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Skip the can – this Homemade Bean and Bacon Soup is hearty and filling and filled with veggies and chunks of bacon!

Skip the can - this Homemade Bean and Bacon Soup is hearty and filling and filled with veggies and chunks of bacon!
 
 



Growing up, Sundays were always the same. If we had morning church, we would come home from church, and lunch would be soup and sandwiches. I don’t remember ever having anything but soup and sandwiches for lunch on Sundays.

My mom would heat up several different kinds of canned soup, then make up a bunch of peanut butter sandwiches. We are a family that likes to dip, and peanut butter sandwiches got dipped into the soup. So the majority of the sandwiches were just peanut butter, but there were always some with peanut butter and honey. (And for the record – I must have always loved the sweet and salty combination, because to this day, I love a peanut butter and honey sandwich dipped into my soup!)

One of my favorites on those Sunday afternoons was the bean with bacon soup. I don’t know why I loved it so much, but I would always choose it over the chicken noodle or split pea with ham.

 
 
Skip the can - this Homemade Bean and Bacon Soup is hearty and filling and filled with veggies and chunks of bacon!
 
 
Well, my daughter has this love of soup. She would probably eat homemade soup every day if I made it for her, but since that’s just not possible 🙂 we always have a few cans of chicken noodle soup on hand. That girl can eat an entire can of soup for lunch herself.

One day, at the grocery store, I was letting her choose out a few cans of soup. And there I saw it – the Bean with Bacon soup. I decided to buy a can to have on hand for if I ever wanted to eat it for lunch.

Fast forward a few weeks, and my daughter gets home from school, asking for soup for lunch. I go to the pantry, and not a can of her beloved chicken noodle soup left. She sees my can of Bean and Bacon soup, and asks for it. I begrudgingly say yes.

And then she only eats like 2 bites of the soup. After she left the table, I decide to eat a bowl of it for lunch since it was already open and out.

And I ate about 2 bites of it and was done.

I don’t know if my tastebuds have just grown up, or what, but I did not like it. It tasted overwhelmingly of smoke, and not like real smoke. Like liquid smoke.

It tasted completely fake.
 
 
Skip the can - this Homemade Bean and Bacon Soup is hearty and filling and filled with veggies and chunks of bacon!
 
 
I was sad, but only for a minute. Because right then, I decided that I needed to make a homemade bean and bacon soup – with flavor from real smoked bacon.

One eye opener for me when I visited the Culinary Institute of America with Jones Dairy Farm last year was that a lot of companies use liquid smoke to flavor their meats and bacon. I felt duped. When something says smoked, I’m thinking it’s actually spent some time in a smoker, but that isn’t always the case.

For my soup, I knew I wanted actual smoked bacon, not liquid smoke or bacon that had been flavored with liquid smoke. So naturally, I chose my favorite Jones Dairy Farm bacon – their Dry Aged Cherrywood Smoked Bacon. I’ve said it here a thousand times before, but no other bacon compares to this bacon in my eyes.

After choosing the perfect bacon, the rest was pretty easy. Some beans, veggies and chicken broth are cooked together. Half of the mixture is pureed to give you that thick, creamy texture. Add in some tomato sauce and stir in the bacon – it’s the soup that blows that soup of my childhood out of the water. Seriously – this bean and bacon soup was so good – there will be no more cans of soup in my future!
 
 
Skip the can - this Homemade Bean and Bacon Soup is hearty and filling and filled with veggies and chunks of bacon!
 
