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Bean, Bacon and Pepper Soup

"An easy, quick and hearty soup that's great in winter. Tasty with garlic bread or melba toast and even better the next day. You can adjust all the seasonings to personal taste."
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servings 385 cals
Original recipe yields 5 servings (4 to 6 servings)


  • Calories:
  • 385 kcal
  • 19%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 50.4g
  • 16%
  • Protein:
  • 17.3 g
  • 35%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 316 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. In a large pot over medium high heat, saute the bacon until crisp. Drain the fat, leaving about 2 tablespoons in the pot. Crumble the bacon, reserving for later for garnish. Add the onions, carrots, red bell pepper, celery and garlic to the pot and saute in the bacon fat for 10 minutes.
  2. Stir in the sugar, ground black pepper, cayenne pepper, garlic powder, onion powder, bay leaf, thyme and Worcestershire sauce. Now pour in just a small amount of chicken stock to deglaze the pan. (Note: This removes all of the caramelized particles from the bottom of the pan.)
  3. Add the beans and the rest of the stock and continue to cook over medium high heat for 10 to 15 minutes, or until all vegetables are tender.
  4. In a food processor or blender, puree 3 cups of soup at a time, adjusting seasoning if necessary. Return all pureed soup to the pot, stir in the parsley and crumbled bacon and simmer for 10 more minutes.

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Read all reviews 36
  1. 50 Ratings

Most helpful positive review

Loved this, tho' I did change it up a bit by using the immersion blender on only about half of this, leaving the rest of all that beautiful color and texture of the vegetables alone. If prepare...

Most helpful critical review

I found the celery and onion taste far overpowered the bean flavor (and I used 4 extra ounces of bean). Just not to my liking, and alot of time cutting, chopping, saute and puree!

Most helpful
Most positive
Least positive

Loved this, tho' I did change it up a bit by using the immersion blender on only about half of this, leaving the rest of all that beautiful color and texture of the vegetables alone. If prepare...

Delicious! I love beans but my boyfriend is not the biggest fan so I added more bacon for a compromise - doubled the amount actually. As I was cooking it I was thinking that there were a lot of...

really great tasting soup. even better the second day

This soup is awesome. Nice and spicy but not too spicy. I didn't blend it at all because we like a chunky soup and I also added some corn. I would certainly make this one again.

This is a delicious soup. Changes I made: I added a lot more bacon. This makes a lot of soup, so I used a whole package of bacon. I used less parsley (Italian) than called for, about 1/3 cup....

This soup is unbelievably good! The whole family, kiddos too, absolutely loved this- that is a rarity in this house! I was short on veggies, only had one onion, and two stalks celery. I doubl...

delicious! wonderfully easy to make. i cook my bacon in the oven, though.

Delicious! I used my immersion blender and only pureed about half the soup. I used yellow bell pepper and realized I didn't have any celery so I left that out. Nice, tasty soup!

Wow! A pretty quick, delicious meal we enjoyed after a busy day of packing... it was easy to throw together with things I had on hand and am trying to use up. I halved the recipe and it made abo...