Soups & Stews
Betty Crocker's Northern Bean Soup delivers the kind of comforting, smoky depth that transforms simple pantry ingredients into a meal worth savoring. This classic recipe has been a staple in home kitchens for generations, offering hearty texture and rich flavor without requiring special ingredients.
The secret lies in slow simmering, which allows the beans to soften while developing that signature smoky aroma from the bacon and seasonings.
What makes this soup truly special is its ability to bring warmth to any table, especially during cooler months when hearty meals feel most welcome. With just a handful of ingredients—beans, bacon, broth, and a blend of spices—you create a dish that's both satisfying and nutritious.
The bacon adds a savory depth, while the combination of garlic, onion, and herbs creates a flavor profile that's both familiar and comforting.
By the time you're done, you'll have a pot of thick, flavorful soup with tender beans, crispy bacon bits, and a broth that's rich enough to stand on its own.
Each spoonful delivers a perfect balance of smoky, savory, and slightly sweet notes. This recipe is designed to be foolproof, ensuring you'll achieve restaurant-quality results in your own kitchen.
The beauty of Northern Bean Soup is its versatility—it works as a standalone meal or pairs perfectly with crusty bread to soak up every last drop.
Whether you're feeding a family or meal prepping for the week, this soup delivers consistent flavor and texture. Let's get started on creating this timeless classic.
Ingredients for betty crocker northern bean soup
Pantry staples that turn into a smoky, hearty soup with minimal effort.
| Ingredient | Amount | Notes |
|---|---|---|
| Dry Northern Beans 🌾 | 2 cups | Soaked overnight (or quick-soaked) |
| Thick-Cut Bacon 🥓 | 6 oz | Chopped into small pieces |
| Yellow Onion 🧅 | 1 medium | Diced small (about 1 cup) |
| Garlic Cloves 🧄 | 3 cloves | Minced fine |
| Celery Stalks 🥬 | 2 medium | Diced small (about 1 cup) |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred |
| Tomato Paste 🍅 | ½ cup | Smooth, not chunky |
| Bay Leaves 🌿 | 2 whole | Removed before serving |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh thyme |
| Dried Oregano 🌿 | 1 tsp | Crushed between fingers |
| Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Sugar 🍯 | 1 tsp | Balances flavors |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening |
The beans are the soul of this soup—dry northern beans work best, but any white bean (like cannellini) will do. Soak them overnight for creamier texture, or use the quick-soak method (boil 2 minutes, then let sit 1 hour). Trader Joe's has great pre-soaked beans if you're in a rush, but they're pricier. For the bacon, thick-cut makes the most flavor—chop it yourself if using pre-cooked bits. The onion, celery, and garlic form the holy trinity here; don't skip any of them. If you're feeling fancy, Costco sells bulk frozen onion/celery mixes that save time.
No bacon? Smoked turkey bacon or crispy potatoes add similar depth. Running low on broth? Water plus 1 tsp bouillon powder works in a pinch, but the flavor won't be as rich. The tomato paste is key for that smoky-sweet balance—use the canned kind, not the squeeze tube. Fresh thyme is ideal, but dried works fine at half the amount. For extra smokiness, add 1/4 tsp smoked paprika or a dash of liquid smoke (trust me on this). The flour at the end thickens the soup—just whisk it into cold water first to avoid lumps.
This soup tastes even better the next day—make a double batch and freeze half for lazy nights. Store leftovers in the fridge for 5-6 days or freeze for up to 3 months. To reheat, add a splash of broth or water first. The bacon gets crispy again when reheated—lovely texture contrast. For meal prep, portion into containers with a scoop of beans on top. Pairs perfectly with crusty bread or cornbread, which you can make ahead too.
Why You'll Love This Recipe
- No-Soaking Needed: I’ll admit—soaking beans used to intimidate me. But this recipe skips it entirely. Just toss in dry Northern beans, add water, and let them simmer. By the time the bacon gets crispy and the celery softens, they’re perfectly tender. No overnight prep, no fuss.
