Soups & Stews
This Campbell’s Bean and Bacon Soup copycat recipe brings home that same creamy, smoky comfort—just richer and more satisfying. This copycat recipe captures the original's signature balance of rich bacon, tender beans, and savory broth while adding a few professional touches for deeper flavor.
The secret lies in crisping the bacon properly and simmering the soup just long enough to let all those flavors meld together.
What sets this version apart is the slow-cooked bacon that develops a deep, caramelized crust while rendering enough fat to create a naturally rich broth. We're using canned beans for convenience, but the slow simmer transforms them into tender, flavorful bites that hold their shape.
The spices—just a pinch of pepper and a dash of thyme—are subtle but essential for that classic Campbell's taste.
By the time you're done, you'll have a steaming bowl of creamy bean and bacon soup with crispy bacon bits floating on top, just like the original.
The texture is perfect—thick enough to coat a spoon but still smooth, with tender beans and tender bacon that practically melts in your mouth. It's the kind of soup that feels like a warm hug on a chilly day.
This recipe works beautifully in a slow cooker or on the stovetop, and it freezes well for those lazy evenings when you need comfort food fast. Serve it with crusty bread to soak up every last drop of that flavorful broth. Let's get cooking—your taste buds will thank you.
Ingredients for campbell's bean and bacon soup copycat
Six ingredients make this creamy, smoky copycat soup taste like the classic canned version—just better.
| Ingredient | Amount | Notes |
|---|---|---|
| Thick-Cut Bacon 🥓 | 8 oz | Thick-cut for crispy edges |
| Large Yellow Onion 🧅 | 1 whole | Diced, medium-fine |
| Garlic Cloves 🧄 | 3 cloves | Minced, fresh preferred |
| Canned Great Northern Beans 🌽 | 2 cans | 15 oz each, drained |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Tomato Paste 🍅 | 2 tbsp | Smooth, not chunky |
| Dried Thyme 🌿 | ½ tsp | Or 1 tsp fresh thyme |
| Ground Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Whole-Grain Mustard 🌿 | 1 tsp | For subtle tang |
| Worcestershire Sauce 🍯 | 1 tbsp | For umami depth |
| Butter 🧈 | 1 tbsp | Unsalted, for richness |
The bacon is non-negotiable here. Thick-cut gives you that perfect crispy edge while rendering enough fat to make the broth naturally rich. Costco or Trader Joe's have the best prices for thick-cut, and it's worth the extra time to crisp it properly. Skip the pre-cooked bacon—it's never as flavorful. For the onion, yellow works best here, not sweet or red. Dice it medium-fine so it dissolves into the soup without chunks. The garlic? Fresh is a must—jarred garlic has a weird aftertaste that ruins the copycat vibe.
No thick-cut bacon? Regular bacon cut into 1/2-inch pieces works in a pinch, but it won't crisp as nicely. The heavy cream is what makes this soup truly creamy—don't substitute with milk or half-and-half. For the beans, Great Northern or cannellini hold their shape best. If you can't find low-sodium broth, reduce the added salt later. The tomato paste can be from a tube or a can—just make sure it's smooth. The Worcestershire sauce is key for that classic Campbell's umami punch. No Worcestershire? A dash of soy sauce gets you close.
This soup tastes even better the next day—make a double batch and freeze half. Store leftovers in the fridge for 4-5 days, or freeze for up to 3 months. For serving, I like to keep the bacon crispy by adding it back in just before eating. The broth thickens as it cools, so add a splash of water or milk if it's too thick when reheating. Trust me, the first bowl will disappear fast—make extra.
Why You'll Love This Recipe
- No-Chop Nightmare: I swear, this soup only needs half an onion—literally—and a handful of garlic cloves. The bacon renders itself while you stir, and the beans? Just drain and toss. That’s it. (Yes, even on a Tuesday night when you’re exhausted.)
- Smoky-Savory Magic: Thick-cut bacon until it’s crispy at the edges, then simmered right in the pot—that salty, smoky depth is the whole game. The onions caramelize just enough to melt into the broth, and the garlic? Oh, it’s there, but not overpowering. It’s the kind of flavor that lingers like a good memory.
