Let Me Tell You About This White Bean Soup with Bacon—the Unruly, Cozy One

I made this white bean soup with bacon last Thursday when I was supposed to clean the garage, but ended up sorting soup beans instead. Typical. My younger brother even calls it ‘organized chaos in a pot,’ and he’s not entirely wrong. The first time I put this soup together, I was wearing my slippers with holes in the toe (not ideal if you drop hot bacon grease, just FYI). Half the time, I forget an ingredient or swap things halfway through, and it still comes out just… homey? It’s become our cold-weather favorite for exactly that reason—there’s no pressure. Also, the smell when it simmers reminds me of winters when we’d crowd in the kitchen arguing about which album to play.

Why You’ll Probably Find Yourself Making This Too

I make this soup when my brain feels scrambled from work and I want something forgiving. My family (especially the kid who claims to hate all beans) somehow gobbles it up by the bowlful. It’s hearty without being heavy, and I swear—it makes leftovers sing (sometimes I sneak a bowl at 2am; don’t judge). And actually, I used to avoid recipes that want you to soak beans overnight, but honestly, canned works fine if you’re pressed for time. Also, the bacon’s probably what sells it for most people, but the hit of fresh thyme does a little magic, too. The real kicker? It’s the kind of soup that forgives you for forgetting the celery. My cooking philosophy right there.

Grab These Ingredients. Or, Y’know, Something Close

2 cans (15oz each) white beans (like cannellini or great northern, but navy beans work too—heck, I’ve even used chickpeas in a pinch)
4-6 strips of thick-cut bacon (I once used pancetta when I ran out—turns out: wow!)
1 large onion, chopped (yellow or sweet, but red sorta works too if you don’t like things too sharp)
2-3 cloves garlic, minced (honest confession: I use the jar stuff sometimes when I’m lazy)
2 carrots, chopped (sometimes I skip peeling if I’m tired, no one noticed)
2 celery stalks, chopped (except when I forget them, ha!)
4 cups chicken stock (or veggie stock if you’ve only got that)
1-2 sprigs fresh thyme (or a teaspoon of the dried stuff, but use half if yours is strong—learned that the salty way)
Salt and black pepper to taste (start slow; bacon is salty as it is)
Olive oil, a drizzle (only if your bacon is a bit lean, which, honestly, it shouldn’t be)
Optional: a pinch of chili flakes for a tiny kick
Really optional: a squeeze of lemon at the end—makes it brighter, but doesn’t need it

(One random note: My nan swore by a dash of Worcestershire sauce, but I can rarely remember to add it.)

White Bean Soup with Bacon - An Organized Chaos

How I Actually Make It (Step by Step—Mostly)

1. Crisp the bacon first. Toss the bacon strips into a big pot (Dutch oven if you have it—if not, just use your biggest heavy-bottomed pot) and let ‘em cook over medium heat until they’re a bit past golden, but not all the way to burnt. This is when the house starts smelling dangerous in a good way.

2. Scoop out most of the bacon; leave a bit of fat behind. You can nibble a piece if no one’s looking—chef’s privilege. If the bacon didn’t give off much fat, add a drizzle of olive oil.

3. Toss in onions, carrots, celery. All chopped, no need for precision. Cook until it all looks soft and a bit caramelized at the edges, 6-8 minutes. This is also when you can pretend you’re on a cooking show, talking to your imaginary audience; try it.

4. Add the garlic and thyme. Let it get fragrant (about 30-60 seconds) but don’t let the garlic go brown or bitter—that happened to me twice, it’s not fun.

5. Pour in chicken stock. Give everything a good stir, then add in your beans (drained and rinsed). If you’re feeling fancy, mash a handful of beans with a fork before adding; makes it creamier. If not—just toss ‘em all in, honestly.

6. Season and simmer. Add salt, pepper, maybe chili flakes if you like it a bit lively. Bring to a gentle bubble then drop it to a simmer for about 25-30 minutes—you want the veggies soft and the flavors to meld. It might look a bit beige at this point (don’t worry, the bacon’s gonna help here).

7. Add back the bacon bits. (I chop them smaller at this stage; easier to eat with a spoon.) Let the soup simmer another couple of minutes while you taste. Adjust salt/pepper. If it tastes flat, a squeeze of lemon or that Worcestershire will liven it up.

