Copycat Campbell's Bean with Bacon Soup

Recreate the heartwarming nostalgia of a classic favorite with this Copycat Campbell's Bean with Bacon Soup recipe! Bursting with smoky, savory goodness, this homemade version elevates a pantry staple into a hearty, wholesome dish packed with tender navy beans, crispy bacon, aromatic vegetables, and a rich tomato-infused broth. Smoked paprika and a touch of sugar enhance the comforting flavors, while a quick blend adds a creamy texture without losing those satisfying chunks of beans and veggies. Perfect for an easy yet impressive weeknight dinner, this soup is simmered to perfection and garnished with fresh parsley for a final touch of freshness. Serve it with crusty bread for a cozy, soul-warming meal that will quickly become a family favorite.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:120 mins

Total Time:135 mins

Servings: 6

Ingredients

• 1 cup Dried navy beans
• 6 cups Water
• 6 strips Bacon
• 1 medium Onion
• 1 medium Carrot
• 2 stalks Celery
• 3 cloves Garlic
• 4 cups Chicken broth
• 2 tablespoons Tomato paste
• 1 teaspoon Smoked paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Sugar
• 2 tablespoons Fresh parsley (optional, for garnish)

Directions

Step 1

Rinse the dried navy beans under cold water and pick out any debris. Place the beans in a large bowl, cover with water, and soak overnight. Alternatively, use the quick soak method by boiling the beans for 1 minute, removing from heat, and letting them sit covered for 1 hour. Drain and rinse before use.

Step 2

In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon from the pot and place it on a paper towel-lined plate to drain. Once cool, crumble it into small pieces and set aside.

Step 3

Dice the onion, carrot, and celery, and mince the garlic. Add the diced vegetables to the pot with the rendered bacon fat and sauté over medium heat for 5-7 minutes until the vegetables are softened.

Step 4

Stir in the minced garlic and cook for an additional 1 minute until aromatic.

Step 5

Add the drained and rinsed navy beans, chicken broth, water, tomato paste, smoked paprika, salt, black pepper, and sugar to the pot. Stir to combine.

Step 6

Bring the soup to a boil, then reduce the heat to low and cover. Simmer for 1.5 to 2 hours, or until the beans are tender and the flavors have melded together.

Step 7

Using an immersion blender, partially blend the soup to thicken it while still leaving some beans and vegetables whole for texture. Alternatively, you can carefully transfer 1-2 cups of the soup to a blender to purée, then stir it back into the pot.

Step 8

Stir in the crumbled bacon and cook for another 5 minutes to heat through.

Step 9

Taste the soup and adjust the seasoning as needed. Ladle the soup into bowls and garnish with chopped fresh parsley, if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	(2939.8g)

Amount per serving	% Daily Value*
Calories	1122.8

Total Fat 20.8g	0%
Saturated Fat 6.5g	0%
Polyunsaturated Fat 3.0g
Cholesterol 47.5mg	0%
Sodium 5519.9mg	0%
Total Carbohydrate 162.0g	0%
Dietary Fiber 37.6g	0%
Total Sugars 24.4g
Protein 79.1g	0%

Vitamin D 7.7IU	0%
Calcium 564.2mg	0%
Iron 15.8mg	0%
Potassium 4764.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 16.3%

Protein: 27.5%

Carbs: 56.3%