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
Scale
- 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