Bean and Bacon Soup

Published August 30, 2016. Updated December 2, 2018

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Warm and hearty Bean and Bacon Soup to brighten up those chilly days! It’s made with simple ingredients and it’s way better than canned! Plus it doesn’t have any mysterious ingredients, you can name everything here.

Bean and Bacon Soup in a white serving bowl set over a white plate. Soup is topped with mozzarella, bacon and parsley and served with a side of saltine crackers.

Bean and Bacon Soup

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 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!

It’s so easy to make, it’s incredibly hearty and filling and it has such a delicious flavor!

Bean and Bacon Soup in a large white pot.

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.

Close up image of a ladle filled with bean and bacon soup.

Serve it with Mozzarella or String Cheese

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!

Overhead image of bean and bacon soup in a large pot.

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5 from 12 votes

Bean and Bacon Soup

Warm and hearty Bean and Bacon Soup to brighten up those chilly days! It's made with simple ingredients and it's way better than canned! Plus it doesn't have any mysterious ingredients, you can name everything here.
Servings: 5
Prep15 minutes
Cook45 minutes
Ready in: 1 hour

Ingredients

Instructions

  • 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. 
  • 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.
Nutrition Facts
Bean and Bacon Soup
Amount Per Serving
Calories 558 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 5g31%
Cholesterol 50mg17%
Sodium 1624mg71%
Potassium 1534mg44%
Carbohydrates 69g23%
Fiber 15g63%
Sugar 8g9%
Protein 22g44%
Vitamin A 6880IU138%
Vitamin C 11.4mg14%
Calcium 320mg32%
Iron 6.4mg36%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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82 Comments

  • 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!

  • Barb

    I also made this soup in my pressure cooker. Very Tasty..thanks for the great recipe!

  • 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!

  • 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.

  • 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!

  • 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.

  • 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.

    • Christina Maria Waugh

      I bought great northern beans. Almost identical.

      • 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.