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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  • Patty

    I didn’t add enough tomato paste, I have an aversion (thanks mom) to tomato paste.
    My husband LOVED it w/out the normal tomato paste. It needs it to round it out.
    BTW, making it again this week. It’s a keeper.

  • Tom

    Sorry. My previous post I forgot to mention that I didn’t use the cheese. Didn’t have any. 30 miles to the nearest store. Still a fantastic recipe!

  • Tom

    I usually add or subtract ingredients to suit my taste. I followed this recipe exactly. It was delicious. I was going to use a whole pound of bacon and decided not to and glad I didn’t. I diced the vegetables and the bacon into small pieces. I also simmered for a few hours without a cover. I live in northern Minnesota and this is great on a winter night with homemade bread.

  • Tammie Wallace

    Made this for dinner tonight and it was delicious, modified the recipe just a tad because the broth I bought is sold in 4 cup containers so I used all of it (8cups)and added 2 cans of beans and I had no thyme but that’s the nice thing about soup recipes they are forgiving, oh and bacon is sold by the pound so I used all of that too oops, and I didn’t have any mozzarella so I used a shredded Mexican blend with a touch of Frank’s red hot sauce. The best ever!

  • Steve Dudden

    I have dried beans. Any idea how this would convert to the desired quantity of canned beans?

    • Jaclyn

      Jaclyn Bell

      I’m not certain on this, I’d recommend finding the conversion online.

  • Emily

    Thank you for recreating this at home! I’ve been wanting to figure out a healthy recipe to surprise my dad, because the Campbell’s was always a favorite of his. Can’t wait to make this!

  • Lisa Hines

    Can you do this in the crock pot? If so can you give some instructions? Please and thank you.

    • Jaclyn

      Jaclyn Bell

      You can but the process would still require the stovetop so it’s just easier to go that route. You’d need to cook the bacon first, add to slow cooker. Sauté veggies, add to slow cooker. Cook on low with other ingredients for 4 hours. Then blend as directed (an immersion blender should work).