Description

This classic Bean with Bacon Soup is packed with smoky bacon, tender white beans, and a rich tomato-infused broth. It’s a cozy, homemade version of a childhood favorite that’s even better than the canned version. Serve it with crusty bread for a satisfying meal!

Ingredients

Units Scale

6 slices bacon, diced
1 small onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
3 cups cooked navy beans (or 2 cans, drained and rinsed)
4 cups chicken broth
1 (15 oz) can tomato sauce
1 tsp smoked paprika
1/2 tsp black pepper
1/2 tsp salt (adjust to taste)
1 bay leaf
1/2 tsp dried thyme
1 tbsp Worcestershire sauce
1 tbsp apple cider vinegar (optional, for extra depth)
1/4 cup fresh parsley, chopped (for garnish)

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Instructions

Cook the bacon – In a large pot over medium heat, cook the diced bacon until crispy. Remove and set aside on a paper towel-lined plate, leaving about 1 tbsp of bacon grease in the pot.
Sauté the veggies – Add the onion, carrots, and celery to the pot. Cook for about 5 minutes until softened. Stir in the garlic and cook for another 30 seconds.
Simmer the soup – Add the beans, chicken broth, tomato sauce, smoked paprika, black pepper, salt, bay leaf, thyme, Worcestershire sauce, and apple cider vinegar (if using). Bring to a boil, then reduce heat and let it simmer for 20–25 minutes, stirring occasionally.
Blend (optional) – For a creamier texture, remove about 1 cup of the soup and blend it, then return it to the pot.
Add the bacon – Stir the crispy bacon back into the soup, saving some for garnish. Remove the bay leaf.
Serve – Ladle the soup into bowls, garnish with fresh parsley, and enjoy with crusty bread!

Notes

For a vegetarian version, omit the bacon and use vegetable broth. Add smoked paprika for a smoky flavor.
Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.
If using dried beans, soak 1 ½ cups of navy beans overnight, then cook them before adding to the soup.

Nutrition

Calories: 290
Sugar: 6g
Sodium: 720mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 8g
Protein: 16g
Cholesterol: 15mg