Bean with Bacon Soup

I’m convinced that Bean with Bacon Soup is one of those recipes that makes your kitchen smell like comfort itself. This bowl of creamy Great Northern beans, smoky bacon, and tender vegetables creates a satisfying meal that feels like home on a spoon.

I remember the first time I made this soup on a particularly chilly Tuesday evening. The bacon sizzled in my pot, filling the kitchen with that irresistible smoky aroma, and I knew I was onto something special. What makes this bean with bacon soup truly remarkable is how something so simple transforms into pure magic with just one pot and minimal effort. The creamy beans soak up all that savory bacon flavor while the vegetables add sweetness and texture. Whether you’re meal prepping for the week or need a quick dinner solution, this hearty bean soup delivers every single time. It’s the kind of recipe that becomes a family favorite after just one taste.

What You’ll Need to Make This Bean with Bacon Soup

I always recommend soaking your dried beans overnight for this recipe. It makes such a difference in texture and cooking time. Here’s everything you need for a perfect pot of bean with bacon soup:

• 1 cup Great Northern beans, dried (must be soaked overnight before cooking)
• 6 oz thick-cut bacon (thick-cut holds its texture better and adds more smoky flavor)
• 1 medium onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced (I usually add 4-5 cloves because we love garlic)
• 4 cups low-sodium chicken broth (low-sodium lets you control the salt level)
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish, optional

Quick shortcut: If you forgot to soak beans overnight, you can use two 15-ounce cans of Great Northern beans instead. Just drain, rinse them well, and add them in Step 4. Your cooking time drops to just 30 minutes of simmering instead of an hour.

My go-to tip: Thick-cut bacon makes all the difference in this bean with bacon soup. The thicker pieces hold their texture better during the long simmer and add deeper smoky flavor throughout.

How to Make the Best Bean with Bacon Soup

I recommend taking your time with the bacon step. Getting it perfectly crispy sets the foundation for amazing flavor throughout your bean with bacon soup.

Step 1: After soaking your dried Great Northern beans overnight (at least 8 hours), drain and rinse them under cold water. Make sure to discard the soaking water. The beans should look plumper and lighter in color than when you started.

Step 2: Place a large pot over medium heat and add the bacon. Cook for about 8-10 minutes, turning occasionally, until the bacon is crispy and golden brown. You want it crunchy but not burnt. Remove the crispy bacon from the pot and set it aside, but leave those flavorful drippings in the pot. That’s liquid gold for your bean with bacon soup.

Step 3: Add your chopped onion, carrots, and celery directly into the bacon drippings. Saute for about 5 minutes, stirring occasionally, until the vegetables start to soften and the onions turn translucent. The vegetables will pick up a beautiful golden color from the bacon fat. Add the minced garlic and saute for 1 more minute until you can smell that wonderful garlic aroma. Watch carefully so the garlic doesn’t burn and turn bitter.

Step 4: Crumble or chop the crispy bacon into bite-sized pieces and return it to the pot along with your drained soaked beans, chicken broth, thyme, salt, and pepper. Stir everything together. The liquid should cover the beans by about 1-2 inches. Bring the mixture to a boil over medium-high heat.

Step 5: Once boiling, reduce the heat to low and cover your pot with a lid. Let the bean with bacon soup simmer gently for about 60 minutes, stirring every 15-20 minutes to prevent sticking on the bottom. The beans are done when you can easily mash one against the side of the pot with your spoon. If they’re still firm after an hour, keep cooking and check every 10 minutes. Sometimes beans take a bit longer depending on their age.

Step 6: Taste and adjust seasonings as needed. The soup will thicken as it cools, so if it looks too thick, add another half cup of broth. Serve your bean with bacon soup hot, garnished with fresh parsley or croutons if desired.

Perfect Pairings for Your Bean with Bacon Soup

This hearty soup pairs beautifully with sides that complement its rich, smoky flavor.

Crusty bread: Nothing beats dipping warm, crusty sourdough or French bread into this bean with bacon soup. The bread soaks up all that flavorful broth and adds a satisfying crunch that contrasts with the creamy beans.

Fresh green salad: A crisp salad with tangy vinaigrette cuts through the richness of the bacon and provides a refreshing, healthy balance to your meal. I like using arugula or mixed greens with lemon dressing.

Grilled cheese sandwiches: This classic combo takes me back to childhood lunches. The melty cheese and buttery toast alongside bean with bacon soup creates the ultimate comfort food experience. It’s also perfect for kids.

Cornbread: Sweet cornbread complements the savory, smoky notes in this soup perfectly. The slight sweetness balances the salty bacon, and it’s ideal for soaking up every last drop of broth.

Looking for the best sides for bean with bacon soup? Any of these options will turn your simple soup into a complete, satisfying meal that works for lunch or dinner.

More Smoky Bean Soup Recipes

This bean with bacon soup delivers incredible smoky flavor, and pairs wonderfully with other bacon and ham-forward recipes. For a Tuscan-style upgrade with parmesan rind, the White Bean Soup with Bacon creates restaurant-quality flavor in one pot. When you have leftover holiday ham, the Ham and Bean Soup comes together in just 30 minutes.

For slow cooker convenience, try the 15 Bean Soup Slow Cooker with ham and multiple bean varieties. When you want Italian sausage instead, the Italian Sausage and White Bean Soup with kale makes a complete meal that’s perfect for feeding a crowd.

How to Store Your Bean with Bacon Soup

I recommend cooling your bean with bacon soup completely before storing. Transfer it to an airtight container and refrigerate for up to 5 days. The flavors actually deepen overnight, making day-two soup even better than day one.

For reheating, place your soup in a pot over medium heat, stirring occasionally until heated through to about 165°F. You’ll likely need to add a splash of broth or water since the beans continue absorbing liquid as they sit. Add a quarter cup at a time until you reach your desired consistency.

This soup freezes beautifully for up to 3 months, which makes it perfect for meal prep. Portion it into freezer-safe containers, leaving about an inch of space at the top for expansion. Thaw overnight in the refrigerator before reheating on the stovetop. The texture stays just as creamy and the bacon flavor holds up perfectly.

Common Questions About Bean with Bacon Soup

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