Bean and Bacon Soup

08.30.2016

90 degrees is basically considered fall right? Lol. I know I’m getting ahead of myself with all these fall recipes and soups but I just can’t help it. I’ve been craving soup lately because I haven’t had much of it all summer long so here we are.

Bean and Bacon Soup | Cooking Classy

There aren’t many canned soups out there that I’ll buy but the one that I’ve always bought is Campbell’s Bean and Bacon Soup. My mom bought it (as well as that scary soggy chicken noodle soup) so I grew up eating it and therefor it’s one of those foods I just crave (that and a pack of ramen noodles). Well I finally decided it was due time to try making it a home and I’m so glad I finally did because of course this homemade Bean and Bacon Soup is so much better then the canned stuff (duh!). It’s so easy to make, it’s incredibly hearty and filling and it has such a delicious flavor!

One thing I really love about this soup is that it uses ingredients I always have on hand. I keep bacon in the freezer and those basic veggies – carrots, celery, onions and garlic are staples, and canned beans are a pantry must so I’m sure this will be a go to soup for me this upcoming fall and winter. Oh and let’s not forget the string cheese. It may likely be the first time you’ve seen a soup recipe that lists string cheese as an ingredient but don’t knock it until you try it. My sister got me hooked on it with the canned stuff (as well as adding a fair amount of pepper) and now I think it’s a must! Mozzarella works fine too though if that’s what you keep on hand. Either way try it soon and don’t leave off the cheese!

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Bean and Bacon Soup

5 from 2 votes

Yield: About 5 servings

Ingredients

  • 10 oz smoked bacon (about 9 - 10 slices), diced in small pieces
  • 1 1/2 cups chopped yellow onions (1 medium)
  • 1 1/2 cups chopped carrots (about 3 large)
  • 1 1/2 cups chopped celery (about 3 stalks)
  • 3 cloves garlic , minced (1 Tbsp)
  • 5 1/2 cups low-sodium chicken broth
  • 2 1/2 Tbsp tomato paste
  • 1 1/2 tsp sugar
  • 2 tsp chopped fresh thyme (optional)
  • 3 (15 oz) cans navy beans, drained and rinsed
  • Salt and freshly ground black pepper
  • 1 1/4 cups (5 oz) shredded mozzarella or string cheese
  • Chopped fresh parsley , for serving (optional)

Instructions

  1. Cook bacon in a large enameled cast iron pot until browned and crisp, transfer bacon to a plate lined with paper towels, while leaving 2 Tbsp rendered bacon drippings in pan and discarding remaining (or reserving for another use like breakfast potatoes). Heat drippings over medium-high heat and add onions, carrots and celery. Saute 4 minutes then add garlic and saute 2 minutes longer. Add in chicken broth, tomato paste, sugar, thyme and beans. Stir in 3/4 of the cooked bacon, while reserving remainder in a small resealable bag in refrigerator until ready to use. Season soup with salt and pepper to taste. Bring to a boil then reduce heat to low and allow to simmer, stirring occasionally, until veggies are soft, about 30 minutes. Transfer 2 1/2 cups of the soup to a blender, cover with lid (while removing lids center insert and holding a folded kitchen towel over blender) blend until smooth. Stir pureed mixture back into soup. Serve warm topped with shredded cheese and parsley. Thin soup with more broth or water if desired.
  2. Recipe source: Cooking Classy

52 comments

  • Francesca Bruzzese: This looks very cozy and filling, perfect for the upcoming colder months!! Thanks for sharing :) September 1, 2016 at 7:27am Reply

    • Jaclyn: Thanks Francesca! September 2, 2016 at 2:25pm Reply

  • Patricia: I don’t care if is 92 degrees outside still, that soup sounds delicious and I will be making it very soon! August 31, 2016 at 9:44pm Reply

    • Jaclyn: I hope you love it! September 2, 2016 at 2:26pm Reply

    • Christina Maria Waugh: Our family eats soup all year long. My favorite meal next to gravy. July 5, 2017 at 12:22pm Reply

  • Charlotte: This sounds delicious. Do you have any nutritional information on this recipe? August 31, 2016 at 5:01pm Reply

  • Harry: You’re not getting ahead of yourself at all. I’m ready for Fall and looking forward to everything that comes along with – crisp air, cozy clothing and hearty fall recipes. August 31, 2016 at 1:05pm Reply

    • Jaclyn: Thanks Harry! August 31, 2016 at 2:37pm Reply

  • Linda L: Can this soup be frozen? I love soup for lunch and always make a big batch and then freeze it in individual size containers. August 31, 2016 at 8:21am Reply

    • Linda: Thanks. March 2, 2018 at 6:03pm Reply

  • Ann Pierce: This is the best bean soup ever! Our family are big soup fans in the cold winter months, and this soup is fantastic comfort food. It was easy too. August 31, 2016 at 6:55am Reply

  • Kristy: When is the cheese added? And, would it be okay to omit it? My daughter has a dairy allergy. August 31, 2016 at 4:36am Reply

    • Jaclyn: Yes you could definitely just omit it since she’s allergic. It’s just added at the end as a topping. August 31, 2016 at 9:26am Reply

  • Mari-Ann Wise: That sounds like a keeper but I’m going to try and immersion blender instead of the food processor. Sounds delicious…maybe a side of cornbread? August 31, 2016 at 4:28am Reply

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