Best 8 Bean With Bacon Soup Recipes

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**Savory and Comforting: A Culinary Journey into the World of Bean and Bacon Soup**

Indulge in a culinary adventure with our diverse collection of bean and bacon soup recipes, each offering a unique taste sensation. From the classic combination of savory bacon and tender beans in a rich broth to exciting variations featuring different types of beans, vegetables, and herbs, this article is your ultimate guide to creating hearty and flavorful bean and bacon soups. Discover the art of slow-cooked soups that simmer with smoky bacon and the goodness of beans, releasing a symphony of flavors that warm the soul on chilly days. Explore recipes that showcase the versatility of this classic dish, whether you prefer a creamy and velvety texture or a chunky and rustic bite. With step-by-step instructions and helpful tips, you'll be able to craft a comforting and satisfying bean and bacon soup that will delight your taste buds and leave you feeling cozy and content.

Check out the recipes below so you can choose the best recipe for yourself!

BEAN AND BACON SOUP (CANNED OR DRY BEANS!)



Bean and Bacon Soup (canned or dry beans!) image

Smoky bacon and creamy white beans are combined in this familiar homestyle bean and bacon soup. So flavorful and easy to make.

Provided by Rachel Gurk

Categories     Soups and Stews

Time 50m

Number Of Ingredients 13

8 ounces thick cut bacon, diced
1 cup diced yellow onion ( (about 1 medium onion))
1 cup diced carrots ( (about 2 carrots))
3/4 cup diced celery ( (about 2 ribs of celery))
1 clove garlic, minced
2 tablespoons tomato paste
4 cups chicken broth, unsalted
3 cups water
3 (15 oz) cans great northern beans, rinsed and drained ((or 1 lb. dry beans, see note))
2 bay leaves
1 teaspoon fresh thyme ( or ½ teaspoon dried thyme)
1 teaspoon kosher salt
1/4 teaspoon coarse ground black pepper

Steps:

  • In a large heavy bottomed pan, cook the bacon over medium heat. Remove bacon to a paper towel-lined plate. Remove all but 1 tablespoon of the bacon fat.
  • Add vegetables to pan and cook until onions are translucent and carrots and celery are beginning to soften, 4-5 minutes.
  • Add garlic and tomato paste and cook, stirring, for another minute or until fragrant.
  • Add chicken broth, water, beans, bay leaves, thyme, salt, pepper, and half of bacon. Bring to boil, reduce to simmer and cook, partially covered, for 15-20 minutes or until vegetables are soft.
  • Remove about half of the soup, and puree the remaining soup using either a hand-held immersion blender or a traditional blender. Stir blended and unblended soup together and add remaining bacon, reserving some to garnish, if desired.

Nutrition Facts : ServingSize 1.5 cups, Calories 158 kcal, Carbohydrate 7 g, Protein 7 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 19 mg, Sodium 569 mg, Fiber 1 g, Sugar 2 g, TransFat 1 g, UnsaturatedFat 7 g

BEAN WITH BACON SOUP



Bean with Bacon Soup image

I'm sorry to be posting so many soups lately, but it's been darn cold on the ranch and soups seem to be the only coping mechanism I have.

Categories     main dish     soup

Time 13h30m

Yield 10 servings

Number Of Ingredients 12

1 lb. Great Northern White Beans
4 c. Low Sodium Chicken Stock
1 lb. Thick-cut Bacon, Cut Into 1 Inch Pieces
1 whole Onion, Diced
2 whole Large Carrots, Peeled And Diced
2 stalks Celery, Diced
Salt And Pepper, to taste
4 cloves Garlic, Minced
2 tbsp. Tomato Paste
2 whole Bay Leaves
Minced Parsley, To Taste
3 whole Roma Tomatoes, Chopped (optional)

Steps:

  • Pick through the beans and give them a rinse. Put them in a bowl and cover them with water by two inches. Let them soak overnight.Drain the beans and place them in a pot. Add the chicken stock and 4 cups of water. Bring to a boil, then reduce to a simmer. While the beans are cooking, cook the bacon in a large skillet over medium heat until just barely crisp. Remove to a paper towel lined plate. Add 2/3 of the bacon to the beans and reserve the rest for garnish.Drain the bacon grease from the pan and add the onions, carrots, and celery. Season them with some salt and pepper and cook until just beginning to soften, about 3 to 4 minutes. Add the garlic and tomato paste and cook for another minute or two. Add the vegetables to the beans. Add the bay leaf and give it a good stir. Cover and cook on low (to medium-low) until the beans are tender, about 1 1/2 hours. Add a cup of broth if the liquid level gets too low. When ready to serve, taste and add more salt and pepper if needed. If desired, stir in the tomatoes. Serve with chopped reserved bacon and chopped parsley.

