Traditional recipes

Spicy Bean with Bacon Soup recipe

Spicy Bean with Bacon Soup recipe

  • Recipes
  • Dish type
  • Soup
  • Bean and lentil soup
  • Bean soup

This savoury and delicious soup warms the soul. Perfect for freezing.

45 people made this

IngredientsServes: 16

  • 1kg dried pinto beans, washed
  • 500g bacon, cut into small pieces
  • 175g diced onion
  • 6 green chillies, seeded and diced
  • 3 carrots, minced
  • 3L chicken stock
  • 425g passata
  • 1 teaspoon garlic powder
  • 1 bunch fresh coriander, chopped
  • salt and ground black pepper to taste

MethodPrep:20min ›Cook:3hr15min ›Extra time:4hr › Ready in:7hr35min

  1. Place the pinto beans into a large container and cover with several inches of cool water; let stand 4 hours. Drain and rinse.
  2. Place the bacon in a large stock pot and cook and stir over medium-high heat until evenly browned, about 10 minutes. Add the onion, chillies and carrots; cook and stir until the carrots are soft. Pour in the chicken stock and bring to the boil. Stir in the drained beans, passata, garlic powder, coriander, salt and pepper; simmer until the beans are tender, 3 to 4 hours.

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Reviews & ratingsAverage global rating:(48)

Reviews in English (40)

This is a hearty and tasty soup I don't like smoked bacon so used unsmoked and used smoked paprika instead I also add thyme and normal paprika and cumin it's a filling and tasty soup and it freezes really well I sometimes add chilli flakes especially when the weather is cold a nice hunk of bread and butter to dip in....heaven in a bowl!-14 Dec 2016

by Litegal1

I've spent years trying to find a good Campbells Bean & Bacon soup clone - - - this is it! Made as directed and it was good. Tweaked it just a bit by noting the following: to keep your beans from staying too hard, don't add salt or tomato sauce until beans are soft; I did the ole "boil the beans for a minute, let sit for an hour" thing with fine results; Used a mixture of navy, northern, and pinto beans; puree apx 1/3rd of soup to give it more consistency; Outstanding flavor - my thanks for the recipe !!!-01 Jan 2010

by Malfranmicsulli

Very good and very flavorful! My 3 year old scarfed it down. The only thing that differed was the beans took forever to become tender, but that always happens to me. Next time I will try it in the slow cooker. Thanks Buffy!-03 Jun 2009


Easy Bean and Bacon Soup

This easy bean and bacon soup is loaded with cranberry beans and bacon for an easy dinner that you can eat all week long.

I cook mostly with canned beans and have never cooked with dry beans before. I was thrilled to find out that cranberry beans only need to simmer for an hour before you can use them in soup. In this recipe, I opted to simmer the beans and then drain them before adding them to my soup with the rest of the ingredients.

How to make this Easy Bean and Bacon Soup:

This soup is a breeze. Although it takes about an hour and fifteen minutes total, most of that time is waiting for the beans to cook through. You have plenty of time to go play Animal Crossing or think about the meaning of life!

All you’ll do is simmer the beans first. Next, you’ll render the fat from the bacon and then you’ll cook the vegetables. This recipe uses onion, garlic, and carrots but you can get creative with the vegetables. Try adding sweet potatoes, Yukon gold potatoes, or butternut squash.

You could also add parsnips or turnips for more of a bite in the soup. If. you want to get your greens, stir in some spinach or arugula at the end of cooking!

Looking for more soup recipes? Check my archives!

If you made this recipe, please rate the recipe below and leave a comment to tell me how you liked it! If you take a picture of it, please tag me on Instagram so I can feature you in my feed!


  • 1 onion
  • 2–3 garlic cloves
  • 2 medium carrots or 1 medium carrot and 1 medium sweet potato
  • 1 red pepper
  • ½ vegetable stock cube
  • 1 x 400g/14oz can red kidney beans
  • 1 tsp vegetable oil
  • 1 tsp chilli powder
  • 1 tsp ground cumin (optional)
  • 1 tsp dried oregano (optional)
  • 1 x 400g/14oz can chopped tomatoes
  • ground black pepper (optional)

Peel the onion and chop into small pieces, then peel and press or finely chop the garlic (chop it as small as you can).

