Hearty Comfort in a Bowl Bacon and White Bean Soup Recipe

There’s something deeply comforting about a bowl of Bacon and White Bean Soup that instantly brings me back to the cozy kitchen of Mama Lou, where the scent of smoky bacon mingled with simmering beans would fill the air on chilly afternoons. It was in that small, sunlit space where my sister Ouma and I learned the magic of simple ingredients coming together to create something soulful and nourishing. This soup isn’t just about flavor; it’s a warm embrace on a plate, a recipe stitched with family stories and love. Today, I’m inviting you to share in that tradition with me, as we craft a Bacon and White Bean Soup that feels like home no matter where you are.

Why You’ll Love This Bacon and White Bean Soup

When I think about why this Bacon and White Bean Soup holds a special place in my heart, it goes beyond just the taste. It’s about the way it brings people together—just like Mama Lou’s Sunday dinners, where everyone gathered around the table, sharing stories and laughter. The soup’s rich, smoky bacon flavor paired with creamy white beans creates a harmony that’s both satisfying and nourishing. It’s perfect for those moments when you want something hearty but not heavy, something that feels like a warm hug after a long day.

Another reason I adore this soup is its versatility. Whether you’re cooking for a busy weeknight or hosting a small family gathering, it adapts beautifully. Plus, it’s a wonderful way to sneak in some protein and fiber without sacrificing comfort. I remember standing beside Mama Lou as she stirred her pot, telling me, “Good food heals the soul.” This soup truly does just that.

Ingredients You’ll Need for This Bacon and White Bean Soup

• 6 slices thick-cut bacon, chopped
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 3 cups cooked white beans (cannellini or Great Northern beans work best)
• 4 cups low-sodium chicken broth
• 1 cup water (adjust as needed)
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil (optional, for sautéing if skipping bacon fat)
• Fresh parsley, chopped (for garnish)

If you’re looking to make this vegetarian, you can substitute the bacon for smoked paprika and use vegetable broth instead of chicken broth. It won’t have quite the same smoky depth, but it will still be delicious and comforting.

Nutrition Facts

• Calories: Approximately 280 per serving
• Protein: 15g
• Fat: 12g (mostly from bacon and olive oil)
• Carbohydrates: 30g
• Fiber: 8g
• Sugar: 4g (naturally occurring in vegetables)
• Sodium: 600mg (can be adjusted by using low-sodium broth and less salt)

Hearty Comfort in a Bowl Bacon and White Bean Soup Recipe

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Learn how to make delicious Bacon and White Bean Soup. Easy recipe with step-by-step instructions.

• Total Time: 45 minutes
• Yield: 4 servings 1x

Ingredients

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• 6 slices thick-cut bacon, chopped
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 3 cups cooked white beans (cannellini or Great Northern beans work best)
• 4 cups low-sodium chicken broth
• 1 cup water (adjust as needed)
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil (optional, for sautéing if skipping bacon fat)
• Fresh parsley, chopped (for garnish)

If you’re looking to make this vegetarian, you can substitute the bacon for smoked paprika and use vegetable broth instead of chicken broth. It won’t have quite the same smoky depth, but it will still be delicious and comforting.

See also  Fusion Comfort: French Onion Soup Meets Green Bean Casserole

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Instructions

1. In a large pot or Dutch oven, cook the chopped bacon over medium heat until crisp, about 8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
2. Add the diced onion, carrots, and celery to the bacon fat. Sauté until the vegetables are soft and translucent, roughly 7-8 minutes. If your pot doesn’t have enough fat, add 1-2 tablespoons of olive oil to prevent sticking.
3. Stir in the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to let it burn.
4. Add the cooked white beans, chicken broth, water, dried thyme, and bay leaf to the pot. Stir to combine everything well.
5. Bring the soup to a gentle boil, then reduce the heat to low. Let it simmer uncovered for about 25-30 minutes, allowing the flavors to meld and the soup to thicken slightly.
6. Remove the bay leaf and use an immersion blender to puree about half the soup directly in the pot. This step adds creaminess without any dairy. If you don’t have an immersion blender, transfer half the soup in batches to a blender and blend until smooth, then return it to the pot.
7. Return the crispy bacon to the pot, stirring it through to warm and distribute evenly.
8. Taste and adjust seasoning with salt and freshly ground black pepper. Remember, the bacon adds saltiness, so season gradually.
9. Serve hot, garnished with chopped fresh parsley for a burst of color and freshness.

One thing Mama Lou always reminded me was to taste as you go—she’d say, “Cooking is like telling a story; you add a little here, a little there, until it feels just right.” That advice has stayed with me every time I make this soup.

