Bean and Bacon Soup Recipe

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This soup has been on our menu for about 25 years. Customers tell us they love its flavor. A clear chicken broth makes it different from other bean soups.—Robert Doumas, Gaylord, Michigan
TOTAL TIME: Prep: 20 min. + standing Cook: 1 hour 20 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 20 min. + standing Cook: 1 hour 20 min.
MAKES: 8-10 servings


  • 1 pound dried navy beans
  • 2 quarts chicken broth
  • 2 tablespoons minced fresh parsley
  • 2 bay leaves
  • 1/4 teaspoon pepper
  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 1 celery rib, chopped
  • 6 bacon strips, cooked and crumbled

Nutritional Facts

1 cup: 196 calories, 3g fat (1g saturated fat), 3mg cholesterol, 818mg sodium, 31g carbohydrate (5g sugars, 12g fiber), 13g protein


  1. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans; discard liquid.
  2. In a large saucepan, combine the broth, beans, parsley, bay leaves and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add the onion, carrot and celery. Cover and simmer for 20-25 minutes or until vegetables and beans are tender. Stir in bacon. Discard the bay leaves before serving. Yield: 8-10 servings.
Originally published as Navy Bean Soup in Taste of Home October/November 2002, p51

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Reviewed Mar. 11, 2014

"My go-to recipe for bean soup! My only addition is 1/2 can of tomato paste added at the end and blended in. Easy peasy in both the crock pot or the pressure cooker!"

Reviewed Aug. 31, 2013

"This is the best bean soup. I used turkey bacon and it tasted great that way."

Reviewed Jul. 16, 2013

"Almost too good. We ate too much."

Reviewed Apr. 14, 2013

"This is the very best been soup ever. Great taste & easy to make."

Reviewed Jan. 3, 2012

"I made a few a changes based on what was in my pantry..1 can each Navy, Cannelli, & Pinto. I make soup quite frequently...this one is a keeper!"

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