Warm and hearty Bean and Bacon Soup to brighten up those chilly days! It’s made with simple ingredients and its way better than canned! Plus, it doesn’t have any mysterious ingredients, you can name everything here.
There aren’t many canned soups out there that I’ll buy but the one that I’ve always bought is Campbell’s Bean and Bacon Soup. My mom bought it, so I grew up eating it and therefor it’s one of those foods that brings back instant feelings of nostalgia.
Well, I finally decided it was due time to try making it a home and I’m so glad I finally did because of course this homemade Bean and Bacon Soup is so much better than the canned stuff! It’s so easy to make, it’s incredibly hearty and filling and it has such a delicious flavor!
Equipment Needed:
- Soup Pot / Dutch Oven
- Large Skillet
- Crock Pot / Slow Cooker (Optional cooking method)
- Measuring cups and spoons
- Mixing Bowls w/lids
One thing I really love about this soup is that it uses ingredients I always have on hand.
Ingredients:
- 1- pound great white northern beans picked over, rinsed and soaked overnight
- 8 ounces bacon cut into 1-inch pieces
- 1 cup onion diced
- 1 cup celery diced
- 1 cup carrot diced
- 3 cloves garlic chopped
- 1 pinch red pepper flakes optional
- 6 cups chicken broth or vegetable broth
- 1 teaspoon thyme chopped (or 1/2 teaspoon dried thyme)
- 2 bay leaves
- 1/4 cup parmigiano Reggiano parmesan cheese, grated (optional)
- salt and pepper to taste
- 1 tablespoon parsley chopped (optional)
Instructions:
- Cook the bacon in a large skillet until crispy, before setting aside on paper towels to drain, and drain all but 2 tablespoons of the grease from the pan.
- Add the onions, celery and carrots and cook over medium-high heat until tender, about 7-10 minutes.
- Add the garlic and red pepper flakes and cook until fragrant, about a minute.
- Add half a cup of the broth and deglaze the pan by scraping up the brown bits off the bottom of the pan with a wooden spoon as the broth simmers.
- Add the remaining broth along with the beans, thyme, and bay leaf, bring to a boil, reduce the heat and simmer, covered, until the beans are tender, about 1.5-2 hours, before removing the bay leaves.
- Turn off the heat, add the parmesan and let it melt into the soup.
- Add the bacon and season with salt and pepper to taste before adding the parsley.
Slow Cooker: Do step 1, optionally implement steps 2-4, transfer to a slow cooker and cook on low for 8-10 hours, or high for 3-4 hours, before continuing on with the remaining steps.
Variation Ideas:
- For a quick and easy version, replace the dry beans with 3 (15 ounce) cans of white beans, rinsed and drained. You will only need to simmer for a few minutes!
- Replace the thyme with rosemary!
- Replace the parmesan with asiago or pecorino cheese!
- Replace the parmesan with 1 teaspoon nutritional yeast.
- Add 2 tablespoons tomato paste! Or 1 (15 ounce) can diced tomatoes!
- Add 1 teaspoon paprika!
- Add cream!
- Add 1 tablespoon white miso paste at the end before removing from heat!
- Puree some or all of the beans before adding the bacon for a thick and creamy soup!
Notes:
I always keep an extra pack of bacon in the freezer. Basic veggies like carrots, celery, onions and garlic are staples I always keep on hand. And canned beans are a pantry must.
More Recipe Suggestions:
Creamy Roasted Tomato and Garlic Soup
Creamy Chicken Poblano and Black Bean Soup
Hearty Beef Chuck Roast with Carrots, Celery, and Rich Beef Broth
Bean and Bacon Soup
Equipment
- Crock Pot / Slow Cooker (Optional cooking method)
Ingredients
- 1- pound great white northern beans picked over, rinsed and soaked overnight
- 8 ounces bacon cut into 1-inch pieces
- 1 cup onion diced
- 1 cup celery diced
- 1 cup carrot diced
- 3 cloves garlic chopped
- 1 pinch red pepper flakes optional
- 6 cups chicken broth or vegetable broth
- 1 teaspoon thyme chopped (or 1/2 teaspoon dried thyme)
- 2 bay leaves
- 1/4 cup parmigiano Reggiano parmesan cheese, grated (optional)
- salt and pepper to taste
- 1 tablespoon parsley chopped (optional)
Instructions
- Cook the bacon in a large skillet until crispy, before setting aside on paper towels to drain, and drain all but 2 tablespoons of the grease from the pan.
- Add the onions, celery and carrots and cook over medium-high heat until tender, about 7-10 minutes.
- Add the garlic and red pepper flakes and cook until fragrant, about a minute.
- Add half a cup of the broth and deglaze the pan by scraping up the brown bits off the bottom of the pan with a wooden spoon as the broth simmers.
- Add the remaining broth along with the beans, thyme, and bay leaf, bring to a boil, reduce the heat and simmer, covered, until the beans are tender, about 1.5-2 hours, before removing the bay leaves.
- Turn off the heat, add the parmesan and let it melt into the soup.
- Add the bacon and season with salt and pepper to taste before adding the parsley.
- Slow Cooker: Do step 1, optionally implement steps 2-4, transfer to a slow cooker and cook on low for 8-10 hours, or high for 3-4 hours, before continuing on with the remaining steps.
- Option: For a quick and easy version, replace the dry beans with 3 (15 ounce) cans of white beans, rinsed and drained. You will only need to simmer for a few minutes!
- Option: Replace the thyme with rosemary!
- Option: Replace the parmesan with asiago or pecorino cheese!
- Option: Replace the parmesan with 1 teaspoon nutritional yeast.
- Option: Add 2 tablespoons tomato paste! Or 1 (15 ounce) can diced tomatoes!
- Option: Add 1 teaspoon paprika!
- Option: Add cream!
- Option: Add 1 tablespoon white miso paste at the end before removing from heat!
- Option: Puree some or all of the beans before adding the bacon for a thick and creamy soup!