 

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Homemade Bean and Bacon Soup
 
Prep time
Cook time
Total time
 
Skip the can - this Homemade Bean and Bacon Soup is hearty and filling and filled with veggies and chunks of bacon!
Author:
Serves: 4 servings
Ingredients
  • 8 oz. Jones Dairy Farm Cherry Hardwood Smoked Bacon, diced
  • 1 cup diced yellow onions
  • 1 cup diced carrots
  • 1 cup diced celery
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 3 cans (15 oz each) Great Northern beans, drained and rinsed
  • salt and pepper
  • 1 can (8 oz) tomato sauce
Instructions
  1. Cook the bacon in a soup pot or Dutch oven until crisp. Remove with a slotted spoon to a paper towel lined plate. Discard all but about 2 tablespoons of the bacon grease.
  2. To the hot bacon grease, add the onions, carrots and celery. Cook over medium heat until they start to soften, about 5 minutes. Add the garlic and cook an additional minute. Stir in the chicken broth and beans. Season to taste with salt and pepper. Bring to a bubble then reduce the heat to low and let the soup simmer for 1 hour.
  3. Remove half of the soup to a blender or food processor. Process until smooth. Return the puree to the soup pot and stir into the remaining soup. Add the tomato sauce and ¾ of the reserved bacon and stir to combine. Taste and season to taste with salt and pepper. Let the soup simmer until it is heated through, about 5 minutes. Serve topped with the remaining bacon.

 

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Skip the can - this Homemade Bean and Bacon Soup is hearty and filling and filled with veggies and chunks of bacon!

I am in a working relationship with Jones Dairy Farm, and this post has been sponsored. I’m so glad to be able to work with companies and organizations that I truly believe in. Thank you for supporting them, too.

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135 Responses to Homemade Bean and Bacon Soup

  1. I’m with your daughter Deborah, I’d eat homemade soup every day (if you made it for me!). I used to eat Bean and Bacon Soup from a can and candidly it is not a soup that has crossed my mind to make from scratch. Like most recipes I’m sure it’s better and soul-warming. Thanks for forging ahead so I now can make it!

    • arlene says:

      Love bean with bacon, canned is too exspensive & yuk is right love home made!!!

      Fav soup, now home made only canned YUK & exspensive

  2. Liz says:

    My very favorite soup. Thanks so much.

  3. mmmm this looks so creamy and delicious! I’m a huge fan of soup but I don’t think I’ve ever dunked a pb sandwich into it!

  4. This soup looks so simple and flavorful! How can you not love a soup that has 1/2 pound of bacon! 🙂

  5. LOVE Bean with Bacon Soup – I can not wait to try this homemade version. I can only imagine how great it will taste!

  6. Bryn says:

    This looked so yummy I made it today :). So easy and a big hit! I didn’t realize until it came time for the tomato sauce that I was out. Ugh. So I thinned out paste and used it instead. Thanks for the great recipe!

  7. Gak—soup in a can. Gak again. Man once you eat homemade soup, you can’t go back to soup in a can. Homemade bean and bacon—Wowzer. I love that bean soup. I should capitalize love in that prior sentence. I am delighted your daughter has discriminating taste buds. I bet you were/are part of that process—-ya think.

  8. This looks soooo yummy, and I love the short ingredient list!

  9. This bean and bacon soup just looks so comforting and hearty. Thanks for the delicious recipe!

  10. Maureen says:

    I love homemade soups. Thanks for this one, I haven’t even thought of Bean n Bacon soup in years. My love of soup comes from my dad – he was always making soup, and I think of him every week when I make a batch of soup. Yes, I put the pot on the stove early on Saturday or Sunday mornings, and clean out my refrigerator of all vegetables, chop and dump them in the pot with some appropriately flavored broth and meat…yum! Soups can be frozen in individual portions for several months, so each time I reserve 2-3 servings and freeze the rest. That way I don’t have to eat the same one until it’s gone. My favorites are Beef Barley (Dad’s recipe) and Oxtail soup (my Polish Grandma’s recipe) and Cilantro lime chicken. Also, whenever I make meat of any kind (baked, boiled, fried, it doesn’t matter) I reserve the juices and freeze them for broth. After dinner the veggies get frozen for my next batch of soup. When chopping veggies for meals, the celery tops, cilantro stems, green onion tops, 1/2 a jalapeno, whatever does not fit the recipe go into the baggie of veggies to the freezer for my next batch of soup. Have all the leftover juice in the bottom of a bowl of pico de gallo? Freeze it for broth! Boil or steam veggies? Freeze the water for broth!

