Bring out this hearty bean and bacon soup when you need to fill up a crowd (or just a few hungry boys!). Any recipe with a half pound of bacon is sure to be an instant hit, especially when delicious vegetables like celery, carrots, and onions are then cooked in bacon grease. One of the reasons that we love this recipe is because it’s fairly hands-off. There’s about twenty minutes of hands-on prep time, but then you’re just letting your bean and bacon soup simmer in a pot for a while! We also love the personalization of the recipe. Use any kind of beans you’d like; we chose white beans, red beans, and black beans, but you can feel free to mix it up in any way you like!
Bean and Bacon Soup Ingredients
½ lb. bacon
½ yellow onion, diced
1 c. carrots, diced
1 c. celery, diced
2 cloves garlic, diced
4 c. vegetable broth
1 can (8 oz.) tomato sauce
3 cans (15 oz. each) beans (we used white beans, red beans, and black beans)
salt & pepper, to taste
- Cook the bacon in a soup pot over medium high heat until crisp.
- Remove the bacon from the pot and transfer to a paper towel lined plate.
- Remove all of the bacon grease from the pot except for about 2 tablespoons.
- Add the onion, carrot, celery and garlic to the bacon grease. Cook them over medium heat until they start to soften. This will take about 5 to 10 minutes.
- Add your broth, tomato sauce, beans and bacon to the pot and stir to combine. Season to taste with salt and pepper.
- Bring soup to a boil, then reduce heat and simmer until vegetables are soft, about 40 minutes. (The longer you simmer the soup for, the more the flavors will blend together.)