White Bean Soup with Smoked Turkey Bacon is the ultimate comfort dish—warm, creamy, and packed with savory goodness. With tender white beans, garden vegetables, and smoky turkey bacon, this one-pot wonder delivers rich flavor in every spoonful. Perfect for chilly evenings or casual family dinners, it’s a nostalgic classic with a lighter twist.
Why You’ll Love This White Bean Soup
Deep, Smoky Flavor: Smoked turkey bacon infuses the soup with delicious savory notes
Easy to Make: One pot, minimal effort, and full of cozy comfort
Nutritious & Hearty: White beans provide fiber and protein, making it filling and wholesome
Perfect for Leftovers: Tastes even better the next day
Versatile & Customizable: Add greens, spice, or change up the beans—make it yours
Ingredients
4 slices smoked turkey bacon, chopped
3 large carrots, peeled and sliced
2 celery stalks, sliced
1 medium onion, finely chopped
4 cloves garlic, minced
1 tsp salt
1 tsp dried thyme
1 tsp dried oregano
1 tsp dried parsley
¼ tsp paprika
¼ tsp black pepper
¼ tsp red pepper flakes
5 cups low-sodium chicken broth
2 cans (19 oz each) white kidney beans, rinsed and drained
¾ cup half and half
¼ cup grated Parmesan
Fresh parsley or spinach (optional, for garnish)
How to Make It
1️⃣ Cook the Turkey Bacon
In a large soup pot or Dutch oven, cook chopped turkey bacon over medium-high heat until browned and crisp. Remove with a slotted spoon, leaving the rendered fat for flavor.
2️⃣ Sauté the Vegetables
Add carrots, celery, and onion to the pot. Cook for 4–5 minutes until the onion softens and starts to caramelize.
3️⃣ Add Seasonings
Stir in garlic, salt, thyme, oregano, parsley, paprika, black pepper, and red pepper flakes. Cook for 1 minute until fragrant.
4️⃣ Add Broth & Beans
Pour in the chicken broth, scraping the pot to lift any browned bits. Blend ¾ cup of the beans with half and half until smooth, then add the puree, whole beans, and cooked bacon to the pot.
5️⃣ Simmer
Bring the soup to a gentle simmer. Cover and cook on medium-low for 10–15 minutes, until the vegetables are tender.
6️⃣ Finish & Serve
Stir in grated Parmesan and optional parsley or spinach. Taste and adjust seasoning. Serve hot with bread or biscuits on the side.
Optional Thickening
Mix 1 tablespoon cornstarch with 2 tablespoons cream or water and stir into the soup while simmering for extra thickness.
Storage Tips
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat on the stove.
Variations & Substitutions
- No turkey bacon? Use smoked chicken sausage or omit for a vegetarian version.
- Different beans: Try navy beans, great northern, or even chickpeas.
- Boost with greens: Add chopped spinach, kale, or Swiss chard near the end.
- Dairy-free: Skip the half and half or use unsweetened coconut milk.
- Want heat? Add more red pepper flakes or a splash of hot sauce.
Final Thoughts
White Bean Soup with Smoked Turkey Bacon is your new cold-weather favorite—simple, soulful, and full of flavor. Whether for a quiet night in or a casual dinner with friends, this soup brings cozy comfort and satisfying depth to the table every time.
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White Bean Soup with Smoked Turkey Bacon
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
White Bean Soup with Smoked Turkey Bacon is the ultimate comfort dish—warm, creamy, and packed with savory goodness. With tender white beans, garden vegetables, and smoky turkey bacon, this one-pot wonder delivers rich flavor in every spoonful. Perfect for chilly evenings or casual family dinners, it’s a nostalgic classic with a lighter twist.
Ingredients
- 4 slices smoked turkey bacon, chopped
- 3 large carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 tsp salt
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp dried parsley
- ¼ tsp paprika
- ¼ tsp black pepper
- ¼ tsp red pepper flakes
- 5 cups low-sodium chicken broth
- 2 cans (19 oz each) white kidney beans, rinsed and drained
- ¾ cup half and half
- ¼ cup grated Parmesan
- Fresh parsley or spinach (optional, for garnish)
Instructions
- In a large soup pot or Dutch oven, cook chopped turkey bacon over medium-high heat until browned and crisp. Remove with a slotted spoon, leaving the rendered fat for flavor.
- Add carrots, celery, and onion to the pot. Cook for 4–5 minutes until the onion softens and starts to caramelize.
- Stir in garlic, salt, thyme, oregano, parsley, paprika, black pepper, and red pepper flakes. Cook for 1 minute until fragrant.
- Pour in the chicken broth, scraping the pot to lift any browned bits. Blend ¾ cup of the beans with half and half until smooth, then add the puree, whole beans, and cooked bacon to the pot.
- Bring the soup to a gentle simmer. Cover and cook on medium-low for 10–15 minutes, until the vegetables are tender.
- Stir in grated Parmesan and optional parsley or spinach. Taste and adjust seasoning. Serve hot with bread or biscuits on the side.
Notes
Use smoked chicken sausage or skip the meat for vegetarian. Try navy beans or chickpeas instead of kidney beans. Add greens like spinach or kale at the end. For dairy-free, use coconut milk. Thicken with cornstarch if desired. Store up to 4 days in fridge or freeze up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 5g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 25g
- Cholesterol: 40mg
Keywords: White Bean Soup, Turkey Bacon Soup, comfort food, creamy soup, winter dinner