    As you can probably tell, next to nothing goes down my garbage disposal, and anything not edible goes back to the garden for mulch. And I have homemade soup available any time of the day for a meal or snack. I think I need to try your peanut butter sandwich dunked in my soup for lunch today! Yummy idea!

  11. Chels R. says:

    Oh, I love this! I can’t wait to make this!

  12. Shel says:

    I am so glad to hear I am not the only one! The canned Bean w/Bacon soup was always my favorite, but the last few times I’ve tried it, it was NOT good! I can’t wait to try your recipe. Thank you!

  13. Josephine B says:

    I’m an Australian living in Sydney and we’re in our summer right now, but can’t wait until our winter to try this. My only questions though is – what can I use in place of the SMOKED bacon as we only have regular cured bacon. I have travelled throughout the States extensively and found that your supermarkets have an immensely larger range of food-stuffs than we do. I have found a warehouse here that imports a very few of your products including a little bottle of liquid smoke which we can’t buy here in our regular supermarkets. So, could I use a drop or two of that. I haven’t actually used it before as I’ve only just bought it in the past week.

    • Deborah says:

      You could use the liquid smoke to give you the smoky flavor – just use a light hand because I often think the liquid smoke ends up tasting artificial. And really, if you aren’t accustomed to the smoky flavor of bacon like I am 🙂 you could probably use the regular cured bacon and be just fine!

    • Sandy jackson says:

      Josephine my Daughter lives in New Zealand. You can use streaky bacon, ham hocks or cubed ham. In Wellington there is a great butcher that is fantastic at helping this Yank find substuites for American cuts of meats when I visit. Good Luck.

    • Lisa says:

      Josephine,
      Instead of liquid smoke, if you have smoked paprika available where you are, it has an even more intense smoked flavor than the liquid smoke, but does not taste fake. I used to use liquid smoke all the time until I discovered smoked paprika.

  14. janet says:

    thanks for this!! I love bean and bacon soup (the canned variety). I made a big change and used dried beans, and halved the recipe (it’s just me eating this). It’s in the crockpot to simmer all day for dinner tonite! I cheated and tasted already, I won’t add the tomatoes until this evening (I had to use roasted I had in the freezer, no sauce).

    • Deborah says:

      I love the idea of sticking it in the slow cooker!! I hope you loved it as much as we did!

      • janet says:

        it was great in the crock pot – although due to a repairman here at dinnertime, it cooked a bit too long – but the soup is wonderful!! I told my friend in Dallas, she made it as well (her husband loves bean and bacon) – it was a hit with everyone!

    • Kelly says:

      I cook dry beans in the crockpot all the time. I do not soak ahead, never have. They always turn out great. Now when I cook beans I never thought of making soup, but that is going to change real fast because bean and bacon soup has always been a favorite of mine

      • Sheree says:

        Made this tonight for the family, and it was delicious. I asked if it was a “make again” meal, and the family said yes. I would love to try it in the slow cooker, too.

        To address two questions I saw: 1) I cook beans in the slow cooker a lot, and I rinse them, but I don’t soak them first. 2) You could easily substitute any white beans available at your market.

  15. Amy says:

    Could you substitute the kind of beans?

  16. Jill says:

    Hi
    Yum can’t, wait to try but I’m also in Australia so will wait till winter. I have another ingredients question- the beans, what type are they rather than the brand that we can’t get. Cannellini beans? Also is a can of Tomato sauce, small can of tomato paste (concentrate) or ketchup type or prepared pasta sauce? So many questions! Thanks in anticipation.
    Jilly

    • Deborah says:

      Hi Jilly – cannellini beans would work just fine. Any white bean will probably work. Tomato sauce is a simple sauce made of cooked tomatoes with usually just salt and minimal seasonings. If you use tomato paste, you’ll want to cut the amount way back to probably a tablespoon or two. I wouldn’t use ketchup, but prepared pasta sauce *might* work. I think your best bet would be to just use the paste. You’ll want to thin it out a bit with some of the liquid from the soup before stirring it in, though. Good luck!

