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Homemade Bean with Bacon Soup Recipe | Cozy Hearty Comfort Food

Smoky, hearty bean with bacon soup made in one pot with pantry beans, vegetables, and bacon, thickened by mashing some beans. Cozy, meal-prep friendly, and easy to customize.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 servings

Ingredients
  

Ingredients

  • 8–10 slices bacon, chopped
  • 3 cans (15 oz each) navy, great northern, or cannellini beans, drained and rinsed (or 1½ cups dried beans, cooked until tender)
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3–4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 6 cups low-sodium chicken broth (or vegetable broth)
  • 2 bay leaves
  • 1 teaspoon dried thyme (or 2 teaspoons fresh, chopped)
  • 1 teaspoon smoked paprika
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1–2 teaspoons apple cider vinegar or lemon juice, optional, to finish
  • Chopped parsley, for garnish
  • Crusty bread, for serving

Instructions
 

Instructions

  • Add chopped bacon to a large heavy pot over medium heat and cook, stirring occasionally, until crisp and fat has rendered, about 7–10 minutes.
  • Remove bacon with a slotted spoon and set aside, leaving 2–3 tablespoons bacon fat in the pot and pouring off any excess.
  • Add diced onion, carrots, and celery with a pinch of salt and cook over medium heat, stirring, until onions are translucent and carrots begin to soften, about 6–8 minutes.
  • Stir in minced garlic and cook until fragrant, about 30 seconds.
  • Stir in tomato paste and cook 1–2 minutes to lightly caramelize.
  • Add thyme, smoked paprika, and bay leaves and stir to coat the vegetables.
  • Pour in a splash of broth to deglaze, scraping up browned bits, then add the remaining broth and the beans.
  • Bring to a gentle boil, reduce to a steady simmer, and cook 15–20 minutes to meld flavors.
  • Lightly mash about 20–25% of the beans in the pot with a potato masher (or give a few quick pulses with an immersion blender) to thicken while keeping plenty of whole beans.
  • Stir most of the cooked bacon back into the pot, reserving some for topping, and simmer 5 more minutes.
  • Taste and season with salt and black pepper, and add 1–2 teaspoons apple cider vinegar or lemon juice to brighten, if desired.
  • Ladle into bowls, top with reserved bacon and chopped parsley, and serve with crusty bread.

Notes

Use great northern, navy, or cannellini beans. For a vegetarian version, sauté vegetables in olive oil and add extra smoked paprika or a dash of liquid smoke. Simmer gently to avoid breaking down the beans. The soup thickens as it sits; thin with broth when reheating. Stores 4–5 days refrigerated or up to 3 months frozen.