White Bean Soup with Bacon

White Bean Soup with Bacon
On a rainy October evening, the smell of a simmering pot can wrap your kitchen in the same kind of comfort as a wool blanket and the crackle of leaves underfoot.

Introduction
There’s a reason this White Bean Soup with Bacon is a reader favorite: it’s simple, soulful, and every spoonful tastes like fall. Creamy white beans, aromatic herbs, and crisp, savory bacon come together to make an approachable weeknight dinner or a show-stopping starter for holiday gatherings. If you love bean-forward comfort food, you might also enjoy the comforting flavors in our broad bean pod soup recipe, which shares the same slow-simmer charm.

Ingredients
This ingredient list serves about 6 people. Measure everything and prep before you start for a smooth cooking experience.

• 1 lb (450 g) dried white beans (or two 15-oz cans, drained and rinsed)
• 6–8 slices smoked turkey bacon, chopped
• 1 large yellow onion, finely chopped
• 2 medium carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 bay leaf
• 1 tsp dried thyme (or 1 tbsp fresh)
• 6 cups low-sodium chicken or vegetable broth
• 1 cup water (adjust as needed)
• 1/4 tsp smoked paprika
• Salt and freshly ground black pepper to taste
• 2 cups baby spinach or chopped kale (optional)
• 2 tbsp extra-virgin olive oil
• Juice of half a lemon, plus lemon wedges to serve
• Optional garnish: chopped parsley, freshly grated Parmesan, or a drizzle of good olive oil

If you love rich soup and potato combinations, this list has some overlap with our old-fashioned potato bacon soup recipe, which is another cozy option for chilly nights.

Step-by-step Instructions
Follow these steps even if you’re a beginner—each one is clear and forgiving.

1. Soak the beans (if using dried): Place beans in a large bowl, cover with water, and soak 6–8 hours or overnight. Drain and rinse. For a quick method, skip soaking and add 20–30 minutes to cooking time.
2. Brown the bacon: In a heavy pot or Dutch oven, heat the olive oil over medium heat. Add chopped smoked turkey bacon and cook until edges are crisp, about 6–8 minutes. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.
3. Sauté the vegetables: Add onion, carrots, and celery to the pot. Sauté until translucent, about 6 minutes. Stir in garlic and cook 1 minute until fragrant.
4. Build the soup: Add drained beans, broth, water, bay leaf, thyme, and smoked paprika. Bring to a gentle boil, then reduce heat to low and simmer partially covered for 1–1.5 hours, until beans are tender (canned beans will take 20–30 minutes).
5. Finish and mash: Remove bay leaf. For a creamier texture, mash about 1 cup of beans against the side of the pot with a spoon, or use an immersion blender for a few pulses—don’t overblend; you want texture.
6. Add greens and season: Stir in spinach or kale until wilted, fold in the reserved crisp bacon, and add lemon juice. Season with salt and pepper to taste.
7. Serve: Ladle into bowls and garnish with parsley or Parmesan. Offer crusty bread or a warm biscuit alongside.

Tips for Success
These small notes will make your White Bean Soup with Bacon shine.

• Salt later if you used canned beans or a salty broth—this avoids over-salting.
• If you’re short on time, use canned beans and increase the aromatics for depth.
• Crisp the bacon well; the texture contrast is part of what makes this soup irresistible.
• For a deeper flavor, roast the carrots and celery first for 20 minutes at 425°F before adding to the pot.
• If you want to make a full meal, pair a bowl with a quick dessert like our 10-minute healthy banana bread cookies without flour for an effortless finish.

Possible Variations
Make this recipe your own with these easy swaps and additions.

• Gluten-free: This soup is naturally gluten-free—just double-check your broth labels and pair it with gluten-free bread or explore our roundup of gluten-free sweets you’ll love for a compliant dessert.
• Vegetarian: Substitute smoked tempeh or smoked mushrooms for the bacon and use vegetable broth. Add a splash of liquid smoke if you miss smokiness.
• Hearty add-ins: Stir in cooked barley, farro, or diced potatoes for extra bulk.
• Topping twist: For a fall-inspired twist, garnish with a savory streusel made from chopped nuts, a touch of brown sugar, and butter—sprinkle on top of toasted bread served with the soup.

