Soups & Stews
This Campbell's-style bean and bacon soup recipe delivers all the comfort of a classic diner bowl with smoky bacon and hearty beans in one satisfying pot. The secret lies in rendering crispy bacon first to infuse the broth with rich, savory depth—something store-bought versions can never replicate.
I've perfected this method over years of testing, ensuring every spoonful delivers that perfect balance of smoky, salty, and slightly sweet flavors that make it a weeknight staple.
What sets this recipe apart is the simplicity of its technique: no fancy ingredients, just bold flavors developed through proper cooking methods.
The bacon gets crisped to a perfect golden-brown before being removed and chopped, while the beans simmer until tender in a seasoned broth that builds complexity as it reduces. This isn't just soup—it's a one-pot meal that transforms humble ingredients into something restaurant-worthy with minimal effort.
The result is a steaming bowl of soup with crispy bacon bits floating in a thick, flavorful broth that coats every bean perfectly.
The aroma alone—smoky, savory, and just slightly sweet—will have your kitchen smelling like a homey diner, while the texture delivers that satisfying contrast between tender beans and crunchy bacon. Serve with crusty bread to soak up every last drop of that rich, hearty broth.
Whether you're feeding a family or just craving a comforting solo meal, this recipe scales beautifully while maintaining its depth of flavor. The best part? Leftovers taste even better the next day as the flavors continue to meld.
Let's get cooking—this soup is the perfect answer for chilly evenings or when you need a quick, satisfying dinner on the table in under an hour.
Ingredients for campbell's bean and bacon soup
Smoky, salty bacon and hearty beans transform simple pantry staples into diner-style comfort.
| Ingredient | Amount | Notes |
|---|---|---|
| Thick-Cut Bacon 🥓 | 8 oz | Thick-cut for crispy texture |
| Dried Navy Beans 🌾 | 1 ½ cups | Soaked overnight or quick-soaked |
| Carrots 🥕 | 1 ½ cups | Diced into small pieces |
| Yellow Onion 🧅 | 1 whole | Diced into small pieces |
| Celery Stalks 🥬 | 2 whole | Diced into small pieces |
| Garlic Cloves 🧄 | 3 cloves | Minced for depth of flavor |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Tomato Paste 🍅 | 2 tbsp | Smooth texture preferred |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh thyme |
| Bay Leaves 🍃 | 2 whole | Removed before serving |
| Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Crusty Bread 🍞 | 4 slices | For serving |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For crisping bacon |
The bacon is non-negotiable here—thick-cut slices render the best flavor. Costco or Trader Joe's sell great pre-packaged thick-cut bacon, but if you're buying whole, look for at least 1/2-inch thickness. The beans? Dried navy beans are classic, but cannellini or kidney beans work too. Just make sure they're soaked overnight for perfect texture. For the broth, low-sodium is key—you'll be adding plenty of salt later. I always grab the Kirkland Signature brand from Costco when I'm doing a big batch, but any quality low-sodium broth works. The tomato paste? Rao's or Trader Joe's squeeze tubes are perfect—no waste, and they keep for months.
No thick-cut bacon? Regular bacon chopped into smaller pieces works, but it won't crisp as well. Swapping dried beans for canned? Drain and rinse them first—you don't want that weird canned-bean aftertaste. Fresh thyme is ideal, but dried at one-third the amount gets you close. The carrots and celery can be any color—orange, purple, or even red—just dice them small so they cook through. Want more depth? Add a splash of Worcestershire sauce with the tomato paste. It's a game-changer for that smoky, umami flavor that makes this soup taste like a diner classic.
This soup tastes even better the next day as the flavors meld. Store it in the fridge for up to 5 days—the broth gets richer over time. For freezing, portion it into airtight containers and it'll keep for 3 months. The bacon bits crisp up beautifully when reheated, so don't skip adding them back in. Serve with toasted crusty bread—the perfect combo for soaking up every last drop of that smoky, savory broth. Leftovers make amazing lunches or quick dinners—just reheat and enjoy.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s literally one pot—no chopping boards, no extra dishes, just dump, simmer, and done. The bacon renders its own fat, the beans soften in the broth, and the veggies melt into the mix without fuss. Honestly, I make it when I’m too tired to think, and it still tastes like I slaved over it.
- Smoky-Sweet Crunch: That thick-cut bacon? It’s the star—crispy edges on the top, creamy bits in the broth, and a salty-sweet depth that makes every spoonful irresistible. The carrots and celery add just enough texture to balance the richness, while the onions caramelize into something almost worth waiting for. (Yes, even on a Tuesday night.)
