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



  • 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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    • Jaclyn

      Jaclyn Bell

      Estimated 558 calories per 1/5 of the recipe. Info can be found at the bottom of the recipe card.

  • Sarah Gawreluk

    I loved this soup. I did not have the tomato paste I normally have on hand, so omitted. Left out tyme and cheese. Will try next time. But it was fabulous! 😃

  • Leslie Ann

    If I have an immersion blender, could I use that to partially blend the soup in the pot instead of transferring some out to blend it?

  • Debra

    Like you I was raised eating Campbells Bean with Bacon soup. Last night it was cold out and I was tired and wanted something warm and comforting to eat. I pulled out the can of soup and looked at the ingredients, many concerned me: Sodium Phosphate, Sodium Erythorbate, Sodium Nitrate, Monosodium Glutamate”. I looked up the first “Sodium” ingredient to determine if it were safe to eat and after doing research, I lost my desire to consume chemicals.

    I found your receipt and I had all the ingredients in my kitchen (except tomato paste and fresh thyme). I made the soup today 1/3 batch (Sunday morning) and it turned out DELICIOUS!! Thank you so much for sharing your recipe and for allowing me the pleasure of eating one of my favorite soups again without all the horrible stuff. I am definitely saving the recipe and I’m sure I will be enjoying this soup regularly.

    PS: I used a couple to tbsp of tomato sauce and dried thyme as alternatives to missing ingredients, and I omitted the sugar.

    • Jaclyn

      Jaclyn Bell

      Thanks for your feedback Debra! I love to know you enjoyed this homemade version!

  • Deanna Robinson

    I’ve made this soup and its wonderful but I would like to know the serving size in your nutritional facts