind where the sun sets early and the kitchen glows with golden light. Honestly, the first time I tried making this recipe was on a whim, determined to recreate the nostalgic flavors from my grandma’s kitchen, where hearty soups were practically a weekly event. I still remember her saying, “Nothing chases the chill away like a good bean and bacon soup.” She was right, you know.

Bean with bacon soup is pure comfort—the kind that sticks to your ribs and warms you from the inside out. It’s not just about the taste, although that smoky bacon, creamy beans, and fragrant vegetables make for an unbeatable combo. It’s about gathering everyone around the table, sharing a meal that’s simple but feels special. I’ve tested this recipe more times than I can count (my family never complains about leftovers!). The best part? You don’t need fancy ingredients or hours of prep. If you’re a busy parent, a college student, or just someone who loves a one-pot wonder, this soup is for you.

This bean with bacon soup is perfect for fall gatherings—think football games, potlucks, or cozy weekends when you want something easy but satisfying. As someone who’s spent years cooking for both picky eaters and food lovers, I promise this recipe finds fans in everyone. It’s hearty, budget-friendly, and just plain delicious. Get ready to make a soup that feels like a hug in a bowl (and yes, you’ll want seconds)!

Why You’ll Love This Recipe

Quick & Easy: Comes together in about 45 minutes, so you can whip it up even on a busy weeknight.
Simple Ingredients: No need for a specialty store run—most of what you need is probably already in your pantry or fridge.
Perfect for Fall Gatherings: It’s the ultimate crowd-pleaser for potlucks, game days, or family dinners.
Crowd-Pleaser: Kids and adults alike love the creamy texture and smoky flavor. My son once called it “magic soup”—I’ll take it!
Unbelievably Delicious: The marriage of smoky bacon and tender beans is classic comfort food at its finest. You’ll be scraping the bowl, trust me.

What makes my bean with bacon soup recipe stand out? For starters, I use a trick from my grandma: sautéing the vegetables in bacon drippings before adding the beans. It gives the whole soup a deeper, more complex flavor (seriously, don’t skip this step). Plus, blending a portion of the soup at the end makes it extra creamy without any cream—so it’s a little lighter but still rich.

Let’s face it, there are a million bean soup recipes out there, but this one’s been tweaked and tested until it’s just right. Whether you’re cooking for a crowd or just want leftovers for lunch, this soup delivers every single time. It’s comforting, filling, and has that home-cooked soul that makes you feel cared for. If you’re after a recipe that’s as easy to make as it is delicious, you’ve found your new favorite.

Ingredients Needed

This bean with bacon soup uses straightforward ingredients to create layers of flavor and texture. Most are pantry staples—so you won’t have to scramble for anything fancy.

Bacon: 8 oz (225 g), thick-cut, chopped (smoky flavor is key; I like using applewood-smoked for extra depth)
Onion: 1 medium, diced (sweet or yellow work best)
Carrots: 2 medium, peeled and diced (adds sweetness and color)
Celery: 2 stalks, diced (for classic soup flavor)
Garlic: 3 cloves, minced (fresh is best, but 1 tsp garlic powder works in a pinch)
Great Northern Beans: 2 cans (15 oz/425 g each), drained and rinsed (or use navy beans or cannellini beans)
Chicken Broth: 4 cups (950 ml), low-sodium preferred (vegetable broth works for a lighter taste)
Tomato Paste: 2 tbsp (adds richness and a hint of tang)
Bay Leaf: 1 (optional, but adds a subtle earthy flavor)
Salt: 1/2 tsp, or to taste (start slow—bacon and broth can be salty)
Black Pepper: 1/2 tsp, freshly ground
Smoked Paprika: 1/2 tsp (deepens the smoky vibe; optional but recommended)
Fresh Parsley: 2 tbsp, chopped (for garnish and a pop of color)

Ingredient Notes & Substitutions:

If you prefer vegetarian, skip the bacon and use olive oil for sautéing, then boost flavor with smoked paprika or liquid smoke.

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If you like a spicy kick, add a pinch of chili flakes or a dash of hot sauce.
For extra creaminess, blend half the soup at the end (I do this every time).
Want to try dried beans? Use 1 cup (200 g) dried, soak overnight, and cook until tender before adding.
Canned beans keep things speedy, but homemade beans do taste amazing if you have the time!
Celery leaves make a nice garnish too—waste not, want not.

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I always use a good-quality bacon—try Niman Ranch or your favorite local butcher if you can. The right bacon really makes a difference here (and the leftovers are amazing in breakfast omelets). If you’re feeling adventurous, swap in black beans for a twist, or toss in some corn for an autumn harvest vibe. The ingredients are flexible—this soup is all about comfort and convenience.

Equipment Needed

You don’t need anything fancy to make bean with bacon soup, but the right tools make the process easier and more fun.

