Bean and Bacon Soup Recipe

Perfect for a cold winter day! We use Grand Champion Hickory Smoked Bacon.

12 oz. Hermann Wurst Haus Hickory Smoked Bacon, diced

1 cup diced onions

1 cup diced carrots

1 cup diced celery

2-3 cloves garlic

4 cups chicken broth

3 cans (15 oz each) Great Northern beans, drained and rinsed

salt and pepper 

1 - 8 oz. can tomato sauce 


Cook the bacon in a Dutch oven or soup pot until crisp. Remove with a slotted spoon to a paper towel lined plate. Discard all but about 2 tablespoons of the bacon grease.

Add the onions, carrot and celery to the hot bacon grease. Cook over medium heat until they start to soften, about 5 minutes. Add the garlic and cook an additional minute. Stir in the chicken broth and beans. Season to taste with salt and pepper. Bring to a bubble then reduce the heat to low and let the soup simmer for 1 hour.

Remove half of the soup to a blender or food processor. Process until smooth. Return the puree to the soup pot and stir into the remaining soup. Add the tomato sauce and 3/4 of the reserved bacon and stir to combine. Taste and season to taste with salt and pepper. Let the soup simmer until it is heated through, about 5 minutes. Serve topped with the remaining bacon.