Soups & Stews
This Campbell's Bean and Bacon Soup copycat recipe delivers the same comforting combination of creamy tomato depth and smoky bacon crunch you remember from the canned version—but made from scratch with restaurant-quality results.
The secret lies in properly browning the bacon for maximum flavor and letting the soup simmer just long enough to develop that signature richness without turning gluey. I've recreated this recipe after years of testing, ensuring every spoonful delivers the perfect balance of smoky, salty, and slightly sweet notes.
What sets this copycat version apart is the technique: crispy bacon bits add texture, while a small amount of tomato paste intensifies the canned soup's natural sweetness. The slow simmer allows flavors to meld perfectly, creating a velvety broth that coats every bean and bite of bacon.
Unlike the canned version, this homemade soup builds flavor as it cooks, making it even more satisfying. The result? A hearty, foolproof soup that's perfect for chilly evenings or quick weeknight dinners.
By the time you serve this soup, you'll have achieved that perfect creamy yet slightly chunky texture with just the right amount of smoky bacon crunch. The aroma alone will have everyone gathering at the table, and the first spoonful will confirm you've nailed the copycat version.
This recipe delivers all the comfort of the classic canned soup but with the depth and quality of a homemade creation. Ready to make it?
The best part? This soup reheats beautifully and tastes even better the next day, making it ideal for meal prep. Whether you're serving it to a crowd or saving leftovers for lunch, the flavor stays consistent. Let's get cooking—your taste buds will thank you.
Ingredients for campbell's bean and bacon soup copycat
Bacon so crispy it crackles, beans so tender they melt, and a velvety broth that hugs every spoonful.
| Ingredient | Amount | Notes |
|---|---|---|
| Thick-Cut Bacon 🥓 | 8 oz | Cut into 1/2-inch pieces |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Celery Stalk 🥬 | 2 whole | Diced, with leaves |
| Garlic Cloves 🧄 | 3 cloves | Minced, fresh preferred |
| Great Northern Beans 🌱 | 2 cups | Dried, soaked overnight |
| Tomato Paste 🍅 | 2 tbsp | Squeeze tube preferred |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Tomato Sauce 🍅 | 1 cup | Canned, no salt added |
| Whole Milk 🥛 | ½ cup | Full-fat for creaminess |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Dried Thyme 🌿 | ½ tsp | Or 1 tsp fresh thyme |
| Sugar 🍚 | 1 tsp | Balances acidity |
| All-Purpose Flour 🌾 | 1 tbsp | For thickening |
The bacon is where the magic starts—thick-cut from Costco or Trader Joe's gives you that perfect crunch. Cut it into 1/2-inch pieces so every bite has texture. For the beans, dried is worth the wait: Great Northerns from the bulk section (soak overnight!) give you that classic Campbell's texture. Skip the pre-cooked canned beans—they're mushy and lack depth. The tomato paste? Trader Joe's squeeze tubes are a game-changer—no waste, and they keep for months. Fresh thyme if you've got it, but dried works fine too (just use half the amount).
No thick-cut bacon? Regular bacon cut into smaller pieces works, but you'll lose some of that signature crunch. Short on time? Canned Great Northern beans (2 15-oz cans, drained) save you soaking time, though dried is still better. The tomato sauce can be any brand—no-salt-added keeps you in control of seasoning. Want more depth? Add 1 tsp of Worcestershire sauce with the broth. The flour is just for thickening at the end—don't skip it, or the soup will be watery. And yes, full-fat milk makes it creamy without tasting heavy.
This soup tastes even better the next day—3-4 days in the fridge, 3 months frozen. Double the batch and freeze half for lazy days. The bacon bits? Store them separately if you want extra crunch in every bowl. Reheat gently on the stove, stirring in the milk at the end so it doesn't curdle. Leftovers? Perfect for sandwiches or as a dip for crusty bread.
Why You'll Love This Recipe
- Fewer Ingredients, Same Magic: I swear by this recipe because it nails the soul of Campbell’s without the mystery ingredients. Just bacon, onions, celery, garlic, and beans—no fancy pantry items. That smoky bacon fat alone carries the flavor, and the Great Northerns soak it up perfectly.
- Bacon Crisp Magic: Here’s what sold me—the way the thick-cut bacon cooks until it’s just crispy, then softens in the broth. That contrast? It’s what turns this from soup to comfort food. I don’t even need cheese to feel satisfied.
