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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!

Homemade Bean and Bacon Soup


  • Author: Deborah
  • Prep Time: 15 mins
  • Cook Time: 1 hour 15 mins
  • Total Time: 1 hour 30 mins
  • Yield: 4 servings 1x

Description

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


Scale

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 3/4 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.