Traditional Bean Soup Recipe
This easy bean soup is so simple it only requires 5 basic pantry ingredients to make. It's loaded with creamy white beans, hearty vegetables and salty, smoky bacon for a soup that's warm, satisfying and so comforting on a chilly day!
For more soup recipes, try my pasta e fagioli, easy authentic Italian wedding soup, or cream of crab soup.
Why This Recipe Works
- Beginner friendly and inexpensive to make
- Utilizes simple pantry ingredients
- Gets lots of flavor from smoky, salty bacon
- Can be dressed up with added vegetables and flavorings
- Freezes beautifully
Beans - I use dried beans in this recipe since they're super inexpensive. I used cannellini beans but you can also use great northern beans, cranberry beans, pinto beans, chick peas or really any other dried bean you have in your pantry. Rancho Gordo beans are a little more expensive, but totally worth it.
Bacon - You really can't skip the bacon here because it provides most of the flavor. You can use a turkey or beef bacon if avoiding pork, or you can even substitute a smoked turkey leg or ham hock instead.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
How to Make Bean Soup
- Saute the bacon over medium low heat in a large, heavy-bottomed pot. Cook the bacon slowly, stirring occasionally, over relatively low heat so that it renders out most of it's fat. After about 15-20 minutes, the bacon will be crisp and there will be quite a bit of fat in the pan. Drain out as much fat as possible and reserve it for another use if desired.
- Saute the onion, carrot, and celery with the remaining bacon (there should still be a thin coating of fat). Season with salt and pepper. After about 10 minutes, the vegetables should be translucent.
- Add the garlic, if using, and saute for about 2 minutes more. Add the beans, water, and parmesan cheese rind (if using).
- Taste the broth and then season liberally with salt and pepper - since we're using water, it will take quite a bit of salt to make it taste flavorful.
- Cover and simmer for about 1 ½ hours or until the beans are tender (time will depend on your beans).
- Taste for seasoning and adjust as needed. Use the back of a spoon to smash a few beans against the side of the pot to thicken it slightly. Remove the parmesan cheese rind if using and serve with a drizzle of olive oil crusty bread.
Tips for Success
- This soup is meant to be simple - it has plenty of flavor as written but you can gussy it up however you want. Try adding a handful of chopped kale or baby spinach leaves to add a few more greens. Or swap out the water for stock, add a bouillon cube or different herbs and spices to add even more flavor to the broth.
- If you forgot to soak your beans overnight, use the quick soak method: Cover beans with water and bring up to a boil. Turn off the heat and let them soak for one hour, then proceed with the recipe.
- You can use canned beans instead of dried and simmer for just 30 minutes to let the flavors meld.
What to Serve With Bean Soup
This is a hearty and filling soup all on its own, so it doesn't need much else. A light side salad is never a bad move, like my simple arugula salad, or mixed greens tossed with a Homemade Balsamic Vinaigrette. It's also great with bread of some kind, like my homemade focaccia or these light and flaky cheddar biscuits. You can also top it with some homemade croutons for crunch!
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FAQs
Soaking the beans over night helps them cook quicker and makes them easier to digest. If you didn't soak them overnight, use the quick soak method: Cover beans with water and bring up to a boil. Turn off the heat and let them soak for one hour, then proceed with the recipe.
Yes, you can substitute 3-4 cans of beans in place of the dried beans. Reduce the water to 5 cups and only simmer for 30 minutes (or longer if you like).
Yes, it freezes beautifully and can be kept in the freezer for up to 6 months.
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How to Make Bean Soup
Ingredients
- ½ lb bacon diced
- 1 Spanish onion large, finely diced (about 2 cups)
- 2 carrots medium, finely diced (about 2 cups)
- 5 ribs celery finely diced (about 2 cups)
- salt and pepper
- 2 cloves garlic minced (optional)
- 1 lb great northern beans or cannellini beans, soaked overnight* and drained
- 2 quarts water 8 cups
- 1 Parmesan cheese rind optional
Instructions
- Saute the bacon over medium low heat in a large, heavy-bottomed pot. Cook the bacon slowly, stirring occasionally, over relatively low heat so that it renders out most of it's fat. After about 20 minutes, the bacon will be crisp and there will be quite a bit of fat in the pan. Drain out as much fat as possible and reserve it for another use if desired.
- Saute the onion, carrot, and celery with the remaining bacon (there should still be a thin coating of fat). Season with salt and pepper. After about 10 minutes, the vegetables should be translucent.
- Add the garlic, if using, and saute for about 2 minutes more. Add the beans, water, and parmesan cheese rind (if using).
- Taste the broth and then season liberally with salt and pepper - since we're using water, it will take quite a bit of salt to make it taste flavorful.
- Cover and simmer for about 1½ hours or until the beans are tender. Time will vary depending on the beans you use.
- Taste for seasoning and adjust as needed. Use the back of a fork to smash a few beans against the side of the pot to thicken it slightly. Remove the parmesan cheese rind (if using) and serve with a drizzle of olive oil and crusty bread on the side.
Notes
- If you didn't soak your beans overnight, you can use the quick soak method: Cover beans with water and bring up to a boil. Cover and turn off the heat and let soak for 1 hour. Proceed with recipe as written.
- You can substitute 3-4 cans of beans in place of the dried beans. Reduce the water to 5 cups and only simmer for 30 minutes (or more if desired).
- This soup is meant to be simple - it has plenty of flavor as written but you can gussy it up however you want:
- Add a handful of chopped kale or baby spinach leaves to add a few more greens
- Swap out the water for stock, add a bouillon cube or different herbs and spices to add even more flavor to the broth.
Nutrition
This recipe is DELICIOUS!!!!!!
I'm so glad you think so! Thanks for leaving a review!
Did anyone substitute the beans for canned and the bacon for ham? Thx!
You can do both of those! If you use canned beans instead, just dial back the water a little bit. It also won't need to cook as long - 30 minutes will do the trick. As for ham, just add a little extra olive oil to make up for the lost fat. Let us know how it turns out!
This soup was delicious and warming on a cold day. Had some extra boneless-skinless chicken thighs in the fridge so added them also for the last 20 min or so. Thanks for another great recipe/idea Coley!!
The addition of chicken sounds wonderful! Thanks for leaving a review, I'm so glad you loved the recipe!
Coley thank you so much for this recipe which looks by the way so good. Love to make soup and this looks so simple.
Keep your wonderful recipes coming.
Maria
Palm Coast Fla.
You're welcome Maria! Thanks for leaving a comment!
please send recipe.
Hey Mary - try this link. Hope it helps! https://coleycooks.com/wprm_print/easy-inexpensive-5-ingredient-bean-soup
I used this recipe as a guideline tonight. It was super delicious and comforting!
I didn't have half of the ingredients, and I made a few substitutions because, again, I didn't have half of the ingredients. I also didn't soak the beans because I was super impatient.
But I did have beans and bacon, and the recipe helped me figure out how to make something delicious out of that!
Thanks!
Yes, it was delicious and froze and reheated well
Glad you enjoyed it!
Such an awesome, easy and comforting soup! Love it!
Happy to know you loved the recipe!
Love this! Such a simple, quick and hearty soup for chilly winter nights. Totally trying this one!
Thanks, Karly! It's the best. I have some in my freezer for a rainy day. Hope you make it!