Homemade Bean and Bacon Soup

3 Reviews

SERVINGS

4

PREP TIME

15 min

TOTAL TIME

85 min

GLUTEN FREE

YES

Nothing warms the soul like a homemade soup, and this smoky, hearty one is sure to be your new favorite.

This recipe is made with Jones Dry Aged Bacon.

8 oz Hickory Bacon
ingredients
1 (8 oz) package Jones Dairy Farm Dry Aged Bacon, diced
1 cup yellow onions, diced
1 cup carrots, diced
1 cup celery, diced
2 cloves garlic, minced
4 cups chicken broth
3 (15 oz) can Great Northern beans, drained and rinsed
1 (8 oz) can tomato sauce
Salt and pepper, to taste
DIRECTIONS
Cook bacon in soup pot or Dutch oven until crisp. Remove with slotted spoon to paper towel-lined plate. Discard all but 2 tablespoons of the bacon grease.

To the hot bacon grease, add onions, carrots, celery and garlic. Cook over medium heat until ingredients begin to soften, about 5 minutes. Add garlic and cook an additional minute. Stir in chicken broth and beans. Season to taste with salt and pepper. Bring to a slow boil; reduce heat to low and simmer for 1 hour.

Transfer half of the soup to blender or food processor. Process until smooth. Return puree to soup pot and stir. Add tomato sauce and 3/4 of the reserved bacon and stir to combine. Let soup simmer until heated through, about 5 minutes. Serve topped with remaining bacon. Season to taste.

Ratings & Reviews

4.7/5

write a review
  • 02/25/2018

I followed this recipe almost to a T, and this was the best bean and bacon soup I've ever had.

  • 01/05/2018

This was just what I was looking for! Of all the recipes I had found online this one most resembled my childhood favorite, Campbell’s soup. Except of course that this tasted, and was obviously, homemade. I followed the exact recipe. I don’t eat the Campbell’s version anymore because ​it tastes like they've changed the recipe. This truly hit the spot! Thanks!

  • 01/21/2018

Good basic bean soup, but it's better if you take a tablespoon of tomato PASTE and toast it for flavor and mix it around with the vegetables, coating it all, and then adding the broth and beans. Also, it needs a couple of bay leaves added with the chicken broth to round it out and give it a little more depth of flavor and complexity, since it's a very very basic recipe with very minimal ingredients and layers of flavor to begin with. (You can also add small chunks of cooked potatoes and/or ham to the soup if you want a somewhat different variety after eating the leftovers so many times. Also throw some fresh chopped parsley on top to add a little color and freshness to it.)

Ingredients

1 (8 oz) package Jones Dairy Farm Dry Aged Bacon, diced
1 cup yellow onions, diced
1 cup carrots, diced
1 cup celery, diced
2 cloves garlic, minced
4 cups chicken broth
3 (15 oz) can Great Northern beans, drained and rinsed
1 (8 oz) can tomato sauce
Salt and pepper, to taste

Directions

Cook bacon in soup pot or Dutch oven until crisp. Remove with slotted spoon to paper towel-lined plate. Discard all but 2 tablespoons of the bacon grease.

To the hot bacon grease, add onions, carrots, celery and garlic. Cook over medium heat until ingredients begin to soften, about 5 minutes. Add garlic and cook an additional minute. Stir in chicken broth and beans. Season to taste with salt and pepper. Bring to a slow boil; reduce heat to low and simmer for 1 hour.

Transfer half of the soup to blender or food processor. Process until smooth. Return puree to soup pot and stir. Add tomato sauce and 3/4 of the reserved bacon and stir to combine. Let soup simmer until heated through, about 5 minutes. Serve topped with remaining bacon. Season to taste.