  17. Jeannie says:

    i make this often. But I always use smoked sausage, sliced. I will definitely try it with bacon!!

  18. mollie duvall says:

    Made this soup for dinner last night and I am happily eating the leftovers tonight. I, too, loved this as a child but, the taste of canned soup is “yewww” compared to home made. So happy to have seen this fabulous recipe. Thank you for posting.

  19. This was my favorite soup as a kid as well! I haven’t had it in literally decades, but now I need to revisit. I think I’ll skip the can, though, and go straight for this recipe.

  20. Annie says:

    Homemade soup beats canned every time…. for convenience I always make a big batch & freeze single or family sized portions. The only ingredient you need to be careful of is celery as it can overpower when frozen. I just omit or use less if I plan to freeze. I also love homemade stock & concentrate prior to freezing…. extra tasty & always convenient! !

  21. Samantha says:

    I do not have tomato sauce, only a can of plain tomato soup. Do you think that will work? My pregnant self wants this so bad!!! 🙂

    • Deborah says:

      It might work – maybe try adding just half of it and tasting it to see if it needs more. You could also try a couple tablespoons of tomato paste – just make sure you thin it out a bit before you try to stir it in.

  22. sya says:

    :
    i’ll try to made this

  23. Leona says:

    I just finished making the soup, so delicious! I’m hooked!!

  24. Cara says:

    I made this tonight and it was sooooo good. Thanks!

  25. Robin Osterberg says:

    Just made this for dinner and it turned out fabulous!!! I followed the recipe with the exception of using 3/4 of a pound of bacon (if some’s good, more’s better right?) I will definitely make this again!! Thanks!! 🙂

  26. Kimberly says:

    This is not a one hit wonder! The soup was a big hit! I made it this morning so that I could serve it for lunch with some heavenly homemade bread. My Husband loves bean & bacon soup, so needless to say when he realized what he was smelling he could barely contain his excitement!
    I doubled the amount of veggies, added an additional 15ozs of beans (I prefer not to use canned foods so I soaked the beans over night) & add a couple more pieces of bacon.
    I will definitely be using this recipe again!

    • Sheree says:

      I agree about the more veggies & beans. We like our soup with lots of the goodies. That is the only change I would make; the flavors are perfect.

  27. Taylor says:

    Can you use marinara sauce as the tomatoe sauce? I wasn’t sure what “tomatoe” sauce meant, so I figured regular, marinara pasta sauce would work.

    • Deborah says:

      You should be able to find tomato sauce with the canned tomatoes in the grocery store. Marinara has extra seasonings and herbs added, while tomato sauce is just tomatoes. You could probably use marinara, but it would add in whatever extra flavorings your marinara has.

  28. Roxanne says:

    Thank you from the bottom of my soup cravin belly! I used to love the ‘canned’ version of bean and bacon soup. My dad used to eat it a lot when I was a child, and of course I HAD to try every thing he did! I loved this soup and was my fav until a few years ago. I noticed that the soup had a very distinct smoky flavour to it. It was awful and I was heartbroken, why oh why did they change the recipe!

    Now, with great thanks to you and your daughter, I have once again fallen in love with Bean and Bacon soup!

  29. Lynne Bauereiss says:

    Seems like everyone loved bean with bacon soup as a child! I know I sure did. Well – I made Deborah’s version for dinner tonight and it was just terrific. The fresh veggies sauteed in the bacon drippings made the kitchen smell wonderful while it cooked. The only thing I did differently was that I didn’t put 1/2 the soup in a blender. I just took a masher and just mashed around the soup for a minute or two until it was the consistency I wanted and that was that. One less thing to clean! The soup was fabulous and I’ll never have anything but homemade bean and bacon soup ever again. Thanks so much for the recipe, Deborah!

