Soups & Stews
This Campbell's bean and bacon soup copycat recipe delivers the same creamy, smoky comfort you remember from the can—just better. The secret lies in slow-cooked bacon that renders into crispy bits while infusing the broth with deep, savory flavor.
I've recreated the exact balance of tangy tomato, rich broth, and tender beans that makes this soup a classic.
What sets this recipe apart is the professional technique of browning the bacon first, then simmering it low and slow to develop maximum flavor. The result is a soup with layers of texture—crispy bacon edges, velvety broth, and tender beans—all while keeping the preparation straightforward for home cooks.
No shortcuts here, just the authentic taste you crave.
By the time you're done, you'll have a creamy, hearty soup that's perfect for chilly evenings or quick weeknight meals. The bacon adds a satisfying crunch, while the tomato base provides that familiar tangy depth.
This version even improves on the original with a richer, more complex flavor profile that'll have you reaching for the recipe again and again.
Serve it as-is for a classic bowl of comfort, or top with shredded cheese and green onions for extra flair. The instructions are designed to walk you through every step—from browning the bacon to blending the perfect creamy finish. Let's recreate that nostalgic taste together.
Ingredients for campbell's bean and bacon soup copycat
Pantry staples plus bacon for that iconic smoky crunch you crave from the can.
| Ingredient | Amount | Notes |
|---|---|---|
| Thick-Cut Bacon 🥓 | 12 oz | Cut into 1/2-inch pieces |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Carrots 🥕 | 2 medium | Peeled, chopped into 1/4-inch pieces |
| Celery Stalks 🥬 | 2 whole | Diced, medium size |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Canned Great Northern Beans 🌱 | 2 cups | Drained, rinsed |
| Tomato Paste 🍅 | 2 tbsp | Squeeze tube preferred |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Whole Milk 🥛 | 1 cup | Full-fat for creaminess |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Cornstarch 🌾 | 1 tbsp | For thickening |
| Water 💧 | 2 tbsp | For cornstarch slurry |
The bacon is non-negotiable here—thick-cut from Costco gives the best crunch and flavor. Look for applewood-smoked if you want extra depth. I always cook it in batches to render all that fat—don't rush this step. The onions, carrots, and celery should be uniformly chopped (about 1/4-inch pieces) so they cook evenly. Trader Joe's has pre-chopped veggie mixes that save time, but fresh is better. For the beans, Great Northerns hold up best—they're creamier than navy beans and don't get mushy.
No thick-cut bacon? Regular bacon cut into 1/2-inch pieces works, but you'll get fewer crispy bits. Fresh thyme out of stock? Dried works at one-third the amount, but it's not the same. The tomato paste can be the squeeze tube kind—no need for fancy cans. For the broth, low-sodium is key—you'll be adding plenty of salt. Want it even creamier? Swap half the milk for evaporated milk. The cornstarch slurry is optional but gives that perfect Campbell's-like thickness—skip it if you prefer rustic texture.
This soup tastes even better the next day—double the batch and freeze half. Keeps 5-6 days in the fridge, 3 months frozen. For serving, I like to ladle it into bowls and top with extra crispy bacon bits straight from the pan. The leftovers reheat beautifully—just add a splash of water or broth if it gets too thick. Store the broth separately if you prefer your soup less creamy when reheating.
Why You'll Love This Recipe
- I swear by this trick: dice the onion, carrots, and celery once at the start of the week, then toss them in a freezer bag. When I’m starving at 7pm, I just dump them straight into the pot with the bacon—no measuring, no mess. That thick-cut bacon alone cuts the cooking time in half while giving you real flavor.
- Here’s what sold me: the way the crispy bacon edges melt into the broth, then the garlic cloves sizzle at the end. It’s not just salty—it’s got that deep, caramelized richness from the slow-cooked bacon fat. My husband licks the spoon because of this part. (Yes, even on a Tuesday night.)
Step-by-step instructions for Campbell's bean and bacon soup copycat recipe
Here's how to recreate that iconic creamy, smoky soup with restaurant-quality depth at home.
Cook the Bacon Until Crispy
Place the 12 oz thick-cut bacon in a large Dutch oven over medium heat. Cook for 10-12 minutes, stirring occasionally, until the bacon is golden brown and crispy. You'll want to hear that satisfying sizzle and see the fat rendering out - this is where all that smoky flavor develops.
Once the bacon reaches your desired crispiness, remove it from the pot with a slotted spoon and transfer to a paper towel-lined plate. Leave the rendered fat in the pot - this bacon fat is the flavor foundation of your soup. Don't be tempted to drain it completely; you want to keep that rich, meaty essence for the next steps.
Sauté the Vegetables Until Tender
In the same Dutch oven, reduce the heat to medium-low and add the diced yellow onion, chopped carrots, and diced celery stalks. Cook for 8-10 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent.
Add the 4 minced garlic cloves and cook for another 30 seconds until fragrant. This step builds the flavor base of your soup. The vegetables should be tender but not browned - you want them to continue cooking in the broth rather than developing a caramelized crust at this stage.
Build the Flavor Base with Tomato Paste and Broth
Stir in the 2 tbsp tomato paste and cook for 1-2 minutes until it darkens slightly and releases its rich flavor. Pour in the 4 cups chicken broth and bring the mixture to a gentle boil. Add the 2 cups drained and rinsed canned great northern beans, 1 tsp dried thyme, 0.5 tsp black pepper, and 1.5 tsp salt.
Reduce the heat to low and let the soup simmer for 15 minutes. This allows all the flavors to meld together. You'll notice the soup developing a deeper, more complex taste as the ingredients work together. The beans will begin to absorb the surrounding flavors, creating that comforting, hearty character.
