Bean and Bacon Soup

A creamy and comforting recipe, this bean and bacon soup is made in just one pot with a traditional, savory flavor.

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Course: Soup

Cuisine: American

Keyword: Bean and Bacon Soup

Prep Time: 15

Cook Time: 1 20

Total Time: 1 35

Servings:

Calories: 375kcal

1 ¾ cups chopped bacon about 8-9 oz
1 medium yellow onion diced
1 cup celery diced
1 cup carrots diced
3 cloves garlic minced or pressed
¾ teaspoon dried thyme
3 cans white beans 15 ounce cans, such as Great Northern, Navy, or Cannellini Beans, not drained or rinsed
3 cups low-sodium chicken broth
1 cup canned tomato sauce also known as tomato puree
½ teaspoon sweet paprika
½ teaspoon salt plus more to taste
½ teaspoon ground black pepper plus more to taste

Heat a large pot over medium heat. Add the chopped bacon and cook for 7-9 minutes, stirring periodically, until crisp and cooked through.
Remove the pan from the heat. Using a slotted spoon, carefully scoop the bacon from the grease and place it on a paper towel-lined plate. Discard all but about 2 tablespoons of the bacon grease from the pan.
Return the pan to medium heat. Add the onion, celery, and carrots, and sauté for 6-7 minutes or until the onions start to soften.
Add the garlic and thyme. Cook for about 1 minute or until fragrant.
Stir in the undrained beans, chicken broth, tomato sauce, paprika, salt, and pepper. Bring to a simmer, then reduce the heat to medium-low and simmer the soup with the lid ajar for 60 minutes, stirring it periodically to keep the beans from sticking to the bottom of the pot.
Using a potato masher or a large spoon, mash part of all of the beans to achieve your desired texture.
Stir in all but a few tablespoons of the reserved cooked bacon into the soup. Season the soup to taste with salt and pepper and serve hot, garnished with bacon and cracked black pepper.

Stirring: While the soup simmers, give it a stir every 15 minutes or so to ensure it’s not sticking to the bottom of the pot.
Texture: For an ultra-smooth texture, blend the soup with an immersion blender before stirring in the bacon.
Bacon: If you’re using a leaner cut of bacon like turkey bacon, you’ll need to add 2 tablespoons of avocado oil to the pan to saute the vegetables.