Homemade Bean and Bacon Soup Recipe
Introduction
This homemade bean and bacon soup is a comforting and hearty dish perfect for chilly days. Packed with tender beans, smoky bacon, and fresh vegetables, it’s easy to make and full of flavor. A warm bowl of this soup will quickly become a family favorite.
Ingredients
- 1 cup dried navy beans (or great northern beans)
- 4 slices thick-cut bacon
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, chopped
- 4 cups low-sodium chicken broth
- 1-2 bay leaves
Instructions
- Step 1: Rinse dried beans under cold water and soak them overnight in enough water to cover by at least two inches.
- Step 2: In a large pot over medium heat, cook the diced bacon until crispy. Remove bacon but retain some grease in the pot.
- Step 3: Add onions, garlic, carrots, and celery to the pot; sauté until softened, about five minutes.
- Step 4: Stir in the soaked beans and chicken broth; add bay leaves and bring to a boil.
- Step 5: Reduce heat to low; cover partially with a lid and simmer for about one hour or until beans are tender.
- Step 6: For creaminess, blend part of the soup if desired before serving.
Tips & Variations
- For a vegetarian version, skip the bacon and use vegetable broth instead of chicken broth.
- Soaking beans overnight helps reduce cooking time and improves digestibility.
- Add a splash of apple cider vinegar at the end to brighten the flavors.
- Use an immersion blender to blend part of the soup directly in the pot for a creamy texture without extra dishes.
Storage
Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. You can also freeze the soup for up to 3 months; thaw in the refrigerator overnight before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned beans instead of dried beans?
Yes, you can use canned beans to save time. Drain and rinse them well, then add them later in the cooking process—about 15 minutes before the end—to prevent them from getting too soft.
How do I prevent the soup from being too thick or too thin?
If the soup becomes too thick, add a little extra broth or water to reach your desired consistency. If it’s too thin, simmer uncovered for a bit longer to reduce and thicken the soup.
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Homemade Bean and Bacon Soup Recipe
- Total Time: 1 hour 20 minutes (plus overnight soaking)
- Yield: 6 servings 1x
Description
A hearty and comforting Homemade Bean and Bacon Soup featuring tender navy beans simmered with crispy bacon and fresh vegetables in a flavorful chicken broth. This delicious soup is easy to prepare and perfect for a cozy meal.
Ingredients
Beans and Broth
- 1 cup dried navy beans (or great northern beans)
- 4 cups low-sodium chicken broth
- 1–2 bay leaves
Vegetables and Aromatics
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, chopped
Meat
- 4 slices thick-cut bacon
Instructions
- Soak Beans: Rinse the dried navy beans thoroughly under cold water and soak them overnight in enough water to cover by at least two inches to ensure they soften properly and cook evenly.
- Cook Bacon: In a large pot over medium heat, cook the diced bacon slices until crispy. Once done, remove the bacon pieces using a slotted spoon and set aside, leaving the bacon grease in the pot to add flavor for the vegetables.
- Sauté Vegetables: Add the chopped onions, minced garlic, diced carrots, and chopped celery to the bacon grease in the pot. Sauté these ingredients for about five minutes or until they are softened and fragrant.
- Add Beans and Broth: Drain the soaked beans and stir them into the pot with the sautéed vegetables. Pour in the low-sodium chicken broth, add the bay leaves, and bring the mixture to a rolling boil.
- Simmer Soup: Reduce the heat to low, partially cover the pot with a lid, and let the soup simmer gently for about one hour, or until the beans are tender and fully cooked.
- Blend for Creaminess (Optional): For a creamier texture, remove a portion of the soup and blend it until smooth, then stir it back into the pot. Return the reserved bacon to the soup before serving.
Notes
- Soaking beans overnight reduces cooking time and improves digestibility.
- Retaining bacon grease adds rich, smoky flavor to the soup base.
- Partial blending adds creaminess without losing the chunky texture.
- Use low-sodium chicken broth to control the salt content of the soup.
- The soup can be stored for up to 3 days in the refrigerator or frozen for longer storage.
- Prep Time: 10 minutes (plus overnight soaking)
- Cook Time: 1 hour 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: bean soup, bacon soup, navy beans, homemade soup, easy soup recipe, comforting soup