BEAN WITH BACON SOUP



Bean with Bacon Soup image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 10h

Yield 8 servings

Number Of Ingredients 12

1 pound Great Northern white beans
4 cups low-sodium chicken stock
1 pound thick-cut bacon, cut into 1-inch pieces
2 large carrots, chopped
2 stalks celery, chopped
1 onion, chopped
Kosher salt and freshly ground black pepper
2 tablespoons tomato paste
4 cloves garlic, chopped
2 bay leaves
2 Roma tomatoes, diced
Chopped fresh parsley, for garnish

Steps:

  • Pick through the beans, then rinse and drain them. Put them in a large pot and cover with water by 2 inches. Let soak overnight.
  • Drain the beans and return them to the pot. Add the chicken stock and 4 cups of water. Bring to a boil and reduce to a simmer.
  • While the beans are simmering, cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Remove to a paper towel-lined plate to drain. Add half the bacon to the beans, reserving the rest for garnish.
  • Remove all but 2 tablespoons of the bacon grease from the skillet and add the carrots, celery and onions. Season with some salt and pepper and cook until the vegetables are just beginning to soften, 3 to 4 minutes. Add the tomato paste and garlic and cook for another minute, stirring to combine.
  • Using a slotted spoon, add the vegetables to the beans. Add the bay leaves and give it a good stir. Taste to check if it needs any additional seasoning. Simmer until the beans are tender, 1 to 1 1/2 hours.
  • When ready to serve, stir in the tomatoes. Serve with the reserved bacon and chopped parsley.

BEAN WITH BACON



Bean with Bacon image

A great winter soup.

Provided by Karena

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 2h35m

Yield 6

Number Of Ingredients 12

1 (16 ounce) package dried navy beans
9 cups water
1 pound bacon
2 onions, chopped
2 stalks celery, chopped
4 teaspoons chicken bouillon
1 bay leaf
⅓ teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon ground cloves
1 (16 ounce) can diced tomatoes
4 cups water

Steps:

  • Boil the beans in 9 cups of the water and then let sit for one hour. Drain and set aside.
  • Cook the bacon to your desired texture (it can be soft or crisp, whatever you prefer) and drain except for 1/4 cup grease. Coarsely chop the bacon.
  • Add the onions and celery to the reserved grease and bacon and saute until soft, do not drain. Add the chicken base or cubes, 4 cups water, beans, bay leaf, salt, pepper, and cloves, and simmer for 2 hours.
  • Stir in the tomatoes with their juice. Serve.

Nutrition Facts : Calories 630.7 calories, Carbohydrate 52.2 g, Cholesterol 51.5 mg, Fat 35.3 g, Fiber 19.6 g, Protein 26.6 g, SaturatedFat 11.5 g, Sodium 987.1 mg, Sugar 6.5 g

BEAN AND BACON SOUP



Bean and Bacon Soup image

Make and share this Bean and Bacon Soup recipe from Food.com.

Provided by Bangbang

Categories     Beans

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb dried navy beans (Soaked in water overnight or quick soak method)
6 slices bacon, from butcher chopped in pieces (thick slices)
1/3 cup chopped celery
1/3 cup chopped carrot
1/3 cup choppeed onion
5 cups chicken stock or 5 cups beef stock
celery salt
pepper

Steps:

  • Cook bacon in soup pot till browned but still limp.
  • Remove bacon from pan and reserve two tablespoons bacon fat.
  • Cook carrots,onions, and celery in bacon fat over medium heat till soft.
  • add beans and broth to soup pot with bacon and veggies.
  • Bring to boil and turn heat down to simmer for 1/1/2 hours.
  • Season with celery salt and pepper and serve with crusty bread and butter.

Nutrition Facts : Calories 656.7, Fat 20.7, SaturatedFat 6.2, Cholesterol 32.1, Sodium 731.3, Carbohydrate 82.2, Fiber 28.3, Sugar 10.3, Protein 37.1

BEAN AND BACON SOUP



Bean and Bacon Soup image

This bean and bacon soup has been on our menu for about 25 years. Customers tell us they love its flavor. A clear chicken broth makes it different from other bean soups. -Robert Doumas, Gaylord, Michigan

Provided by Taste of Home

Categories     Lunch

Time 1h40m

Yield 10 servings.

