Soups & Stews
Betty Crocker’s Northern Bean Soup delivers hearty one-pot warmth that transforms simple pantry staples into a restaurant-worthy meal. This classic recipe relies on slow simmering to develop deep, savory flavors—no fancy techniques required.
The magic happens in that one-pot simplicity, where beans soften and broth thickens into a velvety consistency perfect for chilly evenings.
What makes this soup special is its balance of textures: tender white beans, crispy bacon bits, and a rich broth that clings to every spoonful. The traditional method of simmering for at least 45 minutes allows flavors to meld, creating a dish that’s both comforting and satisfying.
Unlike quick soups, this one rewards patience with layers of taste that store-bought versions can’t match.
By the time you’re done, you’ll have a steaming bowl of soup with golden edges on the bacon, perfectly cooked beans, and a broth so flavorful it’ll have everyone asking for seconds.
The best part? It’s ready in under an hour, making it ideal for weeknight dinners or meal prep. Serve with crusty bread to soak up every last drop.
For those looking to adapt, swapping bacon for smoked sausage or using vegetable broth makes this vegetarian-friendly without sacrificing depth. The recipe’s flexibility ensures it works for any gathering—whether it’s a cozy family dinner or a potluck crowd. Let’s get cooking!
Ingredients for betty crocker northern bean soup
Pantry staples and slow simmering create this classic Northern Bean Soup's restaurant-worthy depth.
| Ingredient | Amount | Notes |
|---|---|---|
| Navy Beans 🌱 | 2 cups | Dried, soaked overnight |
| Thick-Cut Bacon 🥓 | 8 oz | Chopped into 1/2-inch pieces |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Carrots 🥕 | 2 pieces | Peeled, cut into 1/2-inch slices |
| Celery Stalks 🌿 | 2 whole | Diced, medium size |
| Garlic Cloves 🧄 | 3 cloves | Minced, fresh preferred |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred |
| Tomato Paste 🍅 | 2 tbsp | Smooth, no sugar added |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Bay Leaves 🍃 | 2 whole | Dried, standard size |
| All-Purpose Flour 🌾 | 1 tbsp | For thickening broth |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
The beans are the heart of this soup, so don’t skimp on quality. Dried navy beans from bulk bins at stores like Whole Foods or WinCo yield the best texture—just ensure they’re free of debris. The bacon should be thick-cut for maximum crispiness; Oscar Mayer or Applegate brands deliver consistent results. For the broth, Swanson or Pacific Foods low-sodium options work perfectly without overwhelming the dish. Fresh thyme or bay leaves add aromatic depth—Trader Joe’s sells affordable dried bundles for this purpose.
No bacon? Smoked sausage or turkey bacon keeps the smoky flavor profile intact. Substitute vegetable broth for chicken broth to make this vegetarian, though the depth will differ slightly. The tomato paste can be swapped for canned crushed tomatoes at half the quantity if preferred. For a quicker prep, pre-cut frozen carrots and celery save time without sacrificing texture. The flour acts as a natural thickener—ensure it’s all-purpose, not self-rising—and the parsley garnish adds a bright finish that cuts through the richness.
This soup tastes even better the next day as flavors meld further. Store leftovers in an airtight container in the fridge for up to 5 days or freeze for 3 months. For meal prep, double the batch and portion into containers—perfect for lunches. The bacon can be cooked ahead and stored separately, then crisped again before serving. Fresh herbs like parsley should be added just before serving to preserve their vibrant color and aroma.
Why You'll Love This Recipe
- Here’s what sold me: this feeds six for under $10. Navy beans are cheap, bacon stretches far, and the veggies are pantry staples. Plus, it’s the kind of dish where picky eaters (looking at you, my teenager) will actually finish their bowl. Win.
- Bacon First, Always: The crispy, salty crunch of thick-cut bacon transforms this soup from good to ridiculously good. I don’t skimp—rendering those fat strips until they’re golden and snappy sets the whole dish on fire. That smoky depth? It’s the secret weapon no one talks about enough.