Large Soup Pot or Dutch Oven: At least 6-quart capacity. I love my enameled Dutch oven—it holds heat well and is super easy to clean.
Sharp Chef’s Knife: For dicing veggies and bacon. A good knife makes prep so much smoother.
Cutting Board: Preferably non-slip. If you chop bacon on it, wash right after to avoid lingering smells.
Wooden Spoon or Silicone Spatula: For stirring without scratching your pot.
Measuring Cups & Spoons: For accuracy—especially with broth and seasonings.
Immersion Blender (Optional): For a creamy finish. If you don’t have one, a regular blender works (just blend in batches and be careful with hot liquids!).
Ladle: To serve up those cozy bowls.

If you don’t have a Dutch oven, a heavy-bottomed stock pot is perfect. I’ve used everything from cast iron to stainless steel—just watch the heat so nothing scorches. My immersion blender is a lifesaver for creamy soups (seriously, get one if you make soup often). And for budget-friendly gear, check out thrift stores—they’re gold mines for sturdy pots and utensils.

Preparation Method

Brown the bacon:

In your large soup pot, add chopped bacon. Cook over medium heat for 6-8 minutes, stirring occasionally, until crispy and browned. (You want that golden color and rendered fat for flavor.) Remove bacon pieces with a slotted spoon and set aside. Leave about 2 tablespoons of bacon fat in the pot—drain the rest if it seems excessive.
Sauté the veggies:

Add diced onion, carrots, and celery to the bacon fat in the pot. Cook for 4-5 minutes, stirring occasionally, until the veggies are softened and fragrant. If the pot looks dry, add a splash of broth. Toss in the minced garlic and saute for 1 minute more (don’t let it burn—it’ll get bitter).
Stir in tomato paste and seasonings:

Add tomato paste to the veggies, stirring well to coat everything. Sprinkle in salt, black pepper, smoked paprika, and add the bay leaf. Let the tomato paste caramelize for about 2 minutes—it amps up the flavor.
Add beans and broth:

Stir in the drained beans and pour in the chicken broth. Scrape up any browned bits from the bottom of the pot (that’s the good stuff). Bring the mixture to a gentle boil, then reduce heat to low and simmer uncovered for 20-25 minutes. You’ll see the soup thicken a bit and the veggies will get super tender.
Blend for creaminess (optional):

For a thicker, creamier soup, use an immersion blender to blend about half the soup directly in the pot. Or, transfer 2 cups (480 ml) to a blender, puree, then stir back into the pot. (Careful: hot liquids expand! Hold down the lid with a towel.)
Finish and serve:

Stir the reserved crispy bacon back into the soup (save a little for garnish if you like). Taste and adjust seasoning—sometimes I add a pinch more salt or pepper. Simmer for another 5 minutes so flavors meld. Remove bay leaf.
Garnish and enjoy:

Ladle soup into bowls, sprinkle with fresh parsley and extra bacon bits. Serve piping hot.

Time estimates: Prep: 15 min, Cook: 30 min, Total: 45 min

Troubleshooting tips: If soup looks too thick, add more broth or water. Too thin? Simmer longer uncovered. If bacon burns, lower the heat and scrape out any scorched bits before proceeding. If you want even more flavor, add a splash of sherry vinegar at the end—trust me, it wakes everything up!

Don’t rush the veggie sauté step—it’s where the flavor builds. And always taste as you go. That’s how you make a soup that’s just right for you.

Cooking Tips & Techniques

Here are a few tried-and-true tips for bean with bacon soup success, straight from my kitchen to yours:

Layer flavors: Sauté the vegetables in bacon fat for deep flavor—don’t just dump everything in at once. This step makes all the difference.
Don’t overcrowd the pot: Spread veggies in an even layer so they soften evenly. If your pot is small, sauté in batches.
Watch the salt: Bacon and broth can be salty, so taste before adding more. I learned this the hard way—once, I made a soup that was basically a salt lick (fix with a splash of water and a potato if you overdo it).
Blend for texture: Blending part of the soup gives it a creamy, comforting feel without adding cream. If you prefer chunkier soup, skip blending.
Bacon crispiness: Remove the bacon as soon as it’s crisp—overcooked bacon gets tough in soup.
Timing matters: Simmer gently, not at a rolling boil, so beans don’t break apart and veggies stay tender.
Multitasking: While the soup simmers, prep your garnishes or whip up some quick biscuits or cornbread.

Common mistakes? Not rinsing canned beans (makes the soup muddy), burning the garlic, and adding too much liquid. I’ve made all these mistakes—so you don’t have to! If you forget to save some bacon for garnish, don’t sweat it. The soup will still taste amazing. Consistency comes from tasting and tweaking as you go—the more you make it, the better it gets.

