Homemade Bean and Bacon Soup

This homemade Bean and Bacon Soup is simple and easy yet so incredibly delicious! Navy beans are simmered with bacon, sautéed onions, carrots and celery in a light tomato and parmesan infused broth. A one-pot soup that’s both high in protein and fiber! Yields 8 (1½ cup) servings.

One of my all time favorite soup was (is still?) bean and bacon soup.

It had been way too long since I’ve had it. Recently, all I could think about was enjoying a grilled cheese dunked into this hearty soup. Growing up it was only Campbell’s bean and bacon soup for me and I always secretly hoped to find all the bacon in my bowl. Looking back, there really never was enough in my opinion. However, when you make your own soup, you have all the control. With that said, this recipe has perfect bean to bacon ratio. And it tastes infinitely better than the canned soup. As homemade soup usually does.

The bacon adds a smoky, meaty flavor which compliments the beans. It’s also loaded with veggies which is something you also don’t typically find in the canned version.

To Make This Homemade Bean and Bacon Soup You will Need:

• bacon – I like to use center cut bacon.
• yellow onion – Adds a sweet and subtle onion flavor to the soup.
• carrot – Adds color, texture and subtle sweetness.
• celery – Lends earthy flavor and delicious texture.
• garlic – Adds distinct punchy flavor.
• thyme – Lends an earthy, slightly minty and lemony flavor.
• tomato paste – Lends depth and flavor to the soup.
• navy beans – I used canned (rinsed and drained) for ease, however you can soak and cook your own.
• bay leaf – Adds a somewhat subtle minty or pine-y flavor with hints of black pepper.
• parmesan rind – This will infuse the soup with umami flavor.
• low-sodium chicken broth – Use homemade or store-bought.
• kosher salt – This will draw out flavor of the vegetables and seasons the soup.
• freshly ground black pepper – Lends distinct bite and flavor.
• fresh parsley – Adds pop of green and herbaceous flavor – for serving.

Cook The Bacon:

Add 12 ounces of diced center cut bacon to a cold 6-quart dutch oven.

Cook over medium to medium-low heat until crispy.

Once crispy use a slotted spoon to remove the bacon and transfer to a paper towel lined plate. Set off to the side. Remove and discard all but 2 tablespoons of bacon fat from the pot.

Prep The Vegetables:

While the bacon is cooking, prep the veggies. Dice up 1 medium yellow onion, 4 (short) stalks of celery (about 1 cup), 2 large carrot (about 1 cup), 3 cloves of garlic and 2 teaspoons chopped fresh thyme leaves.

Build The Soup:

To the fat in the pan, add the onion, carrot and celery with a pinch of kosher salt.

Stir the vegetables, coating them in the bacon fat. Cook over medium-low heat for 8 to 10 minutes or until softened and tender, stirring often.

Next, add in the 3 cloves of minced fresh garlic and 2 teaspoons chopped fresh thyme. Stir and cook for 1 minute.

Next, add in 2 tablespoons tomato paste.

Stir and cook 2 minutes.

Then add in 3 (15 ounce) cans of navy beans (rinsed and drained), half of the crispy bacon, 1 bay leaf and the parmesan cheese rind.

Pour in 8 cups (2 quarts) low-sodium chicken broth.

Then give it all a stir.

Cover and bring to a simmer over medium heat. With the the lid askew, simmer the soup stirring only occasionally for 45 minutes.

Once the soup has simmered, remove the parmesan cheese rind and bay leaf.

Lastly, season the soup with kosher salt and freshly ground black pepper to taste. This makes about 12 cups of soup,  so for me it was about 2 teaspoons kosher salt and lots of black pepper – to be honest, I usually don’t measure black pepper.

Serving The Soup:

Lastly, ladle the hot soup into bowls,

Serve topped with some freshly ground black pepper, a little of the reserved crispy bacon and minced fresh parsley.

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Enjoy! And if you give this Homemade Bean and Bacon Soup recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

This recipe was originally posted on December 5th, 2016 and has been updated with clear and concise instructions, new photography and helpful information.