why make this recipe
This soup is warm, simple, and filling. It uses cheap pantry beans and a few fresh vegetables. You get rich taste from bacon and thyme without hard work. For other easy soup ideas, see my creamy white lasagna soup.
introduction
White Bean Soup with Bacon is a homey dish. It combines soft white beans, salty bacon, and simple vegetables. You can make it in one pot and let it simmer. The result is a thick, comforting soup that works for weeknight dinners or a slow weekend meal.
how to make White Bean Soup with Bacon
Cook the bacon first to get flavor. Use the bacon fat to cook the vegetables. Add the beans and broth, then simmer until the beans are soft. Stir in salt and pepper at the end. If you want a creamier soup, mash some beans in the pot while it cooks. For a twist of flavor ideas, you can read about a different style in this coconut curry soup with dumplings post.
Ingredients :
- 1 cup dried white beans (cannellini or navy beans)
- 4 cups chicken or vegetable broth
- 4 ounces bacon, chopped
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon thyme
- Salt and pepper to taste
- Optional: fresh parsley for garnish
Directions :
- Rinse and soak the white beans overnight in plenty of water. Drain and set aside.
- In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot.
- Add the onion, carrots, and celery to the pot and sauté until softened, about 5-7 minutes.
- Stir in the garlic and thyme, cooking for another minute until fragrant.
- Add the soaked beans and broth to the pot, bringing it to a boil.
- Reduce heat and let simmer for about 1.5 to 2 hours, or until the beans are tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with crispy bacon and parsley if desired.
how to serve White Bean Soup with Bacon
Serve hot in bowls. Top each bowl with the cooked bacon and a sprinkle of fresh parsley. Offer crusty bread or a simple green salad on the side. This soup is good with grated Parmesan or a splash of olive oil.
how to store White Bean Soup with Bacon
Cool the soup to room temperature. Store in an airtight container in the fridge for up to 4 days. Reheat on the stove over low heat, stirring so it heats evenly. For longer storage, freeze in portions for up to 3 months. Thaw in the fridge overnight before reheating.
tips to make White Bean Soup with Bacon
- Use dried beans for best texture. Soaking helps shorten cooking time.
- Reserve some cooked bacon bits to add at the end for crunch.
- If the soup is too thin, mash some beans or simmer longer to thicken.
- Taste and add salt at the end, because the bacon and broth can be salty.
- For another warming soup idea, see this Italian penicillin soup for inspiration.
variation (if any)
- Make it vegetarian: skip the bacon and use olive oil and smoked paprika for a smoky taste.
- Add greens: stir in chopped kale or spinach near the end of cooking.
- Use canned beans: cut cooking time; add canned beans in the last 20 minutes to heat through.
FAQs
Q: Can I use canned white beans instead of dried?
A: Yes. Rinse and add canned beans in the last 20 minutes of cooking so they do not fall apart.
Q: How long do I need to soak the dried beans?
A: Soak overnight or at least 6–8 hours in plenty of water.
Q: Can I make this in a slow cooker?
A: Yes. Sauté the bacon and vegetables first, then add to the slow cooker with beans and broth. Cook on low for 6–8 hours.
Q: Is this soup freezer friendly?
A: Yes. Cool it and freeze in portions for up to 3 months.
Q: How can I make the soup creamier?
A: Mash some of the beans against the pot side with a spoon or use an immersion blender for a few seconds.
Conclusion
If you want a tested recipe with similar flavors and step-by-step photos, check this version of White Bean Soup With Bacon – Simply Recipes. For another well-rated take on the same dish, see White Bean Soup with Bacon | The Modern Proper.
Print
White Bean Soup with Bacon
- Total Time: 600 minutes
- Yield: 4 servings
- Diet: Omnivore
Description
A comforting and hearty soup made with soft white beans, crispy bacon, and fresh vegetables, perfect for weeknight dinners or slow weekends.
Ingredients
- 1 cup dried white beans (cannellini or navy beans)
- 4 cups chicken or vegetable broth
- 4 ounces bacon, chopped
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon thyme
- Salt and pepper to taste
- Optional: fresh parsley for garnish
Instructions
- Rinse and soak the white beans overnight in plenty of water. Drain and set aside.
- In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot.
- Add the onion, carrots, and celery to the pot and sauté until softened, about 5-7 minutes.
- Stir in the garlic and thyme, cooking for another minute until fragrant.
- Add the soaked beans and broth to the pot, bringing it to a boil.
- Reduce heat and let simmer for about 90 to 120 minutes, or until the beans are tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with crispy bacon and parsley if desired.
Notes
For a creamier soup, mash some beans in the pot while it cooks. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 480 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 16g
- Cholesterol: 30mg
Keywords: soup, white bean, bacon, comfort food, easy recipe