8. Serve. Ladle into bowls and try not to burn your tongue (been there, done that). I sometimes top mine with a drizzle of olive oil or a crack of fresh pepper just before eating.

Random Notes From My Many Soup Sessions

If you use dried beans, just soak ‘em overnight and cook until tender before adding—takes more time but you get bragging rights.
The bacon really wants to stick to the bottom sometimes—don’t scrape too aggressively or you’ll get burnt bits (unless you like that, I suppose).
Soup thickens as it cools. Add a splash of water when reheating if you want it soupier the next day. Or just eat it thick!

What Else I’ve Tried (Some Hits, One Miss)

Chopped kale or spinach added in the last 5 minutes—actually pretty great for getting greens into the meal.
Add a parmesan rind to the simmer if you have it. Makes the broth extra savory (just don’t forget to fish it out like I once did and nearly choked myself, ha).
Trader Joe’s smoked turkey instead of bacon—tastes good, but honestly, I missed the real deal.
Attempted to make it with coconut milk once. Don’t recommend—just felt weird. Maybe that’s just me.

What You’ll Need (And If You Don’t Have It…)

A big, heavy pot (Dutch oven is dreamy here, but I’ve made do with a battered soup pot I found at a car boot sale)
Cutting board and knife—the sharper the better, but even a paring knife will do in a pinch
Wooden spoon or really any spoon that’s heat-proof; I’ve used a metal ladle before because all my spoons were in the dishwasher

And hey, if you don’t have a fancy immersion blender, just mash the beans with a potato masher if you want the soup less chunky. Or don’t mash at all—it’s your soup.

How to Store Leftovers (If You Even Get That Far)

This keeps in the fridge for about 3 days, but honestly, I can’t remember a time it lasted more than a day and a half around here. Just pop it into a container (even an old ice cream tub works, no shame) and reheat gently on the stove or in the microwave. If it gets too thick, just add a splash of stock or water and call it a day.

How I Actually Serve It Around Here

My absolute favorite way is with a bit of crusty bread—I swipe up every last drop. Sometimes I make a green salad on the side if I’m feeling like the balanced meal police are watching. Occasionally, I’ll grate a little aged cheddar over the top—highly recommend. When I have friends over, we’ll all crowd around the kitchen bench, spoons in hand, the telly quietly mumbling away in the background. It’s a vibe.

A Few Hard-Won Lessons (AKA, My “Pro Tips”)

Let the soup rest for 10 minutes before serving. I once tried to rush this step and regretted it—burned my tongue bad and the flavors hadn’t settled!
If you find the soup too bland, more salt is rarely the answer—try more acid (lemon, vinegar, a dash of hot sauce), makes a world of difference. I used to just keep salting, now I know to balance instead.
If you want super creamy soup, take out a cup and blitz it in the blender—but honestly, the potato masher’s less effort and a bit more rustic (which is fancy for lazy, right?).

FAQ—You Asked, I’ve Answered (Sometimes with a Shrug)

“Can I make this vegetarian?”: Yeah, just skip the bacon and use veggie broth. I sometimes add smoked paprika for that little bit of smokiness it loses. Not quite as rich, but still tasty.
“Is canned or dried beans better?”: I’ll be real: canned saves time, but dried beans give more texture if you feel patient enough. I flip-flop between the two, honestly.
“How do I make it spicy?”: Easy—add more chili flakes or a splash of hot sauce at the end. I once dumped in a whole teaspoon, though, and… mistakes were made.
“Can I freeze leftovers?”: You can, but sometimes the beans get a bit mushy when thawed. Not a huge deal. Just stir everything well when reheating and it probably won’t matter.
“Who came up with the name ‘An Organized Chaos’?”: Honestly? My brother, after watching me cook. The name stuck (unlike some of the bacon bits, unfortunately!).

Random digression: If you’re ever looking for the best crusty bread to dunk, this recipe from King Arthur Baking is dreamy. Oh, and if you want a deep-dive on dried vs canned beans—Smitten Kitchen has a solid breakdown. I’m not sponsored, I just waste hours reading their stuff.

This white bean soup with bacon is wonderfully forgiving, a little wonky, and guaranteed to warm up even the chilliest Thursday night (or any night you’d rather do anything but clean your garage).

White Bean Soup with Bacon – An Organized Chaos