Marry This Bean with Bacon Soup Recipe is a hearty and savory recipe, which is made with dried white beans and smoky, thick-cut bacon. It’s the ultimate comfort food, ready in about 2 hours after soaking the beans.
Jump to RecipeBean with Bacon Soup Recipe Ingredients
- 1 lb. dried white beans, such as Great Northern
- 4 cups low-sodium chicken stock
- 1 lb. thick-cut bacon, cut into 1-inch pieces
- 1 onion, diced
- 2 large carrots, peeled and diced
- 2 stalks celery, diced
- 1 tsp. kosher salt, plus more to taste
- 1/2 tsp. black pepper, plus more to taste
- 4 cloves garlic, finely chopped
- 2 Tbsp. tomato paste
- 2 bay leaves
- Chopped, fresh parsley, (optional)
- 3 roma tomatoes, chopped (optional)
How To Make Bean with Bacon Soup
- Soak the beans: Pick through the dried beans to remove any debris, then rinse them. Place them in a large bowl and cover them with water by at least two inches. Let them soak overnight.
- Cook the beans: Drain the soaked beans and place them in a large pot or Dutch oven. Add the chicken stock and 4 cups of fresh water. Bring to a boil, then reduce the heat to a simmer.
- Cook the bacon: While the beans begin to cook, place the bacon pieces in a large skillet over medium heat. Cook, stirring, until the bacon is just barely crisp. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Add about two-thirds of the cooked bacon to the pot with the simmering beans; reserve the rest for garnish.
- Sauté the vegetables: Carefully drain all but about 1 tablespoon of the bacon grease from the skillet. Add the diced onions, carrots, and celery to the skillet. Season with salt and pepper and cook for 3 to 4 minutes, until just beginning to soften. Add the garlic and tomato paste and cook for another minute or two until fragrant.
- Simmer the soup: Add the cooked vegetable mixture to the pot with the beans. Add the bay leaves and give everything a good stir. Cover the pot and let the soup cook on low to medium-low heat for about 1 1/2 hours, or until the beans are tender. Stir occasionally and add more broth or water if the liquid level gets too low.
- Finish and serve: Once the beans are tender, remove the bay leaves. Taste the soup and add more salt and pepper if needed. If desired, stir in the chopped fresh tomatoes. Serve hot, garnished with the reserved crispy bacon and a sprinkle of fresh parsley.
Recipe Tips
- Forgot to soak the beans? For a quick soak method, cover the beans with water in a large pot, bring to a boil, and cook for 2-3 minutes. Remove from the heat, cover, and let them sit for 1 hour. Then, drain and proceed with the recipe.
- How to get the most flavor? Don’t discard all the bacon grease! Using a tablespoon of it to sauté the vegetables adds a huge amount of smoky, savory flavor to the soup base.
- Can I make this in a slow cooker? Yes. After soaking the beans, add them to the slow cooker with the broth and water. Cook the bacon and vegetables as directed, then add them to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until the beans are tender.
- What kind of white beans are best? Great Northern beans are a great choice as they hold their shape well. Navy beans or cannellini beans would also be excellent substitutes.
What To Serve With Bean with Bacon Soup
This hearty soup is a complete meal in a bowl. It’s perfect served with:
- A slice of warm, crusty bread or a skillet of cornbread for dipping
- A simple green salad with a light vinaigrette
- Saltine crackers or oyster crackers
How To Store Bean with Bacon Soup
Refrigerate: Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 5 days. The flavors are often even better the next day! Freeze: This soup freezes beautifully. Let it cool, then portion it into freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Bean with Bacon Soup Nutrition Facts
- Calories: 450kcal
- Carbohydrates: 55g
- Protein: 25g
- Fat: 15g
- Saturated Fat: 5g
- Sodium: 950mg
- Fiber: 15g
- Sugar: 8g
Nutrition information is estimated per serving and may vary based on specific ingredients used.
FAQs
Yes, to save time you can use about 4 (15-ounce) cans of white beans, drained and rinsed. If using canned beans, you can reduce the initial simmering time to about 30 minutes, just long enough to meld the flavors.
No, this soup is savory and smoky, not spicy. For a little kick, you could add a pinch of red pepper flakes along with the garlic and tomato paste.
If you’d like a thicker broth, you can mash some of the cooked beans against the side of the pot with a spoon and stir them in. The starches from the mashed beans will naturally thicken the soup.
Try More Recipes:
- Pumpkin Soup Recipe
- Pioneer Woman Crockpot Broccoli Cheese Soup Recipe
- Pioneer Woman Sausage And Bean Soup Recipe
Bean with Bacon Soup Recipe
Course: SoupsCuisine: AmericanDifficulty: Easy8
servings15
minutes2
hours450
kcalA hearty and comforting, old-fashioned bean with bacon soup, slow-simmered until the beans are perfectly tender in a rich, savory broth.
Ingredients
1 lb. dried white beans
4 cups chicken stock + 4 cups water
1 lb. thick-cut bacon, chopped
1 onion, 2 carrots, 2 stalks celery (diced)
4 cloves garlic, 2 Tbsp. tomato paste
2 bay leaves, salt, pepper
Optional: Fresh parsley, chopped tomatoes
Directions
- Soak the beans in water overnight; drain.
- In a large pot, add the drained beans, chicken stock, and 4 cups of water. Bring to a simmer.
- In a skillet, cook the bacon until barely crisp. Add two-thirds of the bacon to the pot with the beans.
- In the bacon grease, sauté the onion, carrots, and celery until softened. Add the garlic and tomato paste.
- Add the cooked vegetables and the bay leaves to the pot with the beans.
- Cover and simmer for about 1 1/2 hours, until the beans are tender.
- Remove bay leaves, season to taste, and serve hot, garnished with the remaining bacon and fresh parsley.
Notes
- Soaking the beans overnight is the key to tender, evenly cooked beans.
- This soup tastes even better the next day, making it perfect for leftovers.
- Don’t be afraid to add more broth or water during the long simmer if the liquid level gets too low.
- For a thicker soup, mash some of the beans against the side of the pot.
