This smoky Bean and Bacon Soup is a rich, comforting dish made entirely from scratch, using real ingredients and no shortcuts. Featuring sweet sautéed vegetables, hearty white beans, and thick-cut cherrywood smoked bacon, this soup brings back the nostalgic warmth of childhood Sundays only better.
Perfect for cooler months or anytime you’re craving something cozy, this soup strikes the perfect balance of creamy texture and chunky goodness. By blending half the soup and stirring it back into the pot, you get a velvety consistency that still boasts rustic charm. Serve it with crusty bread or a side of honey-peanut butter sandwiches for a retro twist!
Full Recipe:
Ingredients:
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8 oz. smoked bacon, diced (preferably cherrywood smoked)
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1 cup diced yellow onion
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1 cup diced carrots
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1 cup diced celery
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2 cloves garlic, minced
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4 cups chicken broth
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3 cans (15 oz each) Great Northern beans, drained and rinsed
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Salt and freshly ground black pepper, to taste
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1 can (8 oz) tomato sauce
Directions:
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In a large Dutch oven or soup pot, cook bacon over medium heat until crispy. Transfer to a paper towel-lined plate, reserving about 2 tablespoons of the rendered bacon fat in the pot.
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Add diced onion, carrots, and celery to the hot bacon fat. Sauté until vegetables begin to soften, about 5 minutes.
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Stir in minced garlic and cook for 1 additional minute.
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Add chicken broth and beans. Season with salt and pepper. Bring to a boil, then reduce heat and simmer uncovered for 1 hour.
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Remove half of the soup and puree it using a blender or food processor until smooth. Return the puree to the pot.
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Stir in tomato sauce and ¾ of the cooked bacon. Simmer for an additional 5 minutes, or until heated through.
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Serve warm, garnished with the remaining bacon on top.
Prep Time: 15 minutes | Cooking Time: 1 hour 15 minutes | Total Time: 1 hour 30 minutes
Kcal: Approx. 340 kcal | Servings: 4 servings
The Cozy Comfort of Homemade Bean and Bacon Soup
When it comes to comfort food, few dishes evoke the same warm, nostalgic feeling as a bowl of bean and bacon soup. It’s one of those timeless recipes that transports many of us back to childhood, to cozy family lunches and crisp Sunday afternoons. The homemade version, like the one perfected by Deborah Harroun at Taste and Tell, takes this classic dish to the next level. It’s rich in flavor, hearty in texture, and deeply satisfying everything a comfort food should be, without relying on a can.
In this article, we’ll dive into the roots of this rustic soup, why it resonates with so many families, and how it manages to feel both old-fashioned and relevant in today’s modern kitchens. We’ll also explore the unique ingredients and techniques that elevate this dish from a simple soup to a crave-worthy meal, plus how you can make it your own.
A Recipe Born From Nostalgia
The origin story of this soup is as comforting as the dish itself. For Deborah, the recipe was inspired by cherished memories of Sunday family lunches meals that often involved soup and sandwiches after church. Canned soups were a staple in those moments, especially the familiar bean with bacon soup, a childhood favorite she recalls dipping peanut butter sandwiches into (yes, really!).
But taste evolves with age, and when Deborah recently revisited the canned version, she found it lacking. The overpowering, artificial smokiness of liquid smoke just didn’t hold up to her memories. That disappointing experience was the catalyst for creating a homemade version that honored the original but brought it into the realm of real food, made from scratch with quality ingredients and authentic flavor.
Why This Soup Stands Out
Homemade Bean and Bacon Soup may sound humble, but it packs a punch when it comes to flavor. What sets it apart from store-bought versions is the depth and complexity achieved through simple techniques and thoughtful ingredient choices. The use of real, smoked bacon especially cherrywood smoked bacon immediately gives the soup a naturally rich, meaty base. Unlike the processed smokiness of many canned products, real bacon infuses the dish with a subtle, savory essence that lingers on the palate.
The soup also benefits from a foundational medley of onions, carrots, and celery, which are slowly sautéed in the rendered bacon fat. This not only creates a deliciously aromatic base but also layers the flavor in a way that’s both balanced and hearty. Combined with creamy white beans and a splash of tomato sauce for a bit of brightness and acidity, the result is a velvety, rustic soup that feels both nostalgic and modern.
