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White Bean Soup

User Rating 5 Star Rating (1 Review)


A bean soup recipe with bacon and seasonings.

Cook Time: 2 hours, 15 minutes

Total Time: 2 hours, 15 minutes


  • 8 ounces dried Great Northern beans
  • 4 cups chicken broth
  • 3 slices bacon, chopped
  • 1 cup minced onion
  • 2 stalks celery, minced
  • 4 cloves garlic, minced
  • 1 bay leaf
  • 1 teaspoon lemon juice
  • pepper, to taste
  • salt, to taste
  • 2 tablespoons grated Parmesan cheese


Rinse and pick over the beans; soak beans overnight in cold water to cover. Cook bacon in a Dutch oven or stockpot over medium heat until crisp. Remove and reserve to use as a garnish. Increase heat to medium. Add onion, celery and garlic to the bacon drippings. Sauté until tender. Add beans, chicken broth and bay leaf. Simmer until beans are tender, about 2 hours, adding additional water or broth as needed. When beans are tender, remove bay leaf and discard. Puree 1/4 cup of the soup in a food processor or blender and return to pot. Adjust consistency with more stock or water if necessary. Season with lemon juice, pepper and salt. Serve garnished with Parmesan cheese and crumbled bacon.
Makes 6 servings.

See Also
Border Style Bean Soup

Black Bean Soup

Autumn Mixed Bean Soup With Sausage

Lima Bean Soup with Ham


User Reviews

Reviews for this section have been closed.

 5 out of 5
Easy to make, Amazing flavor, Member monks1979

I made this soup to use up extra beans.. they must have been a little old because they took nearly 3 hrs to simmer after soaking for 10 hrs. I mostly followed the recipe although I blended probably about 3/4 of the soup (allowing to cool first and blending in small batches). Once it was the right consistency, I added peas and corn and a little more bacon. Wow. Amazing flavor! It tasted so good I had to eat a bowl right away (even though we just had supper and the soup was meant for the freezer). Thanks so much! Great soup! I will definitely make this again sometime soon!

13 out of 15 people found this helpful.

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