Variations & Adaptations

Bean with bacon soup is endlessly versatile—here are some fun twists to suit every taste or dietary need:

Vegetarian Version: Skip the bacon and use olive oil for sautéing. Add 1/2 tsp liquid smoke for that classic flavor.
Low-Carb Option: Use less carrot and swap in extra celery or chopped cauliflower.
Spicy Kick: Stir in 1/2 tsp chili flakes or diced jalapeño with the veggies.
Seasonal Twist: Add a cup of diced butternut squash or sweet potato in the fall for extra sweetness.
Different Beans: Try black beans or pinto beans for a Mexican-inspired flavor (add cumin and cilantro).
Herb Lovers: Swap parsley for dill or thyme.

Cooking method adjustments? This soup works great in a slow cooker: sauté bacon and veggies first, then add everything to the slow cooker and cook on low for 4-6 hours. For Instant Pot, use the sauté function, then pressure cook on high for 10 minutes, quick release.

I’ve tried tossing in leftover roasted veggies, a handful of spinach, or even a splash of cream for a decadent finish. My personal favorite is the spicy version with black beans and jalapeños—perfect for chilly days when you want a little heat!

Allergen substitutions: Use turkey bacon for less saturated fat or coconut bacon for vegan. Always check labels if you’re gluten- or dairy-sensitive.

Serving & Storage Suggestions

Bean with bacon soup is best served piping hot, with a sprinkle of fresh parsley and extra bacon bits on top. I love to pair it with a side of crusty bread, warm cornbread, or even a grilled cheese for dipping (the ultimate comfort combo!).

For gatherings, ladle soup into mugs for easy, cozy servings—no need for fancy bowls. It’s perfect alongside a crisp green salad or roasted autumn veggies. If you want to dress it up, serve with a swirl of olive oil or a dollop of sour cream.

Storage is a breeze: Let the soup cool, then transfer to airtight containers. Refrigerate for up to 4 days. The flavors deepen overnight—so leftovers taste even better! For longer storage, freeze in single portions for up to 2 months. Thaw overnight in the fridge, then reheat gently on the stove or in the microwave (add a splash of broth if it’s thickened up).

Reheating tip: Stir often and heat slowly—you don’t want the bacon to get tough or the beans to break apart. Honestly, this is one of those soups that’s just as good (maybe better?) the next day. The smoky, savory flavors really shine after a rest.

Nutritional Information & Benefits

Here’s a rough estimate for a 1-cup (250 ml) serving:

Calories: 260
Protein: 14g
Fat: 10g
Carbohydrates: 25g
Fiber: 6g
Sugar: 4g

Beans are packed with plant-based protein, fiber, and essential minerals like iron and magnesium. Bacon adds a little indulgence and a dose of smoky flavor—moderation is key, of course. This soup is naturally gluten-free (just check your broth!), and you can easily adapt it for dairy-free or vegetarian diets.

If you’re watching sodium, opt for low-sodium broth and rinse canned beans well. From a wellness perspective, I love this soup because it’s filling, nourishing, and supports balanced eating—especially when paired with veggies or whole grains. Just be mindful of bacon if you’re sensitive to saturated fat or sodium.

Conclusion

Bean with bacon soup is the kind of recipe you’ll come back to again and again—whether it’s for a cozy night in, a festive fall gathering, or just a quick weekday meal. It’s hearty, comforting, and endlessly customizable, with flavors that remind you of home (even if you’re far from it). I love this soup because it’s reliable, delicious, and always makes me feel good about what I’m serving my family.

Don’t be afraid to tweak it to suit your taste—swap in different beans, add veggies, or try new spices. Cooking should be fun, not fussy! If you make this soup, I’d love to hear how it turned out—drop a comment below, share your tweaks, or tag me on Pinterest. Let’s keep warm together, one bowl at a time!

So grab your pot, gather your ingredients, and let’s get cooking. Here’s to good food, great company, and soup that feels like a hug!

FAQs

Can I make bean with bacon soup ahead of time?

Absolutely! The flavors actually get better after a day in the fridge. Just reheat gently and add a splash of broth if it thickens up.

Can I use dried beans instead of canned?

Yes, but you’ll need to soak and cook them first. About 1 cup (200 g) dried beans equals two cans. Cook until tender, then proceed with the recipe.

What’s the best way to make this soup vegetarian?

Skip the bacon, use olive oil for sauteing, and add liquid smoke or smoked paprika for that classic flavor. You won’t miss the meat!

Can I freeze bean with bacon soup?

Definitely. Freeze in airtight containers for up to 2 months. Thaw overnight and reheat gently—add a splash of broth if needed.

How do I make the soup thicker or thinner?

To thicken, blend a portion or simmer uncovered longer. To thin, just add more broth or water until you reach your desired consistency.

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