Bean, Bacon and Pepper Soup

Bean, Bacon and Pepper Soup

Deserie Harrison 0

"An easy, quick and hearty soup that's great in winter. Tasty with garlic bread or melba toast and even better the next day. You can adjust all the seasonings to personal taste."

Ingredients {{adjustedServings}} servings 385 cals

Serving size has been adjusted!

Original recipe yields 5 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 385 kcal
  • 19%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 50.4g
  • 16%
  • Protein:
  • 17.3 g
  • 35%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 316 mg
  • 13%

Based on a 2,000 calorie diet

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  1. In a large pot over medium high heat, saute the bacon until crisp. Drain the fat, leaving about 2 tablespoons in the pot. Crumble the bacon, reserving for later for garnish. Add the onions, carrots, red bell pepper, celery and garlic to the pot and saute in the bacon fat for 10 minutes.
  2. Stir in the sugar, ground black pepper, cayenne pepper, garlic powder, onion powder, bay leaf, thyme and Worcestershire sauce. Now pour in just a small amount of chicken stock to deglaze the pan. (Note: This removes all of the caramelized particles from the bottom of the pan.)
  3. Add the beans and the rest of the stock and continue to cook over medium high heat for 10 to 15 minutes, or until all vegetables are tender.
  4. In a food processor or blender, puree 3 cups of soup at a time, adjusting seasoning if necessary. Return all pureed soup to the pot, stir in the parsley and crumbled bacon and simmer for 10 more minutes.
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Reviews 27

  1. 38 Ratings


Loved this, tho' I did change it up a bit by using the immersion blender on only about half of this, leaving the rest of all that beautiful color and texture of the vegetables alone. If prepared as written this is a pureed soup that wouldn't have appealed to me nearly as much. It's incredible to me what a robustly flavorful soup can be had so easily, in so short a time and with so few, basic ingredients. The bacon, garlic, red peppers and thyme each have a signicant contribution and all the flavors meld so well, including the odd Worcestershire sauce! I had some chopped rotisserie chicken in the freezer that I tossed in at the end - really delicious (especially if you don't puree the whole potful)!


Delicious! I love beans but my boyfriend is not the biggest fan so I added more bacon for a compromise - doubled the amount actually. As I was cooking it I was thinking that there were a lot of vegetables in there, and when I added the beans and saw the ratio I was worried that the veggies would overpower the beans' taste. But it came out wonderful: the tastes blend so well that you actually can't pick out any of their individual flavours. After blending, the soup gets a wonderful babyfood-like quality that makes it so very comforting. When it was over I was wishing I could lick the bowl clean - a 5 star indicator!


really great tasting soup. even better the second day