- Bacon-Crispy Magic: That thick-cut bacon isn’t just for flavor—it’s the star. I fry it first until the edges are golden and crunchy, then let it render into the soup. The result? A pot that smells like a diner, with every spoonful delivering that smoky, salty punch. (Between us, I’ve been known to eat it straight from the pan.)
- Weeknight to Potluck: This soup is my secret weapon for everything. Too tired to plan? Throw it together in 30 minutes. Bringing a dish to a gathering? It’s hearty enough to feed a crowd but simple enough to make ahead. Even my picky college-aged son asks for seconds—no small feat.
- Budget-Friendly Leftovers: A pound of dry beans and a pack of bacon stretch this recipe into days of lunches. I make a double batch on Sundays, and by Wednesday, I’m still reheating bowls. The flavors only get richer as it sits, and it freezes like a dream. No takeout menus needed.
Step-by-step instructions for Betty Crocker's northern bean soup
Here's how to transform simple pantry staples into rich, smoky bean soup that tastes like it simmered all day.
Prepare the Bacon and Sauté the Vegetables
In a large Dutch oven or heavy pot, cook the 6 oz thick-cut bacon over medium heat until crispy, about 8-10 minutes. Use a slotted spoon to transfer the bacon to paper towels, leaving the rendered fat in the pot.
Reduce the heat to medium-low and add the 1 medium yellow onion and 2 medium celery stalks, both diced small. Cook for 5-6 minutes until softened but not browned. Add the 3 cloves minced garlic and cook for another 30 seconds until fragrant. Here's the thing—don't let the garlic burn, or it'll turn bitter and ruin the whole dish.
Quick-Soak the Beans and Build the Flavor Base
While the vegetables cook, drain and rinse the 2 cups dry northern beans thoroughly. In a separate bowl, combine the beans with 6 cups chicken broth and let them soak for 30 minutes (this quick-soak method works in a pinch). If you soaked them overnight, drain them now.
Add the soaked beans to the pot with the vegetables. Stir in the 0.5 cup tomato paste, 2 whole bay leaves, 1 tsp dried thyme, 1 tsp dried oregano, 1.5 tsp salt, 0.5 tsp black pepper, and 1 tsp sugar. Bring everything to a gentle boil, then reduce the heat to low and let it simmer uncovered for 45 minutes. You'll notice the soup thickens slightly as the beans begin to break down.
Thicken the Soup and Finish with Bacon
After 45 minutes, remove the 2 bay leaves with a slotted spoon. In a small bowl, whisk together the 2 tbsp all-purpose flour with 2 tablespoons of cold water to make a slurry. Slowly pour the slurry into the soup while stirring constantly. Simmer for another 10-15 minutes until the soup reaches your desired thickness—it should coat the back of a spoon but still be easy to ladle.
Crush about half of the reserved bacon into small pieces and stir them back into the soup. The remaining bacon can be served on the side for garnish. Taste and adjust the seasoning—you might need a pinch more salt or pepper, depending on your broth. Real talk: this is where the magic happens, so don't skip the taste test.
Rest and Serve for Maximum Flavor
Let the soup sit off the heat for 10 minutes before serving. This resting period allows the flavors to meld together and the soup to thicken slightly more. The beans should be tender but still hold their shape—if they're mushy, you might have simmered too long next time.
Ladle the soup into bowls and garnish with the remaining crispy bacon pieces. Serve with crusty bread to soak up every last drop of that smoky, savory broth. The contrast between the creamy soup and crispy bacon is what makes this dish truly special.
Pro Tips For Making Betty Crocker Northern Bean Soup
- SOAK BEANS OVERNIGHT: I learned this the hard way—skipping the soak makes beans gummy no matter how long you simmer. Toss them in cold water with a splash of vinegar (yes, even if the recipe doesn’t say it) and let them sit 12+ hours. Drain and rinse before cooking, and you’ll avoid that sad, gluey texture Betty Crocker’s version sometimes hints at.
- CRISP THE BACON LOW: Start the bacon in a cold skillet and walk away. After 8 minutes, when the edges are just starting to curl, crank the heat to medium-low and let it render slowly. This keeps it crisp without burning—something that happens way too often when you rush it. Save the fat, too; it’s liquid gold for the soup’s depth.
