bean and bacon soup recipe
The Best bean and bacon soup recipe
I love this soup because it’s packed with fiber and plant-based protein, making it a smart choice for anyone looking to eat well without sacrificing flavor. The beans bring in all that good nutrition, while the bacon adds a smoky depth that’s hard to beat. It’s perfect for any occasion—whether you’re feeding a crowd for a family gathering or just making dinner for two. Plus, it’s so easy to customize; swap out the bacon for turkey, add some fresh herbs, or even toss in a handful of spinach if you like. The key is keeping it simple and letting the ingredients shine. And honestly? It’s one of those recipes that never fails to make everyone feel good.
Classic Bean and Bacon Soup
A hearty, comforting soup featuring tender beans, crispy bacon, and savory tomato broth. Perfect for a cozy meal.
🥘Ingredients
- 1 lb (450g) dried pinto beans, rinsed
- 4 slices thick-cut bacon, chopped
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 4 cups low-sodium vegetable broth
- 1 tsp dried oregano
- 1 tsp smoked paprika
- ½ tsp black pepper
- 1 bay leaf
👨🍳Directions
-
1
In a skillet, cook chopped bacon over medium heat until crispy, about 8 minutes. Remove bacon with a slotted spoon, leaving the fat in the skillet. -
2
In the same skillet, sauté diced onion and minced garlic until soft, about 5 minutes. Stir in crushed tomatoes, oregano, paprika, black pepper, and bay leaf. Simmer for 3 minutes. -
3
Add rinsed beans and vegetable broth to the pot. Bring to a boil, then reduce heat to low. Simmer uncovered for 30–35 minutes, or until beans are tender. -
4
Stir in the cooked bacon. Remove the bay leaf. Taste and adjust seasoning if needed.
🔧Equipment
- Large pot
- Skillet
- Wooden spoon
- Colander
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Bean and Bacon Soup Works
❓ Frequently Asked Questions About Bean and Bacon Soup
1. What is the best way to prepare the bacon for this soup?
Use a heavy-bottomed pan and render the bacon until it’s crispy and fat is golden, about 8–10 minutes. Remove the bacon with a slotted spoon, leaving the fat in the pan for extra flavor in the soup. Chop the bacon into bite-sized pieces for even distribution throughout the dish.
2. Can I substitute any of the beans for this recipe?
Yes, you can swap in canned navy beans or black beans if they’re on hand, but they may require a longer simmer time to soften fully. If using dried beans, soak them overnight and cook them separately before adding to the soup.
3. How do I know when the soup is done?
The soup is ready when the beans are tender and the bacon is fully cooked through—about 25–30 minutes of simmering after adding everything. Stir occasionally to prevent sticking, and taste for seasoning before serving.
4. Should I add the bacon back in at the end, or keep it separate?
For the most flavorful result, stir the chopped bacon back into the soup just before serving. If you prefer it crispy, you can keep it on the side and add it at the table.
5. Is this soup better served hot or cold?
This soup is best enjoyed hot, but it can also be chilled and reheated gently in the microwave. If serving cold, let it sit for a few hours to let flavors meld fully.
