Best Bean with Bacon Soup

Best Bean with Bacon Soup recipe – hearty, homemade and ready in 40 minutes – with or without a ham bone. 

Bean with Bacon Soup – smoky, packed with tender white beans, crispy bacon and bits of ham. A hearty stove top soup packed with flavor and the ultimate cozy meal from that leftover Easter ham.

Serve up a bowl this week.Food has a way of taking you back. For me, Bean with Bacon Soup means childhood winters and a warm bowl straight from the can—thick, salty, and topped with crushed crackers until it had a creamy texture that stuck to your spoon.

As an adult, it just didn’t hit the same so I set out to make a better version that still felt nostalgic.

Why you’ll love this recipe:

• Pantry staples + leftover ham
• Loaded with vegetables and smoky bacon
• Leftovers reheat easily and freezer well for another day.

• Two ways to make it: with the ham bone – deep, slow simmered flavor, less bacon needed or without the ham bone uses more bacon and bacon fat for a rich, satisfying soup.

Ingredients:

• Bacon
• Onion, carrots, celery
• Garlic
• Tomato paste
• White (navy) beans (drained and rinsed)
• Chicken broth, stock or bone broth can be used
• Fresh thyme and parsley
• Salt + black pepper

How to make Bean with Bacon Soup:

1. Cook the bacon
In a large pot over medium-high heat, add chopped bacon and cook until crisp. Use a slotted spoon to remove it and set aside, leaving the bacon grease in the pot.

2. Sauté the vegetables
Add onion, carrots and celery. Season with salt and black pepper. Cook 5–7 minutes until carrots are softened. Add minced garlic and thyme. Cook 1 minute.

3. Add another layer of flavor
Stir in tomato paste and cook 2–3 minutes. If using, add the ham bone now.

4. Simmer
Pour in chicken broth (stock or bone broth) and add drained/rinsed beans. Bring to a gentle boil, then reduce heat and simmer for about 20 minutes.

5. Blend for texture
Use an immersion blender to pulse a few times for a creamy texture (left chunks for a heartier bite). If you don’t have an immersion blender, add some of the soup to a regular blender, pulse then stir it back into the soup.

6. Finish
Simmer uncovered another couple of minutes then stir in bacon and parsley. Taste and adjust for salt. Serve hot.

Tips for the best Bean Soup:

• Don’t skip the bacon grease—it adds incredible depth.
• Pulsing with an immersion creates a creamy texture without adding cream.
• If you have the time, let the soup simmer longer for even more flavor from the ham bone.

FAQ:

Can I make this without a ham bone?
Yes! Using more bacon will give you a rich, satisfying taste.

How should I store leftovers?
Let the soup cool, then transfer to an airtight container. Store in the fridge up to 4 days.

Can I freeze this soup?
Yes – this soup freezes well in freezer safe containers for up to 3 months.

What beans work best?
My favorite are classic white beans (navy beans). Great Northern also work well for a slightly firmer texture. Cannellini beans can also be used for a little nuttier option.

Can I add extra vegetables?
Yes – but I wouldn’t add too many veggies if you’re looking for classic flavor. A handful of fresh spinach would be great without altering taste.

What to serve with Bean with Bacon Soup:

Cheesy Garlic Bread

Easy Focaccia Bread or Focaccia Muffins (each just 4 ingredients!)

Ham and Cheese Sliders

Air Fryer ‘grilled’ Ham and Cheese Sandwich

Enjoy!

Best Bean with Bacon Soup

A Gouda Life

Easy Bean with bacon soup made with or without a ham bone. Flavor packed soup with canned white beans and vegetables. Perfect cozy meal from that leftover Easter ham in under 40 minutes.

4 from 6 votes

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Course Soup

Cuisine American

Servings 4

Calories

Equipment

• large soup pot
• immersion blender OR high speed regular blender

Ingredients

  

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• 1/2 pound thick cut Applewood smoked bacon increase to 1 pound if not using a ham bone
• 1 ham bone
• 1 medium onion diced
• 3 medium carrots diced
• 2 stalks celery diced
• 2 cloves garlic minced
• 2-3 sprigs fresh thyme removed from stem and minced
• 4 cups chicken stock can swap chicken broth OR bone broth
• 3 cans white beans drained and rinsed (navy, great northern or cannellini)
• salt and black pepper to taste
• 3 tablespoons tomato paste
• 3 tablespoons fresh parsley

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Instructions

 

• Dice bacon into about 1" pieces then add to a large soup pot of Dutch oven. Cook until crisp.
• Use a slotted spoon to remove bacon from the pot and set aside. Leave bacon drippings in the pot.
• Add onion, carrots and celery. Season with salt and black pepper. Cook 5–7 minutes until carrots are softened. Add minced garlic and thyme. Cook 1 minute.
• Stir in tomato paste and cook 2–3 minutes. If using, add the ham bone now.
• Pour in chicken broth (stock or bone broth) and add drained/rinsed beans. Bring to a gentle boil, then reduce heat and simmer for about 20 minutes.
• Use an immersion blender to pulse a few times (leaving some in chunks for a heartier bite). NOTE: If you don’t have an immersion blender, add some of the soup to a regular blender, pulse then stir it back into the soup.
• Simmer uncovered another couple of minutes then stir in bacon and parsley. Taste and adjust for salt. Serve warm.

Notes

To make this without a ham bone, increase the amount of bacon used.

If you make this recipe, I'd love to hear  from you with a comment, star rating or share on social media and tag me @agoudalife

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