Hearty Bean Chowder

Hearty Bean Chowder

25 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    2 h
  • Ready In

    2 h 30 m
Adam Pack
Recipe by  Adam Pack

“A meal in itself. This recipe could easily be made meatless. I sometimes serve it over rice for a whole meal, or by itself as a hearty soup.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 8 servings



  1. In a large pot over medium high heat, saute the bacon until crisp. Remove the bacon and some of the fat; drain and set aside. Keep about 2 tablespoons of fat in the pot, add the flour and stir well to form a roux. Heat the roux until it is a dark brownish color, about 5 minutes.
  2. Add the onions, celery, sesame oil and carrots to the roux and saute for 2 minutes, stirring well. Add the garlic and heat for 2 more minutes. Add the water and stir well. Finally, add the white beans, black beans, cayenne pepper to taste and ground black pepper to taste.
  3. Bring to a boil, reduce heat to medium low and simmer for 2 hours, or until the vegetables and beans are tender and the soup is the consistency you want. If the veggies aren't tender but its too thick, you can always add more water. Return the bacon to the soup and season with salt to taste.

Share It

Reviews (25)

Rate This Recipe


Great recipe! I didn't thicken with flour, I added the beans without draining them, and gave it a quick whiz with a hand blender. Not too much just enough to break up a few of the beans to thicken the soup. I also added 2 handfuls of small shell pasta. I used chicken broth as well. My kids loved it! Will definately become a regular at our table!



Excellent! A meal in itself! During the last 15 minutes of cooking, I added a cup of water-



This soup was delicious and very, very easy. I made it with turkey bacon to be more health conscious, and it tasted great. I sauteed the veggies in a little oil (as the turkey bacon yields no fat), added the flour after the water, and left the meat in the soup while it simmered. It tastes excellent with cooked rice - either over it, or added to it.

More Reviews

Similar Recipes

Hearty Halibut Chowder

Hearty Halibut Chowder

Bean with Bacon

Bean with Bacon

Campbell's(R) Slow Cooker Hearty Beef and Bean Chili

Campbell's(R) Slow Cooker Hearty Beef and Bean Chili

Italian White Bean and Pancetta Soup

Italian White Bean and Pancetta Soup

Bean, Bacon and Pepper Soup

Bean, Bacon and Pepper Soup

Slow Cooker Northern White Bean Bacon Chowder

Slow Cooker Northern White Bean Bacon Chowder


Amount Per Serving (8 total)

  • Calories
  • 314 cal
  • 16%
  • Fat
  • 10.9 g
  • 17%
  • Carbs
  • 40.3 g
  • 13%
  • Protein
  • 14.8 g
  • 30%
  • Cholesterol
  • 14 mg
  • 5%
  • Sodium
  • 205 mg
  • 8%

Based on a 2,000 calorie diet



previous recipe:

Hearty Halibut Chowder


next recipe:

Hearty Chicken and Vegetable Chowder