Bacon and Bean Soup

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Bacon and Bean Soup

Bacon and Bean Soup

  • Author: Cook-it-up London Middlesex Health Unit
  • Yield: 7, 8 oz portions 1x


  • 810 slices bacon
  • 2 1/2 cup beans, drained (625 mL)
  • 1 medium onion, chopped (about 1 cup)
  • 4 garlic cloves chopped
  • 4 cups water (or broth) (1 L)
  • 2 tbsp fresh parsley, chopped 30 mL)
  • 1 1/4 tsp salt (7.5 mL)
  • 1/2 tsp pepper (2.5 mL)


In a large saucepan, fry the bacon until crisp. Remove and drain on paper towels. Let cool, chop and set aside.

Over medium heat, sauté the celery, onion, and garlic (about 3-5 minutes). Add the beans and 4 cups of water. Bring to a boil, cover, and reduce heat to low. Let simmer for 10 minutes.

Uncover and, with a potato masher or large slotted spoon, partially mash the bean mixture until it thickens slightly.

Stir in the parsley, salt, pepper and bacon.

Serve hot.


  • Serving Size: 147.5
  • Sodium: 552 mg
  • Fat: 4.1 g
  • Saturated Fat: 1.3 g
  • Carbohydrates: 17.7 g
  • Fiber: 4.6 g
  • Protein: 9.9 g
  • Cholesterol: 10.9 mg