  30. MommaMary says:

    Made this soup for dinner and it was outstanding. I used my dehydrated, carrot, onion, celery and garlic. Also my home canned beans and chicken broth. Only had to purchase the tomato sauce and bacon. I will definitely be making this again. I love down to earth recipes and this is the best I’ve seen in a long time.

  31. Vanessa says:

    Just made it! It’s so delicious and perfect for this rainy day. Thank you!

  32. Carol says:

    I made this for dinner last night. I made a couple of minor changes – I left more of the bacon grease in the pan when I cooked the veggies and I used a tablespoon of tomato paste instead of the tomato sauce. It was absolutely delicious!

  33. Lorna says:

    have made this recipe for years except I use dry navy beans soaked and cooked – excellent recipe

  34. christine says:

    Thank you for your recipe. ive not had beans and bacon soup since a child and i love the fact that im not the only one who dips peanut butter sandwiches (or my fav peanut butter and jelly) in soups 🙂

  35. Fiona says:

    I made this for supper last night (it’s winter where I live) with a few substitutions for local products, absolutely delicious. Thank you.
    I added a bit of chopped up feta cheese when I served it – yummy!

  36. Stacey says:

    Thank you for this recipe! I used to eat Campbell’s bean and bacon soup with my Grandpa when I was a kid. This is a lot fresher than the ones in the can, although I didn’t know any better then. I didn’t have tomato sauce so I used a can of diced tomatoes and blended with the half of the soup I blended. I also threw in some smoked ham because I had a couple slices that I needed to use. It was delicious and despite being 100 degrees today, I enjoyed a small bowl. 🙂

  37. Tory says:

    Are you sure this only makes 4 servings? Cuz if so, CalorieCount.com says 1 serving is over 1400 calories! That cannot be right.

    • Deborah says:

      You could definitely stretch it out to 6 servings – these servings are pretty generous. The majority of the calories from the soup come from the beans (there are a lot of them in there!) and I definitely think calories from beans are different than eating a ton of calories from something less nutritious. But if you are looking at straight calories, then yes, this is definitely not a low-calorie food.

    • Teri B says:

      Tony, make sure your CC analyzer is using canned beans and not dried — it makes a BIG difference. The recipe as written makes at least 13 cups of this delicious soup, so that would make each serving well over 3 cups. By my calculations one cup of soup has approx. 183 cal / 5.4 grams of fat. I used center cut bacon and low-sodium chicken broth and it was delish! Getting ready to make it for the second time.

  38. Teri B says:

    P.S. Please forgive me for calling you Tony, I meant Tory! 🙂

  39. Sandra says:

    When I was growing up, bean and bacon soup was my favorite!! But then I had kids and found out how much better cooking from scratch was, both in taste and nutrients. This is one of my favorite soups!! Your mom was a smart woman for cooking light on Sundays. It’s so busy and I too cook simple meals on Sundays, so that I can focus more on the Lord and just resting during the day between services.

  40. Barbara says:

    I cannot wait to try this recipe! I can only find applewood smoked bacon – that would work, right?

  41. Debbie says:

    I made this soup tonight….it was absolutely unbelievable!!!! Like many, I grew up on the canned bean and bacon soup. This was just outstanding! The only changes I made were,to add more of the bacon fat and, add a good tablespoon of butter in the pot just before serving. I would make this time and time again.

  42. Barbara says:

    I’ve tried other bean soup recipes with little success – flat tasting… I knew when I read this recipe it was THE one and I was right! I’ll be making this again and again in the coming fall and winter!

  43. Tiffany says:

    How would you substitute dry navy beans for the canned ones?

    • Deborah says:

      I haven’t made this with dry beans, so I’m not positive, but my best guess would be to cook the beans first and then add the specified amount to the recipe.

  44. Andrea says:

    Can this be made without using a food processor? Mine is broken and has been leaking. Thanks

  45. Erica says:

    OMG this was amazing! I made it exactly as the recipe said and it was fantastic everyone gobbled it up, I served it with a crusty baquette. Thanks for the recipe!

