Bean and Bacon Soup

Bean and bacon soup is a comforting, hearty dish combining tender beans with smoky bacon in a rich, savory broth. This classic soup recipe is a perfect option for those seeking a nutritious yet flavorful soup, as it pairs the protein and fiber of navy beans with the delicious taste of bacon. Easy to prepare and perfect for leftovers, this soup is a go-to for anyone looking to enjoy a homemade meal that’s both simple and delicious.

Ingredients for Bean and Bacon Soup

• Dried navy beans: These small white beans have a mild and nutty flavor. You can quickly soak dried beans in boiling water for an hour if you don’t have time to soak them overnight.
• Bacon: Crispy bacon adds a rich, smoky flavor to the soup and provides a delightful contrast in texture. For alternatives, you can try pancetta, prosciutto or turkey bacon for a leaner option.
• Onion, carrot, and celery: These chopped vegetables create a mirepoix, which adds texture and nutrition to the soup.
• Chicken broth: Consider using homemade chicken broth so you can control the salt content. In a pinch, you can also use vegetable broth or even water.
• Seasonings: Fresh parsley, pepper, and bay leaves give the soup herby flavor. Some garlic, thyme, and smoked paprika would also make good additions.

Directions

Step 1: Cook the beans

Kim Turner-Smith for Taste of Home

Place the beans in a Dutch oven or soup kettle and add water to cover by 2 inches. Bring the beans to a boil for two minutes. Then remove them from the heat, cover and let stand for one hour. Drain and rinse the beans, discarding any liquid.

Step 2: Finish the soup

Kim Turner-Smith for Taste of Home

In a large saucepan, combine the broth, beans, parsley, bay leaves, and pepper and bring them to a boil. Reduce the heat, cover and simmer for one more hour. Then add the onion, carrot, and celery. Cover the soup and simmer for 20 to 25 minutes or until the vegetables and beans are tender. Stir in the bacon.

Editor’s Tip: Don’t forget to remove the bay leaf before serving! They’re tough and unpleasant to eat. If you’ve ever wondered if you can eat bay leaves, the answer is no!

Kim Turner-Smith for Taste of Home

Bean and Bacon Soup Recipe Variations

• Toss in some greens: Toss a big handful of fresh spinach, kale, chard, or collard greens toward the end of cooking for extra nutrients.
• Add some heat: Top the soup with diced jalapeños, red pepper flakes, or a splash of hot sauce to give the soup a spicy kick.
• Mix up the beans: Use a combination of different beans, such as kidney, black and cannellini beans for added texture and flavor diversity.
• Try some tomatoes: Add a can of diced tomatoes and a tablespoon of tomato paste for a tangy twist.

How to Store Bean and Bacon Soup

Bean and bacon soup can be stored in a tightly covered container in the refrigerator for up to five days.

Can you freeze bean and bacon soup?

Yes! It can also be frozen in a freezer-safe container for up to three months.

Bean and Bacon Soup Tips

Kim Turner-Smith for Taste of Home

Can you use canned beans instead of dried beans?

You can use canned beans instead of dried beans for this soup. However, since they’re already cooked, add them in the last 30 minutes of simmering the soup. If overcooked, the beans won’t retain their shape and will become mushy.

How can you thicken bean and bacon soup?

The best way to thicken this soup is to mash half of the beans in the pot before adding the remaining ingredients. If you still want the same amount of whole beans in every spoonful, simply add more navy beans to make up the difference. You could also add a cornstarch slurry to thicken up the soup.

How do you make bean and bacon soup in the Instant Pot or Slow Cooker?

To make this bean and bacon soup in an Instant Pot, start by setting the pot to ‘saute’ mode and cooking the chopped bacon until crispy. Remove the bacon and set it aside, leaving fat in the pot. Add diced onion, carrots, and celery, cooking until softened. Pour in chicken broth, beans, bay leaves, and pepper. Secure the lid and set the Instant Pot to ‘pressure cook’ or ‘manual’ mode for 15 minutes, followed by a 10-minute natural release before manually releasing any remaining pressure. Stir in the cooked bacon and adjust the seasoning as needed before serving. For a slow-cooker soup, skip the bean soaking. In a pan on the stove, saute the onion and celery in the bacon oil, then add it to a slow cooker. Add the dried beans and remaining soup ingredients except the bacon. Cook until the beans are tender, on high for five to six hours or low for eight hours. Add the cooked bacon right before serving.