Pioneer Woman Bacon Bean Soup Recipe

This Pioneer Woman Bacon Bean Soup recipe is a hearty and savory recipe, which is made with dried white beans and thick-cut bacon. It’s the ultimate comfort food recipe, ready in about 13 hours and 30 minutes (including soaking time).

Pioneer Woman Bacon Bean Soup Recipe Ingredients

• 1 lb. dried white beans, such as Great Northern
• 4 c. 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, for garnish)
• 3 roma tomatoes, chopped (optional)

How To Make Pioneer Woman Bacon Bean Soup Recipe

1. Soak the Beans: Place the dried beans in a large bowl or pot. Cover them with several inches of cold water and let them soak overnight.
2. Simmer 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 simmer over medium-high heat.
3. Cook the Bacon: While the beans are heating up, cook the bacon pieces in a large skillet over medium heat until just crisp. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Reserve about one-third of the bacon for garnish and add the rest to the simmering beans.
4. Sauté the Vegetables: Pour off all but about 2 tablespoons of the bacon grease from the skillet. Add the diced onion, carrots, and celery to the skillet. Cook until softened, about 5-7 minutes. Stir in the garlic and tomato paste and cook for one more minute until fragrant.
5. Combine and Simmer: Add the cooked vegetable mixture and the bay leaves to the pot with the beans. Reduce the heat to low, cover partially, and let the soup simmer for at least 1 ½ hours, or until the beans are tender, stirring occasionally.
6. Finish and Serve: If using, stir in the chopped roma tomatoes during the last 10 minutes of cooking. Remove the bay leaves and adjust the seasoning with more salt and pepper to taste. Serve the soup hot, garnished with the reserved crispy bacon and fresh parsley.

Recipe Tips

• How do I make the soup extra creamy? For a creamier texture without adding dairy, you can use an immersion blender to blend about one-quarter of the soup directly in the pot. Alternatively, you can transfer a couple of cups of the soup to a regular blender, blend until smooth, and then stir it back into the pot.
• Why do I need to soak the beans? Soaking dried beans overnight helps them to cook more evenly and can reduce the overall cooking time. It also helps to make them easier to digest.
• Can I control the saltiness? Yes. Bacon is already quite salty, so it’s best to add the initial amount of salt and then wait until the end of the cooking process to taste and add more if needed.
• Can I use canned beans for a quicker version? Absolutely. To make a quick version, you can use 3-4 cans of drained and rinsed cannellini or Great Northern beans. If using canned beans, you can reduce the simmering time to about 30 minutes.

What To Serve With Bacon Bean Soup

This hearty soup is a meal in itself, but it’s perfect with:

• A slice of crusty bread for dipping
• Warm, buttery cornbread
• A simple green salad with a light vinaigrette

How To Store Bacon Bean Soup

Refrigerate: Store leftover soup in an airtight container in the refrigerator for up to 5 days. The flavor often improves the next day. Freeze: This soup freezes beautifully. Let it cool completely, then store it in freezer-safe containers or bags for up to 3 months.

Bacon Bean Soup Nutrition Facts

• Calories: 300 kcal
• Protein: 15g
• Fat: 12g
• Carbohydrates: 35g
• Sodium: 800mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Pioneer Woman Bacon Bean Soup Recipe

Recipe by MarryCourse: SoupsCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

12

hours 

Cooking time

1

hour 

30

minutes

Calories

300

kcal

A hearty and comforting soup made with dried white beans, thick-cut bacon, and a savory blend of vegetables and aromatics.

Ingredients

• 1 lb. dried white beans (like Great Northern)

• 4 c. low-sodium chicken stock

• 1 lb. thick-cut bacon, cut into 1-inch pieces

• 1 onion, diced

• 2 large carrots, diced

• 2 stalks celery, diced

• 1 tsp. kosher salt

• 1/2 tsp. black pepper

• 4 cloves garlic, finely chopped

• 2 tbsp. tomato paste

• 2 bay leaves

• Optional: Chopped fresh parsley, 3 chopped roma tomatoes

Directions

• Rinse and soak the beans in water overnight.
• Drain the beans and place them in a large pot with chicken stock and 4 cups of water; bring to a simmer.
• In a skillet, cook the bacon until crisp. Add two-thirds of the bacon to the beans, reserving the rest for garnish.
• In the bacon grease, sauté the onion, carrots, and celery until soft. Stir in the garlic and tomato paste and cook for 1 minute.
• Add the sautéed vegetables and bay leaves to the pot with the beans.
• Simmer, partially covered, for about 1 ½ hours, or until the beans are tender.
• Remove bay leaves, adjust seasoning, and serve garnished with reserved bacon and fresh parsley.

Notes

• Salt Sparingly: Bacon adds a lot of salt, so it’s best to season lightly at the beginning and adjust at the end.
• Creamy Texture: For an extra creamy soup, blend a cup or two of the finished soup and stir it back into the pot.
• Freezer-Friendly: This soup freezes very well, making it a great option for meal prep.
• Quick Version: To save time, you can use canned beans and reduce the simmer time to about 30 minutes.