  46. Debora says:

    I made this last night and it was so good. I did not change a thing and I will make it again. Thank you!

  47. Heather says:

    Thanks for the recipe! I’ve made it twice and it’s been a hit with the whole family. I love that you listed cup measurements for the veggies, makes it more consistent with different sizes of veggies. Delicious!

  48. Jill says:

    I have been craving bean with bacon soup for a while, so I made this yesterday. I used Trader Joe’s ends and pieces of uncured bacon and chopped up an end hunk of ham that I got for a buck from the odds and ends rack of the deli counter. I used dried navy beans — a whole pack — soaking them overnight (and rinsing before using!).did use a little liquid smoke and it was fine. I had to add water to this recipe because of the dried beans. But the soup is delicious, even the first day!

  49. Tracy says:

    Didn’t realize so many people were bean and bacon soup lovers too. I used to eat the Campbell’s version in my younger years. Can’t wait to try this one.

  50. Laura T says:

    Just made this tonight and it was incredible. I doubled the bacon (cause I love me some bacon) and the cherry smoked makes it perfect. I’m sure it wouldn’t have had the same taste with Oscar Meyer. Thx for the great recipe. By the way after pinning over 1000 recipes this is the first one I’ve ever commented on.

    • Deborah says:

      It seriously made my day to hear that this is your first comment – thank you!! And I’m thrilled that you loved the soup. (I love that you doubled the bacon, as well!)

  51. LindaS says:

    Thank you so much for this recipe! It was a hit. I did do a few modifications based on what I had and what my family likes. First of all, I had just finished making Split Pea Soup with a ham-hock. I took the bones from that ham-hock that were already used and put them in some water in my crockpot. I let them cook overnight then added the veggies. I only had one bag of white beans in my freezer (dried beans that I cooked and froze) but I started the soup anyway – in my crockpot! I knew I needed more beans so I bought 2 cans to add, but instead of adding them whole I put them through the food processor with some liquid from the soup. Now I had a great creamy soup with the veggies and some of the beans showing. I also had a few tomatoes left over from canning that were starting to go. I cut off the bad parts, peeled them and cut them up very small. I added them to the crockpot and let everything cook for another hour. Oh my gosh, what a great combination. Between the creamy beans, the cooked beans, the cooked veggies, the tomato sauce, the bacon and the extra tomatoes tossed in near the end, i was PERFECT. Definitely a WINNER!

    Linda

    • Deborah says:

      I love that you were able to make it work from what you had on hand. I’m so happy you loved it!

      • Linda S says:

        Deborah, I had to come back and let you know how much I am enjoying this soup. So far I’ve made it tree times since Oct 1st. It’s my go-to now when I eat lunch at home. (almost every day) My second batch was in the fridge and my hubby wasn’t eating it so I put it in portion size freezer bags and froze it! Warmed in hot water, put it in a bowl and zapped 😉 for 1 min in the micro Delish! The third time I made it, I made a change. I had some vegetable soup that I had canned this summer but the pepper slipped in my hand and it had too much pepper. I figured I’d find a way to fix it later. I put a quart of that with a quart of ham-bone broth plus the beans, veggies and bacon in my crockpot and it came out WONDERFUL! Your recipe has inspired me to have bean soup with bacon almost daily, following the recipe pretty much but using what I have. Thank you! Yum! Yum! Yum!

        Oh btw, I’ve been slipping in two bay leaves for an extra layer of flavor.

  52. Jennifer says:

    PB sandwiches dunked in soup, it’s quite a strange combo! Growing up it was butter sandwiches dipped in soup! Lol this is my favorite soup of all time, I’ll have to try making it! Thanks! 💜

  53. Alice Anderson says:

    Where do you find great northern beans. Never heard of them

  54. YVONNE MYERS says:

    I just bought a can of it too and thought it tasted like a chemical, I used to love it.

