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
Scale
- 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