White Bean Soup is a cozy and delicious soup that’s made with your favorite dried or canned white beans, fresh herbs, and yummy bacon. Bursting with protein, veggies, and energy, this wholesome and hearty soup is perfect for chilly temperatures and hungry tummies.
White Bean Soup with Bacon
White bean soup is one of my most treasured soup recipes. Made with wholesome everyday pantry ingredients, it’s a family favorite (right next to my homemade chicken soup recipe). It’s filled with a mirepoix of onions, celery, and carrots, fresh rosemary and thyme, creamy cannellini beans, and BACON! Of course, leftover ham is also delicious, or omit the pork altogether to make a vegan white bean soup.
Types of White Beans
There are four popular types of white beans: Lima Beans (also called Butter Beans), Navy Beans, Cannellini Beans, and Great Northern Beans.
How to Make White Bean Soup
- Soak the beans overnight in a large bowl filled with enough water to completely cover the beans by at least 3 inches. If you forget to soak the beans overnight, place them in a large pot or saucepan with 1 tablespoon of salt and 8 cups of water (per 1 pound of beans). Bring to a boil, then remove from heat, cover, and allow the beans to soak for about an hour. Drain and rinse before cooking.
- Cook the bacon in a large Dutch oven or pot. I like to chop my bacon into small pieces before cooking. If you have another favorite way to prepare bacon, that works too. Remember to reserve 2 tablespoons of leftover bacon grease.
- Over medium heat, cook the onions, carrots, and celery in the reserved bacon grease until softened. Stir in the minced garlic, thyme, rosemary, black pepper, and salt. Stir well and cook for about 1-2 minutes.
- Next, add a bay leaf, the drained beans, and about 10 cups of water. Bring to a boil before reducing heat to a simmer. Cook for 1-2 hours.
- In the last 5-10 minutes of cooking, return the bacon to the pot and season with additional salt and pepper, to taste.
Recipe Tips
- Cook the vegetables over medium to medium-low heat. This will slowly cook the vegetables, making them sweeter.
- For a thick and creamy soup, blend some (or all) of the soup in a blender or use an immersion blender.
- Easily swap the bacon for ham, pancetta, or sausage.
- Add 1/2 teaspoon of red chili flakes for a little heat.
- This recipe can also be made using canned beans. You will need 3-4 cans of beans for every 1 pound of dried beans. I like to drain and rinse canned beans before adding them to the soup.
Storing and Reheating
- Storing: Keep leftovers stored in an airtight container and in the refrigerator. Reheat and enjoy within 3-4 days. Reheat in microwave safe containers or on the stovetop until warmed though.
- Freezing and thawing: Allow the soup to cool before transferring to freezer-safe ziplock bags or storage containers. Remove as much air as possible. Lay flat on a baking sheet and transfer to the freezer (stacking multiple bags, one on top of the other, if necessary). Allow the soup to thaw in the refrigerator overnight or transfer to a bowl filled with warm water for faster thawing. Best enjoyed within 4 months.
What to Serve with White Bean Soup?
I usually serve white bean soup with buttered bread, croutons, or a grilled cheese sandwich. Sometimes I’ll add a small green salad for extra veggies.
Have you tried making this Easy White Bean Soup Recipe?
Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.
White Bean Soup
White Bean Soup is a cozy and delicious soup that's made with your favorite dried or canned white beans, fresh herbs, and yummy bacon. Bursting with protein, veggies, and energy, this wholesome and hearty soup is perfect for chilly temperatures and hungry tummies.
Ingredients
- 1 pound dried white beans - see notes
- 6 slices thick-cut bacon
- 1 large onion - diced
- 3 large carrots - peeled and chopped
- 3 ribs celery - chopped
- 6 cloves garlic - minced
- 1 tablespoon fresh thyme - minced
- 1 teaspoon fresh rosemary - minced
- ¼ teaspoon freshly cracked black pepper - plus more to taste
- ½ teaspoon salt - plus more to taste
- 1 bay leaf
- 8-12 cups water - or half water half low-sodium chicken broth
Instructions
- Soak your beans overnight. Transfer the dried beans to a large bowl and add enough water so that they are covered by approximately 3 inches. Allow the beans to soak overnight or up to 24 hours (see notes below for the "quick-soak" option).
- Add the chopped bacon to a large Dutch oven or heavy-bottomed soup pot set over medium-high heat. Once the bacon is hot and sizzling, reduce heat to medium-low and cover with a lid. Cook slow, stirring occasionally. Once the bacon pieces are golden, remove the lid and allow your bacon pieces to cook until the desired doneness is reached. Transfer the cooked bacon to a plate lined with paper towels and set aside. Reserve 2 tablespoons of leftover bacon grease.
- Return the pot or Dutch oven to medium heat. Add the onion, carrots, and celery and cook, stirring occasionally until softened (about 6-8 minutes). Add the minced garlic, thyme, rosemary, black pepper, and salt. Mix well and cook, stirring continuously, for 1-2 minutes.
- Add the bay leaf, drained beans, and 10 cups of water (add more if needed). Bring to a boil then lower the heat, cover with a tight-fitting lid, and simmer for at least 1-2 hours, or until the beans are very soft.
- Return the bacon pieces to the pot in the last 5-10 minutes of cooking. Season with additional salt and pepper, to taste.
Jessica’s Notes
- Beans: I used Cannellini Beans, but Great Northern Beans or Navy Beans will also work.
- This recipe can also be made using canned beans. You will need 3-4 cans of beans for every 1 pound of dried beans. I like to drain and rinse canned beans before adding them to the soup.
- If you forget to soak your beans overnight, you can “quick-soak” them by placing them in a large pot or saucepan with 1 tablespoon of salt and 8 cups of water (per 1 pound of beans). Bring to a boil, then remove from heat, cover, and allow them to soak for about an hour. Drain and rinse before cooking.
- Make this recipe vegan and omit the bacon. Use a little olive oil to cook the vegetables.
Nutritional Information
Calories: 424kcal | Carbohydrates: 51g | Protein: 23g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 483mg | Potassium: 1555mg | Fiber: 13g | Sugar: 3g | Vitamin A: 1195IU | Vitamin C: 5mg | Calcium: 220mg | Iron: 8mg
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
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