White Bean Soup with Bacon

Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This white bean soup with bacon is basically the culinary answer to cozy nights, rushed weeknights, and pretending you planned dinner all day. It smells like comfort, eats like a hug, and makes your house smell like you actually know what you are doing.

If you want a twist on beans that leans a little Cuban, you might like the vibe of that Cuban white bean soup. Try not to drool on your phone while reading the recipe. Seriously.

Why This Recipe is Awesome

Okay, honest talk. Why bother with this soup when there are a million recipes online? Here is why this one wins.

• It is cozy without being clingy. You get big, creamy beans and salty crispy bacon in every spoonful.
• It is flexible. Dinner for two, or feed-the-neighbors level, you can scale it.
• It is almost idiot proof. Soak the beans, simmer, season, eat. Even I did not mess this up the first time.
• It makes leftovers that somehow taste better the next day. Science? Magic? Both.

And if you want to see how beans play with greens, check out this lovely spinach and white bean soup that does all the leafy things right. FYI it is a great idea to pair soups in your mental recipe Rolodex.

Ingredients You’ll Need

• 1 pound white beans such as great northern or cannellini, soaked overnight
• 6 cups chicken or vegetable broth
• 4 strips bacon, chopped
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Keep it simple. Soak those beans unless you enjoy chewing on tiny rocks. Also, buy bacon you actually like because bacon does the heavy lifting for flavor.

Step-by-Step Instructions

1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot.
2. Add the onion, carrots, and celery to the pot and sauté until softened, about 5-7 minutes.
3. Stir in the garlic and thyme and cook for an additional minute.
4. Drain and rinse the soaked beans, then add them to the pot along with the broth.
5. Bring to a boil, then lower the heat and let simmer for about 1.5 to 2 hours, or until the beans are tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with the crispy bacon and fresh parsley.

Quick tip Roast the vegetables a little longer if you like deeper flavor. Or don’t. You do you.

Common Mistakes to Avoid

• Thinking you can skip soaking the beans and expecting subtle miracles. Nope. Soak them. Your jaw will thank you.
• Adding too much salt at the beginning. Broth and bacon are salty. Taste before you go wild with the salt.
• Burning the garlic. Garlic turns bitter fast. Stir it in, let it sing for a minute, then move on.
• Overcooking the bacon until it is ash. Crispy is great. Charcoal is not.
• Forgetting to skim off foam or scum if it builds up. Not mandatory, but your soup looks prettier without floating mystery bits. IMO presentation matters even for soup.

Alternatives & Substitutions

Want to switch something up? Cool. Here are easy swaps that keep the vibe but change the beat.

• No bacon? Use pancetta or smoked paprika for a smoky twist without pork. Vegetarians can crisp mushrooms and add a splash of liquid smoke.
• Short on time? Use canned beans. Rinse them well and cut simmering time to 20 minutes to let the flavors marry. Not the same as slow-simmered beans, but it gets dinner on the table faster.
• Want it greener? Stir in a couple of handfuls of spinach at the end for color and nutrients. If you like that combo, you will love this other spinach and white bean variation.
• Broth swap? Use water and a bouillon cube in a pinch. Not ideal, but functional. Always use good broth when possible. It is soup glue.

Pro tip: If you double the recipe, use a bigger pot and more friends. Sharing is part of the fun.

FAQ (Frequently Asked Questions)

Q. Can I use canned beans instead of soaking dried beans?
A. Yes. Use canned beans to save time. Drain and rinse them well, add them later, and simmer for about 20 minutes so flavors combine. Still tasty, just faster.

Q. How do I know when the beans are done?
A. They should mash easily against the side of the pot with a spoon and taste tender. No teeth-testing required, but you can nibble one. If it is still firm, keep simmering.

Q. Can I make this in a slow cooker or Instant Pot?
A. Absolutely. In a slow cooker cook on low for 6-8 hours. In an Instant Pot use the bean or manual setting and follow safe pressure cooking times. Always brown the bacon and sauté the veggies first for the best flavor.

Q. Is this freezer friendly?
A. Yes. Cool completely, portion into airtight containers, and freeze up to 3 months. Reheat gently on the stove so beans do not disintegrate.

Q. How salty will this be with bacon and broth?
A. It depends. Taste before salting and adjust at the end. You can always add salt, but you cannot take it out.

Q. Any good toppings ideas?
A. Crispy bacon, chopped parsley, a drizzle of olive oil, or grated Parmesan. Add a squeeze of lemon if you want brightness.

Q. Can I add meat other than bacon?
A. Sure. Chicken thighs, sausage, or leftover ham are great. Brown them first and adapt salt accordingly.

Final Thoughts

There you go. A bowl of creamy white beans, salty crisp bacon, and cozy veg that makes weeknights feel fancy without the drama. You made something that smells like a hug and tastes like effort-but-not-too-much. Now go impress someone or just sit with a bowl and your favorite show. You earned this.

If you tried a variation, tell someone about it. Or don’t. Just eat more.

White Bean Soup with Bacon

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• Author: admin
• Total Time: 135 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

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Description

A cozy white bean soup with crispy bacon that’s quick, easy, and full of flavor.

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Ingredients

Scale 1x2x3x

• 1 pound white beans (such as great northern or cannellini), soaked overnight
• 6 cups chicken or vegetable broth
• 4 strips bacon, chopped
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon thyme
• Salt and pepper to taste
• Fresh parsley for garnish

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Instructions

1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot.
2. Add the onion, carrots, and celery to the pot and sauté until softened, about 5-7 minutes.
3. Stir in the garlic and thyme and cook for an additional minute.
4. Drain and rinse the soaked beans, then add them to the pot along with the broth.
5. Bring to a boil, then lower the heat and let simmer for about 90-120 minutes, or until the beans are tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with the crispy bacon and fresh parsley.

Notes

Soak the beans overnight for best results. Adjust seasoning based on the saltiness of the broth and bacon.

• Prep Time: 15 minutes
• Cook Time: 120 minutes
• Category: Soups
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 2g
• Sodium: 600mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 10g
• Protein: 20g
• Cholesterol: 30mg

Keywords: white bean soup, bacon, easy soup, cozy recipe, quick meal