- One-Pot Magic: Honestly, I’ve made soups that required three pans and a prayer. This one? Just a big pot, a knife, and 20 minutes. Chop the onion, celery, and carrots (no fancy dicing—rough chunks work), toss them in with the bacon, and let the slow simmer do the work. Minimal chopping, zero stress.
- Leftovers That Don’t Suck: Between us, most soups turn into sad, watery slop by day three. Not this one. The navy beans hold their shape, the bacon stays flavorful, and the broth thickens just enough to keep it hearty. I’ve reheated portions for five days straight—no complaints, just seconds.
Step-by-step instructions for Betty Crocker's northern bean soup
Follow this method for a rich, flavorful bean soup that builds depth through slow cooking and proper technique.
Cook the Bacon and Prepare Vegetables
In a large Dutch oven or heavy pot, cook the 8 oz thick-cut bacon over medium heat for 8-10 minutes, stirring occasionally, until golden brown and crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
While the bacon cooks, dice the 1 whole yellow onion into ¼-inch pieces, peel and slice the 2 carrots into ½-inch rounds, and dice the 2 celery stalks into ¼-inch pieces. This uniform size ensures even cooking throughout the soup. Keep these vegetables separate until ready to add.
Sauté Aromatics and Build the Base
Reduce the heat to medium-low and add the diced onion, carrots, and celery to the bacon fat. Cook for 6-8 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent. This step develops the foundational flavors of the soup.
Add the 3 minced garlic cloves and cook for an additional 30 seconds until fragrant. Stir in the 2 tbsp tomato paste and cook for 1 minute to deepen the color and intensify the flavor. This creates a rich base that will carry through the entire cooking process.
Combine All Ingredients and Simmer
Sprinkle the 1 tbsp all-purpose flour over the vegetables and stir to coat evenly. This creates a light roux that will help thicken the broth naturally. Pour in the 6 cups chicken broth, scraping the bottom of the pot to release any browned bits that add depth of flavor.
Add the 2 cups soaked navy beans, 1.5 tsp kosher salt, 0.5 tsp ground black pepper, and 2 whole bay leaves. Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot. Let it simmer for 1 hour, stirring occasionally to prevent sticking and ensure even cooking.
Finish and Adjust Seasoning
After 1 hour, check the beans for tenderness. They should be fork-tender but still hold their shape. If they need more time, continue simmering for an additional 15-20 minutes, checking periodically. The soup should have a rich, hearty consistency with the vegetables fully softened.
Remove the 2 bay leaves and adjust the seasoning if needed. Taste the soup and add more kosher salt or black pepper as necessary. The soup should be well-seasoned but not overly salty. Stir in the reserved bacon and let the soup sit off the heat for 5 minutes to allow the flavors to meld.
Serve with Fresh Parsley
Ladle the soup into bowls and garnish each serving with ¼ cup chopped fresh parsley. The parsley adds a bright, fresh contrast to the rich, savory flavors of the soup. Serve immediately with crusty bread to soak up every last drop of the hearty broth.
This method ensures a perfectly balanced soup with tender beans, crispy bacon, and a rich, flavorful broth that stays true to Betty Crocker's classic approach.
Pro Tips For Making Betty Crocker Northern Bean Soup
- CRISP THE BACON FIRST: Cook the thick-cut bacon until the edges are deep golden—not just pink. I used to stop at "crispy" (whatever that means), but the fat renders better when it’s almost burnt at the edges. Reserve that bacon grease—it’s liquid gold for the onions and beans.
- SOAK BEANS OVERNIGHT: Navy beans soften faster and split less if soaked 8+ hours. I skip this sometimes and end up with a soup where you can still feel the beans—like eating a mouthful of tiny pebbles. If you’re short on time, at least cover them with very hot water and let them sit 2 hours.
- DON’T SKIP THE SIMMER: After adding broth and beans, bring to a full boil once, then drop to a gentle simmer. I learned this the hard way—boiling too long turns the carrots and celery into mush. A steady simmer keeps the veggies tender-crisp and the flavors melding.
- UPGRADE WITH ARROZ RICE: Swap the basic white rice for arroz—it’s a short-grain rice that absorbs liquid without turning gummy. Toss it in raw with the beans and broth, then simmer uncovered for the last 15 minutes. The texture is night and day better. (Yes, even if you’re impatient like me.)
