Pioneer Woman Bean with Bacon Soup

Pioneer Woman bean with bacon soup is a hearty, brothy soup with great Northern beans, crispy bacon and tender vegetables that is ready in 13 hours 30 minutes. Try this cozy winter soup recipe for Sunday dinner or weeknight meals, since it's make-ahead friendly and feeds a crowd.

Soak the beans overnight so they cook up creamy instead of chalky. Skip it and they stay firm, and the soup takes much longer to come together.

Cooking the bacon first and then softening the vegetables in a skillet gives the pot a smoky base that dumping everything in together can't match. Adding only two-thirds of the bacon to the soup and saving the rest for the top keeps a crisp, salty bite in every bowl.

Pioneer Woman Bean with Bacon Soup

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Course: SoupCuisine: American, Soul FoodDifficulty: Easy

Servings

10

servings

Prep time

30

minutes

Cooking time

2

hours 

Calories

385

kcal

Soft, creamy beans simmer in a savory chicken broth with smoky bacon and sweet vegetables. Reserved crispy bacon on top adds crunch against the tender, spoonable soup.

Ingredients

• 1 lb. dried white beans (such as great Northern)
  

• 4 c. low-sodium chicken broth, plus more if needed
  

• 1 lb. thick-cut bacon, cut into 1-inch pieces
  

• 2 large carrots, chopped
  

• 2 celery stalks, chopped
  

• 1 onion, chopped
  

• 1 tsp. kosher salt, plus more to taste
  

• 1/2 tsp. black pepper, plus more to taste
  

• 4 garlic cloves, finely chopped
  

• 2 tbsp. tomato paste
  

• 2 bay leaves
  

• Chopped fresh parsley, for serving (optional)
  

• 3 Roma tomatoes, chopped (optional)
  

Directions

• Soak the beans: Pick through 1 pound dried white beans for stones, rinse them, then cover with water by 2 inches in a bowl. Let them soak overnight so they soften evenly.
• Start the beans: Drain the beans and place them in a large pot or Dutch oven with 4 cups low-sodium chicken broth and 4 cups water. Bring to a boil, then reduce to a simmer.
• Cook the bacon: While the beans cook, cook 1 pound thick-cut bacon pieces in a large skillet over medium heat for 10 to 12 minutes until just barely crisp. Remove with a slotted spoon to a paper towel-lined plate, then add two-thirds of it to the beans and save the rest for garnish.
• Cook the vegetables: Drain the bacon grease from the skillet, then add 2 chopped carrots, 2 chopped celery stalks, 1 chopped onion, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook for 3 to 4 minutes until they just begin to soften.
• Add garlic and paste: Stir in 4 chopped garlic cloves and 2 tablespoons tomato paste. Cook for 1 to 2 minutes more until fragrant and starting to deepen in color.
• Simmer the soup: Transfer the vegetables to the pot of beans, add 2 bay leaves and stir well. Cover and cook on low to medium-low for about 1 1/2 hours until the beans are tender, stirring occasionally and adding 1 cup broth or water if the liquid gets too low.
• Season and serve: Taste and add more salt and pepper if needed, then remove the bay leaves. Stir in 3 chopped Roma tomatoes if you like, then top each bowl with the reserved bacon and chopped fresh parsley.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO stainless slotted spoon, John Boos maple cutting board, 18 x 12, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

What can I use instead of great Northern beans?

Cannellini or navy beans work well because they are also mild and turn creamy as they cook. Stick with dried white beans so the cooking time stays about the same.

How long does leftover bean and bacon soup last in the fridge?

Store it in an airtight container in the fridge for about 3 to 4 days. The beans keep soaking up broth as it sits, so add a splash of water or broth when you reheat it.

Can I make this soup ahead of time?

Yes, and it tastes even better the next day once the flavors have mingled. Keep the crispy bacon separate and add it on top just before serving so it stays crunchy.

Can I make this in a slow cooker instead of a Dutch oven?

You can. Brown the bacon and vegetables in the skillet first, then move everything to the slow cooker with the beans and liquid. Cook on low until the beans are fully tender.

Why are my beans still hard after simmering?

Old dried beans or a pot that is boiling too hard are the usual culprits. Keep the heat gentle, give them more time, and add a little extra liquid if the pot gets low.