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This homemade Bean and Bacon Soup is simple and easy yet so incredibly delicious! Navy beans are simmered with bacon, sautéed onions, carrots and celery in a light tomato and parmesan infused broth. A one-pot soup that’s both high in protein and fiber! Yields 8 (1½ cup) servings.
One of my all time favorite soup was (is still?) bean and bacon soup.
It had been way too long since I’ve had it. Recently, all I could think about was enjoying a grilled cheese dunked into this hearty soup. Growing up it was only Campbell’s bean and bacon soup for me and I always secretly hoped to find all the bacon in my bowl. Looking back, there really never was enough in my opinion. However, when you make your own soup, you have all the control. With that said, this recipe has perfect bean to bacon ratio. And it tastes infinitely better than the canned soup. As homemade soup usually does.
The bacon adds a smoky, meaty flavor which compliments the beans. It’s also loaded with veggies which is something you also don’t typically find in the canned version.
To Make This Homemade Bean and Bacon Soup You will Need:
- bacon – I like to use center cut bacon.
- yellow onion – Adds a sweet and subtle onion flavor to the soup.
- carrot – Adds color, texture and subtle sweetness.
- celery – Lends earthy flavor and delicious texture.
- garlic – Adds distinct punchy flavor.
- thyme – Lends an earthy, slightly minty and lemony flavor.
- tomato paste – Lends depth and flavor to the soup.
- navy beans – I used canned (rinsed and drained) for ease, however you can soak and cook your own.
- bay leaf – Adds a somewhat subtle minty or pine-y flavor with hints of black pepper.
- parmesan rind – This will infuse the soup with umami flavor.
- low-sodium chicken broth – Use homemade or store-bought.
- kosher salt – This will draw out flavor of the vegetables and seasons the soup.
- freshly ground black pepper – Lends distinct bite and flavor.
- fresh parsley – Adds pop of green and herbaceous flavor – for serving.
Cook The Bacon:
Add 12 ounces of diced center cut bacon to a cold 6-quart dutch oven.
Cook over medium to medium-low heat until crispy.
Once crispy use a slotted spoon to remove the bacon and transfer to a paper towel lined plate. Set off to the side. Remove and discard all but 2 tablespoons of bacon fat from the pot.
Prep The Vegetables:
While the bacon is cooking, prep the veggies. Dice up 1 medium yellow onion, 4 (short) stalks of celery (about 1 cup), 2 large carrot (about 1 cup), 3 cloves of garlic and 2 teaspoons chopped fresh thyme leaves.
Build The Soup:
To the fat in the pan, add the onion, carrot and celery with a pinch of kosher salt.
Stir the vegetables, coating them in the bacon fat. Cook over medium-low heat for 8 to 10 minutes or until softened and tender, stirring often.
Next, add in the 3 cloves of minced fresh garlic and 2 teaspoons chopped fresh thyme. Stir and cook for 1 minute.
Next, add in 2 tablespoons tomato paste.
Stir and cook 2 minutes.
Then add in 3 (15 ounce) cans of navy beans (rinsed and drained), half of the crispy bacon, 1 bay leaf and the parmesan cheese rind.
Pour in 8 cups (2 quarts) low-sodium chicken broth.
Then give it all a stir.
Cover and bring to a simmer over medium heat. With the the lid askew, simmer the soup stirring only occasionally for 45 minutes.
Once the soup has simmered, remove the parmesan cheese rind and bay leaf.
Lastly, season the soup with kosher salt and freshly ground black pepper to taste. This makes about 12 cups of soup, so for me it was about 2 teaspoons kosher salt and lots of black pepper – to be honest, I usually don’t measure black pepper.
Serving The Soup:
Lastly, ladle the hot soup into bowls,
Serve topped with some freshly ground black pepper, a little of the reserved crispy bacon and minced fresh parsley.
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Yield: 8 servings
Homemade Bean and Bacon Soup
This homemade Bean and Bacon Soup is simple and easy yet so incredibly delicious! Navy beans are simmered with bacon, sautéed onions, carrots and celery in a light tomato and parmesan infused broth. A one-pot soup that’s both high in protein and fiber!
- 12 ounces center cut bacon, diced
- 1 medium yellow onion, diced (about 2 cups)
- 2 large carrots, diced (about 1 cup)
- 4 short stalks celery, diced (about 1 cup)
- 3 cloves garlic, minced
- 2 teaspoons chopped fresh thyme
- 2 tablespoons tomato paste
- 3 (15 ounce) cans navy beans, rinsed and drained
- 1 parmesan cheese rind
- 1 bay leaf
- 8 cups low-sodium chicken broth
- 1½ teaspoons kosher salt, more or less to taste
- 1/2 teaspoon freshly ground black pepper, more or less to taste
- 2 tablespoons minced fresh parsley, for serving
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Add diced bacon to a cold 6-quart dutch oven. Cook over medium to medium-low heat until crispy. Once crispy use a slotted spoon to remove the bacon, and transfer to a paper towel lined plate. Set off to the side.Remove all but 2 tablespoons of bacon fat from the pot.
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To the fat in the pan, add the onion, carrot and celery with a pinch of kosher salt. Stir the vegetables, coating them in the bacon fat. Cook over medium-low heat for 8 to 10 minutes or until softened, stirring often.
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Next, add in the garlic and thyme. Stir and cook for 1 minute. Then, add in the tomato paste. Stir and cook 2 minutes.
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Next add in the navy beans, half of the crispy bacon, bay leaf and the parmesan cheese rind. Pour in the low-sodium chicken broth. Then give it all a stir. Cover and bring to a simmer over medium heat. With the the lid askew, simmer the soup stirring only occasionally for 45 minutes.
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Once the soup has simmered, remove the parmesan cheese rind and bay leaf.
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Lastly, taste and season the soup with kosher salt (about 2 teaspoons) and lots of freshly ground black pepper (about 1/2 teaspoon), or more or less to your personal taste.
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Lastly, ladle the hot soup into bowls and serve topped with some of the reserved crispy bacon and minced fresh parsley.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Serving: 1.5cups, Calories: 331kcal, Carbohydrates: 49g, Protein: 27g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 0.1mg, Sodium: 1405mg, Potassium: 958mg, Fiber: 18g, Sugar: 3g, Vitamin A: 3181IU, Vitamin C: 7mg, Calcium: 138mg, Iron: 5mg
This recipe was originally posted on December 5th, 2016 and has been updated with clear and concise instructions, new photography and helpful information.
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Laurie McNamara
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