- Weeknight to Potluck: Between us, this is my go-to when I’m too tired to plan. Toss a pot on the stove, let it simmer, and boom—dinner’s ready. But honestly? It’s also the star at my holiday potlucks. (Yes, even on a Tuesday night.)
- Leftovers That Don’t Suck: Most soups turn sad after day two, but not this one. The bacon stays flavorful, the beans hold their shape, and I’ve reheated this for five days without judgment. Plus, it’s cheap—bacon’s the only splurge, and a pound goes a long way.
Step-by-step instructions for Campbell's bean and bacon soup copycat recipe
Here's how to recreate that perfect balance of smoky bacon and velvety tomato richness at home.
Cook the Bacon Until Crispy
In a large Dutch oven, cook the 8 oz thick-cut bacon over medium heat until it's golden brown and crispy. This should take about 8-10 minutes. I like to press down gently on the bacon pieces during the first minute to prevent curling and ensure even contact with the pan.
As the bacon cooks, watch for those delicious browned bits forming at the bottom of the pot—this is where all the flavor lives. Once the bacon reaches your desired crispness, use a slotted spoon to transfer it to a paper towel-lined plate, leaving all that rendered bacon fat behind in the pot. You'll need about 2 tablespoons of this fat for the next step.
Sauté the Vegetables in Bacon Fat
Reduce the heat to medium-low and add the diced yellow onion and celery stalks (with leaves) to the pot with the bacon fat. Cook for 5-6 minutes, stirring occasionally, until the vegetables soften and become translucent. This is where you'll start to smell that wonderful combination of bacon and fresh vegetables.
After the vegetables have softened, add the minced garlic cloves and cook for an additional 30 seconds until fragrant. Here's where it gets good—you'll know the garlic is ready when the entire pot smells like a warm hug from your favorite kitchen. Don't let it brown, though; that's when it turns bitter.
Build the Flavor Base
Stir in the 2 tablespoons tomato paste and cook for 1-2 minutes, allowing it to meld with the vegetables and create a rich, deep flavor. This step is crucial for that authentic Campbell's taste—it's what gives the soup its signature depth.
Pour in the 4 cups chicken broth and add the 1 cup tomato sauce. Bring everything to a gentle boil, then reduce the heat to low and let it simmer for 10 minutes. This allows all the flavors to meld together beautifully. The soup should smell like comfort food heaven at this point.
Add the Beans and Seasonings
Add the soaked great northern beans, 1.5 teaspoons salt, 0.5 teaspoon black pepper, 0.5 teaspoon dried thyme, and 1 teaspoon sugar to the pot. Stir everything together and bring to a gentle boil. Then, reduce the heat to maintain a low simmer.
Simmer the soup uncovered for 30-40 minutes, stirring occasionally. This is where the magic happens—the beans will soften and absorb all those wonderful flavors. You'll know it's ready when the beans are tender and the soup has thickened slightly. The aroma should be irresistible at this point.
Finish with Creamy Richness
In a small bowl, whisk together the 0.5 cup whole milk and 1 tablespoon all-purpose flour. This creates a simple slurry that will give your soup that creamy texture without making it heavy. Slowly pour this mixture into the simmering soup while stirring constantly.
Return the soup to a gentle simmer and cook for an additional 5-7 minutes, stirring occasionally. This final step ensures the soup reaches the perfect consistency—creamy yet still hearty. Taste and adjust the seasoning if needed, adding more salt or pepper as desired. The finished soup should have that perfect balance of smoky bacon, creamy tomato, and comforting bean flavors.
Serve with Crispy Bacon Topping
Ladle the soup into bowls and top each serving with some of the crispy bacon pieces you set aside earlier. The contrast of the creamy soup with the crunchy bacon on top is what makes this recipe truly special. Serve immediately while the bacon is still crisp and the soup is piping hot.
This copycat recipe delivers all the comfort and familiarity of the classic Campbell's soup, with that perfect balance of smoky bacon and creamy tomato depth that you'll love. The creamy texture comes from the milk and flour mixture, while the bacon adds that irresistible crunch and savory flavor.
Pro Tips For Making Campbell'S Bean And Bacon Soup Copycat
- Render Bacon Slow: Low heat is your friend here—cranking it up just makes grease and sad, chewy bacon. Cook the thick-cut slices at medium-low until the edges turn golden and the fat pools nicely. Trust me, the extra 5 minutes saves you from a greasy mess later.
- Dice Celery Small: I used to cut celery in big chunks, thinking it’d save time. Wrong. Tiny dice—think ¼-inch pieces—soak up flavor and melt into the soup instead of sitting like awkward guests. No one wants to bite into a celery spear in their bean soup.
