Vegan Bean and Bacon Soup

This vegan bean and bacon soup proves homemade is always better than canned. It’s deliciously thick, smoky, and comes together so easily.

Whether you’re feeling under the weather, in need of comfort, or just downright cold, this vegan bean with bacon soup will help you feel back to your best!

It’s hearty, super tasty, and, best of all, completely plant-based. 

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A sprinkle of vegan parmesan cheese will be delicious on this vegan bean soup.

Or, if you’re feeling extra hungry, enjoy your bowl of soup with Vesuvio potatoes on the side. 

Why You’ll Love This Vegan Bean and Bacon Soup Recipe

• This bean bacon soup is packed with smoky, savory flavors without any meat!
• Need a last-minute but satisfying dinner? This bacon and bean soup is ready in no time because it uses canned beans. It’s also meal prep-friendly!
• The beans and assortment of veggies in this bacon bean soup make it hearty and nourishing. 

Ingredients And Substitutions 

Olive oil – For sauteing the flavor base.

Yellow onion – Helps build flavor in the vegan bean and bacon soup. 

Celery – Along with yellow onion and carrots, the aromatic celery makes a delicious base for the soup. 

Carrots –  Add sweetness to this hearty soup. 

Garlic – Garlic’s mellow, nutty taste adds complexity to this vegan bean with bacon soup.

Smoked paprika – You can also use cayenne pepper for hotter soup. 

Fresh rosemary – The earthy flavor of this herb pairs well with this savory, smoky soup. 

Salt – Some vegetable broths are already quite salty, so be careful with the additional salt.

Black pepper – Use freshly ground pepper for more flavor.

Vegetable broth – The base of the vegan bacon bean soup.

Liquid smoke – This simple soup is completely vegan but tastes smoky from smoked paprika and liquid smoke. But if you miss the bacon, try Tempeh strips!

Great Northern beans – The prep work for this creamy bean soup is easy because it uses canned beans!

Tips For Making This Recipe

Use a Regular Blender

If you don’t have an immersion blender, you can also use a regular blender and work in batches to puree the soup.

Try This Recipe with Other Beans

You can also make a vegan bean and bacon soup with pinto beans and navy beans!

Storage Tips

Allow the vegan bean with bacon soup to cool, then portion it into airtight containers. It will keep for up to 3 days in the fridge or 3 months in the freezer. To serve, thaw the frozen soup in the fridge overnight and gently reheat it in a saucepan over medium heat, stirring occasionally.

Vegan Bean with Bacon Soup FAQs

More Delicious Vegan Soup Recipes

• White Bean Soup
• Vegan Potato Soup
• Vegan Chicken Noodle Soup
• Hazelnut Soup
• Vegan Tomato Soup

I found this recipe for Vegan Bacon that I HAVE to try!

Yay! You have made it this far, and I am so glad! Hey – If you make this recipe, I’d love for you to give it a quick review & star rating ★ below.

Vegan Bean and Bacon Soup

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This vegan bean and bacon soup proves homemade is always better than canned. It's deliciously thick, smoky, and comes together so easily.

Louisa

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Equipment

• Pot
• Immersion blender

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 stalk of celery, diced
• 2 carrots, diced
• 4 garlic cloves, minced
• 1/2 tsp smoked paprika
• 1 tsp fresh rosemary, chopped
• 1/2 tsp salt (plus extra to taste)
• 1/2 tsp freshly ground black pepper (plus extra to taste)
• 4 cups vegetable broth
• 1 tsp liquid smoke
• 3 15-oz cans Great Northern beans drained and rinsed, divided per instructions below

Instructions

• Heat the olive oil in a large pot over medium heat. Saute the onions, celery, and carrots until softened, stirring occasionally.
  
• Add the garlic, paprika, rosemary, salt, and pepper. Cook for another minute while stirring.
  
• Add the vegetable broth, liquid smoke, and 2 cans of beans. Increase heat and bring the soup to a boil, stirring occasionally. Then, reduce the heat to medium-low and simmer until the vegetables are tender. This will take around 15 to 20 minutes.
  
• Remove from heat. Puree the soup with with an immersion blender. I like to leave the soup slightly chunky, so I don’t blend completely—just enough to get the ingredients mixed together, like a thick sauce.
  
• Return the mixture to the pot and adjust to medium-low heat. Add the remaining can of beans. Stir to combine. Return the soup to a simmer until the beans are heated through. Taste and add more rosemary, salt, and pepper if desired.
  

Notes

• If you don’t have an immersion blender, you can also use a regular blender and work in batches to puree the soup.
• You can also make a vegan bean and bacon soup with pinto beans and navy beans!
• Allow the vegan bean with bacon soup to cool, then portion it into airtight containers. It will keep for up to 3 days in the fridge or 3 months in the freezer. To serve, thaw the frozen soup in the fridge overnight and gently reheat it in a saucepan over medium heat, stirring occasionally.

 

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Updated in May 2024 with new photos and minor recipe adjustments for improved quality. Enjoy!