Filled with fresh veggies, beans, and crispy chunks of bacon, this Stove Top Bean and Bacon Soup is hearty and filling. Pair it with a salad for a well-rounded nutritious meal the whole family will love!
Even better..this low carb, bariatric friendly soup will make a great family meal or pureed food recipe for gastric bypass patients or adults who have difficulty swallowing.
Soup is great for the soul and cool fall days, but not all soup tastes as delicious as this bean and bacon soup! If you haven’t tried, here’s why we love it so much:
- Bacon! Bacon makes everything taste better, and it really adds a delicious smoked flavor to this soup that will have everyone raving about it.
- Simple ingredients. You use simple everyday ingredients for this soup. So, you won’t be flustered trying to find what you need.
- It’s great reheated. There’s always leftovers at my house, and this soup is just as delicious reheated as it is the day you cook it.
Bean and Bacon Soup Ingredients
Made with only 10 ingredients, this soup is to die for. Get out your shopping list and jot down these basic ingredients:
- Bacon: You aren’t using bacon bits for this recipe, instead grab your favorite sliced bacon.
- Onion: The best onion to use in soups 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 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 only need a 4 oz can of tomato sauce. This adds flavor and helps to thicken up your soup.
How to Make Bean and Bacon Soup
This soup does take a little time to make, but the savory and smoky flavors are totally worth the wait! Follow the steps below for a rich, thick, and hearty soup.
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 paper towel lined plate.
Step 2: sauté the Veggies
In the same skillet, keep 2 tablespoons of the bacon grease 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 the 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 soup into bowls and garnish with bacon and parsley.
Serve and Enjoy!
Can I Make Bean and Bacon Soup in The Instant Pot?
Absolutely! You will still need to pre-cook the bacon on a skillet and sauté the veggies. Then, you can put the veggies, beans, broth, garlic powder, salt, and pepper into the Instant Pot and pressure cook it for 25-minutes with a 10-minute natural release. After that, simply follow the remaining steps above. Or, you can follow this Instant Pot Bean with Bacon Soup Recipe.
Do I Have to Cook the Bacon?
Yes, you should cook the bacon! Although the bacon will cook while everything is boiling and simmering, you won’t get the same great smoky flavor that you would with cooked, crispy bacon. You also won’t have any bacon to garnish your soup with.
If you need a pureed recipe, use the blend stick to help puree the bacon too!
Serving Suggestions for bean and bacon soup
This soup is thick, creamy, and hearty, but you may want to serve it with some sides. Some of my favorite sides to serve with this delicious soup are string cheese, salad, and butter bread. Here are some of my favorite side recipes:
- 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 pot over medium high heat cook bacon until crispy then move to paper towel lined plate
- In same pot keep 2 tablespoons of bacon grease to cook onion, celery, and carrots for 5 minutes
- Add in beans, broth, garlic powder, salt & pepper stir until well combined
- Toss in bay leaf
- Bring to a boil then reduce to medium low and simmer for 1 hour
- Remove bay leaf
- Blend with an immersion blender
- Add tomato sauce and ½ the cooked bacon
- Season with salt & pepper to taste
- Ladle into bowls, garnish with bacon and parsley, serve immediately
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!
- Weight Watchers Instant Pot Steak and Mushroom Soup
- Instant Pot gnocchi Soup
- The Best Chicken Buffalo Soup
- Instant Pot Cheesy Taco Soup