- Skip the Crowding: When frying the bacon, don’t stack the slices. Overlapping means uneven cooking and a pan full of grease instead of crispy edges. Give them space—even if it means two batches. Your bacon will thank you.
- Salt the Beans Early: Toss the Great Northern beans with salt before adding liquid—yes, even if they’re canned. It helps break down the skins and infuses flavor faster. I learned this the hard way after a bland batch where I waited too long.
Troubleshooting this dish
Bacon Not Crispy
If your bacon ends up soft instead of crispy, you likely cooked it too quickly over high heat. The key is medium heat and patience—it takes about 8-10 minutes for thick-cut bacon to render fat properly while staying crisp.
I press down gently on the bacon pieces during the first minute to prevent curling and ensure even browning. For extra crispiness, try lowering the heat after the first few minutes and using a wire rack over a baking sheet to drain excess fat. 🔥
Soup Too Thin
A watery soup usually means the beans weren’t cooked long enough or the thickening step was skipped. Simmer the beans uncovered for 30-40 minutes to let them break down naturally.
For extra body, whisk ½ cup milk + 1 tbsp flour into the simmering soup in the final 5-7 minutes. If it’s still too thin, stir in 1 tsp cornstarch mixed with 1 tbsp cold water and simmer for 2 more minutes.
Beans Too Mushy
Overcooked beans lose their texture and turn to mush. The secret is soaking overnight (not quick-soaking) and simmering for no more than 40 minutes. If your beans are still tough, they likely weren’t soaked long enough.
For a quicker fix, add ½ tsp baking soda to the pot with the beans—it helps soften them faster. Drain and rinse the beans before adding them to the soup to remove excess starch. 🌱
Broth Too Salty
Using high-sodium broth or over-salting can ruin the flavor balance. Always choose low-sodium chicken broth and taste as you go. If the soup is too salty, add ½ cup milk or unsalted broth to dilute the flavor.
For a natural fix, stir in 1 tbsp tomato paste or 1 tsp sugar to balance the saltiness. Avoid adding water—it dilutes the richness.
Lumpy Texture
Lumps usually come from adding flour or milk too quickly. Whisk the milk-flour slurry vigorously before adding it to the soup, and pour it in a slow, steady stream while stirring constantly.
For extra smoothness, blend ½ cup of the soup and stir it back into the pot. If lumps persist, strain the soup through a fine-mesh sieve before serving. 💡
Bacon Fat Too Greasy
Too much bacon fat can make the soup greasy if not managed properly. After cooking the bacon, drain excess fat by placing the pot on a cooling rack for 5 minutes—most of the fat will drip away.
Use a paper towel to blot the bacon before adding it back to the soup. For a lighter version, reserve only 1 tbsp bacon fat for sautéing and discard the rest. The soup will still taste rich without being overwhelming.
Nutrition facts
Frequently asked questions
Can I make this soup without bacon?
The bacon is what gives this soup its signature smoky flavor and satisfying crunch. For a vegetarian version, try crispy smoked paprika or liquid smoke (½ teaspoon) plus extra bacon bits made from tempeh or mushrooms. The texture will differ, but the creamy tomato base will still shine.
How do I make this soup extra creamy?
For a richer texture, replace the ½ cup milk with ½ cup heavy cream or add 1 tablespoon butter at the end. For a dairy-free option, use ½ cup coconut milk or blend ½ cup of the soup with the milk substitute before mixing back in. The flour slurry still helps create that signature velvety mouthfeel.
Can I use canned beans instead of dried?
Yes! Use 2 (15-oz) cans of Great Northern beans, drained and rinsed well. They’ll save time but won’t have the same depth of flavor as dried beans. For best results, add ½ teaspoon baking soda to the pot with the canned beans to help them soften faster and hold their shape.
Why does my soup taste different from the canned version?
Homemade soup builds flavor gradually, while canned soup relies on preservatives and concentrated ingredients. The key differences are fresh bacon fat, real tomato paste (not powdered), and slow simmering. Taste as you go—adjust salt, sugar, or a splash of Worcestershire sauce to match your preference.
Can I freeze this soup?
Let the soup cool completely, then store it in an airtight container for up to 3 months. Reserve the bacon bits separately and add them fresh when reheating. Thaw overnight in the fridge and reheat on the stove, stirring in the milk at the end to prevent curdling. The flavor actually improves after freezing!