  55. Patti says:

    Thanks for the recipe. It just finished cooking and I devoured a bowl. It was fabulous. I tweaked it a bit by adding a 6 oz. ham steak chopped which I added in the beginning of the cooking. YUMMY!

    • Patti says:

      Sorry, I just realized this soup calls for canned beans. But you could soak dry bean, cook them, and use them and it may help.

  56. Heather W says:

    I made this soup tonight…. YUM!!! I doubled the recipe and it turned out perfectly. I did add a bay leaf and some thyme….added a little depth. I will definitely make this again. In the mean time I can’t stop eating it😊😊

  57. Barb says:

    Making this a second time since the first time was outstanding. Family said first try was too thick. Still great though. Thanks for posting.

  58. Erica says:

    this soup is perfect! I have never even had bean and bacon soup but needed to make something with the bacon in my fridge. I will be making this again it was absolutely to die for. followed the recipe exactly.Thank You!!

  59. Shannon says:

    made this and while it was really good, it was way too salty. Between the chicken stock, the tomato sauce and the bacon it was salt overkill. Good thing I didn’t add any salt because there is no way we could have even ate it.

    Will be making it again but will try and offset the salt somehow.

  60. Carol says:

    I cannot wait to make this soup. An all time favorite as a kid, but do not like the canned soup anymore. I think your recipe will hit the spot for me and family.

  61. Marcia says:

    I made this last night (exactly as written) and my husband and I both thought it was delicious! Bean with bacon was always my favorite growing up but, like a lot of you, my taste buds changed over the years. Now I can enjoy my old favorite, in a new and much better way, again! Thank you for sharing.

  62. Sharon says:

    We had this for dinner tonight. I made it just as written (a rarity for me), and it was delicious! My husband made sure there was enough left over for him to take to work for lunch tomorrow. Thank you!

  63. Cindy says:

    I’ve made this recipe twice in the past two weeks. The first time it was great but way too salty. My own fault for doubling the bacon (love bacon) and using regular chicken broth. Today I made it again with the 8 oz. of bacon the recipe called for and low sodium chicken broth. It was perfect! Beyond great! Thank you so much for your recipe. Canned bean and bacon soup was a favorite of mine growing up, but when I got older the canned taste bothered me. Now I’m just thrilled I get to eat it again.

  64. pam says:

    This soup is delicious with so much flavor! I did add extra broth the next day because it was too thick. I will make this again.

  65. Chrissy Neal says:

    You nailed it with this recipe! I made it tonight and it reminded me of the Campbell’s bean & bacon soup of my youth…..only soooo much better and fresher!! It’s staying in my soup file!

  66. Mariann says:

    This soup is hearty and tasty. I used diced pancetta instead of smoked bacon. Unfortunately my stomach blew up like a balloon, I guess the great northern beans were too much for my system. I might try a different bean next time.

  67. Mary says:

    would like to try this soup, but my son can’t have the chicken broth. Can I use veg both instead? Or would it alter the taste to much?

  68. LInda says:

    Made this soup today for lunch and it is FABULOUS!! Didn’t change a thing and thought it perfect. It was easy to make and delicious. Thank you so much for sharing and posting the recipe.

  69. Rebecca says:

    Somethings a bit bland about this. Any seasoning Recs?

  70. Laura says:

    Easy and delicious

  71. Beth Grupa says:

    Made this today, and it is awesome! I did make a change though. Rather than putting half in the blender to thicken it, I added about 3 or 4 cups of mashed potatoes. I’ll be making this again!

  72. Rhett says:

    Just made it today…. Finally rain in California, it’s cold outside and warm with the wonderful aroma of this soup in the air. I too loved bean w/bacon soup, but it just doesn’t taste the way it use too. I’m so happy you pinned my favorite soup. One little hiccup, thought I had canned beans, you guessed it I didn’t, but I did have a bag of great northern beans, just boiled them up w/little salt and pepper, turn out great and very creamy!!!!! Thanks again

  73. Theresa says:

    I made this recipe tonight and it was delicious. This is going to be a staple in my recipersonal collection.

