Bean and Bacon Soup (canned or dry beans!)

4.73 from 58 votes

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

Prep Time15

Cook Time35

Total Time50

Course: Soups and Stews

Cuisine: American

Servings: servings

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

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.
8 ounces thick cut bacon, diced
Add vegetables to pan and cook until onions are translucent and carrots and celery are beginning to soften, 4-5 minutes.
1 cup diced yellow onion, 1 cup diced carrots, 3/4 cup diced celery
Add garlic and tomato paste and cook, stirring, for another minute or until fragrant.
1 clove garlic, minced, 2 tablespoons tomato paste
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.
4 cups chicken broth, unsalted, 3 cups water, 3 (15 oz) cans great northern beans, rinsed and drained, 2 bay leaves, 1 teaspoon fresh thyme, 1 teaspoon kosher salt, 1/4 teaspoon coarse ground black pepper
Remove and discard bay leaves. 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.

Slow Cooker Directions: Use dry great Northern beans. Rinse the beans well, and brown the bacon, then add everything to your crockpot. Cook on low 8 to 9 hours, or on high four to five hours, or until beans are tender.
Consistency: If the soup seems too thick, add a bit of water. If it seems too thin, simmer with the lid removed until it thickens.
Bacon: If desired, replace the bacon with diced ham. You won't need to brown it.
Vegetarian Option: Omit the bacon and sauté the veggies in olive oil instead. Add a teaspoon or two of smoked paprika, if desired.
Dry Beans: For dried beans, soak overnight as directed on package, and increase cook time to 60-75 minutes or until beans are tender.

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