White Bean Soup With Bacon Recipe

I love preparing my White Bean Soup with Bacon for its comforting richness and unexpected depth. Crisp bacon meets tender white beans as onions, garlic, carrots, and celery add their own charm. Chicken broth, bay leaf, and thyme bring subtle layers of flavor, resulting in a hearty bowl of soup.

I stumbled on this White Bean Soup With Bacon recipe on a lazy Saturday and couldn’t wait to try it out in my own kitchen. I mixed up 6 slices of diced bacon with a large chopped onion and 2 minced garlic cloves, letting their flavors mingle until the bacon turned slightly crispy.

Then I added in 2 diced carrots and 2 celery stalks which gave the soup a nice crunch and color. Once I tossed in the white beans and 4 cups of chicken broth along with a bay leaf and 1/2 teaspoon of dried thyme, I knew this was going to be something special.

I seasoned it with salt and pepper, and just before serving, I sprinkled a bit of fresh parsley on top. The result was a recipe that feels familiar yet unexpected, proving that sometimes, simple ingredients can come together in a truly surprising way.

Enjoy every spoonful!

Why I Like this Recipe

I really love this recipe for a bunch of reasons. First, the crispy bacon brings this amazing salty crunch that totally makes the soup pop. Second, I dig how the beans, veggies, and broth come together to create a hearty, comforting flavor that reminds me of home. Third, it’s super easy to follow even if you’re not a master chef, which means I can cook it on a busy weeknight without feeling overwhelmed. And lastly, I like that I can tweak the seasoning just the way I want it, making every bowl feel personalized and extra delicious.

Ingredients

• Bacon adds a rich, smoky flavor with protein and fat for a satisfying taste.
• White beans provide plenty of fiber and protein, making the soup hearty and healthful.
• Onion offers a robust, sweet flavor with essential vitamins that deepen the broth’s taste.
• Garlic infuses the soup with a sharp, aromatic kick and natural antibacterial benefits.
• Carrots bring natural sweetness, vibrant color, and a pop of vitamin A for balance.
• Celery delivers subtle earthiness and crunch to enhance overall texture and taste.
• Chicken broth imparts savory richness, melding all flavors into one cohesive blend.
• Bay leaf and thyme add a subtle aromatic zest, brightening every spoonful of soup.

Ingredient Quantities

• 6 slices of bacon, diced
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 2 (15 ounce) cans of white beans, drained and rinsed
• 4 cups chicken broth
• 1 bay leaf
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (optional)

How to Make this

1. Cook the diced bacon in a large soup pot over medium heat until it gets crispy, then take it out on a paper towel to drain while leaving some bacon fat in the pot.

2. Add the chopped onion into the pot with the bacon fat and cook until it becomes soft and a little translucent.

3. Throw in the minced garlic, diced carrots, and diced celery and cook them with the onion for about 3 to 4 minutes until they start to soften.

4. Mix in the drained and rinsed white beans making sure everything gets well combined.

5. Pour in 4 cups of chicken broth and add the bay leaf and dried thyme then bring the soup to a gentle simmer.

6. Let the soup simmer for about 20 minutes so that all those flavors can really blend.

7. Season the soup with salt and pepper to your liking, tasting to adjust the flavors.

8. Stir the crispy bacon back into the pot once the vegetables and beans are tender.

9. Optionally, sprinkle some chopped fresh parsley on top to add a pop of color and fresh taste.

10. Give the soup a final stir, check the seasoning one last time, and then serve it hot.

Equipment Needed

1. Large soup pot
2. Paper towels
3. Cutting board
4. Sharp knife
5. Colander for rinsing beans
6. Wooden spoon for stirring
7. Measuring cup for the chicken broth
8. Measuring spoons for the thyme and salt/pepper
9. A slotted spoon to remove the bacon once it’s crisped up

FAQ

White Bean Soup With Bacon Recipe Substitutions and Variations

• Instead of bacon, you could use pancetta or turkey bacon if you want a lighter taste.
• If you don’t have a large onion, try using two small onions or a few shallots instead.
• You can replace the fresh garlic with about 1/4 teaspoon garlic powder per clove if you’re out of fresh ones.
• For carrots, parsnips make a good substitute if you’re lookin for a different but sweet flavor.
• If celery isn’t available, a few fennel stalks can work nicely, addin a bit of an anise flavor.

Pro Tips

1. Try not to drain all of the bacon fat, just leave enough to fry the veggies well; it really ups the flavor game when the onions and garlic get soaked in that fat.
2. When you cook the bacon make sure you let it get nice and crispy, then let it cool on paper towels a bit so its still crunchy when you mix it back in later.
3. Keep the soup at a gentle simmer once you add the broth and herbs because letting it boil too hard can mess up the flavors and make the veggies mushy.
4. Always taste your soup before you add any extra salt or serve it; sometimes the bacon and broth carry plenty of salt already so you might not need more.