Number Of Ingredients 9

1 pound dried navy beans
2 quarts chicken broth
2 tablespoons minced fresh parsley
2 bay leaves
1/4 teaspoon pepper
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
6 bacon strips, cooked and crumbled

Steps:

  • Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans; discard liquid., In a large saucepan, combine the broth, beans, parsley, bay leaves and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add the onion, carrot and celery. Cover and simmer for 20-25 minutes or until vegetables and beans are tender. Stir in bacon. Discard the bay leaves before serving.

Nutrition Facts : Calories 196 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 818mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 12g fiber), Protein 13g protein.

MEDITERRANEAN BEAN AND BACON SOUP



Mediterranean Bean and Bacon Soup image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 18

3 tablespoons EVOO, plus more for drizzling
5 ounces pancetta, finely diced
4 cloves garlic, finely chopped or grated
2 to 3 small stalks celery, finely diced
2 medium carrots, finely diced
1 large fresh bay leaf
1 onion, finely diced
Herb bundle of fresh parsley, sage, rosemary and thyme tied with kitchen string
Kosher salt and freshly ground pepper
2 tablespoons tomato paste
1/2 cup dry white wine
6 cups chicken stock
Two 15-ounce cans cannellini beans
1 small bunch Tuscan kale, stems and ribs removed and leaves finely shredded or chopped
Freshly grated nutmeg
1 rind from a wedge of Parmigiano-Reggiano
Shaved Parmigiano-Reggiano, for serving
Crusty bread, for serving

Steps:

  • Heat the EVOO in a Dutch oven or medium soup pot over medium-high heat. Add the pancetta and cook until crisp. Add the garlic, celery, carrots, bay leaf, onions and herb bundle and season with a little salt and more pepper. Cook until soft, 7 to 8 minutes. Add the tomato paste and cook, stirring, for 1 minute. Deglaze with the wine, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Stir for 1 minute more. Add the stock and bring to a low boil.
  • Add a few ladles of the soup to a food processor along with 1 can of beans and puree until smooth. Return the puree to the soup and stir to combine. Add the remaining can of beans and the kale and cook until the kale is wilted. Season with a hint of nutmeg. Add the cheese rind and simmer for 15 minutes at a low bubble to let the flavors combine. Adjust the seasonings.
  • Remove the cheese rind, herb bundle and bay leaf from the soup. Ladle the soup into shallow bowls and top with shaved Parmigiano-Reggiano and a drizzle of EVOO. Serve with bread for mopping.

CAMPBELL'S BEAN AND BACON SOUP



Campbell's Bean and Bacon Soup image

You might have guessed this is a copycat recipe and it rocks if you like Bean and Bacon Soup. Serve with cornbread and honey or sleeves of saltine crackers. Prep time includes bean soaking time.

Provided by Diana Adcock

Categories     Lunch/Snacks

Time 15h

Yield 4-6 serving(s)

Number Of Ingredients 14

2 cups navy beans
water
6 slices uncooked bacon, diced
3 small carrots, minced
3 stalks celery, minced
1 onion, minced
1/2 teaspoon thyme
2 -4 garlic cloves, minced
1 (4 ounce) can tomato paste
1 dash dried red pepper flakes
6 -8 cups water (substituting 1 or 2 cups of ham stock for equal amount of water gives this soup extra depth)
1 teaspoon wine vinegar
3 drops liquid smoke
salt and pepper

Steps:

  • Soak beans overnight and discard water.
  • Place all ingredients EXCEPT wine vinegar, liquid smoke, salt and pepper in a large kettle.
  • Simmer until beans are tender, around 3 hours.
  • Puree 2 cups of soup and return to pot.
  • Add wine vinegar and liquid smoke.
  • Mix well.
  • Taste; add salt and pepper to taste.

Tips:

  • Choose dried beans that are fresh and free of blemishes. Soaking the beans overnight or for at least 8 hours before cooking helps to soften them and reduce cooking time.
  • Use a variety of beans to add flavor and texture to your soup. Some good options include kidney beans, black beans, pinto beans, and navy beans.
  • Thick and hearty soup? Mash some of the beans with a fork or potato masher before adding them to the soup. This will help to thicken the soup and give it a creamy texture.
  • Don't be afraid to add your own favorite ingredients to the soup. Some good options include chopped vegetables, diced tomatoes, or cooked rice.
  • Serve the soup with a side of crusty bread or crackers for a complete meal.

Conclusion:

This bean with bacon soup is a hearty and flavorful soup that is perfect for a cold winter day. It is also a great way to use up leftover beans. With a few simple ingredients and a little time, you can have a delicious and satisfying soup that the whole family will enjoy. So next time you are looking for a quick and easy meal, give this bean with bacon soup a try. You won't be disappointed!

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