4.8 from 285 votes
Homemade Bean and Bacon Soup
Homemade Bean and Bacon Soup features smoked bacon cooked until crisp, combined with sautéed onions, carrots, celery, and garlic, then simmered with Great Northern beans and chicken broth. Part of the soup is pureed and mixed back in to create a thicker, creamier texture while retaining some chunks. Tomato sauce and reserved bacon complete the soup, adding layered savory depth and richness.
Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
Servings:
4
servings
Course:
Soup
Ingredients
- 8 oz. cherry hardwood smoked bacon diced, Jones Dairy Farm brand
- 1 cup onion yellow, diced
- 1 cup carrot diced
- 1 cup celery diced
- 2 cloves garlic minced
- 4 cups chicken broth
- 3 cans 15 oz each Great Northern beans, drained and rinsed
- salt
- black pepper
- 1 can 8 oz tomato sauce
Instructions
- Cook the bacon in a soup pot or Dutch oven until crisp. Remove with a slotted spoon to a paper towel lined plate. Discard all but about 2 tablespoons of the bacon grease.
- To the hot bacon grease, add the onions, carrots and celery. Cook over medium heat until they start to soften, about 5 minutes. Add the garlic and cook an additional minute. Stir in the chicken broth and beans. Season to taste with salt and pepper. Bring to a bubble then reduce the heat to low and let the soup simmer for 1 hour.
- Remove half of the soup to a blender or food processor. Process until smooth. Return the puree to the soup pot and stir into the remaining soup. Add the tomato sauce and 3/4 of the reserved bacon and stir to combine. Taste and season to taste with salt and pepper. Let the soup simmer until it is heated through, about 5 minutes. Serve topped with the remaining bacon.
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