• Author: Jenny
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Dish
• Method: Cooking
• Cuisine: International

Steps to Create Your Bacon and White Bean Soup

1. In a large pot or Dutch oven, cook the chopped bacon over medium heat until crisp, about 8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
2. Add the diced onion, carrots, and celery to the bacon fat. Sauté until the vegetables are soft and translucent, roughly 7-8 minutes. If your pot doesn’t have enough fat, add 1-2 tablespoons of olive oil to prevent sticking.
3. Stir in the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to let it burn.
4. Add the cooked white beans, chicken broth, water, dried thyme, and bay leaf to the pot. Stir to combine everything well.
5. Bring the soup to a gentle boil, then reduce the heat to low. Let it simmer uncovered for about 25-30 minutes, allowing the flavors to meld and the soup to thicken slightly.
6. Remove the bay leaf and use an immersion blender to puree about half the soup directly in the pot. This step adds creaminess without any dairy. If you don’t have an immersion blender, transfer half the soup in batches to a blender and blend until smooth, then return it to the pot.
7. Return the crispy bacon to the pot, stirring it through to warm and distribute evenly.
8. Taste and adjust seasoning with salt and freshly ground black pepper. Remember, the bacon adds saltiness, so season gradually.
9. Serve hot, garnished with chopped fresh parsley for a burst of color and freshness.

One thing Mama Lou always reminded me was to taste as you go—she’d say, “Cooking is like telling a story; you add a little here, a little there, until it feels just right.” That advice has stayed with me every time I make this soup. Learn more: Creamy Pasta e Fagioli Soup Olive Garden Copycat Recipe You Need to Try

Tips for Making the Best Bacon and White Bean Soup

• Use thick-cut bacon for more flavor and texture. The crispier, the better in my book!
• If you’re pressed for time, canned white beans work beautifully—just be sure to rinse and drain them well to reduce excess sodium.
• Simmer gently to develop deep flavors without breaking down the beans too much. You want creaminess, not mush.
• Feel free to add a splash of apple cider vinegar or fresh lemon juice just before serving to brighten the soup and balance the richness.
• For an extra layer of flavor, sauté a small diced smoked sausage along with the bacon, a trick Ouma taught me during one of our kitchen adventures.
• Don’t skip the step of pureeing half the soup—it’s the secret to a velvety texture that feels indulgent yet wholesome.

Serving Suggestions and Pairings

This Bacon and White Bean Soup shines brightest when paired with something simple but sturdy. I often serve it alongside crusty homemade bread, warm from the oven, perfect for dipping. Mama Lou’s cornbread was always a favorite at our table, and I encourage you to try it too if you want a touch of nostalgia with your meal.

For a full meal, a crisp green salad dressed with lemon vinaigrette complements the soup’s richness beautifully. And if you’re feeling indulgent, a dollop of sour cream or a sprinkle of shredded sharp cheddar can elevate the bowl even further.

Ouma and I used to enjoy this soup with a glass of chilled white wine or a light beer, especially during our weekend catch-ups. It’s a dish that invites sharing and savoring, no matter the company.

Storage and Reheating Tips

One of the many joys of Bacon and White Bean Soup is how well it keeps. Leftovers taste even better the next day once the flavors have had time to meld.

• Store cooled soup in an airtight container in the refrigerator for up to 4 days.
• For longer storage, freeze the soup in portions for up to 3 months. Use freezer-safe containers or heavy-duty freezer bags.
• When reheating, warm the soup gently on the stovetop over low heat, stirring occasionally to prevent sticking. Add a splash of water or broth if it has thickened too much.
• Avoid reheating in the microwave if possible, as the texture can become uneven, but if you do, stir halfway through heating for best results.

Frequently Asked Questions

What are the main ingredients for Bacon and White Bean Soup?

The main ingredients for Bacon and White Bean Soup include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make Bacon and White Bean Soup?

The total time to make Bacon and White Bean Soup includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make Bacon and White Bean Soup ahead of time?

Yes, Bacon and White Bean Soup can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with Bacon and White Bean Soup?

Bacon and White Bean Soup pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is Bacon and White Bean Soup suitable for special diets?

Depending on the ingredients used, Bacon and White Bean Soup may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

Every time I ladle out a bowl of Bacon and White Bean Soup, I’m reminded of those quiet afternoons with Mama Lou and the laughter-filled moments with Ouma. This soup is more than a meal; it’s a connection to my roots, a celebration of tradition, and a reminder that food made with love nourishes both body and soul.

I hope that as you make this recipe your own, you’ll find it brings comfort to your table and warmth to your heart, just as it has to mine. Remember, cooking is a journey, and every pot of soup, every shared meal, is a chapter in your family’s story. So, gather your ingredients, stir with care, and savor each spoonful of this timeless Bacon and White Bean Soup.