White Bean Soup With Bacon Recipe

I love my White Bean Soup with Bacon recipe that blends crispy bacon and tender white beans with sautéed garlic, onion, diced carrots, and celery in rich chicken broth spiced with thyme and bay leaf. Its mix of hearty ingredients creates a uniquely appealing bowl of genuine flavor.

This White Bean Soup With Bacon recipe is one of my favorite finds recently. I first experimented with it using chopped up bacon, a large chopped onion, and garlic that was minced just perfectly.

If you love robust flavors, you’ll appreciate how the diced carrots and celery add a subtle crunch and sweetness that balance the savory base of soaked white beans. I like to simmer everything in chicken broth with a bay leaf and a teaspoon of dried thyme, which really brings out the taste of each ingredient.

Personally, I’m a fan that enjoys a soup with depth and a bit of rustic charm, and this one delivers just that. I spiced it up with enough salt and pepper to round it out, and you’ll love how every bite feels both hearty and satisfying.

This recipe combines a few of my favorite comfort soup secrets, and I hope you give it a try soon.

Why I Like this Recipe

I love this soup because the bacon gives it an amazing, smoky flavor that really makes the dish special. I like that its super flexible – I can use dried or canned beans and it still turns out tasty. It feels like a warm hug on a cold day and the mix of veggies with herbs makes it both hearty and comforting.

White Bean Soup with Bacon is one of those recipes that’s simple to make but packs a punch when it comes to flavor. First, you cook the bacon in a big pot until it gets a bit crispy then remove it but leave the fat in the pot. Next, you toss in onions, garlic, diced carrots and celery and let them soften up while picking up a touch of color. The next step is to add the beans (soaked overnight if you using dried ones, or just rinsed canned ones if you don’t have time), along with chicken broth, a bay leaf and dried thyme. Season with salt and pepper and bring it to a boil before reducing the heat to let it all simmer. Near the end, you stir in the fried bacon to bring back all that smoky goodness. I always adjust the seasoning one more time before serving it up hot with some crusty bread on the side if im feeling extra fancy.

Ingredients

• Bacon gives savory protein and rich fat, producing a crispy, smoky flavor.
• White beans supply fibre and protein, making the soup hearty and filling.
• Onions add a mild sweetness and aromatic depth when simmered slowly.
• Garlic boosts the flavor with a punch of savory spice and some health perks.
• Carrots offer subtle sweetness, vitamins, and a vibrant color to the dish.
• Celery contributes crunch and fresh herbal notes that nicely balance the taste.

Ingredient Quantities

• 6 slices bacon, chopped up
• 1 lb dried white beans, soaked overnight or 2 15oz cans white beans (rinsed and drained)
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cups chicken broth
• 1 bay leaf
• 1 tsp dried thyme
• Salt and pepper to taste

How to Make this

1. If youre using dried beans, soak them in water overnight then drain, otherwise just rinse and drain your canned beans.

2. In a big pot, cook the bacon over medium heat until it gets a bit crispy, then take it out with a slotted spoon.

3. Leave the bacon fat in the pot and toss in the chopped onion, garlic, diced carrots and celery. Cook it until the veggies start to soften and get a little color.

4. Add your white beans, the chicken broth, bay leaf, and thyme to the pot. Stir everything together.

5. Season with salt and pepper to taste, then let it come to a boil.

6. Once it boils, reduce the heat to low and cover the pot. Let it simmer for about 1 hour if using dried beans or 20-30 minutes for canned beans.

7. Stir in the fried bacon pieces back into the soup during the last few minutes of cooking.

8. Check the seasoning again and adjust salt and pepper if needed.

9. Remove the bay leaf and serve the soup hot with some crusty bread on the side if you like. Enjoy!

Equipment Needed

1. Large pot for cooking the bacon and simmering the soup
2. Slotted spoon to remove the bacon from the pot
3. Cutting board for chopping the veggies and bacon
4. Chef’s knife to chop the onions, garlic, carrots, and celery
5. Colander for draining beans and rinsing canned ones
6. Wooden spoon for stirring the ingredients around in the pot
7. Measuring spoons (and cups if needed) to measure the thyme and chicken broth quantities

FAQ

White Bean Soup With Bacon Recipe Substitutions and Variations

• Instead of bacon, you can use turkey bacon or even smoked sausage. It gives a similar smoky flavor but with a different twist.
• If soaking dried white beans seems like a hassle, feel free to use canned white beans. Just be sure to rinse and drain them properly.
• If you dont have chicken broth on hand, try substituting with vegetable broth or beef broth. They both work really well in this soup.
• In a pinch, you can replace carrots with parsnips. They wont taste exactly the same but offer a nice, earthy flavor to the soup.
• For a change of pace, celery can be swapped with fennel bulb. This swap gives a subtle licorice note, which some people really enjoy.

Pro Tips

1. If you use dried beans, make sure they’re soaked overnight and rinsed well. It not only helps cook them faster but also improves the taste a bit.
2. Fry that bacon until it’s really crispy then use its fat to cook the veggies. This trick gives your soup a richer flavor without needing extra oil.
3. When you’re cooking the vegetables, let them brown slightly. It adds a nice depth of flavor that really makes the soup tasty.
4. Taste as you go and adjust the salt and pepper. It might seem simple but this step helps balance all the flavors perfectly.