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White Bean Soup with Bacon – Creamy, Cozy & Protein-Packed Comfort

Few soups feel as hearty, nourishing, and deeply comforting as a White Bean Soup with Bacon. This version takes everything people love about classic bean soups — creamy texture, rich broth, aromatic vegetables, and flavorful herbs — and adds the perfect savory touch of crispy turkey or beef bacon to keep the recipe completely pork-free. White beans deliver plant-based protein and thick, velvety texture as they simmer with carrots, celery, onions, garlic, and dried herbs. The soup gets extra richness from a splash of half-and-half and a handful of Parmesan, making it smooth without becoming heavy. The smoky, savory notes from the turkey or beef bacon tie everything together, giving each spoonful depth and cozy comfort. This is the kind of soup that warms you from the inside out — perfect for chilly nights, meal prep, family dinners, or anytime your body craves something wholesome, creamy, and deeply satisfying.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

Meat (Pork-Free Bacon)
  • 6 slices turkey bacon or beef bacon chopped
Vegetables & Herbs
  • 3 large carrots diced
  • 2 celery ribs diced
  • 1 medium onion diced
  • 4 garlic cloves minced
  • 2 cans white kidney beans rinsed & drained
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon dried thyme
  • Fresh parsley or spinach for serving
Broth
  • 5 cups low-sodium chicken broth
Seasonings
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon paprika
  • ¼ teaspoon red pepper flakes
Dairy
  • ¾ cup half-and-half
  • ¼ cup grated Parmesan

Equipment

  • Large soup pot
  • Cutting board
  • Sharp knife
  • Wooden spoon
  • Ladle
  • Can opener
  • Small skillet (for bacon)
  • Blender or immersion blender (optional)

Method
 

Step 1 — Cook the bacon (pork-free alternative)
  1. Heat a skillet over medium heat.
  2. Add chopped turkey or beef bacon.
  3. Cook until crisp, then transfer to a plate.
  4. Reserve a little of the drippings for extra flavor.
Step 2 — Sauté aromatics
  1. In a large soup pot, heat a splash of oil or bacon drippings.
  2. Add onions, carrots, and celery.
  3. Cook 8–10 minutes until vegetables soften.
  4. Add garlic and cook 1 more minute.
Step 3 — Add herbs and seasonings
  1. Stir in thyme, oregano, parsley, paprika, black pepper, and red pepper flakes.
  2. Let them heat for 30 seconds to release flavor.
Step 4 — Add beans and broth
  1. Pour in the chicken broth.
  2. Add rinsed white kidney beans.
  3. Stir well.
Step 5 — Simmer
  1. Bring to a gentle boil.
  2. Reduce heat and simmer 20–25 minutes until vegetables are tender and flavors deepen.
Step 6 — Optional: Blend for creaminess
  1. Blend 1–2 cups of the soup, then return it to the pot for a thicker texture.
  2. Or leave it chunky — your choice.
Step 7 — Add dairy
  1. Stir in the half-and-half and Parmesan.
  2. Warm gently for 3–5 minutes (do NOT boil).
Step 8 — Add bacon
  1. Stir in the crispy turkey/beef bacon.
  2. Save some for topping.
Step 9 — Serve warm
  1. Top with fresh parsley or spinach and extra bacon if desired.

Notes

🧊 Storage & Reheating
Refrigerator
Store 3–4 days.
Soup thickens overnight — add broth to loosen.
Freezer
Freeze before adding half-and-half for up to 2 months.
Add dairy after reheating.
Reheating
Warm slowly on low heat.
Add broth or milk if it thickens too much.
🥄 Variations
1. Smoky Version
Add smoked paprika or smoked turkey bacon.
2. Creamier Soup
Add cream cheese or blend more beans.
3. Veggie-Loaded
Add spinach, kale, zucchini, or mushrooms.
4. Spicy White Bean Soup
Increase red pepper flakes.
5. Protein Boost
Add leftover chicken or turkey.
6. Herb Lover’s Edition
Add fresh thyme, rosemary, or chives.
7. Dairy-Free
Omit half-and-half and Parmesan; add coconut milk.
8. Rustic Style
Do not blend; leave beans whole.
9. Low-Sodium Version
Use unsalted broth and reduce added salt.
10. Crockpot Version
Cook on LOW 6–7 hours; stir in dairy before serving.
❓ 10 FAQs
1. Can I use canned white beans?
Yes — canned beans work perfectly.
2. What kind of bacon should I use (pork-free)?
Turkey bacon or beef bacon gives great flavor.
3. Can I make it vegan?
Use vegetable broth, omit dairy, and skip bacon.
4. Can I use heavy cream?
Yes — it makes the soup even richer.
5. Can kids eat this soup?
Yes — reduce red pepper flakes for a milder flavor.
6. Can I freeze it with dairy?
Dairy may separate; freeze without it.
7. How do I thicken the soup?
Blend some beans or add a little cornstarch slurry.
8. What herbs work best?
Thyme, oregano, parsley, and rosemary.
9. Can I add pasta?
Small pasta like ditalini can be added during the last 10 minutes.
10. Can I use fresh beans?
Yes — cook them fully before adding.
🏁 Conclusion
This White Bean Soup with Bacon is warm, hearty, protein-packed, and incredibly comforting. The combination of creamy white beans, sautéed vegetables, aromatic herbs, savory broth, and crispy turkey/beef bacon creates a rustic homemade soup that feels nourishing and cozy.
Whether served on a cold evening, prepped ahead for weekday meals, or shared with family, this soup brings delicious old-fashioned comfort with every spoonful — wholesome, creamy, flavorful, and deeply satisfying.