If there’s one soup that feels like home in a bowl, it’s bean with bacon soup. It’s the kind of recipe that doesn’t rush you—it invites you to slow down, breathe in the smoky aroma of simmering bacon, and remember that simple food can be deeply satisfying.
I started making this soup one chilly afternoon when I had a few slices of bacon left in the fridge and a can of beans that had been sitting in the pantry for far too long. You know that moment when you open your cupboard, see a can of navy beans, and think, What can I actually do with this? That’s how this soup was born.
At first, I thought it would just be a quick lunch. But when I took that first spoonful—smoky bacon mingling with soft beans, sweet carrots, and a tomato-rich broth—I realized I’d made something comforting enough to revisit all winter long. And now, it’s one of those recipes I turn to whenever I want warmth that starts in the kitchen and lingers long after dinner.
Why You’ll Love This Soup
This bean with bacon soup has that classic, old-fashioned flavor that never gets old. It’s hearty but not heavy, with the perfect balance of creamy beans, tender vegetables, and a hint of smoky saltiness from the bacon.
It’s a soup that feels familiar, like something your grandmother might’ve made—but with a few small tweaks that make it even better. A touch of tomato paste deepens the flavor, a splash of vinegar at the end brightens it up, and slow simmering brings everything together.
The best part? You can make it ahead, and it actually gets better the next day.
Ingredients You’ll Need
You probably have most of these on hand already. Use good-quality ingredients when you can—it really shows in a recipe this simple.
For the soup base:
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6 to 8 slices of thick-cut bacon, chopped (smoky bacon adds the best flavor)
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1 medium onion, finely chopped
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2 medium carrots, diced
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2 celery stalks, diced
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3 cloves garlic, minced
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2 tablespoons tomato paste
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1 teaspoon smoked paprika (optional, but worth it)
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1 teaspoon dried thyme
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1 bay leaf
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4 cups low-sodium chicken broth (or more as needed)
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2 cans (15 ounces each) navy beans or great northern beans, drained and rinsed
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Salt and freshly ground black pepper, to taste
For finishing:
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1 tablespoon apple cider vinegar (balances the richness)
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Fresh parsley, chopped (for garnish)
Optional additions:
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A dash of hot sauce for heat
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A sprinkle of grated parmesan on top
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Crusty bread for serving (a must, honestly)
How to Make Bean with Bacon Soup
You don’t need fancy equipment—just a large pot and a little patience. Here’s how it all comes together:
1. Start with the bacon.
In a large soup pot, cook the bacon over medium heat until it’s crispy and browned. This part takes a few minutes, and your kitchen will smell incredible. Once done, scoop out the bacon with a slotted spoon and set it aside, leaving about a tablespoon or two of the drippings in the pot.
Don’t toss all the fat—just enough to coat the bottom. That’s your flavor foundation.
2. Build your base.
Add the chopped onion, carrots, and celery right into that bacon goodness. Cook until the onions turn translucent and the veggies start to soften, about 6–8 minutes. Stir often so nothing burns.
When the vegetables start releasing that sweet aroma, add the garlic and tomato paste. Stir for about 30 seconds—just enough to cook out the raw tomato flavor and let it caramelize slightly. It’ll give your soup that deep, comforting color.
3. Add the flavor builders.
Stir in the smoked paprika, thyme, and bay leaf. You’ll see how the mixture thickens and darkens—it’s a small moment of magic that makes a big difference later.
4. Simmer everything together.
Pour in the chicken broth, scraping up any browned bits stuck to the bottom (they hold so much flavor). Add the beans, bring everything to a gentle boil, then reduce the heat and let it simmer uncovered for about 25–30 minutes.
The beans will soften even more, and the broth will thicken slightly. Stir occasionally and adjust the consistency by adding more broth if needed.
5. Blend it (just a little).
Here’s where you get to choose your texture. For a thicker, creamier soup, scoop out about 1 to 2 cups of it and blend it until smooth—then pour it back in. If you prefer a chunky soup, skip this step.
The goal is to get that perfect mix of creamy broth and tender bites.