Peel, top and tail the carrots (and the sweet potato if using) and chop into 1cm/½in chunks.

Wash the pepper, deseed and slice into 1cm/½in pieces.

Place the onion, garlic, carrots and (sweet potatoes if using) in the microwavable bowl and mix well. Place the bowl in the microwave and cook on full power for three minutes.

Measure 300ml/10fl oz of boiling water into a measuring jug, crumble in the stock cube and stir to dissolve. Open the can of kidney beans, drain and rinse with cold water through the colander. Set aside.

Add the red pepper, oil and chilli powder to the microwaveable bowl. Add the cumin and oregano, if using. Stir and microwave on full power for one minute.

Stir in the chopped tomatoes, stock and black pepper, to taste (if using). Stir well again, then microwave on full power for 15 minutes, stirring every five minutes.

Remove the soup from the microwave. Taste (take care the soup will be very hot) and add more black pepper if required (if using).

If you want smooth soup, rather than chunky soup, you can blend it at this stage. (Ladle a third of the soup into a jug blender. Holding a tea towel over the lid, blend the soup and pour into a clean mixing bowl. Repeat the process until all the soup is blended. Return to the microwave-safe bowl.)

Add the kidney beans to the soup and microwave on full power for three minutes, stirring after two minutes.

Remove the soup from the microwave and allow to stand for one minute before serving.


Transylvanian Bacon Green Beans Soup

I am sure, many of you heard about Transylvania before. Dracula? Vlad the Impaler? Anyway, Transylvania is a region in the middle of Romania for the ones who don&rsquot know where that is.

It is a beautiful place, surrounded by the Carpathian Mountains, with beautiful people who know and are proud of their cuisine.

It is a region than in the past was populated by Romanians, Germans and Hungarians, but the majority of Germans migrated back to Germany during the communism times and after. Very few still live in Romania today.

However, the cuisine of Transylvania is a blend of these three different communities and it could be defined by the taste of smoked, salty, spicy and sour sweet.

You will see lots of soups, cheese, smoked pork, schnitzels, apple strudels, and cabbage, just to mention few of them.

Maybe it is not the healthiest diet, but definitely it is one of the tastiest. This soup is very authentic and delicious. I encourage you to try it and let me know if you liked it.

This Transylvanian bacon green beans soup is a delicious one that can be made any time of the year. The best part of it is that it has bacon also.

There are not too many soups in Transylvania that would not have some sort of pork meat and many times smoked meats are the choice.

What kind of green beans can I use for this soup?

From the beginning I want to make sure that this is clear. It doesn&rsquot matter what kind of green beans you use.

There are many types out there: String Beans, Haricots Verts(French green beans), long beans, purple beans, Romano beans(Italian variety which is flat), or wax beans, any of them can be used for this soup.

The Romanian people who are lucky enough to have a garden, especially in the villages, grow a variety of beans that are consumed all year round in different forms.

In the summer, they use them fresh, and they can any leftover beans for the winter. I live in Minnesota, therefore our growing season here is very short.

If I get lucky to find green beans at the Farmer Market during the summer, I use them, but for the rest of the year I rely on frozen green beans.

How To Make Transylvanian Bacon Green Beans Soup:

Step 1.

When you make this soup, start by chopping the bacon and the vegetables, just to get them ready. This will help you enjoy the soup a little bit faster.

Note: There is no problem if you do not want to use bacon. Ham is acceptable also, but in general any kind of smoked meat would be awesome to use.

Also, if you want to make this soup vegetarian, go ahead and use a little bit of olive oil instead and skip the bacon/meat entirely.

Step 2.

Note: If you noticed that the bacon released a lot of grease, remove some of it and leave in the pot about 1-2 tablespoons of it.

When the bacon is browned, add flour and paprika and a little bit of water to dissolve the flour and create a roux.

Add more water and let simmer for 5 minutes.

Step 3.

I hope you have the vegetables chopped, as we will add them now to the soup.

Add the onions, carrots and celery first and let them cook half way.

Step 4.

Get the green beans ready. Clean up the ends, wash the beans well and drain. Chop them bite size.

Step 5.

When the vegetables are half way cooked, add the green beans and continue to simmer the soup until the green beans are tender.

