Campbell's Bean and Bacon Soup

"You might have guessed this is a copycat recipe and it rocks if you like Bean and Bacon Soup. Serve with cornbread and honey or sleeves of saltine crackers. Prep time includes bean soaking time."
photo by jessymroberts photo by jessymroberts
photo by jessymroberts
Ready In:




  • Soak beans overnight and discard water.
  • Place all ingredients EXCEPT wine vinegar, liquid smoke, salt and pepper in a large kettle.
  • Simmer until beans are tender, around 3 hours.
  • Puree 2 cups of soup and return to pot.
  • Add wine vinegar and liquid smoke.
  • Mix well.
  • Taste; add salt and pepper to taste.

Questions & Replies

  1. This was a birthday dinner....bland and boring!!
  2. Can this be done in a slow cooker?


  1. While I didn't find this exactly like the Campbells version, it is very close, and is an excellent soup. I will definately make it again.
  2. wow!this is just like the campbells soup! it was my first attempt at bean soup and i will not be looking for any other recipes......i love it!!!
  3. Have made this several times and it is delicious! Better than Campbell's!!! I fry the bacon until crisp, sauteed the onions and celery in the drippings and added 1/2 tsp savory.
  4. Made this soup today, have been looking for a recipe to use up ham stock (besides pea soup) for a while. Thank you so much. Very good soup. I made a few alterations, more bacon (cooked it first until nice and pink and used about 1/4 cup of drippings in soup). I used 1/2 and 1/2 water and ham stock. Delicious!
  5. I made this recipe exactly the way it was written. The aroma was like bean and bacon and while the taste wasn't bad, it didn't taste anything like Campbell's Bean and Bacon, my all time favorite canned soup. So for me it was disappointing. My main problem was the bacon... who wants to eat big strips of boiled bacon fat? I cooked it with it then took it out before serving. There was no note what the others cooks did with it. There was also too much water, the soup was thin even after pureeing the 2 cups. Good try, but I'll keep on looking.


  1. Used more bacon and cooked it until pink first (added 1/4 cup of bacon drippings to soup as this was just a preference for cooked bacon on my part). Also, I used 1/2 ham stock and 1/2 water (about 4 cups of each as I had the stock on hand).



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