Copycat Campbell's Bean With Bacon Soup

READY IN: 2hrs 30mins
Recipe by The Simple Recipe D

Found this on Tried this yesterday and it was delish! Almost like Campbell's but not as salty and it tasted fresher. I made a few changes to the original recipe found above. I used dried beans and I don't think I let them soak or cook long enough as the beans weren't that nice "mushy" consistency that I was looking for. I've gone back to using canned beans and like the soup much better that way.

Top Review by Mark Kovach

I'm a connoisseur of Campbell's bean with bacon soup. Only problem is the can is never big enough and I'm always wanting more. To find this recipe and being able to make a whole big pot I was in heaven. Only problem is this tastes nothing like it's namesake. While the flavor is ok it's just not what I was looking for. I can't believe that celery and carrots belong in this soup but I put it in anyway. Bad move, the carrots over powered everything else in the dish. This is one of the few recipes on this site that I would not bother to make again. Sorry it's only a two star.

Ingredients Nutrition


  1. In a large soup pot, fry the bacon until most of the fat is rendered, but not crispy. (If you use pre-cooked bacon, add 1 teaspoons butter or ghee. Watch bacon carefully as it's pretty thin -- I burned the bacon 1st time around and had to start over).
  2. Add carrots, celery, and onion. Cook over medium heat, stirring to get up all the bacon-y goodness, until the vegetables are softened, 5-7 minutes.
  3. Add the beans, broth, 1 cup tomato juice, water and bay leaves. Partially cover and cook over low heat for 30 minutes to 1 hour.
  4. Add tomato paste & extra 2 cups of tomato juice to the soup. Cover again and cook another 20-40 minutes - or until your soup is about the thickness you like.
  5. Remove bay leaf.
  6. If desired, just before serving, half-puree the soup using an immersion blender, making sure to leave some whole beans and chunks intact.
  7. Serve with freshly baked artisan bread!

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