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+ servings

Great Northern Bean Soup with Bacon

A soup perfect for a crisp Fall night.
Course Soup
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8
Calories 616kcal


  • 1 pound Dried Great Northern Beans rinsed and sorted
  • 7 cups chicken stock divided
  • 1 1/4 pounds thick-sliced bacon cut crosswise into 1/4-inch strips
  • 2 tablespoons extra-virgin olive oil
  • 1 sweet onion finely chopped
  • 2 large carrot rough chopped
  • 3 celery ribs rough chopped
  • 2 garlic cloves minced
  • 1 bay leaf
  • 2 teaspoons chopped thyme or 1 teaspoon dried
  • 2 teaspoons chopped rosemary or 1 teaspoon dried
  • Salt and freshly ground pepper


  • Wash beans and pick out any misfits. Place beans in a crock pot and cover with 3 cups of chicken stock. Cook on low for 6-8 hours or until tender. Check crock pot periodically to make sure beans don't go dry. Add more stock if necessary.
  • In a large soup pot, cook the bacon over moderate heat, stirring, until browned and crisp, about 7 minutes. Drain, reserving the fat and bacon separately.
  • Heat the olive oil in the soup pot. Add the onion, carrot and celery and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes. 
  • Stir in the garlic, bay leaf, thyme and rosemary and cook until fragrant, about 2 minutes. Add the beans and any liquid left in the crockpot. Add remaining stock and 3 tablespoons of the reserved bacon fat and bring to a boil.
  • Simmer the soup over low heat until the flavors have married. About 30 minutes.
  • Discard the bay leaf and season the soup with salt and pepper and transfer to shallow bowls.
  • Garnish the soup with the bacon and serve.


Calories: 616kcal | Carbohydrates: 49g | Protein: 27g | Fat: 35g | Saturated Fat: 11g | Cholesterol: 53mg | Sodium: 793mg | Potassium: 1245mg | Fiber: 12g | Sugar: 7g | Vitamin A: 2611IU | Vitamin C: 7mg | Calcium: 126mg | Iron: 4mg