- Leftovers That Lie: Between us, this soup tastes better the next day. The flavors meld into this rich, hearty stew that’s perfect for lunchboxes or freezing for when you’re too busy to cook. (My freezer’s full of it right now—don’t judge.)
- Pocketbook Hero: Canned beans and a pack of bacon stretch this recipe into four hearty bowls for under $5. It’s the kind of meal that makes you feel like you’re feeding a crowd without actually breaking the bank. Honestly, I make it twice a month just for that.
Step-by-step instructions for Campbell's bean and bacon soup copycat recipe
This copycat version delivers that iconic Campbell's flavor with a creamy, smoky twist you'll crave.
Cook the Bacon Until Crispy
In a large pot over medium heat, cook the 8 oz thick-cut bacon for 12-15 minutes, stirring occasionally, until the edges are deep golden brown and the fat has rendered out. I like to press down gently on the bacon slices during the first minute—this prevents them from curling and ensures even contact with the pan.
When the bacon is crispy, use tongs to transfer it to a paper towel-lined plate, leaving the rendered fat in the pot. You should have about 2 tablespoons of bacon fat remaining. If you need more fat, add 1 tablespoon butter to the pot and melt it over low heat for 1 minute. This fat will form the flavor base for your soup.
Sauté Onion and Garlic
Add the diced large yellow onion to the pot with the bacon fat and cook over medium heat for 5-6 minutes, stirring occasionally, until the onions soften and begin to turn translucent at the edges. You want them to caramelize slightly but not brown.
Next, add the 3 minced garlic cloves and cook for 30 seconds until fragrant. Here's the thing—don't let the garlic burn. It should smell sweet and nutty, not bitter. If it starts to darken too quickly, reduce the heat to low and stir constantly. This step builds the aromatic foundation for your soup.
Build the Flavor Base
Stir in the 2 tablespoons tomato paste and cook for 1 minute until it darkens slightly and loses its raw taste. This step deepens the savory flavor and adds a subtle sweetness that balances the richness of the bacon and cream.
Pour in the 4 cups chicken broth and bring the mixture to a gentle boil. Add the 2 cans drained great northern beans, 0.5 teaspoon dried thyme, 0.25 teaspoon ground black pepper, 1 teaspoon salt, 1 teaspoon whole-grain mustard, and 1 tablespoon Worcestershire sauce. Stir well to combine all ingredients. The soup should smell rich and inviting—like a cozy kitchen in autumn.
Simmer and Thicken
Reduce the heat to low and let the soup simmer uncovered for 15 minutes, stirring occasionally. This allows the flavors to meld together and the onions to soften further. You'll notice the soup will thicken slightly as it simmers, but it won't be creamy yet.
After 15 minutes, stir in the 0.5 cup heavy cream. The soup will immediately take on a velvety texture. Here's where it gets good—taste and adjust the seasoning if needed. You might want to add a pinch more salt or pepper to taste. The cream should blend smoothly without separating, creating that signature creamy finish you remember from the classic.
Finish and Serve
Return the crispy bacon to the pot and gently stir to distribute it throughout the soup. The bacon will soften slightly but retain its satisfying crunch. Let the soup sit off the heat for 5 minutes to allow the flavors to settle together.
Ladle the soup into bowls and serve immediately. The contrast of the creamy soup with the crispy bacon bits is what makes this recipe so special. Each spoonful delivers that perfect balance of smoky bacon, creamy beans, and rich broth. For extra flavor, garnish with a sprinkle of fresh parsley or a crack of black pepper.
Pro Tips For Making Campbell'S Bean And Bacon Soup Copycat
- CRISP THE BACON LOW: I learned this the hard way—thick-cut bacon needs patience. Cook it at 300°F (150°C) for 20-25 minutes until the fat renders and the edges curl, not 375°F (190°C) like you’d think. The slow cook keeps the meat tender and the fat flavorful, so you don’t end up with chewy bacon bits.
- CHOP ONIONS SMALLER THAN YOU THINK: That big yellow onion? Dice it into 1/8-inch pieces, not 1/4-inch. The Campbell’s version relies on onions melting into the broth, not just sitting as chunks. If you’re lazy like me, pulse them in a food processor—just don’t skip this step or your soup will taste like it’s missing something.
