I make this bean with bacon soup when I want a bowl that tastes rich, smoky, and slow-simmered without any fuss. One spoonful and it’s clear why this classic never leaves my recipe box.

Jump to Recipe

I’m obsessed with bean with bacon soup because it tastes like it has a backbone. Not fancy, not fussy, just deep, smoky, salty goodness that hits hard in the best way.

I love how dried navy beans turn thick and creamy while bacon keeps every spoonful bold and a little messy. And that bowl?

The kind I keep going back to, even when I said I was done. But honestly, the best part is the way it feels like food, not some polished-up restaurant bowl.

Simple. Hearty.

Slightly stubborn. Exactly the soup I crave when I want something with substance.

Ingredients

Print Recipe (No Advertisments)

Navy or great northern beans make it hearty, creamy, and actually pretty filling.
Bacon brings smoky, salty goodness, plus those crispy little bites everyone hunts for.
Yellow onion adds sweetness and that cozy soup smell right away.
Carrots give a soft bite, mild sweetness, and a little color.
Celery keeps things fresh and savory, not too heavy.
Garlic makes the broth taste deeper, because bland soup isn’t fun.
Broth gives the whole pot its cozy, sippable backbone.
Bay leaves add quiet flavor.
Basically, you’d miss them if skipped.
Thyme tastes earthy and warm, like Sunday dinner energy.
Smoked paprika adds extra smoky depth if you’re into that.
Parsley freshens the bowl so it doesn’t feel too rich.

Ingredient Quantities

1 pound dried navy or great northern beans, picked and rinsed

8 ounces bacon, diced

1 large yellow onion, chopped

2 medium carrots, peeled and diced

2 celery stalks, diced

3 garlic cloves, minced

6 cups low sodium chicken broth or vegetable broth

2 cups water

2 bay leaves

1 teaspoon dried thyme

1/2 teaspoon smoked paprika (optional)

Salt to taste

Freshly ground black pepper to taste

2 tablespoons chopped fresh parsley for garnish

How to Make this

Print Recipe (No Advertisments)

1. If time allows, soak beans in plenty of cold water overnight, or quick soak by covering with water, bringing to a boil for 2 minutes, then removing from heat and letting sit 1 hour; drain and rinse.

2. In a large heavy pot or Dutch oven, cook diced bacon over medium heat until crisp and fat is rendered, about 8 to 10 minutes; remove bacon with a slotted spoon and set aside, leaving most of the bacon fat in the pot.

3. Add chopped onion, diced carrots, and diced celery to the bacon fat and cook over medium heat until softened and beginning to brown, about 6 to 8 minutes.

4. Stir in minced garlic and cook 30 to 60 seconds until fragrant.

5. Add the drained beans to the pot along with 6 cups broth, 2 cups water, bay leaves, dried thyme, and smoked paprika if using; bring to a gentle boil.

6. Reduce heat to low, cover partially, and simmer until beans are tender, about 1 to 1 1/2 hours, stirring occasionally and adding more water or broth if the soup gets too thick.

7. Remove and discard bay leaves; use a potato masher or an immersion blender to mash about one quarter to one third of the beans directly in the pot to thicken the soup while leaving plenty of whole beans.

8. Return cooked bacon to the pot, taste and season with salt and freshly ground black pepper as needed; warm through for a few minutes.

9. Ladle soup into bowls and sprinkle with chopped fresh parsley before serving.

Equipment Needed

1. Large heavy pot or Dutch oven
2. Cutting board
3. Chef knife
4. Slotted spoon
5. Wooden spoon or heatproof spatula
6. Measuring cups and spoons
7. Colander or sieve
8. Potato masher or immersion blender
9. Ladle and soup bowls

FAQ

Do I need to soak the beans? No, soaking is optional. Soaking 6 to 8 hours or using a quick soak (boil 2 minutes, cover 1 hour) shortens cooking time and can improve digestibility, but unsoaked beans will cook fine if you increase simmer time.

How long does the soup take to cook? Active prep is about 15 minutes. Simmering unsoaked beans takes 1.5 to 2 hours until tender; soaked beans usually cook in 45 to 60 minutes. Adjust time based on bean age and type.

Can I make this vegetarian? Yes. Omit the bacon and use vegetable broth. For a smoky flavor, add smoked paprika or a small amount of liquid smoke and sauté mushrooms or smoked tofu for texture.