Step 6.

Add the garlic and taste for salt and pepper. Add also some thyme, crushed tomatoes or tomato paste.(whatever you have available)

Step 7.

Simmer for 5 more minutes, then add a little bit of vinegar and sprinkle chopped parsley on top. Serve with a dollop of sour cream, for a more traditional taste.


How To Make Bean Soup

  1. Sautée the onions, peppers and celery or crushed celery seed in a pan with olive oil over medium heat for about 5-6 mins until the onions and peppers soften.
  2. Stir in garlic and fry for 30 secs until fragrant. Then mix in your spices and cornstarch until the onion mix is well-coated.
  3. Add the hot broth straight into the saucepan followed by the rest of the ingredients.
  4. Bring to the boil, then simmer for about 20 minutes before serving your Bean Soup.

How Make Slow Cooker Bean Soup

  1. Sautée the onions, peppers and celery or crushed celery seed in a pan with olive oil over medium heat for about 5-6 mins until the onions and peppers soften.
  2. Stir in garlic and fry for 30 secs until fragrant. Then mix in your spice and cornstarch until the onion mix is well-coated.
  3. Place the spiced onion mix in your slow cooker, followed by the vegetable broth, beans and sweetcorn.
  4. Cover and cook on high heat for 3.5-4 hours.

When you&rsquore done eating, celebrate soup season, full bellies and slow cookers. (Balloons optional but highly recommended.)

Recipe Tips

  • Feel free to add (small) defrosted frozen carrots to bulk this out some more. Just add them about halfway through cooking.
  • You can add some heat with hot sauce, chilis or jalapeño.
  • Remove and mash up a few beans and add them back in if you want a thicker soup.

Bean Soup Recipe Variations

  • Vary the beans. Feel free to swap out black eyes beans for navy beans, great northern beansm kidney beans or pinto beans (your soup, your beans).
  • Vary the seasonings. You can add use seasoning like Creole seasoning, Fajita Seasoning and any other homemade seasoning you like.
  • Add in some meat. You can add in meat if not vegan, such as smoked sausage f you want to keep it cajun style. Also add in chicken breast to keep it low in calories, leftover ham, chorizo, bacon and smoked turkey.
  • Add in some tomatoes &ndash feel free to replace a little of the broth with some diced tomatoes.
  • Add in some heat &ndash You an add in some hot sauce or cayenne pepper if you prefer.

Celery and Celery Seed

This is meant to be an easy pantry meal with items you already have. If you have fresh celery then go ahead and use it. You may have some frozen celery too, which will have lost its crispness but you can add that in too.

Alternatively you can add in a pinch of ground celery seed. Please do not be tempted to add in more than a pinch and do not add in whole celery seeds either.


Spicy Tuscan Soup

This delicious soup tastes even better than Olive Garden’s. Spicy, smooth and incredibly flavorful, this soup is a huge hit with my family! Perfect for cool nights.

Ingredients

  • 1 pound Spicy Breakfast Sausage
  • 1 whole Medium Red Onion, Diced
  • 2 slices Bacon, Diced
  • 3 cloves Garlic, Minced
  • 3 whole Medium Potatoes
  • 1 quart Warm Water
  • 3 cubes Chicken Bouillon
  • ¼ bunches Kale, Roughly Chopped
  • ½ cups Heavy Cream
  • Salt And Pepper, to taste

Preparation

Crumble sausage into a Dutch oven and heat over medium-high heat until cooked through. Drain off the grease and set the sausage aside.

Add onions and bacon into the Dutch oven. Reduce heat to medium and cook until onions are clear. Add minced garlic and cook for 1 minute.

Slice potatoes in half lengthwise and cut into 1/4″ slices. Add warm water, bouillon cubes and potatoes to the Dutch oven and simmer for 15 to 20 minutes until potatoes are almost done.

Add remaining ingredients as well as the sausage and simmer for 5 more minutes. Let cool and serve with warm garlic breadsticks.

