I love making my Homemade Bean And Bacon Soup because it fills my kitchen with enticing aromas of crisp bacon, mellow garlic, and simmered white beans. This recipe transforms simple ingredients into a rich, savory masterpiece that sparks memories of home and warmth. Every spoonful feels like a delightful culinary escape.
I love how the White Bean Soup With Bacon recipe brings so many flavors together in one bowl. I first experimented with this soup when I was looking for something hearty yet simple.
The moment I fried 6 slices of chopped bacon until crispy and tossed in a diced onion along with carrots and celery, I knew I was onto something special. I added in minced garlic, soaked white beans, chicken broth, and a bay leaf to deepen the flavor profile.
Then, a pinch of dried thyme, salt, and pepper worked wonders to elevate the mix to a whole new level. Even though I made a few mistakes along the way, it turned out as a slow cooker creamy bacon and white bean delight that reminds me of my early cooking experiments.
Sometimes, the simplest ingredients like bacon and beans come together to create a homemade bean and bacon soup thats truly unforgettable.
Why I Like this Recipe
I really like this recipe because the way the bacon crisps up and infuses the broth with its rich flavor just makes the whole soup taste amazing. I also love how the veggies soften up perfectly in the bacon fat which gives the soup a hearty, home-cooked feel that i find really comforting. It’s also fun to make since i can tweak it if i need to; like if it ever becomes to thick, i can just add a bit more water or broth without any worries. And lastly, the fresh parsley on top adds a little burst of color and flavor that makes me feel proud of the simple meal i whipped up.
Ingredients
- Bacon adds bold salty flavor and protein with a crisp texture.
- Onion provides a sweet, aromatic base that deepens the soups flavor.
- Carrots bring natural sweetness, color and fiber while softening in broth.
- Celery offers a refreshing crunch, essential vitamins and a subtle earthiness.
- Garlic infuses bold aroma and boosts flavor with immune-supporting benefits.
- White beans thicken the soup richly while adding protein, fiber and creaminess.
- Parsley, added as garnish, brings fresh herbal notes and visual appeal.
- A bay leaf contributes a subtle herbal depth that simmers into the broth.
- Dried thyme scatters an earthy aroma that ties the flavors neatly.
Ingredient Quantities
- 6 slices bacon, chopped
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 1/2 cups dried white beans (cannellini or great northern), soaked overnight
- 6 cups chicken broth
- 1 bay leaf
- 1 tsp dried thyme
- Salt and pepper to taste
- Optional: a handful of chopped fresh parsley for garnish
How to Make this
1. Start by placing the chopped bacon in a large pot over medium heat. Cook it until it’s crisp, then remove some of the bacon if you like extra crunch and leave the rest of the bacon fat in the pot.
2. Add the diced onion, carrots, and celery to the bacon fat. Cook them until they get soft and the onion begins to turn golden, about 5-7 minutes.
3. Toss in the minced garlic and stir for about a minute so it doesn’t burn.
4. Drain your soaked white beans and add them to the pot.
5. Pour in the chicken broth and toss in the bay leaf and dried thyme.
6. Bring the whole mixture to a boil then reduce the heat and let it simmer for about 1 1/2 hours or until the beans are tender.
7. Give the soup a good stir every now and then. If it looks too thick, you can add a little extra water or broth.
8. Once the beans are soft, season the soup with salt and pepper to taste.
9. Serve your soup hot with the crisp bacon pieces sprinkled on top.
10. If you’re feeling fancy, garnish with a handful of chopped fresh parsley before enjoying your meal.
Equipment Needed
1. Stove – you need one to heat up your large pot
2. Large pot – for frying the bacon and then simmering all your soup ingredients
3. Chef’s knife – to chop all your bacon, onions, carrots, celery, and garlic
4. Cutting board – essential for dicing your veggies
5. Colander – for draining those soaked white beans later
6. Slotted spoon – to scoop out the crisp bacon pieces at the end
7. Measuring cups and spoons – to measure out the chicken broth and the dried thyme
8. Stirring spoon – for stirring the soup so nothing burns
FAQ
White Bean Soup With Bacon Recipe Substitutions and Variations
- Bacon: If you dont have regular bacon, you can use turkey bacon or even diced smoked tofu for a twist
- White Beans: Instead of cannellini or great northern beans, you could try navy beans if those are easier to find
- Chicken Broth: For a different flavor, vegetable broth works well if you’re looking for a lighter version or need a meatless option
- Carrots: You can swap out carrots for parsnips if you’re after a slightly earthier taste
- Celery: In a pinch, chopped fennel bulb can replace celery to give a subtle anise flavor
Pro Tips
1. Try browning the bacon real good in the pot so you get a lot of flavor from the fat, and if you like it extra crunchy, take out some bacon bits before adding the veggies.
2. When you cook the onions, carrots and celery, stir them constantly so they dont stick or burn to the bottom, this helps bring out their natural sweetness.
3. Keep an eye on the soup as its simmering and stir it every now and then, if it starts getting too thick, add a bit more water or broth so you don’t end up with a gloopy mess.
4. After you’ve finished cooking, let the soup sit for a few minutes before serving it so the flavors can mix better, and if you’re up for it, sprinkle some fresh parsley on top for a fresh finish.
White Bean Soup With Bacon Recipe
My favorite White Bean Soup With Bacon Recipe
Equipment Needed:
1. Stove – you need one to heat up your large pot
2. Large pot – for frying the bacon and then simmering all your soup ingredients
3. Chef’s knife – to chop all your bacon, onions, carrots, celery, and garlic
4. Cutting board – essential for dicing your veggies
5. Colander – for draining those soaked white beans later
6. Slotted spoon – to scoop out the crisp bacon pieces at the end
7. Measuring cups and spoons – to measure out the chicken broth and the dried thyme
8. Stirring spoon – for stirring the soup so nothing burns
Ingredients:
- 6 slices bacon, chopped
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 1/2 cups dried white beans (cannellini or great northern), soaked overnight
- 6 cups chicken broth
- 1 bay leaf
- 1 tsp dried thyme
- Salt and pepper to taste
- Optional: a handful of chopped fresh parsley for garnish
Instructions:
1. Start by placing the chopped bacon in a large pot over medium heat. Cook it until it’s crisp, then remove some of the bacon if you like extra crunch and leave the rest of the bacon fat in the pot.
2. Add the diced onion, carrots, and celery to the bacon fat. Cook them until they get soft and the onion begins to turn golden, about 5-7 minutes.
3. Toss in the minced garlic and stir for about a minute so it doesn’t burn.
4. Drain your soaked white beans and add them to the pot.
5. Pour in the chicken broth and toss in the bay leaf and dried thyme.
6. Bring the whole mixture to a boil then reduce the heat and let it simmer for about 1 1/2 hours or until the beans are tender.
7. Give the soup a good stir every now and then. If it looks too thick, you can add a little extra water or broth.
8. Once the beans are soft, season the soup with salt and pepper to taste.
9. Serve your soup hot with the crisp bacon pieces sprinkled on top.
10. If you’re feeling fancy, garnish with a handful of chopped fresh parsley before enjoying your meal.
