When the days grow cooler and the calendar nudges you toward cozy evenings, there’s nothing quite like a steaming bowl of Bean with Bacon Soup to bring warmth straight to your heart. This recipe, an Intermediate-level delight, marries tender navy beans with crispy, savory bacon, aromatic vegetables, and a swirl of tomato paste for depth. A whiff of yellow carrots mingling with sautéed onions and celery sets the stage, while a hint of thyme and bay leaves dance in the background, creating layers of flavor that are both familiar and exciting. Whether you’re gathering around the dinner table with family or craving a solitary moment under a soft blanket, this soup serves up comfort in every spoonful.
With just 15 minutes of prep, about 2 hours of gentle simmering, and an optional restful soak of 1 hour (or overnight if you have the time), this dish is surprisingly simple to prepare. At around 350 calories per serving, it strikes the perfect balance between hearty satisfaction and mindful eating. My favorite part? That final garnish of fresh parsley and reserved bacon bits, offering a pop of color and texture. Warm up with this hearty Bean with Bacon Soup that’s packed with flavor and comfort, and let every slurp remind you why homemade soups are the ultimate soul-soothers.
KEY INGREDIENTS IN BEAN WITH BACON SOUP
Each ingredient in this Bean with Bacon Soup plays a special role, building layers of flavor and texture that make every spoonful memorable. From the humble navy bean to the finishing sprinkle of parsley, here’s what you’ll need and why it matters:
- Navy Beans
Silky and creamy once cooked, these dried beans form the sturdy base of the soup, lending both heartiness and a delicate, mild flavor that soaks up the smoky bacon and aromatic broth.
- Olive Oil
Used sparingly, it provides a light fat for sautéing vegetables without overwhelming the dish, helping to coax out their natural sweetness and preventing ingredients from sticking.
- Bacon
Diced and rendered until crispy, bacon infuses the soup with irresistible smokiness and saltiness. A portion is folded back in for texture, while some is saved for a crunchy garnish.
- Onion
A finely diced large onion offers sweetness and complexity, softening into the background as it melds with the bacon fat and tomato paste to form a rich base.
- Carrots
Peeled and diced, carrots add a gentle sweetness and bright color, balancing the savory notes and enhancing the soup’s visual appeal.
- Celery
Alongside carrots and onion, celery brings a subtle earthy bitterness that rounds out the flavor profile and adds a satisfying bite.
- Garlic
Minced garlic contributes pungency and warmth, intensifying the overall savoriness when cooked just until fragrant.
- Chicken Stock or Broth
This flavorful liquid carries all the ingredients, providing depth and moisture. It’s the backbone of the soup’s comforting, savory character.
- Water
Blended with broth to adjust consistency without overpowering flavors, it ensures the beans have enough liquid to cook through evenly.
- Bay Leaves
Added early and removed later, bay leaves impart a subtle herbal note that lingers gently in the background.
- Dried Thyme
Earthy and slightly minty, a dash of thyme complements the smoke of the bacon and the sweetness of the vegetables.
- Salt and Pepper
Essential seasonings that awaken the soup’s natural flavors, to be adjusted at the end for perfect balance.
- Tomato Paste
Concentrated tomato flavor adds tang and umami, enriching the color and body of the broth for a deeper, more complex taste.
- Fresh Parsley
Chopped and sprinkled on top, parsley brings a bright, herbal finish and vibrant green pop that ties everything together.
HOW TO MAKE BEAN WITH BACON SOUP
Let’s walk through the magic of transforming these ingredients into a soul-warming soup. Each step builds on the last, layering flavor and texture until you have a bowl of pure comfort.
1. Begin by soaking the navy beans
In a large bowl, cover the beans with plenty of water and let them soak overnight. For a quick soak, place the beans in a pot, cover with water, bring to a boil, then remove from heat, cover, and let sit for 1 hour. Drain thoroughly and set aside.
2. Heat olive oil and cook the bacon
Warm the olive oil in a large soup pot or Dutch oven over medium heat. Add the diced bacon and cook until crispy, about 6–8 minutes. Use a slotted spoon to transfer the bacon to a paper-towel-lined plate, leaving roughly 1 tablespoon of rendered fat in the pot.
3. Sauté the vegetables
Add the diced onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are soft and beginning to caramelize, about 5 minutes. Stir in the minced garlic and sauté for an extra minute until it becomes fragrant.
4. Incorporate the tomato paste
Stir the tomato paste into the vegetables until it coats them evenly. This step deepens the soup’s color and adds a layer of rich, tangy flavor.
5. Add beans, stock, and seasonings
Return the soaked and drained navy beans to the pot along with the chicken stock, water, bay leaves, and dried thyme. Stir well, bringing everything to a gentle boil.
6. Simmer until tender
Reduce the heat to low and cover the pot partially. Let the soup simmer for 1.5 to 2 hours, stirring occasionally. If the mixture becomes too thick, add additional water or broth to keep your preferred consistency.
7. Adjust texture with blending
Once the beans are tender, discard the bay leaves. For a creamier texture, use an immersion blender to gently puree part of the soup, or ladle out 2 cups, blend until smooth, and stir back in.
8. Finish with bacon and seasoning
Stir most of the cooked bacon into the soup, reserving a handful for topping. Season with salt and pepper to taste, then let it heat through for an extra 5 minutes.
