Bean with Bacon Soup is a hearty and comforting dish that’s perfect for chilly days. This soup brings together tender beans and smoky bacon in a warm, flavorful broth that feels like a cozy hug in a bowl. The simple ingredients come together to make something really satisfying without any fuss.
I love making this soup when I want something filling but easy to prepare. The crispy bits of bacon mixed with the soft beans create a great texture contrast that keeps each spoonful interesting. I usually add a little garlic and onion for extra flavor, and sometimes a pinch of thyme to brighten it up. It’s one of those recipes where the flavors just get better if you let it sit for a bit after cooking.
When I serve this soup, I like to pair it with crusty bread or a fresh green salad to keep things balanced. Everyone around my table always asks for seconds, and it’s easy to see why—it’s warm, tasty, and feels like a classic comfort meal. This soup is a reliable go-to, especially on days when you want something wholesome and simple to make.
Key Ingredients & Substitutions
Bacon: Bacon gives this soup its smoky flavor. If you want a milder taste, try turkey bacon or smoked sausage. For a vegetarian option, use smoked paprika or liquid smoke with a bit of olive oil instead.
White Beans: Navy beans or cannellini beans work well because they’re creamy and soft. You can swap with great northern beans or even chickpeas if you prefer a different texture.
Onion & Garlic: These add a tasty base flavor. Yellow or white onions are great here. If you don’t have fresh garlic, garlic powder works fine—just add less to avoid overpowering the soup.
Chicken Broth: Provides depth to the soup’s flavor. Vegetable broth is an easy substitute for a vegetarian version. You can also use water plus a bouillon cube if you’re in a pinch.
Diced Tomatoes & Thyme: Tomato adds a slight tang, and thyme brings a gentle herb aroma. If fresh thyme isn’t available, dried thyme works well. You can leave out tomatoes if you want a purer bean flavor.
How Do You Get the Best Flavor from Bacon and Beans?
The key to this soup’s comfort is layering flavor. First, cook bacon until crisp to release rich fat—that’s your flavor base.
- Cook bacon in a large pot until crisp; remove it but leave drippings in the pot.
- Sauté onions gently in bacon fat until soft, then add garlic briefly to avoid burning.
- Add beans, tomatoes, thyme, bay leaf, and broth, bringing to a boil before simmering for 30-40 minutes. This slow simmer helps flavors mix well.
- For a creamier texture, mash some beans with a spoon during cooking.
- Don’t forget to remove the bay leaf before serving—it adds flavor but isn’t edible.
This method builds a rich soup with smoky, herby, and comforting notes that make the bacon and beans shine.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – perfect for cooking bacon and simmering soup evenly without burning.
- Slotted spoon – helps you remove crispy bacon while leaving the flavorful fat behind in the pot.
- Wooden spoon – great for stirring soup gently without scratching your pot.
- Can opener – handy for opening canned beans and diced tomatoes quickly.
- Measuring cups and spoons – to get your broth and seasonings just right.
Flavor Variations & Add-Ins
- Swap bacon for smoked sausage for a spicier, meatier taste that adds depth.
- Add chopped carrots and celery along with onions for extra texture and sweetness.
- Stir in a dash of smoked paprika or cayenne for a smoky or spicy kick.
- Top with shredded sharp cheddar or a dollop of sour cream to add creaminess and tang.
How to Make Bean With Bacon Soup?
Ingredients You’ll Need:
- 6 slices bacon, diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 cups cooked white beans (such as navy beans or cannellini), drained and rinsed if canned
- 4 cups chicken broth (or vegetable broth)
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil (optional, if needed)
- Fresh thyme sprigs, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and another 40 minutes to cook, so roughly 50 minutes total. You’ll spend a few minutes cooking bacon and veggies, then simmering the soup until thick and tasty.
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the diced bacon over medium heat until it’s crispy and browned. Once done, remove the bacon using a slotted spoon and leave the bacon fat in the pot — it adds wonderful flavor.
2. Sauté the Veggies:
Add the chopped onion to the bacon fat in the pot and cook for about 5 minutes, or until the onions are soft and clear. Stir in the minced garlic and cook for another minute until it smells amazing.
3. Add Beans and Broth:
Now stir in the cooked beans, diced tomatoes (with their juice), fresh thyme, bay leaf, and chicken broth. Bring everything to a boil, then reduce the heat and let it simmer.
4. Simmer and Thicken:
Let the soup simmer uncovered for 30 to 40 minutes, stirring occasionally. The flavors will blend and the soup will thicken nicely. Remove the bay leaf before serving.
5. Final Touches:
If you like a thicker soup, gently mash some beans with your spoon and stir. Add salt and freshly ground pepper to taste. If it’s too thick, simply add a little more broth or water.
6. Serve and Garnish:
Ladle the hot soup into bowls, sprinkle the reserved crispy bacon over the top, and garnish with fresh thyme sprigs. Enjoy your cozy, hearty Bean With Bacon Soup!
Can I Use Canned Beans Instead of Cooked Beans?
Yes! Just rinse and drain canned beans well before adding them to the soup to remove excess salt and liquid. This helps keep the soup from becoming too salty or watery.
Can I Make Bean With Bacon Soup Vegetarian?
Absolutely! Skip the bacon and use vegetable broth instead of chicken broth. Add a bit of smoked paprika or liquid smoke to mimic the smoky flavor of bacon.
How Long Does This Soup Keep in the Fridge?
You can store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove or in the microwave before serving.
Can I Freeze This Soup?
Yes, this soup freezes well! Let it cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