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Roasted Red Pepper Meatloaf

Spiced Pumpkin Chocolate Chip Cookies

53 Comments

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Tammy Way on 3.3.2017

This soup IS definitely better than Olive Garden’s! My family and friends love it! I have been giving this soup as a gift at Christmas time for the last 2 years and it’s a big hit. They give me the soup jar back so I’ll fill it again next year. My husband and I are soup lovers and this is our most favorite soup of all time. I always make a double batch of it and keep it in the freezer year round and just pull it out of the freezer whenever we have the hankering for it. Add some oyster crackers and you’ve got yourself a superb meal! Thanks for the recipe!

Kate on 2.4.2016

This was AMAZING! I used mild Italian Sausage because we don’t do ‘spicy’. This looked like it’d make a good Crock-Pot recipe. The recipe also looked to large for just the 2 of us – so I made half right into my slow cooker less the cream, and labeled & filled a freezer gallon bag less the potato & cream. My slow cooker has a timer for 8 hours on low before it clicks to warm – so I set before work and the house smelled mouth watering walking in the door. Added the cream – stirred, and we dug in! YUM! Thank you!

Jody on 2.5.2014

Love love love this soup! My husband and son flipped for it. Thank you for the recipe!!

Ashlie on 3.5.2011

I have this recipe as well. I look like a GOD when I make it…everyone loves it.


Spicy Instant Pot Bean Soup in One Hour

It&rsquos so easy to make nourishing homemade soup in the Instant Pot. I often just toss whatever veggies and meat I have in there with some homemade chicken stock and spices &ndash and that&rsquos the soup we eat.

My Pressure Cooker Cauliflower Soup is a huge favorite (as is my Instant Pot Cheesy Broccoli Soup), but I like to mix it up. We had a bunch of dried beans, so I decided to make a bean soup recipe. I made it spicy, but you can cut back on the spice level if you prefer.

I have had a lot of people ask if you really need to cook the beans for the full hour and if the no soak method really works. We have cooked this recipe many times and feel it turns out best when you cook the beans for a full hour in the pressure cooker without soaking them first.

For another great Instant Pot bean recipe, check out our Instant Pot Refried Beans recipe!


What I Love About This Recipe

Because this delicious soup is super filling but inexpensive to make, it&rsquos an easy way to stretch your grocery budget.

Another plus &mdash it&rsquos kid-friendly. Kids love this soup so you don&rsquot have to put up with any complaints at the dinner table. You don&rsquot need to tell them how good beans are for them (that can be your little secret).

My favorite thing about this soup is that it&rsquos incredibly easy to make. Seriously, the Instant Pot is going to do all the heavy lifting. I LOVE easy recipes!


Instant Pot Bean and Bacon Soup

Childhood. What brings you back? For me it’s Bean and Bacon Soup.

I remember my mom pulling out that little red Campbell’s can and adding water in a small saucepan on our stove. Ready in a jiffy (no better lunch when you have 3 little kids). But now that I’m older and like to make things from scratch, I know I can make this without relying on a single can! And you can too. Whole food ingredients only. And once I received an Instant Pot, I knew exactly what I needed to develop…a recipe for my childhood favorite. Presto…Instant Pot Bean and Bacon Soup was born.

I was amazed at how easy it was to make a Bean and Bacon Soup using the Instant Pot. First of all, I was able to shave an entire night off the process because when using the Instant Pot you don’t have to soak the beans!

Yep, you heard me right, no soaking of the beans necessary. Hallelujah, because planning ahead isn’t always my strong suit.

The lions share of the prep time is spent in cooking the bacon. But even this step was made easier, because I (almost) always cook bacon in the oven. Then, once the bacon goes into the oven, you can spend the time chopping onions, carrots, and celery. Time saver indeed, not to mention less messy. Use aluminum foil or parchment paper and the clean up is a breeze!

Add a few herbs, a little chicken stock, some tomato paste…voila the perfect Instant Pot Bean and Bacon Soup.

Dried beans plus a few simple ingredients will make a soup your whole family will love.


Rumor has it that this black bean soup turns out well in a slow cooker (Erin said she “basically just put it all in the crock at the same time and slow cooked it for about 6 hours”). If you give that a try, will you please let me know how it turns out?

Please let me know how this soup turns out for you in the comments! I’m always so eager for your feedback and hope my recipes turn out wonderfully for you.

Craving more hearty vegetarian soups? Don’t miss the following soup recipes on Cookie and Kate:


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