Bean with Bacon Soup
A hearty, smoky, deeply comforting Bean with Bacon Soup made from tender white beans, crispy bacon, classic aromatics, and a long simmer that creates a naturally creamy, velvety broth. Perfect for cold days, meal prep, and budget-friendly cooking.
Servings: 6 servings
Calories: 390kcal
Equipment
- Dutch oven or large pot
- cutting board
- knife
- slotted spoon
- immersion blender (optional)
Ingredients
- 450 g dry white beans (navy, Great Northern, or cannellini)
- 250 g bacon, diced
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 8 cups chicken stock or vegetable stock
- 1 tsp dried thyme
- 2 bay leaves
- 1 salt and pepper, to taste
- 1 tbsp olive oil (optional, if omitting bacon)
- 1 fresh parsley, chopped (for serving)
Instructions
- Soak dry beans overnight, or quick-soak by simmering in boiling water for one hour. Drain and rinse before cooking.
- In a Dutch oven, cook diced bacon over medium heat until crispy. Remove bacon pieces and reserve, leaving 2–3 tablespoons of rendered fat in the pot.
- Sauté onion, carrot, and celery in the bacon fat for 5–7 minutes until softened. Add minced garlic and tomato paste, cooking for one minute.
- Add the soaked beans, chicken stock, thyme, and bay leaves. Bring to a boil, then reduce to a gentle simmer.
- Simmer for 1.5–2 hours until the beans are creamy and tender. Add more broth or water if the soup becomes too thick.
- For a thicker soup, blend one-third with an immersion blender or mash some beans against the pot. Stir back into the soup.
- Season with salt and pepper. Serve hot topped with the reserved crispy bacon and fresh parsley.
Notes
For extra smokiness, add smoked paprika or a ham hock. The soup thickens as it cools—add broth when reheating. Can be made with canned beans for a fast version.