9. Serve and garnish
Ladle the hot soup into bowls. Sprinkle with the reserved bacon bits and chopped fresh parsley for a colorful, crunchy finish.
SERVING SUGGESTIONS FOR BEAN WITH BACON SOUP
Turning this hearty soup into a memorable meal is all about the finish and the company you keep. Whether you’re serving a crowd or craving a quiet solo supper, these suggestions will elevate every bowl:
- Serve with Crusty Bread
Slice a warm baguette or country loaf, then toast or grill the slices until golden. The crunch of bread dipped into the creamy broth creates a delightful contrast of textures.
- Top with Fresh Herbs and Bacon Bits
A final sprinkle of fresh parsley and reserved bacon delivers a burst of color and an extra layer of smoky crispiness that makes each bite pop.
- Pair with a Simple Green Salad
A crisp salad of baby greens, thinly sliced radish, and a light lemon vinaigrette offers a refreshing counterpoint to the rich, savory flavors of the soup.
- Add a Dollop of Sour Cream or Greek Yogurt
A spoonful of tangy cream swirled on top cuts through the richness and adds a smooth, velvety element, turning every mouthful into pure comfort.
HOW TO STORE BEAN WITH BACON SOUP
Once you’ve made a big pot of this Bean with Bacon Soup, you’ll want to preserve its flavors for days—or even months—to come. Proper storage ensures each reheated bowl tastes just as fresh and flavorful as the first:
- Refrigeration
Let the soup cool to room temperature, then transfer it to an airtight container. Store in the fridge for up to 5 days, stirring gently before reheating to redistribute any settled ingredients.
- Freezing
Portion the cooled soup into freezer-safe containers or heavy-duty zip-top bags, leaving about an inch of headspace. Freeze for up to 2–3 months. Thaw overnight in the fridge before reheating.
- Individual Servings
Divide the soup into single-serving mason jars or small containers. This makes grabbing a ready-to-go lunch a breeze and helps control portions during the week.
- Reheating Tips
Gently warm on the stove over low heat, stirring occasionally and adding a splash of water or broth if necessary. Microwave in short intervals, stirring in between, to prevent overcooking or splitting the fats.
CONCLUSION
Bringing together tender navy beans, golden vegetables, and perfectly crisp bacon, this Bean with Bacon Soup captures the essence of home cooking: simple ingredients transformed into something extraordinary. From the first savory spoonful to the last, every element works in harmony—whether you choose a long overnight soak or a quick soak shortcut, the result is a creamy, comforting bowl that’s worth every minute of prep and simmer time. This recipe strikes a balance between ease and indulgence, making it an ideal choice for lunch or dinner, for feeding a family, or for treating yourself on a quiet night in. With clear steps, handy tips for storage, and serving suggestions that range from crusty bread to tangy dollops of sour cream, you have everything you need to recreate this soul-warming favorite time and again.
Feel free to print this article and save it in your collection for ready reference whenever you need a comforting meal. Scroll down to find a FAQ section that addresses common questions and variations, ensuring success even if it’s your first time working with dried beans. And if you give this soup a try—whether you stick to the classic recipe or add your own twist—please share your thoughts, questions, or feedback below. I’d love to hear how it turns out, any tips you discover along the way, and the moments of cozy satisfaction this bowl brings to your table. Happy cooking, and here’s to many warm, flavorful soup-filled days ahead!
Bean with Bacon Soup
Description
This Bean with Bacon Soup combines tender navy beans, crispy bacon, and aromatic veggies for a cozy bowl full of rich, savory goodness that warms the soul.
Ingredients
Instructions
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Begin by soaking the navy beans overnight in a large bowl covered with water. Alternatively, for a quick soak, cover the beans with water in a pot, bring to a boil, remove from heat, cover, and let sit for 1 hour. Drain and set aside.
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Heat olive oil in a large soup pot or Dutch oven over medium heat. Add the diced bacon and cook until it becomes crispy, about 6-8 minutes. Use a slotted spoon to remove the bacon to a paper-towel-lined plate. Discard most of the bacon fat, leaving about 1 tablespoon in the pot.
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In the same pot, add the diced onion, carrots, and celery. Cook until the vegetables are soft, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
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Stir in the tomato paste until it is well combined with the vegetables.
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Add the soaked and drained navy beans, chicken stock, water, bay leaves, and thyme to the pot. Stir to combine. Bring to a boil, then lower the heat to a simmer.
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Simmer the soup partially covered for 1.5 to 2 hours, or until the beans become tender. Stir occasionally and add more water or broth if needed to maintain your desired soup consistency.
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Once the beans are tender, remove the bay leaves. Use an immersion blender to blend the soup slightly if you desire a creamier texture, or remove a couple of cups of the soup, blend, and return it to the pot.
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Stir in most of the cooked bacon (reserving a bit for garnish) and season the soup with salt and pepper to taste. Heat through for another 5 minutes.
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Serve hot in bowls, garnished with reserved bacon bits and chopped fresh parsley.
Note
- This soup can be stored in the refrigerator for up to 5 days and freezes well for 2-3 months.
- Consider adding a dash of smoked paprika for an extra depth of flavor.
- Serve with crusty bread for a hearty meal.
- You can substitute canned beans to save time; reduce cooking time to 30 minutes for flavor melding.
