Bean with Bacon Soup



Serving size

about 1 cup
120 Minutes

This recipe can easily be multiplied, makes great leftovers, and keeps well for 3-4 days in the refrigerator.

Bean with Bacon Soup


3 slice raw Bacon (finely diced)
1 large White onions (finely diced)
1 large Carrots, raw (finely diced)
2 Large stalk Celery, raw (finely diced)
2 15 ounce can Canned no salt added white beans (do not drain or rinse)
2 cups No salt added vegetable stock
2 cup Water
1/4 tsp. Salt
1 to taste Black pepper
3 Tbsp. No salt added tomato paste
2 tsp.. Smoked paprika


Place a large sauce pan over medium high heat.

Add the diced bacon and cook for about 10 minutes. Stir frequently.

Add the onion and cook for about 2 minutes. Stir frequently.

Add the carrot and celery and cook for 2 minutes. Stir frequently.

Add the beans with the liquid from the can, vegetable stock, water, salt and pepper.

Stir and when the soup comes to a boil reduce the heat to low.

Cover and simmer for 30 minutes. Stir occasionally.

Add the tomato paste and paprika.

Uncover and cook for another 30 minutes. Stir occasionally.


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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

Thick and creamy, the Campbell’s Bean with Bacon Soup many of us grew up with had a great balance of sweet and savory flavors with a creamy bean broth. It is, however, not all that great for you.

The Nutrition Facts box shows that a 1 cup serving (as cooked – the product is condensed) is 170 calories, 3 grams of fat and a whopping 870 mg of sodium. First off, a can of soup makes 2.5 servings? Really? That means once you’ve added the water it makes 22.5 ounces: a serving is 9 ounces, or just over 1 cup. No one eats a single cup of soup so that is just silly.

A more realistic portion of half the yield is about 1 1/2 cups soup, which brings this in at over 1,000 mg of sodium. Wow!

Homemade: 2 cups, 320 calories, 16g fiber, 330mg sodium
Campbell’s: 1 1/2 cups, 213 calories, 11g fiber, 1087mg sodium

It’s easy to make this soup healthier. It already contains great ingredients: beans and bacon. Yes, bacon. It takes very little bacon to give the soup great umami flavor with good saltiness, too. The more realistic serving of 2 cups comes in at 263 calories and only 330mg of sodium. Head to head with the Campbell’s there is no comparison: homemade wins hands down.

This recipe uses just a little bit of bacon for flavor and that salty and umami flavor is well balanced by the sweet vegetables and creaminess of the white beans. The key is to simmer the soup slowly, covered, and then add the tomato paste and the smoked paprika shortly before serving to ramp up the flavor.

"Only the pure in heart can make a good soup."

Ludwig van Beethoven