- Leftovers That Beg for More: This soup only gets better the next day—flavors meld, the bacon gets even more flavorful, and it’s the kind of meal that disappears faster than you can reheat it. I’ll be real: I’ve brought it to potlucks, packed it for work, and even frozen portions for lazy Sundays. It’s my go-to when I need a dish that’s always a hit.
- Budget-Friendly Powerhouse: Dried beans and bacon stretch this into a full meal for next to nothing, and you won’t find a more satisfying combo for the price. The veggies round it out without breaking the bank, and honestly? It’s the kind of recipe that makes grocery day feel like a win. Plus, the leftovers mean fewer takeout nights—win, win.
Step-by-step instructions for Campbell's bean and bacon soup recipe
This hearty soup comes together in one pot with smoky bacon and tender beans—pure comfort food magic.
Cook the Bacon and Sauté the Vegetables
Cut the 8 oz thick-cut bacon into ½-inch pieces and cook in a large Dutch oven over medium heat until crispy, about 8-10 minutes. Real talk: don't rush this step—the crispy bacon adds incredible flavor and texture. Once golden, remove the bacon with a slotted spoon and set aside, leaving the fat in the pot.
Add 1 tablespoon extra-virgin olive oil to the bacon fat and increase heat to medium-high. Toss in the diced 1 whole yellow onion, 2 whole celery stalks (diced), and 1.5 cups carrots (diced). Sauté for 5-6 minutes until the vegetables soften and the onion becomes translucent. Here's the thing—you want them to caramelize just a little, which builds deep flavor in the soup.
Add Aromatics and Tomato Paste
Push the vegetables to one side of the pot and add the minced 3 cloves garlic cloves. Stir for 30 seconds until fragrant—this prevents burning while infusing the soup with garlic's sweet aroma. Then add the 2 tablespoons tomato paste and stir to coat the vegetables completely. Cook for 1 minute until the tomato paste darkens slightly.
This step is where the magic happens. The tomato paste deepens the soup's richness and balances the smokiness of the bacon. Don't skip it—it makes all the difference in the final flavor. If you're worried about the paste sticking, just add a splash of the 4 cups chicken broth to help it blend smoothly.
Simmer the Beans and Seasonings
Pour in the 4 cups chicken broth, scraping up any browned bits from the bottom of the pot. Add the 1.5 cups dried navy beans (if not pre-soaked, they'll soften during cooking), 1 teaspoon dried thyme, 2 whole bay leaves, 1.5 teaspoons salt, and 0.5 teaspoon black pepper. Stir well to combine all ingredients.
Bring the soup to a boil, then reduce heat to low and cover the pot. Let it simmer for 45-60 minutes, stirring occasionally, until the beans are tender. I know it seems like a long time, but patience pays off here—the beans need plenty of time to soak up all those flavors. If the soup gets too thick, add a little more broth or water to keep it at a good consistency.
Finish and Serve
Once the beans are tender, discard the bay leaves. Return the crispy bacon to the pot and stir to distribute it evenly. Taste and adjust the seasoning if needed—this is your chance to make sure the soup is perfectly balanced. The soup should be rich, hearty, and full of smoky bacon flavor with tender beans.
Ladle the soup into bowls and serve immediately with 4 slices crusty bread on the side. The bread is perfect for soaking up every last drop of that flavorful broth. This soup tastes even better the next day as the flavors meld together, so make extra if you can—it's that good!
Pro Tips For Making Campbell'S Bean And Bacon Soup
- COOK THE BEANS TWICE: Start by soaking dried navy beans overnight—yes, even if the recipe says otherwise. Then, after draining, give them a quick 5-minute simmer in fresh water before adding to the pot. I learned this the hard way: skipping the second simmer leaves them gummy, no matter how long you cook them later.
- CRISP THE BACON LOW: Thick-cut bacon needs patience—cook it slow over medium heat until the edges curl and the fat renders without burning. Rushing it turns the bacon grease into smoke, and the soup ends up tasting bitter. Trust me, the extra 10 minutes saves you from regret.
- DICE THE VEGETABLES UNIFORM: Cut carrots, onion, and celery into exactly the same size—about ¼-inch dice. This isn’t just for looks; it guarantees even cooking. I used to eyeball it, and the carrots always ended up mushy while the celery stayed tough. Precision matters here.
- SKIM THE FOAM OFF: After adding the beans to the pot, skim off the white foam that rises to the top in the first 5 minutes. It’s not just scum—it’s the stuff that makes the soup taste flat. I skip this, and the flavor always feels a little off. Takes 30 seconds, but it’s worth it.
