Bean and Bacon Soup

Ingredients

• 400 g (2 cups)mixed dried beans, soaked overnight in water, drained and rinsed
• 5 slicesthick-cut bacon, diced
• 1 mediumyellow onion, chopped
• 1 clovegarlic, minced
• 1.4 litres (6 cups)beef broth
• 411 g (1 can, 14.5 oz)diced tomatoes
• 60 ml (¼ cup)tomato paste
• 1 largecarrot, diced
• 1 large stalkcelery, diced
• 1 largebay leaf
• ½ teaspoondried thyme
• ½ teaspoondried rosemary
• ½ teaspoondried oregano
• ¼ teaspoonfreshly ground black pepper
• 1 teaspoonsalt

Instructions

1. 1

   Cook the soup

   In a Dutch oven or heavy stockpot over medium-high heat, fry the bacon until crisp. Add the onion and cook for 5 minutes, until soft and translucent, then add the carrot and celery and cook for 2 minutes. Add the beans, tomatoes, tomato paste, beef broth and seasonings. Raise the heat and bring to a boil, then reduce to medium, cover and simmer for 45 minutes or until the beans are tender. Add salt and pepper to taste.

What is bean and bacon soup?

Bean and bacon soup is a filling, savoury soup built around dried beans, smoky pork and a vegetable-rich broth. Bean soups have many regional forms, and this version takes a straightforward one-pot approach rather than relying on a particular named tradition.

The beans make the soup substantial, while tomatoes and tomato paste add a gentle tang and depth. Bacon is cooked first, so its rendered fat helps start the flavour base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 460 calories, 29g protein, 47g carbs, 15g fat.

The dried beans provide most of the carbohydrates and fibre, while bacon contributes much of the fat and some of the protein; the beans and beef broth also add protein. For a more balanced plate, serve a bowl with a side of greens or salad.

Why soak the beans?

Overnight soak: soaking the mixed dried beans in water helps them hydrate before cooking. Drain and rinse them before adding them to the pot, as directed.

Tenderness check: beans can vary in how quickly they cook, so use the stated 45 minutes as a guide and check that they are tender before serving.

Build the flavour base

Bacon first: frying the diced bacon until crisp gives the soup a smoky, savoury start. Let it render in the pot before adding the onion.

Vegetables next: the onion softens for 5 minutes, followed by the carrot and celery for 2 minutes. These short stages begin softening the vegetables before the longer simmer.

Tomato and herb balance

Tomatoes: diced tomatoes bring moisture and a fresh, slightly tangy note, while tomato paste gives the broth a more concentrated tomato flavour.

Herbs: thyme, rosemary and oregano season the broth alongside the bay leaf. The measured black pepper and salt go in with the other seasonings; taste and adjust salt and pepper at the end.

Simmer until tender

Bring the ingredients to a full boil before lowering the heat to medium and covering the pot. A steady covered simmer gives the beans time to cook in the broth.

Check the beans: begin checking around the 45-minute mark. The soup is ready when the beans are tender; if they are not, continue cooking until they reach that texture.

Serving ideas

Serve the soup hot in bowls, with crusty bread or toast for dipping. A simple green salad or steamed greens can add a fresh contrast to the rich broth.

Stir the soup before portioning so the beans, vegetables and bacon are distributed evenly. Remove the bay leaf before serving if it is easy to spot.

Recipe notes & tips

• Soak the beans overnight, then drain and rinse them before cooking.
• Dice the bacon and vegetables to a similar size for even cooking.
• Let the bacon crisp before adding the onion so it has time to render.
• Bring the soup to a boil before lowering it to a covered simmer.
• Check the beans for tenderness rather than relying on time alone.
• Taste the broth near the end and adjust the salt and pepper as needed.

Variations

• Use smoked paprika: add a small pinch with the dried herbs for a smoky accent.
• Add leafy greens: stir in chopped kale or spinach near the end and cook until wilted.
• Make it thicker: mash a few tender beans against the side of the pot and stir them back in.
• Use chicken broth: swap it for the beef broth for a milder-tasting soup.
• Add chilli: include chilli flakes with the seasonings for gentle heat.

Common mistakes to avoid

• Skipping the soak: dried beans may take longer to cook; soak them overnight as directed.
• Boiling throughout: a hard boil can make the beans cook unevenly; reduce the heat after bringing the soup to a boil.
• Stopping too early: beans that are still firm need more time; keep simmering until tender.
• Adding too much salt early: bacon and broth can already be salty; taste before adjusting at the end.
• Forgetting to stir before serving: ingredients can settle in the pot; mix gently to distribute them through each bowl.

How to store

Cool leftovers promptly and refrigerate in an airtight container for up to 3–4 days. Reheat gently on the hob or in the microwave until piping hot, stirring and adding a little water or broth if the soup has thickened. Freeze in portions for up to 3 months and thaw in the fridge before reheating.

Frequently asked questions