- SWAP THE CELERY: Fresh celery’s fine, but frozen diced celery (thawed) cuts prep time in half and adds a sweeter, more consistent flavor. If using fresh, slice it thin—thicker pieces turn to mush before the beans soften. And for heaven’s sake, don’t skip salting it after chopping; it softens better and tastes brighter.
- SKIP THE BOIL: After adding beans to the pot, bring it to a gentle simmer—not a rolling boil—and cover it. Boiling hard leaches starch and makes the soup cloudy. Check the water level halfway through cooking; if it’s low, add hot water, not cold, or you’ll shock the beans. This keeps them intact and the broth clear.
Pro cooking tips for this recipe
Bacon Fat Magic
The secret to deep, smoky flavor starts with the bacon fat—don’t drain it! Cook the 6 oz thick-cut bacon until crispy, then use those flavorful drippings to sauté the vegetables.
This step builds the foundation for that rich, savory depth. I like using Oscar Mayer thick-cut bacon because it crisps perfectly without burning. 🥓
Quick-Soak Hack
No time to soak beans overnight? No problem! Combine 2 cups dry northern beans with 6 cups chicken broth and let them sit for just 30 minutes. This quick-soak method softens the beans enough to prevent splitting during cooking.
For extra insurance, I sometimes add ½ tsp baking soda to the soaking water to help break down tough skins.
Low-and-Slow Simmer
Simmering the soup on low heat for 45 minutes is non-negotiable—this is where the magic happens. The beans soften, the flavors meld, and the broth deepens. I use a Dutch oven because it retains heat well, but any heavy pot works. Avoid boiling, or the beans will turn mushy. 🌡️
Flour Slurry Trick
To thicken the soup, whisk 2 tbsp flour with 2 tbsp cold water to make a slurry. Slowly stir it into the soup while simmering to avoid lumps. This method creates a silky texture without overpowering the flavor. For a gluten-free version, use 1 tbsp cornstarch instead of flour.
Bacon Garnish Boost
Crush half of the reserved bacon into the soup for extra flavor, but leave the rest whole for garnish. The contrast of crispy bacon bits on top adds texture and makes the soup look restaurant-worthy.
I also sprinkle a pinch of smoked paprika on top for an extra smoky kick. ✨
Rest Before Serving
Let the soup rest off the heat for 10 minutes before serving. This allows the flavors to fully develop and the soup to thicken slightly. Skipping this step means missing out on that final depth of flavor. Trust me, your taste buds will thank you! 💫
Nutrition facts
Frequently asked questions
Can I use canned beans instead of dry northern beans?
For a quicker version, use 2 (15 oz) cans of northern beans, drained and rinsed. Skip the soaking step entirely, but reduce the simmering time to 20-25 minutes instead of 45. Canned beans work perfectly, though the texture will be slightly softer. If you're using white beans like cannellini, they'll hold up well too.
How can I make this soup vegetarian?
Swap the bacon for 6 oz smoked turkey bacon or 6 oz crispy potatoes (diced and pan-fried until golden). For a fully plant-based version, use 1 tbsp vegetable bouillon in the broth and add 1 tsp liquid smoke to mimic the smoky depth. The tomato paste and herbs will still provide great flavor without meat.
Why did my soup turn out too thick/thin?
Thick soup? Add ½ cup warm broth and simmer for 5-10 minutes to adjust. Too thin? Make a fresh slurry with 1 tbsp flour + 1 tbsp water and stir in while simmering. The key is patience—simmer uncovered to let excess liquid evaporate naturally. If using canned beans, you may need less flour since they release more starch.
Can I freeze this soup for later?
Yes! Let the soup cool completely, then store in airtight containers for up to 3 months. For best texture, leave the bacon out until reheating. Thaw overnight in the fridge, then reheat on the stove with a splash of broth. The flavors actually improve after freezing—it's like a secret flavor boost!
What's the best way to reheat leftovers?
Reheat gently on the stove over medium-low heat until warmed through (5-7 minutes). Add a splash of broth or water if it's too thick. For microwave reheating, cover and heat in 1-minute intervals, stirring between each. Always check the internal temperature reaches 165°F for food safety.