Bean & Bacon Soup

I’m going to keep this blog short and simple to reflect this lovely recipe.  I made this for myself and my husband recently and really enjoyed it.  Not only is it simple, it can also be very affordable.


Bacon & Bean Soup

Serves 4-6

  • 5 Bacon slices (120g), chopped
  • 1 tbsp of Canola Oil (Olive Oil works too)
  • 2 Onions, diced
  • 3 Carrots (large), diced
  • 4 Stalks of Celery, diced
  • 2 Garlic Cloves, diced
  • 1/8 cup of Worcestershire sauce
  • 2 tbsp of Flour
  • 4 cans of Beans, drained
  • 4 cups of Chicken or Beef Broth (30oz/900 ml)
  • 2 Bay Leaves
  • Tsp of Salt
  • Tsp of Pepper

If you have a stock pot, this is a great time to dust it off.  If not, any large pot with a top will work.  Place pot on the burner on medium-high heat.

Add the oil to the pot.  You’ll need to chop the bacon.  I made it a bit easier by using meat scissors and just cut some squares directly into the pot.  Let the bacon cook until about half done.

Add the garlic and mirepoix (onions, carrots, celery) to the pot and stir.  It’s going to already start smelling really lovely.  After you see the onions begin to get a bit transparent, add the Worcestershire sauce and stir.

Next, add the flour and stir until you can no longer see the flour.  This will help make the soup into a stew hybrid as it thickens the broth.

Now, add the beans.  I like assortment so I used lentils, kidney beans and cannellini beans.  Be sure to drain the canned beans before you add them into the pan.  If you want to use dried beans, follow the instructions (as some require soaking) and you can add about 32 oz (900g) of beans.

Mix everything together then add the chicken or beef broth.  If you can’t find broth, you can use 2 bullion cubes with 30 oz  (900 ml) of water.  Add bay leaves, salt and pepper.  Be careful here not to over salt.  As the soup cooks, it will magnify the salt a bit.  You can always add more later so do a little mid-cooking tasting.  It’s a good excuse anyway, right?

Place the top on the pot, turn the heat to medium-low, and let it simmer for about 30 – 45 minutes.

Friendly reminder: Taste your soup and see if additional salt or pepper is needed.

Serve 🙂


There are a few ways to “jazz” this up if you prefer.  You can add a can of diced or crushed tomatoes or perhaps some hot peppers.  As is, it is a hearty, delicious soup and pairs really nicely with a bit of buttered bread.  Enjoy!


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