How to Make Bean & Bacon Soup — A Cozy One‑Pot Meal

 

If you’re looking for a hearty, budget‑friendly soup that’s packed with flavor, this homemade Bean & Bacon Soup is exactly what you need. Made with simple pantry staples, smoky bacon, and a deeply savory broth, it’s a satisfying meal that comes together quickly and tastes even better the next day. Whether you’re meal‑prepping, feeding a family, or just craving a classic comfort dish, this easy bean and bacon soup delivers every time.

This version brings together tender beans, smoky bacon, and a rich, savory broth that tastes like it’s been cooking for hours, even though it comes together with ease. Perfect for busy weeknights, cozy weekends, or whenever you’re craving a little old‑fashioned comfort.

 

One thing I really enjoy in the winter is soup.  I am not a huge fan of tinned soup.  In all truth I just don't think many of them taste very good, with the exception of a good quality tomato soup.  

I quite like that, but the rest of them do nothing for me.  I prefer homemade soups most of the time.  This Bean & Bacon Soup is one of my favorites.  I always have what I need in the store cupboard to make it and it goes together very easily.  

Simple to make, hearty and delicious.  I don't know what else a person could ask for than this!

 

INGREDIENTS NEEDED

TO MAKE

BEAN & BACON SOUP

It looks like a lengthy list, but all of the ingredients are very simple and ordinary. There is nothing complicated about this recipe. 

• 1/2 pound (227g) smoked bacon diced
• 1 large brown onion, peeled and finely diced
• 1 large carrot, peeled and finely diced
• 2 stalks celery, finely diced
• 2 cloves garlic, peeled and minced
• 4 cups (960ml) chicken stock
• 3 (15 oz/400g tins) haricot beans, drained and rinsed (great Northern Beans)
• salt and black pepper to taste
• 1 bay leaf
• 1/2 tsp mixed herbs
• 1 cup (240ml) tomato passata ( tomato sauce)
• finely chopped parsley to garnish (optional)

 

I used Back Bacon (Canadian Bacon). You could also use ham, or streaky bacon.

By brown onion I mean a cooking onion with brown skin. Mine was as large as my fist.

I use Better Than Bullion Chicken Stock concentrate, reconstituted. This works beautifully and has a lovely flavor.

Mixed herbs are a mix of dry herbs which work very well together in things like soups and stews. You can very easily make your own. I have a recipe to do so here.

Tomato Passata is made from cooked and strained tomatoes. If you cannot get this then you can use (in North America) canned Tomato Sauce. Please do NOT confuse this with tomato ketchup. It is not the same thing.

 

HOW TO MAKE BEAN & BACON SOUP

This is not at all difficult to make. The end result is a delicious and hearty soup that everyone is sure to enjoy! 

1. Fry the bacon in a soup pot or Dutch oven until crisp. Remove from the pan with a slotted spoon to some paper kitchen toweling to drain. (If you are using Canadian bacon, or back bacon, or ham you will need to add some butter, oil, or ghee to the pan.)
2. Discard all but 2 TBS of the bacon fat in the pot. Add the chopped onion, carrot and celery to the pan. (This mixture is called a mirepoix and is the basis of any good soup, stew, or sauce.)
3. Cook, stirring frequently, over medium heat until they are beginning to soften. (Don't allow them to brown.)
4. Add the garlic and cook for a further minute. Stir in the chicken broth and drained beans.
5. Add the bay leaf and mixed herbs. Season to taste with salt and pepper. Bring to the boil, then reduce to a slow simmer and simmer over low heat for about 45 minutes. (Mixed herbs is a ready mix of dried herbs that is specific for the purpose of cooking soups and stews like this. You can make your own mixed herbs if you wish.)
6. Remove the bay leaf and discard.
7. Remove half of the soup to a blender and puree. Return it to the soup pot along with the tomato passata (sauce) and 3/4 of the bacon. (Reserve the remainder of the bacon for serving.)
8. Simmer for a further 15 minutes. Taste and adjust seasoning as required. Ladle into heated bowls and garnish the top of each serving with some of the remaining bacon and a bit of parsley if desired.

 

HINTS AND TIPS FOR MAKING THE BEST SOUPS POSSIBLE

1. There are a lot of really great readymade stocks available in the shops these days, but often they can be high in salt.  I always try to make my own stock when I have bones left from a roast or ham or chicken.  

• Just pop the bones into a saucepan (you can roast them first to brown them off in a hot oven. This will greatly amplify their flavor. 450*F/230*C until they are crisp and golden brown).  Add an onion, peeled, several stalks of celery, a large carrot peeled, some pepper corns and salt.  You can also add some fresh herbs if you have them like parsley and thyme.  Bring to the boil. 
• Skim off any foam and discard.  Simmer over low heat for an hour or so.  Obviously the longer you simmer it the more flavor filled it will be.  Strain through a sieve and then pack into one or two cup containers to use when needed. You can also freeze it in ice cube trays for when you only need a spoonful or two.

2.  An immersion blender is a valuable tool when it comes to pureeing soups for a creamy finish.  It will still have texture, however. The only way to really make sure your soup is extremely smooth is to puree it and then pass it through a sieve.  Passing it through a sieve will remove any solids and make for a creamier soup. 

3.  If you are making a stock from scratch, you may want to chill it before separating it into smaller containers. Any fat will harden, and you can just lift it off the top and discard.  Alternately you can pass several layers of paper towel across the top, just skimming it.  The paper towel will soak up the fat very easily.

4.  Try to have all of your vegetables cut to a uniform size. That way they will cook in about the same time. You can start by adding vegetables that have a longer cook time, adding the remainder in stages.