Storage Recommendations
Store cooled soup in airtight containers in the refrigerator for up to 4 days. Freeze in meal-sized containers for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stove, adding a splash of broth if it’s thickened. If you added dairy garnish, keep that separate and add fresh when serving.

Conclusion
White Bean Soup with Bacon is a cozy, forgiving recipe that rewards patience and a few simple techniques. It’s perfect for home bakers who love seasonal treats and want a warming meal that pairs beautifully with fresh bread and easy desserts. Enjoy the slow-simmered comfort and make it part of your fall and winter repertoire.

FAQs
Q: Can I use canned beans instead of dried beans?
A: Yes. Canned beans are a great shortcut—drain, rinse, and add them later in the cooking process; simmer 20–30 minutes for flavors to meld.

Q: How do I make the soup creamier without dairy?
A: Mash a portion of the beans against the pot or pulse briefly with an immersion blender. Adding a peeled, roasted potato while simmering also yields a creamy texture.

Q: What’s the best bacon alternative for a milder flavor?
A: Smoked turkey bacon or smoked tempeh provide a milder smoky note and crisp up nicely for garnish.

Q: Can I make this soup in a slow cooker?
A: Absolutely. Brown the bacon and sauté the vegetables first, then combine everything in a slow cooker and cook on low for 6–8 hours or high for 3–4 hours. Adjust seasonings before serving.

White Bean Soup with Bacon

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• Author: mateo
• Total Time: 110 minutes
• Yield: 6 servings
• Diet: Carnivore

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Description

A cozy and comforting soup made with creamy white beans, aromatic herbs, and crispy smoked turkey bacon, perfect for chilly evenings.

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Ingredients

• 1 lb (450 g) dried white beans (or two 15-oz cans, drained and rinsed)
• 6–8 slices smoked turkey bacon, chopped
• 1 large yellow onion, finely chopped
• 2 medium carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 bay leaf
• 1 tsp dried thyme (or 1 tbsp fresh)
• 6 cups low-sodium chicken or vegetable broth
• 1 cup water (adjust as needed)
• 1/4 tsp smoked paprika
• Salt and freshly ground black pepper to taste
• 2 cups baby spinach or chopped kale (optional)
• 2 tbsp extra-virgin olive oil
• Juice of half a lemon, plus lemon wedges to serve
• Optional garnish: chopped parsley, freshly grated Parmesan, or a drizzle of good olive oil

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Instructions

1. Soak the beans (if using dried): Place beans in a large bowl, cover with water, and soak 6–8 hours or overnight. Drain and rinse. For a quick method, skip soaking and add 20–30 minutes to cooking time.
2. Brown the bacon: In a heavy pot or Dutch oven, heat the olive oil over medium heat. Add chopped smoked turkey bacon and cook until edges are crisp, about 6–8 minutes. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.
3. Sauté the vegetables: Add onion, carrots, and celery to the pot. Sauté until translucent, about 6 minutes. Stir in garlic and cook 1 minute until fragrant.
4. Build the soup: Add drained beans, broth, water, bay leaf, thyme, and smoked paprika. Bring to a gentle boil, then reduce heat to low and simmer partially covered for 1–1.5 hours, until beans are tender (canned beans will take 20–30 minutes).
5. Finish and mash: Remove bay leaf. For a creamier texture, mash about 1 cup of beans against the side of the pot with a spoon, or use an immersion blender for a few pulses—don’t overblend; you want texture.
6. Add greens and season: Stir in spinach or kale until wilted, fold in the reserved crisp bacon, and add lemon juice. Season with salt and pepper to taste.
7. Serve: Ladle into bowls and garnish with parsley or Parmesan. Offer crusty bread or a warm biscuit alongside.

Notes

For a deeper flavor, roast the carrots and celery first for 20 minutes at 425°F before adding to the pot.

• Prep Time: 20 minutes
• Cook Time: 90 minutes
• Category: Soups
• Method: Simmering
• Cuisine: American