How can I thicken the soup? Mash some cooked beans against the side of the pot or pulse a cup in a blender then return it to the pot. Simmering uncovered also concentrates and thickens the soup.

Can I use canned beans instead of dried? Yes. Substitute about 4 to 5 cups drained canned beans. Reduce initial liquid slightly and add the beans near the end, simmering 15 to 20 minutes to meld flavors and let beans heat through.

How long does it keep and can I freeze it? Refrigerate up to 4 days. Freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove, adding a splash of broth or water if it has thickened.

Bean With Bacon Soup Recipe Substitutions and Variations

1 pound dried navy or great northern beans: Substitute 1 pound dried cannellini beans or 3 cans (15 ounces each) drained and rinsed; if using canned, reduce simmer time and check liquid
8 ounces bacon, diced: Substitute 8 ounces diced pancetta or smoked ham for similar savory flavor; for vegetarian option use 2 tablespoons olive oil plus 1 teaspoon liquid smoke
6 cups low sodium chicken broth or vegetable broth: Substitute 6 cups beef broth for a richer flavor or use 6 cups water plus 1 to 2 bouillon cubes to taste
1/2 teaspoon smoked paprika (optional): Substitute regular paprika plus a pinch of cumin for mild warmth or 1/8 teaspoon chipotle powder for extra smokiness and heat

Pro Tips

– Save and use most of the bacon fat for the soffritto. It gives the veggies a richer, more savory base than butter or oil and helps develop deeper flavor as they brown. If you want a lighter pot, spoon out all but 1 tablespoon of the fat before adding the vegetables.

– If you have time, soak the beans overnight. It shortens cooking time, gives a creamier texture, and helps them cook more evenly. For a quick trick, start checking for doneness an extra 15 to 30 minutes early so you do not overcook them.

– For a naturally thick, velvety broth, mash about a third of the beans against the side of the pot with a sturdy spoon or use an immersion blender briefly. Do this toward the end of cooking so you keep plenty of whole beans for texture.

– Brighten the finished soup with a splash of acid right before serving. A teaspoon of good vinegar or a squeeze of lemon will make the flavors pop and balance the richness from the bacon. Add gradually and taste as you go.

Bean With Bacon Soup Recipe

Recipe by Bob Jones

0.0 from 0 votes

I make this bean with bacon soup when I want a bowl that tastes rich, smoky, and slow-simmered without any fuss. One spoonful and it’s clear why this classic never leaves my recipe box.

Servings

servings

Calories

513

kcal

Equipment: 1. Large heavy pot or Dutch oven
2. Cutting board
3. Chef knife
4. Slotted spoon
5. Wooden spoon or heatproof spatula
6. Measuring cups and spoons
7. Colander or sieve
8. Potato masher or immersion blender
9. Ladle and soup bowls

Ingredients

1 pound dried navy or great northern beans, picked and rinsed
8 ounces bacon, diced
1 large yellow onion, chopped
2 medium carrots, peeled and diced
2 celery stalks, diced
3 garlic cloves, minced
6 cups low sodium chicken broth or vegetable broth
2 cups water
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon smoked paprika (optional)
Salt to taste
Freshly ground black pepper to taste
2 tablespoons chopped fresh parsley for garnish

Directions

If time allows, soak beans in plenty of cold water overnight, or quick soak by covering with water, bringing to a boil for 2 minutes, then removing from heat and letting sit 1 hour; drain and rinse.
In a large heavy pot or Dutch oven, cook diced bacon over medium heat until crisp and fat is rendered, about 8 to 10 minutes; remove bacon with a slotted spoon and set aside, leaving most of the bacon fat in the pot.
Add chopped onion, diced carrots, and diced celery to the bacon fat and cook over medium heat until softened and beginning to brown, about 6 to 8 minutes.
Stir in minced garlic and cook 30 to 60 seconds until fragrant.
Add the drained beans to the pot along with 6 cups broth, 2 cups water, bay leaves, dried thyme, and smoked paprika if using; bring to a gentle boil.
Reduce heat to low, cover partially, and simmer until beans are tender, about 1 to 1 1/2 hours, stirring occasionally and adding more water or broth if the soup gets too thick.
Remove and discard bay leaves; use a potato masher or an immersion blender to mash about one quarter to one third of the beans directly in the pot to thicken the soup while leaving plenty of whole beans.
Return cooked bacon to the pot, taste and season with salt and freshly ground black pepper as needed; warm through for a few minutes.
Ladle soup into bowls and sprinkle with chopped fresh parsley before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.