Nothing says comfort like a warm bowl of White Bean and Bacon Soup. With creamy beans, crispy bacon, and a subtle kick of cayenne pepper, this recipe is perfect for busy weeknights or cozy weekends. Made with simple pantry staples and gluten-free ingredients, it’s a hearty dish that will satisfy the whole family. Plus, it’s ready in under 30 minutes!
For those new to gluten-free cooking, be sure to check out my guide to gluten-free baking without xanthan gum, which is helpful for adapting other recipes too.
Key Ingredients
Each ingredient in this soup serves a specific purpose in achieving the perfect balance of flavors:
- Bacon: Provides a smoky, savory depth and texture to the soup.
- White Beans (Garbanzo + Cannellini): The beans offer creaminess and protein, making the soup hearty without needing cream or thickeners.
- Pureed Tomatoes: Adds tangy richness to the base, balancing the smoky bacon.
- Chicken Broth: Forms the flavorful, savory liquid base for the soup.
- Onion: Brings subtle sweetness and aroma, rounding out the flavors.
- Cayenne Pepper: A touch of heat that elevates the overall flavor profile.
- Salt and Pepper: Enhances and balances all the ingredients in the soup.
Step-by-Step Instructions
1. Cook the Bacon
Start by heating a large pot or Dutch oven over medium heat. Add the diced bacon and cook until it’s crispy, about 5-7 minutes. Remove the bacon and set it aside, but keep the bacon fat in the pot.
2. Sauté the Onion
Add diced onion to the bacon fat and sauté until soft and translucent, about 3-4 minutes. If needed, add a small amount of butter to the pan for extra moisture.
3. Build the Soup Base
Stir in the pureed tomatoes, cayenne pepper, salt, and pepper. Pour in the chicken broth, stirring well to combine all the flavors.
4. Add the White Beans
Drain and rinse the white beans, then add them to the pot. Simmer the soup for about 15 minutes, allowing the flavors to meld together.
5. Finish and Serve
Once the soup has simmered, stir the crispy bacon back into the pot. Adjust seasoning with more salt and pepper if needed. Serve hot, garnished with fresh herbs if desired.
Pro Tip: For a creamier texture, blend half of the soup with an immersion blender before stirring in the bacon.
For more quick, refreshing recipes, try my 3-ingredient strawberry frozen yogurt—a perfect treat to pair with a cozy bowl of soup.
Why You’ll Love This Recipe
- Quick and Easy: This recipe comes together in less than 30 minutes, making it perfect for weeknight dinners.
- Comforting and Hearty: The smoky bacon and creamy beans make this a cozy meal for chilly days.
- Customizable: Add kale or spinach for extra nutrients, or make it vegetarian by skipping the bacon and using vegetable broth.
FAQ
1. Can I make this soup in a slow cooker?
Yes! To make this soup in a slow cooker, cook the bacon separately and then combine all ingredients (except the bacon) in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the bacon just before serving.
This soup will last in the fridge for up to 3 days in an airtight container. Reheat on the stovetop or in the microwave before serving.
Absolutely! This soup freezes well. Store in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
White Bean and Bacon Soup - Comforting & Easy
Ingredients
- 3 strips bacon diced
- 1 tablespoon butter optional
- ½ teaspoon cayenne pepper
- 1 14 oz can pureed tomatoes
- 2 15 oz cans of white beans (garbanzo and cannellini)
- 1.5 cups chicken broth
- 1 onion diced
- Salt and pepper to taste
Instructions
- Heat a large pot over medium heat and cook diced bacon until crispy. Set aside.
- Add the diced onion to the bacon fat and sauté until soft, about 3-4 minutes. Add butter if needed.
- Stir in the pureed tomatoes, cayenne pepper, salt, and pepper. Add the chicken broth, stirring well.
- Add the drained white beans and simmer for 15 minutes.
- Stir in the crispy bacon and serve hot.
Notes
Add greens like kale or spinach for extra nutrients.
