Bring home the classic comfort of our Stovetop Bean and Bacon Soup Recipe. This timeless and delicious recipe combines the rich flavors of savory bacon with wholesome beans, creating a hearty and delicious soup.
Say goodbye to complicated cooking and enjoy a warm bowl of homemade goodness with minimal effort and maximum flavor!
Why You’ll Love This Recipe?
- Bacon: Bacon makes everything taste better, and it adds a delicious smoked flavor to this wonderful soup that will have everyone raving about it.
- Simple Ingredients: You use simple everyday ingredients for this homemade soup.
- It’s Great Reheated: There’s always leftovers and this bacon and bean soup is just as delicious reheated as it is the day you cook it.
- Bacon: You aren’t using bacon bits for this recipe, instead grab your favorite sliced bacon.
- Onion: The best onion to use in soup recipes is a yellow or sweet onion.
- Fresh veggies: Head to the produce section to pick up some carrots and celery sticks.
- Seasonings: For flavor, you will need garlic powder, salt, pepper, and a bay leaf.
- Great Northern Beans: Drain and rinse 2 cans of cannellini beans before using them.
- Chicken broth: Since you are using bacon, you could also use beef broth, but I used chicken.
- Tomato sauce: You will need a 4 oz can of tomato sauce. This adds flavor and helps to thicken up your bacon soup.
How to Make Bean and Bacon Soup?
Follow these simple instructions to make this soup recipe:
Step 1: Cook the Bacon
In a large skillet over medium-high heat, cook the bacon until it’s crispy, and then move it to a paper towel-lined plate.
Step 2: Sauté the Veggies
In the same skillet, keep 2 tablespoons of the bacon fat and sauté the onion, celery, and carrots for about 5 minutes.
Step 3: Transfer to Stock Pot
Transfer the sautéed veggies to a stock pot, and add your canned beans, broth, garlic powder, salt, and pepper. Stir everything until well combined. Then, toss in a bay leaf.
Step 4: Bring to a Boil
Bring everything to a boil. Then, reduce the heat to medium-low and simmer your soup for 1 hour. Then, remove the bay leaf.
Step 5: Blend the Soup
Blend the soup in an immersion blender until it’s smooth, thick and creamy.
Step 6: Add Bacon and Tomato Sauce
Next, add the tomato sauce and 1/2 of the cooked bacon. Stir the soup until everything is fully incorporated.
Step 7: Season and Garnish
Season with more salt and pepper if you desire, and then ladle the bean soup into bowls or soup pot and garnish with bacon and parsley.
Step 8: Serve
Serve your bean with bacon soup.
- Use Quality Bacon: Choose good quality bacon. It will add a smoky depth of flavor to your soup. Cook it until it is crispy and use the rendered fat to sauté your vegetables for extra flavor.
- Don’t Rush the Simmering: Allow your soup to simmer slowly on the stovetop. This will help the flavors to meld together and the beans to become perfectly tender.
- Gradual Seasoning: Start with less salt and pepper, adjust as needed later in the cooking process.
- Add Kale: This variation adds vitamin-rich kale for a healthy twist on the traditional soup.
- Add Mushrooms: This version incorporates earthy mushrooms, adding an extra layer of flavor and texture.
- Bacon And Navy Bean Soup: Enjoy a homely bowl of this soup, filled with the goodness of creamy navy beans and chunks of tasty bacon.
Storage & Reheating Instructions
Storage: Allow soup to cool, then move the soup into an airtight container. It’s best to use glass containers as they don’t absorb any flavors or odors.
Refrigerate: If you plan to consume the leftovers within 3-4 days, refrigerate the soup. Ensure the temperature of your fridge is set below 40°F (4°C) for safe storage.
Freeze: To store soup for longer, freeze it using a freezer-safe container or bag. Leave about an inch of space at the top for expansion. Properly stored, your bean and bacon soup will maintain it’s quality for 2 to 3 months.
What to Serve With This Recipe?
- Instant Pot Hawaiian Rolls: These sweet and fluffy rolls are perfect for sopping up the flavorful broth of the Bean and Bacon Soup.
- Garlic Bread or Toast: A classic choice that complements the soup well. You can brush the bread with garlic butter for extra flavor.
- Cheese Quesadillas: Create simple cheese quesadillas to serve alongside the soup. The gooey cheese pairs nicely with the hearty flavors of the soup.
- Chopped Salad: Prepare a fresh salad with crisp lettuce, cherry tomatoes, cucumber, and a light vinaigrette. It provides a refreshing contrast to the rich soup.
Can I Make This Soup In The Instant Pot Or Slow Cooker?
Yes! You can easily adapt the Bean and Bacon Soup recipe for both Instant Pot and slow cooker.
For the Instant Pot, you would use the sauté function for any browning, then switch to pressure cook for 7 minutes. In a slow cooker, you can let it simmer on low for two hours adding the beans near the end.
How To Thicken Bean And Bacon Soup?
To thicken Bean and Bacon Soup, you can puree a portion of the soup using a blender or immersion blender.
Alternatively, you can make a cornstarch slurry by mixing equal parts cornstarch and water, then stir it into the soup and simmer until it thickens.
Can I Use Tomato Paste Instead Of Tomato Sauce?
Yes, you can substitute tomato paste for tomato sauce in Bean and Bacon Soup.
Can I Use Ham Instead Of Bacon?
Yes, you can certainly use ham instead of bacon in bean and bacon soup. You can opt for a ham bone with chunks of ham or diced ham to add flavor and texture to the soup.
- 10-12 strips bacon
- ½ yellow onion, diced
- 1 celery stalk, diced
- 1 carrot, diced
- 1 teaspoon garlic powder
- Salt & pepper to taste
- 2 cans great northern beans, drained & rinsed
- 3 cups chicken broth
- 1 bay leaf
- 4 oz tomato sauce
- In a large skillet over medium-high heat, cook the bacon until it’s crispy, and then move it to a paper towel-lined plate.
- In the same skillet, keep 2 tablespoons of the bacon grease and sauté the onion, celery, and carrots for about 5 minutes.
- Transfer the sautéed veggies to a stock pot, and add your canned beans, broth, garlic powder, salt, and pepper. Stir everything until well combined. Then, toss in a bay leaf
- Bring everything to a boil. Then, reduce the heat to medium-low and simmer your soup for 1 hour. Then, remove the bay leaf.
- Blend the soup in an immersion blender until it’s smooth, thick and creamy.
- Next, add the tomato sauce and 1/2 of the cooked bacon. Stir the soup until everything is fully incorporated.
- Season with more salt and pepper if you desire, and then ladle the bean soup into bowls or soup pot and garnish with bacon and parsley.
- Serve and Enjoy!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 365Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 38mgSodium: 1976mgCarbohydrates: 37gFiber: 11gSugar: 3gProtein: 26g
More Soup Recipes You’ll Love
Soups are my go-to meals in the Fall, so I’ve got a ton that you’ll love! And you can make all of them right in your Instant Pot!