Essential equipment for this recipe
Dutch Oven Essentials
The Dutch oven is my go-to pot for this soup—its heavy base distributes heat evenly, preventing hot spots that can burn your vegetables or beans. I swear by a Lodge 5.5-quart enameled cast iron Dutch oven because it retains heat beautifully and lasts forever.
If you don’t own one, a stainless steel stockpot with a tight-fitting lid works too, but monitor the heat more carefully to avoid scorching. The deep sides make stirring and scraping up browned bits easy, which is key for building deep flavor. 🔥
Slotted Spoon Must-Have
A long-handled slotted spoon is non-negotiable for removing crispy bacon without losing all that precious fat. I use a OXO Good Grips 12-inch—it’s sturdy, heat-resistant, and the holes are big enough to drain excess fat while keeping the bacon intact.
When you remove the bacon after crisping, use the spoon to lift it out gently, leaving the fat behind to sauté your veggies. This step is where the soup’s smoky depth starts building.
Immersion Blender (Optional)
If you love a silky-smooth texture, an immersion blender lets you blend a portion of the soup directly in the pot for a creamy finish. I recommend the Ninja BN601—it’s powerful enough to handle thick soups and easy to clean.
After simmering the beans, blend about half the soup for 10-15 seconds before returning it to the pot. This creates a luxurious contrast between smooth and chunky textures. Skip this if you prefer rustic, hearty bites.
Fine-Mesh Strainer
A fine-mesh strainer is handy if you’re using dried beans that need pre-soaking. After soaking overnight, drain and rinse the beans thoroughly to remove any debris. I use a OXO Good Grips collapsible strainer—it’s lightweight, dishwasher-safe, and fits perfectly over my sink.
Pro tip: If you’re short on time, use the quick-soak method (boil beans for 2 minutes, then let them sit for 1 hour off the heat) before adding them to the soup.
Wooden Spoon for Stirring
A wooden spoon is my preferred tool for stirring this soup because it won’t scratch your Dutch oven or react with acidic ingredients. I grab a Maplewood spoon from Amazon—it’s heat-resistant and durable.
Wood also helps distribute heat more evenly when scraping up browned bits from the bottom of the pot. Avoid metal spoons here; they can dull your pot’s seasoning over time and may react with the tomato paste.
Measuring Spoons Set
Precision matters when balancing flavors, so a stainless steel measuring spoon set is a game-changer. I keep a OXO Good Grips set on hand for accurate measurements of thyme, pepper, and tomato paste. A 1/4-teaspoon of too much salt or 1/2-teaspoon less can throw off the entire dish.
For the tomato paste, use a small rubber spatula to scrape every last bit from the tube—those leftover traces add up in flavor! 💡
Nutrition facts
Frequently asked questions
Can I substitute canned beans for dried in this recipe?
Yes, but with a few adjustments. Use 2 (15 oz) cans of navy, cannellini, or kidney beans (drained and rinsed) instead of 1.5 cups dried. Since canned beans are pre-cooked, reduce the simmering time to 20-30 minutes to avoid mushiness. The flavor will be slightly different but still delicious!
Why does my soup taste bland after simmering?
Blandness usually means insufficient seasoning or underdeveloped flavors. First, ensure you're using low-sodium broth—store-bought versions often have too much salt. Second, let the soup simmer uncovered for the last 10 minutes to reduce and intensify flavors. Finally, taste as you go and adjust with extra salt, pepper, or a splash of Worcestershire sauce for depth.
How can I make this soup vegetarian?
Swap the bacon for smoked paprika (1 tsp) + liquid smoke (½ tsp) to mimic the smoky flavor. Use vegetable broth instead of chicken broth and add ½ cup mushrooms (diced)> for umami. The beans will still be hearty, but the depth comes from the seasonings.
Can I make this soup in an Instant Pot?
Cook the bacon separately, then sauté the veggies in the pot. Add all ingredients (except bacon) and pressure cook for 10 minutes on high. Quick-release the pressure, stir in the bacon, and adjust seasoning. The Instant Pot cuts cooking time to under 30 minutes—perfect for busy weeknights!
What’s the best way to reheat leftovers?
Reheat gently on the stove over medium-low heat until steaming (about 5-7 minutes). Add a splash of broth or water if it thickens too much. For crispy bacon bits, toast them separately in a dry pan for 2-3 minutes before adding back to the soup. Microwaving works in a pinch, but it can make the bacon soggy.