  74. Maria says:

    I made this tonight, followed the recipe exactly, and my family loved it. Thank you for the keeper recipe!

  75. Jim Wellborn says:

    This is a super recipe, and I think it has everything I like about the Campbell’s version and yet it’s much healthie! I decided to give it every advantage possible and boiled some smoked pork neckbones for a couple of hours the day before. The broth provided a flavorful finished product. I pureed more than half of the soup, which was about the only thing that caused this dish to differ at all significantly from my ail time favorite comfort food. I won’t do that next time. Thanks for the precise and thoroughly delicious recipe!

  76. John says:

    I really like the canned version with sweet potatoes,carrots, and more onion added 😀
    …I’ll be adding those to your recipe ….Thanks 😀

  77. Meredith says:

    I have always loved soup. As a child I ate LOTS of the canned soup from the brand I’m sure you are referencing. Now that I’m an adult my husband and I make all of our soup homemade. This caught my eye because bean and bacon soup HAD been one of my faves from this particular brand as a child…..Until I bought it a while back. Same thing, SUPER fake and smokey. Couldn’t eat it. Your taste buds did not change. This said brand CHANGED the recipe. You can look on the back of the can and see the smoke additive in the the ingredients..Nasty. So! I will be making your homemade version to add to my soup repertoire. Thank you for helping save a memorable flavor of my childhood this company ruined.

  78. Susan says:

    It’s not your tastebuds. I ,too, loved this soup when I was young. Tried it a few weeks ago, and had only a few spoonfuls…They definitely changed their recipe/ingredients.

  79. Judy says:

    Oh my god. I am going to make this soup! Never in a thousand years would have thought about making homemade bean and bacon soup. Like a lot of your readers, it was a favourite when I was a child. Hubby has never had it canned or otherwise and he’s going to love it. Thank you so much!

  80. Traci says:

    I had thought of using my slow cooker to make this. How long would it take to cook using the canned beans vs. dry beans?

  81. Monica says:

    How much bacon do you put in the soup initially. You state use 3/4 if reserved bacon but never say how much to reserved.
    Thanks

    • Deborah says:

      The reserved bacon just means the bacon that you cooked at the beginning of the recipe. You can add it all back in if you don’t want extra bacon on the top.

  82. Charlie says:

    Just wanted to let you know that I just finished making the 2nd batch of this soup in a week. It is super delicious!
    I did a couple of steps a little different. First I fried the bacon in a fry pan and then sauteed the veggies in that pan. Only did it way because it seemed easier than frying the bacon in the bottom of my dutch oven. Secondly I used a seasoning called Badia complete seasoning instead of salt and pepper. Badia seasoning is very popular here in Florida and we use it in soups and on veggies etc. The third thing was the brand of bacon. We don’t have the specific brand you used so I had to use another companies brand of cherrywood smoked bacon. I also added 8 oz of cherrywood smoked ham this time around.
    I just want to say again how delicious this soup is. We love to have fresh Italian bread with butter along with the soup.
    Thanks for the recipe

  83. Rena says:

    I feel the same wY you do. I used to love Campbell’s Bean with Bacon soup but in the last few years it just tastes yuck! I think they may have changed and ‘improved’ the recipe like so many other companies have. I can’t wait to try your recipe. I miss my B&B soup!

  84. mandy says:

    So ‘skip the can’ ….yet use canned beans??? lol. much better with a bag of fresh beans

  85. Sarah says:

    Made this today and it was proclaimed a keeper. I had to use navy beans because I could not find Great Northern Beans in Canada. I was just wondering though is that 8oz bacon cooked or is the weight done before it cooking because it makes a massive difference. I bulk cook bacon chunks so just weighed out 8 ounces in cooked. I’ll probably still stick with this but was just curious. Also I added 1 cup of bone broth from a ham we had over Easter and I think it put it over the top.

  86. Suge says:

    this soup was delicious! I followed as recipie read with the expection of blended most of the beans and I blended the bacon with it. definently a keeper!

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