Warm, hearty, and loaded with rich flavors, this Homemade Bean and Bacon Soup is the perfect comfort food. Made with smoky bacon, tender beans, and a medley of fresh vegetables, this soup is sure to become a family favorite. It’s not just a meal; it’s a bowl of love that brings warmth and comfort to any table.
In our home, this Bean and Bacon Soup has become a staple, especially during the colder months. My husband, a true soup aficionado, was instantly hooked the first time I made it. He often reminisces about the soups his grandmother used to make, and this recipe takes him right back to those cherished memories. Every time I cook it, the kitchen fills with the comforting aroma of smoked bacon and simmering vegetables, and it always brings a smile to his face. Our little ones love it too, especially when they get to sprinkle the crispy bacon on top just before serving. It’s these small moments that make this soup so special in our household.
Why This Hearty Bean and Bacon Soup
- Rich and Smoky Flavor: The cherry hardwood smoked bacon infuses the soup with a deep, smoky flavor that pairs perfectly with the tender beans and savory broth.
- Nutritious and Filling: Packed with protein from the beans and loaded with fresh vegetables, this soup is both hearty and healthy.
- Simple Ingredients: Made with pantry staples and fresh produce, this recipe is easy to prepare without any fancy ingredients.
- Perfect for Leftovers: The flavors continue to meld and develop, making this soup even more delicious the next day.
Ingredients
- 225 grams (8 oz) diced Cherry Hardwood Smoked Bacon
- 150 grams (1 cup) diced yellow onions
- 130 grams (1 cup) diced carrots
- 120 grams (1 cup) diced celery
- 2 cloves garlic, minced
- 950 ml (4 cups) chicken broth
- 3 cans (425 grams/15 oz each) Great Northern beans, drained and rinsed
- 1 can (225 grams/8 oz) tomato sauce
- Salt and pepper to taste
Directions
- In a large soup pot or Dutch oven, cook the diced bacon over medium heat until crispy. Use a slotted spoon to transfer the bacon to a plate lined with paper towels, leaving about 2 tablespoons of bacon grease in the pot.
- Add the diced onions, carrots, and celery to the hot bacon grease. Sauté over medium heat until the vegetables begin to soften, about 5 minutes. Add the minced garlic and cook for another minute.
- Pour in the chicken broth and add the drained and rinsed beans. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and let the soup simmer for about 1 hour.
- After simmering, transfer half of the soup to a blender or food processor and blend until smooth. Return the puréed soup to the pot and stir to combine.
- Stir in the tomato sauce and three-quarters of the reserved bacon. Adjust seasoning with more salt and pepper if needed, and let the soup simmer for another 5 minutes until heated through.
- Serve the soup hot, topped with the remaining crispy bacon.
Notes:
- Substitutions: You can use turkey bacon or a plant-based bacon alternative for a different take on this soup.
- Cooking Tips: For a creamier texture, you can blend more of the soup or add a splash of cream at the end.
- Nutritional Info: This soup is high in protein and fiber, making it a nutritious option for a filling meal. Use low-sodium broth and rinse the beans well to reduce the sodium content.