- DON’T DRAIN THE BEANS: The canned beans already have their broth—draining them makes the soup thinner and less rich. Just rinse them quickly under cold water to remove excess sodium, then toss them straight into the pot. The starch in that bean liquid is what thickens the soup naturally, so resist the urge to strain.
- SIMMER THE BROTH FIRST: Add the chicken broth to the pot before dumping in the beans and bacon. Heat it to a gentle boil for 3-4 minutes to bloom the onion and garlic flavors—this cuts the cooking time later and deepens the taste. I used to skip this, and the soup always ended up tasting flat until I figured it out.
Essential equipment for perfect results
Large Pot Essentials
You’ll need a heavy-bottomed pot with at least a 6-quart capacity—this prevents scorching and ensures even heat distribution. I use my All-Clad 6-quart Dutch oven because it handles high heat without hot spots, but a stainless steel pot from Calphalon works just as well.
Avoid thin aluminum pots—they heat unevenly and can burn your onions. 🔥
Bacon Crisping Tools
For perfect bacon crispiness, grab a pair of tongs (I prefer OXO Good Grips) to flip and remove slices without breaking them. A wire cooling rack or paper towel-lined plate is essential for draining excess fat after cooking.
Pro tip: Use a slotted spoon to skim excess bacon grease if you want to reduce fat content—just leave enough to flavor the soup.
Measuring Tools
Precision matters with spices and liquids! A small measuring spoon set (like Weston Products) ensures accurate amounts of thyme, pepper, and Worcestershire sauce. For the heavy cream, a liquid measuring cup with markings in ¼-cup increments makes pouring easier.
I also keep a digital kitchen scale handy to verify bean weights if using dried beans instead of canned.
Slow Cooker Adaptation
For the slow-cooker version, a 6-quart slow cooker (like Hamilton Beach) works perfectly. The same ingredients apply, but you’ll skip the stovetop crisping step—cook bacon separately and add it back at the end.
The slow cooker’s low setting for 6-8 hours develops deeper flavors without monitoring. Just stir in the cream during the last 30 minutes to prevent curdling. ⏰
Optional Immersion Blender
If you prefer a smoother texture, an immersion blender (like Ninja) lets you blend a portion of the soup directly in the pot. Pulse for 5-10 seconds to achieve a velvety consistency without losing the chunky bacon bits.
This step is optional but elevates the soup’s restaurant-quality feel. Store-bought versions start at $20, making them a budget-friendly upgrade.
Nutrition facts
Frequently asked questions
Can I make this soup without heavy cream for a lighter version?
For a lighter option, replace the ½ cup heavy cream with ½ cup whole milk or ½ cup coconut milk for a dairy-free alternative. The soup will still be creamy but slightly less rich. If you want extra thickness without cream, stir in 1 tablespoon cornstarch mixed with 2 tablespoons cold water at the end and simmer for 2 minutes.
How do I keep the bacon crispy in the slow cooker version?
Cook the bacon separately until crispy, then drain on paper towels. Add it back to the slow cooker only during the last 30 minutes of cooking. The residual heat will soften it slightly but keep it crisp enough to bite into. For extra crunch, broil the bacon for 2-3 minutes right before serving.
Can I use dried beans instead of canned?
Yes, but you'll need to soak them first. Use 1 cup dried Great Northern beans (about 250g) and soak overnight in water. Drain and rinse, then add them to the soup after the broth comes to a boil. Simmer for 45-60 minutes until tender. Dried beans absorb more liquid, so you may need to add ½ cup extra broth halfway through cooking.
Why did my soup turn out too thick or too thin?
If your soup is too thick, stir in ¼ cup warm water or broth and simmer for 5 minutes to adjust. For a thinner soup, add ½ cup more broth and simmer uncovered. The cream can also affect thickness—if using lighter cream, the soup may separate slightly. To fix this, whisk in 1 teaspoon cornstarch mixed with 2 tablespoons cold water and simmer until smooth.
What's the best way to reheat leftovers?
Reheat gently on the stove over low heat for 5-7 minutes, stirring occasionally. If using the microwave, cover with a damp paper towel and heat in 30-second intervals, stirring between each. For the creamiest results, add 1 tablespoon milk or cream when reheating to restore richness. Avoid boiling to prevent the cream from curdling.