Bean and bacon soup is a thick, savory dish made with soft white beans, a mirepoix of vegetables, and a rich broth. Using canned beans saves time while delivering a smooth texture.
You can make this in an electric pressure cooker in under an hour or let it simmer in a slow cooker all day. Blending a portion of the beans before and after cooking creates a thick base without needing flour or cream.
Why is Bean and Bacon Soup a Must-Try?
Blending one can of beans with water before cooking builds a naturally thick broth right from the start.
Cooking the bacon first leaves flavorful fat in the pot to soften the onions, carrots, and celery.
Pureeing a few cups of the finished soup at the end binds the ingredients together for a creamy texture.
Bean and Bacon Soup Ingredients
• White beans: Cannellini, Great Northern, or navy beans all work well. Rinse and drain them thoroughly before using.
• Bacon: Thick-cut bacon holds its shape and provides enough fat to cook the vegetables.
• Chicken broth: Choose a reduced-sodium option so you can control the salt level in the finished dish.
• Tomato paste: A small amount adds depth and a slight sweetness to the broth.
• Italian seasoning: A blend of dried herbs like oregano and basil flavors the soup without needing multiple spice jars.
Exact quantities are in the recipe card below.
How to Make Bean and Bacon Soup
Step 1: Prep the base
Blend one can of beans with water until smooth. Cook the chopped bacon until crisp, then set the meat aside while keeping the fat in the pot.
Step 2: Cook the vegetables
Saute the onions, carrots, and celery in the bacon fat until they soften. Stir in the tomato paste to coat the vegetables.
Step 3: Simmer the soup
Add the pureed beans, whole beans, broth, and seasonings to the pot. Cook under pressure or use the slow cooker setting until the beans are tender.
Step 4: Thicken and serve
Once cooked, blend a couple of cups of the hot soup and stir it back in. Serve warm with the crisp bacon sprinkled on top.
Expert Tips for Bean and Bacon Soup
Slow cooker method: Blend the first can of beans with water. Saute the bacon in a skillet until crisp, remove the meat, and cook the vegetables in the bacon fat. Transfer the vegetables to your slow cooker along with the tomato paste, pureed beans, whole beans, broth, and seasonings. Cook on low for 7 to 8 hours or high for 3 to 4 hours. Puree 2.5 cups (600 milliliters) of the finished soup and stir it back in.
Food safety note: Always ensure pork whole cuts reach a safe internal temperature of 145°F (63°C) with a 3-minute rest. Bacon is typically cooked until crisp.
For a thicker soup, use an immersion blender directly in the pot and pulse a few times instead of transferring the hot liquid to a stand blender.
Store leftover bacon in an airtight container in the refrigerator to keep it crisp until you are ready to serve the leftovers.
What to Serve with Bean and Bacon Soup?
Serve this soup with a slice of crusty sourdough bread or a simple green salad dressed in vinaigrette.
How to Store and Freeze Bean and Bacon Soup
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove over medium heat until it reaches a safe internal temperature of 165°F (74°C).
Bean and Bacon Soup Recipe FAQs
Can I use dried beans instead of canned?
Yes, but you will need to soak them overnight and cook them fully before starting this recipe. Canned beans are used here to save time.
Why did my soup turn out thin?
Blending a portion of the soup at the end is necessary for a thick texture. You can blend more of the soup if you prefer a thicker consistency.
Can I freeze bean and bacon soup?
Yes, this soup freezes well. The texture might change slightly, but stirring it well after reheating will smooth it out.
Bean and Bacon Soup
Ingredients
- 3 cans white beans rinsed and divided, 15 ounces / 425 grams
- 1 cup water 240 milliliters
- 6 slices bacon chopped
- 1.5 cups chopped onions 225 grams
- 3/4 cup chopped carrots 95 grams
- 1/2 cup chopped celery 50 grams
- 2 tablespoons tomato paste 30 grams
- 4 cups reduced-sodium chicken broth 960 milliliters
- 1 teaspoon Italian seasoning 1 gram
- 1/8 teaspoon red pepper flakes 0.2 grams
- 1/4 teaspoon black pepper 0.5 grams
- 2 tablespoons chopped chives for garnish, 6 grams
Instructions
- Add 1 can (15 ounces / 425 grams) of white beans and 1 cup (240 milliliters) of water to a blender. Blend on high until completely smooth.
- Turn on the saute function of your electric pressure cooker. Add the chopped bacon and cook until crisp. For food safety, ensure pork products reach an internal temperature of 145°F (63°C) with a 3-minute rest, though bacon is visually cooked until crisp. Remove the bacon to a paper towel-lined plate and leave the bacon fat in the pot.
- Add the chopped onions, carrots, and celery to the pot. Saute for about 5 minutes until the vegetables soften.
- Stir in the tomato paste and cook for 1 minute to coat the vegetables.
- Pour in the pureed bean mixture, the remaining 2 cans of drained whole beans, chicken broth, Italian seasoning, red pepper flakes, and black pepper. Stir well to combine.
- Secure the lid and set the valve to sealing. Cook on high pressure for 20 minutes.
- When the timer finishes, turn the cooker off and let the pressure release naturally for 10 minutes, then carefully vent any remaining pressure.
- Transfer 2.5 cups (600 milliliters) of the hot soup to a blender. Puree until smooth, then stir it back into the pot to thicken the soup.
- Ladle the soup into bowls. Top each serving with the reserved crisp bacon and chopped chives.
Notes
