Homemade Bean And Bacon Soup Recipe

Let’s be honest—sometimes we want comfort food now, but life cruelly insists that beans need to cook for hours and bacon needs to be perfectly crispy. And okay, maybe we could just open a can of soup, but where’s the fun in that?

Enter: Homemade Bean and Bacon Soup—a hearty, smoky, and downright cozy bowl of happiness that tastes like you’ve been slaving away all day… even though you 100% haven’t. Bonus: it makes your kitchen smell amazing, which is basically free aromatherapy.

Why This Recipe is Awesome?

• It’s idiot-proof. Seriously—if you can stir a spoon without injuring yourself, you’re qualified.
• It tastes like nostalgia. If you grew up with those little red-and-white cans of bean and bacon soup, this is the glow-up version.
• It’s budget-friendly. Beans are cheap, bacon is relatively cheap (if you don’t eat it all first), and everything else is pantry staples.
• It reheats like a dream. Make a big batch and you’ve got lunch sorted for days.

Also, there’s bacon. Did I mention bacon?

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Ingredients

• 8 slices thick-cut bacon – Because we’re making soup, not salad.
• 1 medium onion, diced – The unsung hero of soup flavor.
• 2 medium carrots, diced – Adds color and the illusion of health.
• 2 celery stalks, diced – Crunchy green sticks that make soup magic.
• 3 garlic cloves, minced – Measure with your heart.
• 4 cups chicken broth – Or veggie broth if you’re going meat-light (but… why?).
• 3 cans (15 oz) great northern beans, drained and rinsed – The star of the show.
• 1 cup water – Because beans need friends.
• 1 tsp smoked paprika – The secret “hmm… what’s that amazing flavor?” ingredient.
• Salt and pepper to taste – Be generous, but don’t go wild.
• Fresh parsley for garnish – Totally optional, but makes you look fancy.

Step-by-Step Instructions

1. Cook the bacon. In a big ol’ soup pot, cook bacon over medium heat until crispy. Don’t rush it—low and slow is the bacon motto. Remove bacon, crumble, and set aside (try not to eat it all… yet).
2. Use that bacon fat. Don’t even think about draining it—this is flavor gold. Toss in the onion, carrots, and celery. Cook until the veggies start to soften, about 5–7 minutes.
3. Add garlic. Stir for 30 seconds until fragrant. (Translation: until your kitchen smells like heaven.)
4. Pour in broth and beans. Also add the water and smoked paprika. Give it a good stir and bring to a boil.
5. Simmer. Lower the heat and let it bubble gently for about 20 minutes. This is your cue to wander off, scroll your phone, or pretend you’re doing the dishes.
6. Mash some beans. Use a potato masher (or the back of a spoon) to mash about 1/3 of the beans right in the pot. This makes the soup thicker and creamier without adding dairy.
7. Add bacon back in. Stir most of the bacon into the soup, keeping a little for garnish because we like to be extra. Season with salt and pepper.
8. Serve hot. Top with remaining bacon and a sprinkle of parsley if you’re feeling fancy. Eat. Smile. Repeat.

Common Mistakes to Avoid

• Draining the bacon fat. Why? That’s like throwing away gold coins because they’re “too shiny.”
• Forgetting to rinse canned beans. Unless you like weird salty bean sludge in your soup, rinse those babies.
• Skipping the smoked paprika. Trust me—it’s the difference between “good” and “wow, marry me” soup.
• Overcooking the veggies before adding broth. Mushy carrots are no one’s dream.

Alternatives & Substitutions

• Bacon substitute: Turkey bacon or even diced ham works, but let’s be honest… it’s not quite the same.
• Beans: Navy beans, cannellini, or even pinto beans will do. Basically, bean monogamy is not required.
• Spice: Add a pinch of red pepper flakes for a little kick.
• Broth: No broth? Use bouillon cubes and water—just adjust salt later.
• Veggie load: Toss in diced potatoes or corn if you’re feeling wild.

FAQs

Q: Can I make this in a slow cooker?

A: Yup. Cook bacon separately, toss everything in the slow cooker, and let it go on low for 6–8 hours.

Q: Can I freeze it?

A: Absolutely. Just cool it first, then freeze in portions. Bonus: Future You will love Past You.

Q: Can I make it vegetarian?

A: Sure—skip the bacon, use veggie broth, and maybe add liquid smoke for that smoky vibe. (But, y’know… you’ll miss the bacon.)

Q: Can I use dried beans?

A: You can, but you’ll need to soak them overnight and cook longer. Canned is faster, and we’re lazy today.

Q: Is this healthy?

A: It has beans and veggies, so… sure. Ignore the bacon.

Q: What should I serve it with?

A: Crusty bread, grilled cheese, or a smug sense of accomplishment.

Related Recipe:

• Easy Roasted Asparagus Recipe – Perfect & Crispy
• Boat Dip Recipe – The Ultimate Party Appetizer
• Fresh Avocado, Tomato And Cucumber Salad

Final Thoughts

And there you have it—Homemade Bean and Bacon Soup that’s cozy, flavorful, and easy enough for even the most distracted home cook. This is the kind of meal that makes cold days feel warmer and boring days feel like a hug.