Hearty & Cozy: White Bean Soup with Bacon You’ll Crave All Winter

White bean soup with bacon is the kind of meal that wraps you up like a hug on a cold day. It’s creamy, smoky, and deeply comforting—the kind of soup that makes you slow down and actually enjoy your dinner instead of just eating it.

What I love about this version is how quickly it comes together. You don’t need hours of simmering to get big flavor. The bacon does a lot of the heavy lifting here—rendering out all that smoky fat that becomes the foundation for everything else. Toss in some soft, sweet vegetables, a couple cans of white beans, and a few simple seasonings, and you’ve got yourself a bowl that tastes like it’s been bubbling away all afternoon.

It’s rustic, it’s simple, and it tastes like the kind of recipe someone’s grandma perfected decades ago. But you can still make it on a Tuesday night without breaking a sweat.

Grab some crusty bread, crack a little pepper over the top, maybe throw on some parmesan if you’re feeling fancy—and you’re good to go.

What You’ll Need For White Bean Soup With Bacon

Here’s everything laid out nice and clear so you’re not scrambling mid-recipe.

For the soup:

• 6 slices thick-cut bacon, chopped
• 1 tablespoon olive oil (only if your bacon’s on the lean side)
• 1 medium onion, diced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 2 (15-oz) cans white beans—cannellini or great northern work great—drained and rinsed
• 4 cups chicken broth
• 1 cup water
• 1 bay leaf
• 1 teaspoon dried thyme (or about 2 teaspoons if you’re using fresh)
• ½ teaspoon smoked paprika
• Salt and freshly ground black pepper
• Optional: ½ cup heavy cream if you want it extra rich

For serving:

• Chopped fresh parsley
• Crusty bread (non-negotiable, honestly)
• Grated parmesan cheese if you’re into that

How to Make White Bean Soup with Bacon

1. Get that bacon crispy

Toss your chopped bacon into a large pot over medium heat. Let it cook, stirring now and then, until it’s browned and crispy—about 5–7 minutes. Pull out half of it and set it aside for topping later. Leave the rest in the pot along with all that beautiful bacon fat.

2. Cook down the veggies

Drop your onion, carrots, and celery right into that hot bacon fat. Let them cook for 6–8 minutes, stirring occasionally, until they’re soft and starting to get some color. This is where the flavor base really starts to build.

3. Throw in the garlic

Add your minced garlic and stir it around for about a minute—just until it smells amazing. Don’t let it burn.

4. Add the beans and broth

Pour in your white beans, chicken broth, water, thyme, smoked paprika, and bay leaf. Give it a good stir, then season lightly with salt and pepper. You can always add more later.

5. Let it simmer

Bring everything up to a gentle boil, then turn the heat down and let it simmer for about 20 minutes. The beans will soften up even more, the veggies will get tender, and all those flavors will start to meld together.

6. Make it creamier (if you want)

For a thicker, creamier soup, take a potato masher or the back of a spoon and mash up about a cup of the beans right in the pot. Or you can scoop out a ladle or two, blend it, and stir it back in. If you’re using heavy cream, now’s the time to add it.

7. Taste and tweak

Fish out the bay leaf. Taste your soup and adjust the seasoning—more salt, pepper, or a little extra paprika if it needs it.

8. Serve it up

Ladle the soup into bowls and top with that crispy bacon you set aside earlier, a sprinkle of parsley, and some parmesan if you’re feeling it. Serve with crusty bread for dipping.

Tips, Swaps & Ways to Mix It Up

Want it dairy-free? Skip the cream—the soup’s already naturally creamy from the beans.

Add some greens: Throw in a handful of spinach or chopped kale during the last 5 minutes of cooking.

Like it thicker? Mash more of the beans or just let it simmer a little longer uncovered.

Want a kick? A pinch of red pepper flakes or a dash of cayenne pairs really well with the smokiness.

Going vegetarian? Swap the bacon for extra smoked paprika and use olive oil to cook the veggies. You’ll still get that deep, smoky vibe.

Love creamy soups? Check out our potato soup recipe for another hearty, comforting option perfect for cold days.

Conclusion

This soup is one of those keepers, easy, cozy, and the kind of thing you’ll want to make again and again once the weather turns cold.