There’s nothing quite like a pot of White Bean Soup with Bacon simmering on the stove—it’s warmth, comfort, and home in every spoonful. With smoky bacon, creamy beans, tender veggies, and aromatic herbs, this one-pot wonder is hearty enough for dinner yet easy enough for a weeknight. Perfect for chilly days, family gatherings, or when you just need a bowl of something nourishing and nostalgic.
Why You’ll Love This White Bean Soup
🥓 Smoky & Savory: Crisp bacon infuses every bite with rich, meaty flavor
🍲 One-Pot Meal: Minimal cleanup with maximum flavor
🌱 Nutritious & Filling: Loaded with fiber and protein from white beans
🎨 Versatile: Customize with veggies, herbs, or your favorite spices
🍽 Perfect for Leftovers: Tastes even better the next day
❄️ Freezer-Friendly: Make a big batch and freeze for later
Time Needed
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6
Ingredients
- 6 slices bacon (or 4 thick-cut), chopped
- 3 large carrots, peeled and sliced
- 2 celery ribs, 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 white kidney beans (19 oz each), rinsed
- ¾ cup half and half
- ¼ cup freshly grated Parmesan
- Fresh chopped parsley or spinach (optional)
How to Make White Bean Soup with Bacon
1️⃣ Cook the Bacon
In a large Dutch oven or soup pot over medium-high heat, cook bacon until crispy. Remove with a slotted spoon and set aside, leaving the fat in the pot.
2️⃣ Sauté the Veggies
Add carrots, celery, and onion to the pot. Sauté for 4–5 minutes until the onion softens and starts to brown. Remove excess fat if needed.
3️⃣ Add Garlic & Spices
Stir in garlic, salt, thyme, oregano, parsley, paprika, black pepper, and red pepper flakes. Cook for 1 minute until fragrant.
4️⃣ Add Broth & Scrape the Pot
Pour in the chicken broth, scraping up any browned bits from the bottom for extra flavor.
5️⃣ Blend Beans for Creaminess
Blend ¾ cup of the rinsed beans with the half and half until smooth.
6️⃣ Combine & Simmer
Add whole beans, blended bean mixture, and cooked bacon to the pot. Bring to a gentle simmer, cover, and reduce heat. Cook for 10–15 minutes until vegetables are tender.
7️⃣ Finish & Serve
Stir in grated Parmesan and optional fresh parsley or spinach. Adjust seasoning to taste. Serve hot with crusty bread or a biscuit.
Optional: Thicken the Soup
Mix 1 tbsp cornstarch with 2 tbsp cream or water and stir into the soup for a thicker consistency.
Storage Tips
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in labeled containers for up to 3 months. Thaw overnight and reheat on the stove.
Variations & Substitutions
- No Bacon? Use pancetta, ham, or smoked sausage
- Different Beans: Try navy, great northern, or chickpeas
- Add Greens: Stir in chopped kale or Swiss chard at the end
- Dairy-Free: Swap half and half for coconut milk or skip it altogether
- Spicy Kick: Add extra red pepper flakes or a splash of hot sauce
Final Thoughts
White Bean Soup with Bacon is the ultimate bowl of comfort—simple, savory, and soul-warming. Whether you’re sipping it on a snowy day or meal-prepping for the week, this soup always delivers. Add your own twist, serve it with love, and enjoy the cozy vibes with every bite. 🥣❤️
#WhiteBeanSoup #ComfortFood #EasySoupRecipe #BaconLovers #OnePotMeals #HomemadeSoup #WinterWarmers
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White Bean Soup with Bacon (A Cozy Classic)
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
There’s nothing quite like a pot of White Bean Soup with Bacon simmering on the stove—it’s warmth, comfort, and home in every spoonful. With smoky bacon, creamy beans, tender veggies, and aromatic herbs, this one-pot wonder is hearty enough for dinner yet easy enough for a weeknight. Perfect for chilly days, family gatherings, or when you just need a bowl of something nourishing and nostalgic.
Ingredients
- 6 slices bacon (or 4 thick-cut), chopped
- 3 large carrots, peeled and sliced
- 2 celery ribs, 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 white kidney beans (19 oz each), rinsed
- ¾ cup half and half
- ¼ cup freshly grated Parmesan
- Fresh chopped parsley or spinach (optional)
Instructions
- Cook the Bacon: In a large Dutch oven or soup pot over medium-high heat, cook bacon until crispy. Remove with a slotted spoon and set aside, leaving the fat in the pot.
- Sauté the Veggies: Add carrots, celery, and onion to the pot. Sauté for 4–5 minutes until the onion softens and starts to brown. Remove excess fat if needed.
- Add Garlic & Spices: Stir in garlic, salt, thyme, oregano, parsley, paprika, black pepper, and red pepper flakes. Cook for 1 minute until fragrant.
- Add Broth & Scrape the Pot: Pour in the chicken broth, scraping up any browned bits from the bottom for extra flavor.
- Blend Beans for Creaminess: Blend ¾ cup of the rinsed beans with the half and half until smooth.
- Combine & Simmer: Add whole beans, blended bean mixture, and cooked bacon to the pot. Bring to a gentle simmer, cover, and reduce heat. Cook for 10–15 minutes until vegetables are tender.
- Finish & Serve: Stir in grated Parmesan and optional fresh parsley or spinach. Adjust seasoning to taste. Serve hot with crusty bread or a biscuit.
- Optional: Thicken the Soup: Mix 1 tbsp cornstarch with 2 tbsp cream or water and stir into the soup for a thicker consistency.
Notes
Refrigerator: Store in an airtight container for up to 4 days. Freezer: Freeze in labeled containers for up to 3 months. Thaw overnight and reheat on the stove.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: White Bean Soup, Bacon Soup, Comfort Food, One Pot Meals, Easy Soup Recipe, Hearty Soup, Winter Recipes