6. Finish with flavor.
Turn off the heat and stir in the vinegar. It may seem like a small step, but that tiny splash cuts through the richness and brings everything to life. Add back your crispy bacon, give it one last stir, and season with salt and pepper to taste.
Taste, adjust, taste again. Sometimes a little more salt, a twist of pepper, or an extra splash of broth can make it perfect.
Tips for Perfect Bean with Bacon Soup
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Go slow with the bacon. Rushing it means you’ll miss that deep, smoky flavor that anchors the soup.
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Use good broth. Homemade is great, but store-bought low-sodium works too. Taste as you go.
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Make it ahead. Like most soups, it’s even better the next day when the flavors have had time to meld.
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Play with texture. Puree half the soup for a silky finish, or mash some of the beans with a spoon right in the pot.
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Storage: It keeps in the fridge for up to 4 days and freezes beautifully for about 3 months.
What to Serve with It
This soup is hearty enough on its own, but it shines next to a slice of buttered cornbread or a crusty baguette. Sometimes, I add a simple green salad on the side—something crisp and tangy to balance the richness.
If you want to turn it into a full meal, a grilled cheese sandwich on sourdough is pure heaven.
Why Homemade Beats the Canned Version
If you’ve ever had the canned version of bean and bacon soup, you’ll notice it’s overly salty and a bit one-dimensional. Making it from scratch changes everything. You get to control the texture, the saltiness, and—most importantly—the flavor.
The smoky bacon isn’t lost in a sea of salt, the beans taste fresh, and the vegetables still have a bit of life in them. It’s the kind of homemade upgrade that feels worth every minute.
A Little Story Behind It
The first time I made this soup, I didn’t expect it to become a favorite. It was just one of those rainy afternoons when you’re craving something warm, but you don’t want to spend hours in the kitchen.
I remember standing by the stove, watching the bacon crisp up and realizing how much joy there is in small things—like the smell of garlic hitting the pan or the quiet bubbling of broth. There’s something meditative about stirring a pot of soup, knowing it’s going to feed people you care about.
By the time it was done, the whole kitchen smelled like comfort itself. I ladled it into a bowl, tore off a piece of bread, and sat down at the table. That first spoonful? Pure coziness. It reminded me that sometimes the simplest recipes are the ones that stick with us the longest.
Common Questions
Can I use dry beans instead of canned?
Absolutely. Just soak about 1 ½ cups of dry navy beans overnight, then cook them separately until tender before adding to the soup.
Can I make it vegetarian?
Yes—just skip the bacon and use olive oil for sautéing. Add a bit of smoked paprika or a drop of liquid smoke to mimic that bacon depth.
Can I freeze it?
Definitely. Let it cool completely, then store it in freezer-safe containers. It reheats beautifully—just add a splash of broth or water as it thickens.
Final Thoughts
This bean with bacon soup is one of those recipes that reminds you why home cooking matters. It’s simple, affordable, and made with ingredients you probably already have—but the payoff is a bowl of deep, smoky comfort that feels like it’s been simmering in your kitchen for generations.
Serve it on a cold evening, bring it to a potluck, or keep a batch in your freezer for busy days. However you enjoy it, it’s a soup that brings warmth with every spoonful.
So grab your pot, crisp up that bacon, and let your kitchen fill with the smell of something good—something real.
Bean with Bacon Soup
Ingredients
- 6 to 8 slices thick-cut bacon chopped
- 1 medium onion finely chopped
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- 4 cups chicken broth
- 2 cans navy beans drained and rinsed
- Salt and pepper to taste
- 1 tablespoon apple cider vinegar
- Chopped parsley for garnish
Instructions
- Cook bacon in a large pot until crisp. Remove and set aside, leaving some drippings.
- Add onion, carrots, and celery; cook until tender.
- Stir in garlic, tomato paste, paprika, thyme, and bay leaf; cook 1 minute.
- Add broth and beans. Simmer 25–30 minutes.
- Blend part of the soup for a creamy texture, if desired.
- Stir in vinegar and bacon. Season to taste.
- Serve warm with parsley and bread.