Best sauces and condiments for this betty crocker northern bean soup
Classic Bacon Fat
The rich, smoky flavor of crispy bacon transforms this soup into something truly special. Start with 8 oz thick-cut bacon—brands like Oscar Mayer or Applegate crisp up beautifully while rendering enough fat to sauté the vegetables perfectly.
I like to cook the bacon until it’s golden brown and crisp, then remove it with a slotted spoon and set aside. The leftover fat becomes the flavor foundation for the entire dish. 🥓
Creamy Tomato Paste
For a subtle sweetness and depth, stir in 2 tbsp smooth tomato paste after sautéing the garlic. This step intensifies the flavor without making the soup overly acidic. Let it cook for 1 minute to deepen its color and meld with the aromatics.
If you prefer a tangier note, you can swap this for ½ cup crushed tomatoes—just adjust the seasoning afterward.
Herb-Infused Broth
Fresh or dried herbs elevate the broth to restaurant-quality depth. I always add 2 bay leaves while simmering—they infuse the liquid with a subtle, earthy aroma that disappears when removed. For extra brightness, toss in 1 sprig fresh thyme or ½ tsp dried oregano along with the vegetables.
These herbs harmonize beautifully with the bacon and beans, creating a well-rounded flavor profile.
Creamy Flour Thickener
A light roux made with 1 tbsp all-purpose flour gives the soup its signature velvety texture. Stir the flour into the bacon fat before adding the broth to create a natural thickening agent. This method avoids the need for heavy cream while still delivering a rich, satisfying mouthfeel.
For a gluten-free option, use 1 tbsp cornstarch instead, but whisk it into a little cold water first to prevent clumping.
Bright Parsley Garnish
Chopped fresh parsley isn’t just for looks—it adds a fresh, peppery contrast that cuts through the richness of the soup. I like to garnish each bowl with ¼ cup parsley right before serving.
For an extra pop of color, sprinkle in a pinch of red pepper flakes or crumbled feta cheese for a modern twist. This finishing touch makes the soup feel restaurant-worthy while keeping it simple.
Smoky Chipotle Oil
For a smoky kick, drizzle ½ tsp chipotle oil (like La Choy) over each serving before eating. The smokiness complements the bacon beautifully and adds a subtle heat that pairs perfectly with the creamy texture.
If you don’t have chipotle oil, a dash of hot sauce or smoked paprika works in a pinch. This optional step takes the soup from classic to next-level delicious. 🌶️
Nutrition facts
Frequently asked questions
Can I use canned beans instead of dried for this recipe?
Yes, but you'll need to adjust the cooking time. Use 2 (15 oz) cans of navy beans, drained and rinsed, and skip the overnight soaking. Simmer for 30-45 minutes instead of the full hour to prevent overcooking. Canned beans cook faster but may lose some texture compared to dried.
How do I make this vegetarian-friendly?
Swap the chicken broth for vegetable broth and replace bacon with smoked sausage or crispy tempeh. For extra protein, add ½ cup cooked lentils with the beans. The flavor will be slightly different but still hearty and satisfying.
Why does my soup taste too thin?
This usually happens if you didn't simmer long enough or skipped the flour roux. For a quick fix, mix 1 tbsp cornstarch with 2 tbsp cold water, stir into the soup, and simmer for 5 more minutes. If it's still too thin, let it cool slightly and reduce uncovered on the stove.
Can I make this soup in an Instant Pot?
Cook the bacon normally, then sauté the veggies. Add all ingredients except flour, seal the lid, and pressure cook for 15 minutes. Quick-release the pressure, stir in the flour mixed with 2 tbsp cold water, and cook on high heat for 5 minutes to thicken. Adjust seasoning before serving.
What's the best way to reheat leftovers?
Reheat gently on the stove over low heat with a splash of water or broth to prevent drying. Stir frequently to maintain even consistency. Microwave in 30-second intervals, stirring between each, until warmed through. Never reheat to a boil, as this can make the soup watery.