From Bobbie's original dinner cards
A recipe keepsake from Bobbie's Kitchen
Hearty Bean and Bacon Soup
Classic, cosy and full of flavour — rich, smoky and comforting.
Bobbie's kitchen notes: use a mix of beans for the best texture and flavour; bacon adds incredible depth, but you can also add diced ham or smoked sausage; for a thicker soup, mash a few of the beans or potatoes with a spoon; a splash of apple cider vinegar at the end brightens the flavour; this soup tastes even better the next day as the flavours deepen; it freezes well for up to 3 months (omit cream if freezing, then add after reheating); serve with homemade sourdough bread for the ultimate comfort meal. Storage: fridge up to 4 days; freezer up to 3 months — thaw overnight and reheat gently with a splash of broth or milk. Nutrition per serving from Bobbie's card (approximate): 360 calories, 18 g protein, 18 g fat, 36 g carbohydrates, 9 g fibre. Contains dairy only if using cream or milk; gluten-free if served with gluten-free bread.
Ingredients
For the soup
- 8 slices thick-cut bacon, chopped
- 1 large yellow onion, diced
- 3 carrots, diced
- 3 celery stalks, diced
- 4 cloves garlic, minced
- 2 (15 oz) cans great northern beans, drained and rinsed (or 3 cups cooked beans)
- 1 (15 oz) can cannellini beans, drained and rinsed (or 2 cups cooked beans)
- 4 cups low-sodium chicken broth (or vegetable broth)
- 1 cup water (or more as needed)
- 1 large russet potato, diced
- 1 tsp dried thyme (or 2 tsp fresh)
- 1 tsp dried rosemary (or 2 tsp fresh)
- 1 bay leaf
- 1 tsp smoked paprika
- ½ tsp dried oregano
- 1 tsp salt (to taste)
- ½ tsp black pepper
- ¼ tsp red pepper flakes (optional)
Optional additions
- 1 cup chopped spinach or kale
- 1 cup diced ham (in addition to bacon)
- ½ cup heavy cream or whole milk (for creamier soup)
- 1 tbsp apple cider vinegar (for brightness)
For serving
- Crusty bread, sourdough or dinner rolls
- Fresh parsley, chopped
- Extra crispy bacon pieces
- Grated Parmesan (optional)
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Method
- 1
Cook the bacon: in a large Dutch oven or heavy pot, cook chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving 2 tbsp of bacon fat in the pot.
- 2
Sauté the vegetables: add onion, carrots and celery to the pot. Sauté for 5–7 minutes until softened. Add garlic and cook for 1 minute until fragrant.
- 3
Add seasonings: stir in thyme, rosemary, smoked paprika, oregano, salt, pepper and red pepper flakes (if using). Cook for 1 minute to bring out the flavour.
- 4
Add beans, broth and potatoes: add both types of beans, diced potatoes, chicken broth, water and bay leaf. Stir well and bring to a boil.
- 5
Simmer until tender: reduce heat to low and simmer for 45–60 minutes, stirring occasionally, until the potatoes are tender and the soup is thick and flavourful. Remove the bay leaf.
- 6
Add final touches: stir in spinach or kale (if using) and heavy cream or milk (optional). Simmer for 5 minutes to meld the flavours. Taste and adjust seasoning. Add a splash of vinegar for brightness if desired.
- 7
Serve and enjoy: ladle hot soup into bowls. Top with crispy bacon, fresh parsley and Parmesan (optional). Serve with warm, crusty bread.
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Hearty Bean and Bacon Soup is printed in Soup & Cozy Nights
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From Bobbie's “Bobbie's Recipe Cards (batch 5)”. Written up by Bobbie's Kitchen · Updated 26 October 2026