Bean and Bacon Soup | Quick and Easy Comfort Food

There’s nothing quite like a good Bean and Bacon soup. This versatile soup, uses simple ingredients and will leave your tummy (and your bank account) full.

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BB Soup

Now, I know that the name might leave much to be desired, but this is surprisingly one of my most requested recipes. With that said, I’d like to dedicate this post to all my friends who have asked me for the recipe. Enjoy and please spread the word!

It’s all about the beans and the bacon…

As the name implies, the star ingredients are beans and bacon (and I wouldn’t have it any other way…bacon lover here!). Don’t look for carrots, celery, peas, or any sort of colorful vegetables in this soup. The closest you’ll get to green is if you sprinkle parsley on top, and that is very much optional. 🙂

Bean and Bacon Soup

A versatile recipe tailored to your tastes…

I love versatile recipes and this one fits the bill on all fronts. Make the soup more or less thick, depending on your preference. All you have to do is add more (or less) stock.

Play around with the herbs and spices too, add some heat if you like, or make it even more savory. You are only limited by your imagination and taste buds, so have some fun!

Have fun cooking something simply delicious…

Follow the recipe below and you’ll create a hearty, smack-your-lips, fuss free soup, that will leave you full and still wanting more. Enjoy!

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Bean and Bacon Soup | Quick and Easy Comfort Food
There's nothing quite like a good Bean and Bacon soup. This versatile soup, uses simple ingredients and will leave your tummy (and your bank account) full. 1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 5.00 out of 5)
Bean and Bacon Soup
Course Soup
Prep Time 10 min
Cook Time 30 min
Servings
people +
Ingredients
  • 10-12 bacon strips, diced *I use reduced sodium bacon
  • 3 yellow onions, finely diced *dice onion as small as possible
  • 4 garlic cloves, minced
  • 4 - 540 ml cans of red kidney beans, drained and rinsed
  • 1/2 tsp dried marjoram
  • 1/2 tsp dried basil
  • 1/2 tsp garlic powder
  • 3 dried bay leaves
  • 1 heaping spoon (about 2 tbsps) roasted chicken base *I use organic
  • water to cover ingredients *about 6 cups
  • salt and pepper to taste
Course Soup
Prep Time 10 min
Cook Time 30 min
Servings
people +
Ingredients
  • 10-12 bacon strips, diced *I use reduced sodium bacon
  • 3 yellow onions, finely diced *dice onion as small as possible
  • 4 garlic cloves, minced
  • 4 - 540 ml cans of red kidney beans, drained and rinsed
  • 1/2 tsp dried marjoram
  • 1/2 tsp dried basil
  • 1/2 tsp garlic powder
  • 3 dried bay leaves
  • 1 heaping spoon (about 2 tbsps) roasted chicken base *I use organic
  • water to cover ingredients *about 6 cups
  • salt and pepper to taste
Bean and Bacon Soup
Instructions
  1. Cook bacon in a large pot (I recommend Dutch oven) over medium-high heat, until brown and crispy. (If you want less bacon fat in your soup, then drain some out after the bacon has done cooking. I don't do this because that fat just adds so much more flavor.)
    crispy bacon
  2. Lower heat to medium, add onions and cook until translucent, stirring frequently. Scrape any bits of bacon off the bottom of the pot.
    onions and bacon
  3. Add garlic and cook for about 1 min to release the flavor, stirring frequently.
    garlic in soup
  4. Stir in spices, including a bit of salt and pepper.
    herbs & spices in soup
  5. Add beans, add enough water to cover the beans, and stir to combine. Add more water if you want the soup to be less thick (I usually cover the beans and add about 1/2 to 1 inch extra water).
  6. Add a heaping spoon of chicken base and stir until completely dissolved.
    chicken stock in soup
  7. Add bay leaves, cover pot and bring to a boil (about 5 minutes).
    bay leaves in soup
  8. Once it starts boiling, lower the temperature to medium-low and simmer with lid ajar for about 20-25 mins. Just until beans soften slightly and absorb flavor.
  9. Once done cooking, add additional herbs and spices to your taste. If you find the soup tastes bland after it's been fully cooked, stir in more chicken base. I can't stress the word heaping enough here :).
    BB Soup
  10. Enjoy!
Recipe Notes

This soup tastes best after it's been slightly cooled. If you can't wait for it to cool off, don't worry, it's still delicious. Just don't burn your tongue!

The soup will thicken in the fridge, so please adjust the amount of water accordingly.

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