Create the Creamy Texture
In a small bowl, whisk together the 1 tbsp cornstarch and 2 tbsp water to create a slurry. Slowly ladle about 1 cup of the hot soup into the slurry while whisking continuously to prevent lumps from forming. Return this mixture to the Dutch oven.
Stir in the 1 cup whole milk and 0.5 cup heavy cream. Bring the soup back to a gentle simmer and let it cook for 5-7 minutes until it reaches your desired thickness. The soup should coat the back of a spoon but still be spoonable. If it's too thick, add a little more broth; if too thin, add a bit more of the cornstarch slurry.
Finish and Serve
Remove the soup from heat and stir in the crispy bacon you set aside earlier. Taste and adjust the seasoning with additional salt or pepper if needed. The bacon should add that signature crunch and smoky depth that makes this soup so special.
Ladle the soup into bowls and serve immediately. Each spoonful should deliver that perfect combination of creamy texture, smoky bacon flavor, and hearty vegetable goodness. The contrast between the creamy soup and crispy bacon bits creates the ultimate eating experience.
Pro Tips For Making Campbell'S Bean And Bacon Soup Copycat
- CRISP THE BACON LOW: Cook the thick-cut bacon on the lowest heat setting that still sizzles—medium-low, not medium-high. I learned this the hard way after burning three batches; slow and steady renders fat without turning the edges into charcoal while keeping the meat tender for the soup.
- CHOP VEGETABLES UNIFORM: Cut onions, carrots, and celery into roughly ¼-inch dice—no smaller, no larger. The original Campbell’s recipe relies on even cooking, and oversized chunks make the soup taste unevenly done. (Yes, it’s tedious, but trust me on this.)
- SWEAT DON’T BURN GARLIC: Add minced garlic to the pot only after the onions are translucent and the celery’s softened—about 5 minutes into cooking. Tossing it in too early burns it before it can infuse, leaving a bitter aftertaste. (Your nose will thank you.)
- SKIP THE PRE-COOKED BEANS: Use dried beans instead of canned for depth, but soak them overnight and add them last to the soup. Canned beans work in a pinch, but dried ones break down better and absorb the bacon-onion flavor like a sponge. (I know, I know—it’s an extra step, but the texture changes everything.)
Flavor customization for these flavors
Smoky Bacon Boost
For extra smoky depth, swap regular bacon for applewood-smoked bacon—it adds a campfire-like aroma that elevates the soup. I also recommend browning the bacon in a cast-iron skillet first to maximize crispiness before transferring to the Dutch oven.
For a deeper smoky flavor, sprinkle ½ tsp smoked paprika into the broth while simmering. 🌶️
Creamy Upgrade
Want a richer, velvety texture? Replace half the milk with evaporated milk or stir in 2 oz cream cheese at the end for a smoother finish.
For a tangy twist, add 1 tbsp apple cider vinegar when blending the cream—it brightens the flavors and mimics the tangy note in Campbell’s original. 🥛
Spicy Kick
Add heat with 1 tsp cayenne pepper or ½ tsp hot sauce (like Frank’s RedHot) when simmering the broth. For a smoky-spicy combo, mix ½ tsp chipotle powder into the tomato paste before adding broth. Garnish with chopped jalapeños or red pepper flakes for extra zing. 🔥
Herb Variations
Swap dried thyme for 1 tbsp fresh thyme leaves or add 1 tsp dried rosemary for a piney note. For a Mediterranean twist, stir in ½ tsp dried oregano and 1 bay leaf while simmering. Remove the bay leaf before serving—it’s aromatic but not meant to be eaten. 🌿
Cheesy Finish
Top each bowl with shredded cheddar or Gruyère (about ¼ cup per serving) and let it melt for 2-3 minutes under a broiler. For extra richness, fold 2 oz cream cheese into the soup during the final 5 minutes of simmering.
A sprinkle of crumbled feta adds a briny contrast. 🧀
Extra Crunch
Boost texture with toasted breadcrumbs or crushed potato chips (like Ruffles) on top. For a smoky crunch, add ½ cup crispy fried shallots or chopped bacon bits from a second batch cooked separately. The contrast of crunchy toppings against the creamy soup is pure comfort. 🥓
Nutrition facts
Frequently asked questions
Why does the recipe use thick-cut bacon instead of regular bacon?
The thick-cut bacon creates more crispy edges and renders fat more slowly, which builds deeper smoky flavor. Regular bacon cooks faster and produces fewer crispy bits, so you'd need 16 oz instead of 12 oz to match the same flavor impact. The fat also adds richness to the broth without making it greasy.
Can I make this soup without dairy for a lactose-free version?
Replace the milk and heavy cream with full-fat coconut milk (1.5 cups total) for a creamy texture. For extra richness, add 2 tbsp nutritional yeast when blending. The soup will still be velvety, though slightly lighter in color. Just avoid the cornstarch slurry if you're avoiding refined carbs.
How do I fix soup that's too thin or too thick?
If your soup is too thin, whisk 1 tbsp cornstarch with 2 tbsp water and stir it in while simmering for 3-5 minutes. For a thicker version, reduce the broth to 3 cups instead of 4 cups and simmer uncovered for 5 extra minutes. If it's too thick, thin with warm water or broth (1 tbsp at a time).
Can I use canned beans instead of dried beans?
Yes! The recipe already uses canned Great Northern beans, which are perfect for this soup. They hold their shape better than dried beans and have a creamier texture. If you prefer dried, soak them overnight and cook until tender (1.5-2 hours in broth), then drain well before adding to the soup.
What's the best way to reheat leftovers?
Reheat gently on the stove over medium-low heat for 5-7 minutes, stirring occasionally. Add 1-2 tbsp broth or water if the soup thickens too much. Avoid microwaving—it can make the bacon soggy. For extra crispy bacon, toast a fresh batch and stir it in before serving.