Copycat Campbell's Bean With Bacon Soup

READY IN: 2hrs 30mins
YIELD: 1 Pot




  • 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).
  • 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.
  • 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.
  • 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.
  • Remove bay leaf.
  • If desired, just before serving, half-puree the soup using an immersion blender, making sure to leave some whole beans and chunks intact.
  • Serve with freshly baked artisan bread!