One particularly clever technique is the blending of half the soup, which thickens the base and creates a creamy texture without adding cream or thickeners. It’s a smart move for those who want that luxurious mouthfeel while keeping the dish dairy-free and naturally gluten-free.
The Flavor Profile
The soup achieves its depth of flavor through a combination of smoky, savory, and slightly sweet notes. The natural smokiness of the bacon is complemented by the earthy, mild flavor of the Great Northern beans, which absorb the broth and spices beautifully. Meanwhile, the sautéed vegetables bring just the right amount of sweetness to balance the saltiness of the bacon and broth.
The addition of garlic and black pepper sharpens the overall profile, giving the soup a subtle kick without overwhelming the other ingredients. And that touch of tomato sauce? It’s a game-changer. It adds a light acidity and color that brightens the soup and enhances the overall flavor harmony.
Serving Suggestions
This soup is incredibly versatile when it comes to how it’s served. On its own, it’s a satisfying lunch or light dinner. Paired with a slice of crusty bread, cornbread, or a grilled cheese sandwich, it becomes a complete, cozy meal that works beautifully on chilly evenings.
If you want to channel the retro vibes that inspired the recipe, try pairing it with a peanut butter and honey sandwich. It may sound unconventional, but the sweet and savory pairing is surprisingly delightful and true to Deborah’s childhood roots.
For an added touch, consider garnishing the soup with a sprinkle of fresh parsley, a dash of smoked paprika, or a swirl of cream or olive oil. It’s a simple way to elevate presentation without compromising the dish’s down-to-earth feel.
Customizing the Soup
One of the best things about this recipe is how easy it is to customize. Here are a few ideas to adapt the soup to different tastes or dietary needs:
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Vegetarian Option: Swap the bacon for smoked paprika or chipotle powder for smokiness. Use vegetable broth instead of chicken broth. Add extra beans or even mushrooms for more umami depth.
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Spicier Kick: Add a chopped jalapeño or a pinch of crushed red pepper flakes along with the garlic to give it a little heat.
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Extra Hearty: Stir in chopped potatoes or cooked pasta for a more filling variation.
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Add Greens: A handful of spinach or kale added at the end of cooking can introduce a pop of color and extra nutrients.
This recipe is also incredibly forgiving. Whether you use dried beans (soaked overnight and cooked) or canned beans, you’ll end up with a delicious result. If you want to reduce sodium, rinse your canned beans thoroughly and choose low-sodium broth.
Make-Ahead and Storage Tips
Another reason this soup is such a household hero? It stores like a dream. In fact, it tastes even better the next day after the flavors have had time to meld.
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Refrigerator: Store in an airtight container for up to 4–5 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it thickens too much.
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Freezer: This soup freezes well for up to 3 months. Freeze in individual portions for easy grab-and-go lunches or meal prep. Just thaw overnight in the fridge and reheat when ready to serve.
A Nod to Tradition, A Step Toward Real Food
At its core, this Homemade Bean and Bacon Soup is more than just a recipe it’s a connection to simpler times and homemade traditions. It’s a prime example of how cooking from scratch doesn’t need to be complicated to be rewarding. The dish balances modern food values (cleaner ingredients, less processed flavoring) with an old-school appreciation for hearty, home-cooked meals.
Whether you grew up eating this soup from a can or you’re discovering it for the first time, making it from scratch offers an unmatched depth of flavor, a comforting texture, and a sense of pride that comes with preparing something wholesome and delicious for yourself or your family.
Conclusion:
Homemade Bean and Bacon Soup is a reminder that some of the best meals are born out of nostalgia and a little creative reinvention. By choosing real, quality ingredients and taking the time to layer flavors thoughtfully, this soup turns a simple idea into a memorable experience. It’s adaptable, freezer-friendly, and deeply comforting a must-have in any home cook’s cold-weather repertoire.
Whether you’re cooking for a crowd or meal prepping for the week, this soup delivers warmth, nourishment, and a whole lot of flavor in every spoonful. And the best part? It’s a dish that welcomes personalization, meaning every bowl can reflect your own story, just as Deborah’s does.