5.  Most soups freeze very well. Certain soups like cream soups are the exception as they can have a tendency to split when frozen. I do not recommend freezing cream soups.  There are also certain vegetables whose textures alter a bit when frozen, such as potatoes.  You may, or may not, like the texture of them afterwards.

6. Adding ingredients like citrus juices, vinegars, tomato paste, wine, coffee, and beer can often make a difference between creating a good soup or creating a great soup! Adding these during cooking brightens up the flavor profile significantly, which will make your soup or stew feel less heavy, even as it remains delectably savory.

7. When making soups that include pasta be aware that the pasta will soak up some of the broth and soften as it sits. This means that pasta soups are not idea keepers. If you are going to prepare a soup which has pasta in it ahead of time. Don't add the past until about half an hour or so before you plan on serving it.  You can cook the pasta separately as well and then just add it in at the last, heating it through before serving.

8. Often it is a wise thing to double up your soup recipes, freezing some for a later date. Package and label them in single serving sized containers which are easy to reheat in the microwave at a later date.

9.  I don't know any soup which is not greatly enhanced by adding a crisp crouton or something crunchy on top. You can easily cut shapes using cookie cutters out of buttered bread and toast them in a hot oven.  You can add sesame seeds, or bagel seasoning, coarse salt and pepper, etc. to make them even prettier.  

Scraps of pastry rolled out and cut into shapes, then baked until crisp.  Potato skins toasted in a hot oven until crisp and golden, and topped with cheese. Stale croissants, sliced into thin slices crosswise, sprayed with low fat cooking spray and then toasted in a hot oven.

There is no end to the possibilities when it comes to creating something tasty and crisp to flat on top of your soup!!!

10. Always ladle your soups into heated bowls or mugs. This just helps to keep the soup hot for longer and makes for a much better presentation.  

 

FREQUENTLY ASKED QUESTIONS

CAN THIS RECIPE BE DOUBLED?

Yes, you can certainly double this recipe if you wish to feed more people.

CAN THIS SOUP BE MADE AHEAD OF TIME?

Yes, absolutely. You can make the soup a day or two ahead of time. Make the soup and refrigerate, covered.  Gently reheat over medium heat until thoroughly heated through to serve.

DO I HAVE TO USE BACON?

Not at all. You could also use leftover cooked ham, in which case you will need to add a bit of butter or ghee to the pan.

DO I NEED TO USE TINNED BEANS?

You can use dried beans if you wish. Bear in mind that this will add a great deal of time to the making of this soup. You will need to soak the dried beans overnight before you want to cook the soup. Drain and rinse well, then place in a saucepan with cold water or broth to cover.  Bring to the boil, reduce to a simmer and then cook until softened. At that point you can drain and then proceed as per the recipe.

WHAT IS TOMATO PASSATA?  

Tomato passata is pureed and sieved tomatoes. It is slightly thick and loaded with flavor. In North America you can substitute canned tomato sauce in its place.  (NOT tomato ketchup.)

CAN THIS SOUP BE FROZEN?

Absolutely. Ladle the cooked and cooled soup into freezer containers. Seal, label and date. Freeze. It will keep for up to six months. To use, thaw in the refrigerator overnight and then gently reheat over moderate heat until thoroughly heated through to eat.

 

A FEW OTHER HEARTY SOUPS TO ENJOY

Here are a few other hearty soups that we enjoy that we think you might also like!

WINTER VEGETABLE SOUP WITH CHEESE DUMPLINGS - Soup with dumplings?  Count me in!  Especially cheese dumplings.  Simple to make and using simple  everyday ingredients. Its also a great way to use up what's in the fridge.This is a deliciously hearty soup with plenty of vegetables, ham and fluffy cheese dumplings. I guarantee your family will love this!   

LITTLE MEATBALL SOUP - Its amazing what you can do with a package of macaroni, a tin of tomatoes, some stock cubes and a pound of Italian sausage!! This deliciously hearty soup is fantastic ladled into heated bowls and topped with a smattering of good, grated cheese!  Some garlic toast on the side would be great! 

 

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Yield: 4 servings

Author: Marie Rayner

Bean & Bacon Soup

Prep time: 15 MinCook time: 1 HourTotal time: 1 H & 15 M

Hearty and filling and filled with lots of veggies and smoky bacon. Perfect for a cold winter's day. 

Ingredients

• 1/2 pound (227g) smoked bacon diced
• 1 large brown onion, peeled and finely diced
• 1 large carrot, peeled and finely diced
• 2 stalks celery, finely diced
• 2 cloves garlic, peeled and minced
• 4 cups (960ml) chicken stock
• 3 (15 oz/400g tins) haricot beans, drained and rinsed (great Northern Beans)
• salt and black pepper to taste
• 1 bay leaf
• 1/2 tsp mixed herbs
• 1 cup (240ml) tomato passata ( tomato sauce)
• finely chopped parsley to garnish (optional)

Instructions

1. Fry the bacon in a soup pot or Dutch oven until crisp. Remove from the pan with a slotted spoon to some paper kitchen toweling to drain.
2. Discard all but 2 TBS of the bacon fat in the pot. Add the chopped onion, carrot and celery to the pan.
3. Cook, stirring frequently, over medium heat until they are beginning to soften.
4. Add the garlic and cook for a further minute. Stir in the chicken broth and drained beans.
5. Add the bay leaf and mixed herbs. Season to taste with salt and pepper. Bring to the boil, then reduce to a slow simmer and simmer over low heat for about 45 minutes.
6. Remove the bay leaf and discard.
7. Remove half of the soup to a blender and puree. Return it to the soup pot along with the tomato passata (sauce) and 3/4 of the bacon. (Reserve the remainder of the bacon for serving.)
8. Simmer for a further 15 minutes. Taste and adjust seasoning as required. Ladle into heated bowls and garnish the top of each serving with some of the remaining bacon and a bit of parsley if desired.

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