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!

Bean and Bacon Soup | Cooking Classy Bean and Bacon Soup | Cooking Classy Bean and Bacon Soup | Cooking Classy

Bean and Bacon Soup

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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

45 comments

  • 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

  • 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

  • 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

  • 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

  • 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

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

  • 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

  • Sieglinde Langendorfer: Jaclyn I am so happy to have found you your recipes are out of this world I just love each and every one of them thank you for all of them can’t wait to see what’s next Sieglinde Langendorfer September 1, 2016 at 2:22pm Reply

    • Jaclyn: Thanks Sieglinde! September 2, 2016 at 2:22pm Reply

  • Patricia: Jaclyn, that soup looks amazing! And now that it is September, it is officially soup season. I will be making this very soon! September 1, 2016 at 4:26pm Reply

    • Jaclyn: Thanks Patricia! I hope you do! September 2, 2016 at 2:20pm Reply

    • Jennifer: I used a potato masher. It worked great! October 16, 2016 at 5:17pm Reply

  • lynn matthews: If I don’t own a blender, what do I do? September 6, 2016 at 5:01pm Reply

    • Jaclyn: What about an immersion blender or food processor? If neither of those then just mash it up with a potato masher a bit. Hope you love it! September 6, 2016 at 6:52pm Reply

  • Denise: Looks delicious! Would it freeze well? September 10, 2016 at 4:26pm Reply

    • Jaclyn: I haven’t tried but I think this would be a soup that does freeze well. September 10, 2016 at 4:37pm Reply

  • Polly: OMG- my husband loved this soup. I think he feels the only soup Cambell’s makes is bean with bacon. what I love is I have everything on hand!! September 16, 2016 at 12:00pm Reply

    • Jaclyn: I feel the same way, the Campbell’s bean and bacon is what we’ve always bought and that’s about it :). I’m glad the recipe was enjoyed! September 17, 2016 at 11:27am Reply

  • Lisa: I bought the ingredients to make this tonight but I wanted to try cooking this in my electric pressure cooker. Wonder if anyone knows how long I should set the time for?
    thanks looks delicious September 21, 2016 at 2:06pm Reply

    • LISA: Made this soup last night in a pressure cooker and it was awesome. I set the electric pressure cooker on high pressure for 5 minutes and it was perfect. This one is definitely going to be a keeper in my family. My husband said it was one of the best soups he has ever had. Thank you for the great recipe. I will be looking for more recipes on your website. September 22, 2016 at 3:22pm Reply

      • Jaclyn: I’m so glad you and your husband enjoyed the soup Lisa! I wish I had a pressure cooker so I could cook it that quick :). September 22, 2016 at 11:47pm Reply

  • Brenda: Hi,

    Can this soup be frozen? I’ve made it and eaten it all but would like to double and freeze if I can.
    Thanks! September 25, 2016 at 12:05am Reply

  • Kristin H: Last year, I really wanted to try a bean and bacon soup, and there weren’t too many options on Pinterest. There was one recipe that was repeated several times, and it looked good, so I tried it. It was terrible! It was so tomato-y (not that I don’t love tomatoes, but ut’s just not what I’m looking for in a B&B soup). I couldn’t stomach eating the leftovers. Anyway, I was thrilled when I saw your recipe this year, but after looking at the ingredients, and saw they were similar to this awful one, I was a tad nervous. BUT, I trust your recipes so much that I just knew it had to taste different… and it did!! This had a really yummy flavor. It was not overwhelmingly tomato-y. I think your addition of sugar helped with that, as well as not putting a lot of tomato-y ingredients in it. I totally agree that mozzarella string cheese is better than just regular shredded mozza. Before dishing up bowls of it, my husband and I tasted it, and we decided to put in 1 1/2 tsp of liquid smoke. I thought it was good with or without it. Thanks for another great soup recipe! October 29, 2016 at 8:02pm Reply

    • Jaclyn: Thanks for the great review Kristin! November 1, 2016 at 2:19pm Reply

  • David Clark: Just getting around to trying this soup, but having problems finding canned navy beans.
    All the local stores have are bags of dried navy beans. Have any suggestions of what kind of ratio dried beans are to the 3 cans of beans. November 28, 2016 at 12:41pm Reply

    • Christina Maria Waugh: I bought great northern beans. Almost identical. July 5, 2017 at 12:26pm Reply

      • llorear: Great Northern are nothing like navy beans. Sorry. One and one half dried navy beans will equal 3 can of white beans. Carefully pick over the dried beans for broken beans and to check for small rocks (yes sometimes you will find small rocks in dried beans). Rinse well in a colander then cover with water to at least 2 inches. Bring to a boil, after 2 minutes, turn off heat cover and let rest for 1 hour. Then drain and rinse well cover again with water to at least 2 inches and bring to a boil then lower heat to med and let cook until tender, approximately 2 to 3 hours depending on the heat level. When tender season with about 1 Tbsp salt and simmer for another 15 to 30 minutes. To use in this recipe drain the beans and use as directed. Hope this helps. I’ve been cooking beans of all sort for over 60 years. You should be able to freeze this recipe with no problem if you would like. August 11, 2017 at 9:30pm Reply

  • Donna: I don’t think I have ever commented on a blog! This soup is delicious . I made it and ate some then froze the rest. The frozen was as good as fresh. I’ll do the bacon different next time since it was limp after reheating and I picked it out. Overall, a super recipe. December 2, 2016 at 2:26pm Reply

    • Jaclyn: Thanks Donna – I’m so glad you love it as much as I do! December 7, 2016 at 12:57pm Reply

  • Karen: Campbell’s bean and bacon soup has become as scarce as hens teeth in our area. It’s a must have in our cold Canadian winters. Very happy to have found your recipe and am going to try making it today. Looks delicious! December 27, 2016 at 8:20am Reply

  • Susan: This is for David Clark who asked about using dried beans. I soaked a pound last night and cooked them in the slow cooker earlier today. I got 39 ounces 2 pounds 7 ounces. Now this bad had small beans in them. They were about half the size of regular sized dried pinto beans. It was the Albertson’s store brand- Signature. I hope this is of some help. December 30, 2016 at 1:41pm Reply

  • Skye: I’ve made this a couple of times now and it’s a big hit. The only things I do differently is reserve all of the bacon for topping at the end and using a few blasts with an immersion blender instead of blending the portion at the end. So yummy! January 8, 2017 at 8:46pm Reply

  • Barb: I also made this soup in my pressure cooker. Very Tasty..thanks for the great recipe! March 4, 2017 at 4:19pm Reply

    • Jaclyn: You’re welcome! So glad you liked it Barb! March 27, 2017 at 11:56am Reply

  • Michelle: I’ve made this a number of times, because we love it. In fact, have a pot simmering right now, even though it’s 90 degrees today here in South Jersey! I use an immersion blender, and top with Italian blend shredded cheese. The hubs like to crush up tortilla chips into his. Thanks for a great recipe! June 30, 2017 at 1:06pm Reply

    • Jaclyn: I’m so glad you’ve enjoyed this recipe Michelle! June 30, 2017 at 5:22pm Reply

  • Louise: Is there anything that could be substituted for the refined sugar? September 21, 2017 at 9:13pm Reply

    • Jaclyn: Equal parts honey or maple syrup would be fine. September 21, 2017 at 10:30pm Reply

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