Bean and Bacon Soup

This Bean and Bacon Soup Recipe is the perfect thing for busy weeknights. It’s healthy with lots of protein and fiber but also so tasty (did I mention the bacon?). Best of all, it’s ready from start to finish in under 15 minutes.

If you thought bean soup required a ton of time or effort to end up delicious, let me prove you wrong. This bean soup with bacon is filling, comforting, and full of great flavor. And it only takes about 15 minutes to make!

Scroll down to read more about how it all comes together or click here to jump straight down to the recipe.

Jump To:

1. What Kind Of Beans?
2. Making Soup Quickly
3. More Easy Soup Recipes
4. Bean and Bacon Soup Recipe

What Kind Of Beans?

I use pinto beans for this hearty soup recipe because I think the flavor and texture works great. You could certainly substitute in another type if you don’t have pinto. Other good choices are kidney beans or even white beans like cannellini beans or Great Northern beans if you prefer. 

I like using canned beans for this recipe so that it’s ready quickly and easily. If you want to use dried beans instead, you’ll need to soak them first and simmer the soup on the stove for longer, around 40 minutes to an hour to get them tender if you’re using pinto beans. 

Note: If you’re looking for a different bean soup, one that uses dried beans, you should make Hearty 13 Bean Soup Recipe. It is seriously so delicious!

Today’s Bean and Bacon Soup Recipe is all about the protein and having this bowl of soup be a satisfying meal by itself. The beans, bacon, and vegetables come together in 15 minutes to make a substantial meal that everyone loves.

Making Soup Quickly

This soup recipe is part of my SOUPin15 Series where every is ready in 15 minutes or less. All of these recipes come with a Souper Tip, the ingredient or technique that makes them so delicious so quickly.

For this soup, the tip is matchstick carrots. You buy these in the produce department in plastic bags. They’re usually right beside the bags of baby carrots. They’re wonderful for quick dinners because you don’t have to peel the carrots or cut them. And for quick soups, they’re a miracle because their small size results in a really short cooking time.

More Easy Soup Recipes

Bean and Bacon Soup Recipe

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• Author: Christine Pittman
• Prep Time: 0 minutes
• Cook Time: 15 minutes
• Total Time: 15 minutes
• Yield: 5 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

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DESCRIPTION

The key to the quick-cooking of this soup is to use matchstick carrots, which you buy already in little matchstick pieces so they cook up really quickly.
Before starting this recipe, read it through. As you read, gather together all the ingredients, pots, pans and tools that you will need so that everything is at your fingertips before you start. See you in 15! Yield: 10 cups

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Ingredients

Units USM Scale 1x2x3x

• 2 and 1/2 cups low sodium or no-sodium chicken stock, divided
• 3 (16 oz.) cans low-sodium pinto beans (undrained)
• 1 (28 oz.) can diced tomatoes (I prefer petite diced), with juice
• 1 cup matchstick carrots
• 3 Tbsp. maple syrup, divided
• 1 Tbsp. chili powder
• 6 strips bacon
• 2 Tbsp. flour
• Salt
• Black pepper

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Instructions

1. Put a large skillet over medium-low heat.
2. Put a large pot or Dutch oven over high heat. To it add 2 cups of the chicken broth, pinto beans (with liquid), diced tomatoes (with juice), carrots, 2 tablespoons of the maple syrup and the chili powder. Stir, cover and heat to a simmer, stirring occasionally.
3. Meanwhile, add the bacon in a single layer to the preheated skillet. Increase heat to medium-high. Cook until not quite crispy, flipping occasionally.
4. While bacon cooks, put flour in a mason jar and add the remaining ½ cup of chicken broth. Put the lid on tightly and shake it all around until well-mixed.
5. Transfer bacon to a cutting board. Drain off all but 1 tablespoon of the bacon fat. Add the contents of the mason jar to the fat in the pan. Stir to combine. Cook over medium heat until smooth and bubbling. Use a spatula to transfer the flour mixture to the soup. Stir well. Continue to let the soup simmer as you chop the bacon and add it to the soup.
6. Taste the broth and add salt and pepper if desired. Continue to cook the soup at a simmer stirring occasionally until the carrots are softened. Stir in the remaining 1 tablespoon of maple syrup and serve.

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This post originally appeared in September 2014 and was revised and republished in July 2024.