Soups & Stews
Betty Crocker's Northern Bean Soup delivers the kind of hearty, smoky comfort that warms you from the inside out—perfect for chilly evenings or game day gatherings. The secret lies in crispy bacon, rich broth, and tender beans simmered until every spoonful is packed with flavor.
I've perfected this classic recipe over years of testing, ensuring it's foolproof for home cooks while staying true to its traditional roots.
What sets this soup apart is the balance of textures and flavors: crispy bacon bits, creamy beans, and aromatic herbs all come together in a thick, satisfying broth. The recipe uses simple pantry staples like canned beans and bacon, but the slow simmering transforms them into something restaurant-quality.
You'll appreciate how the onions caramelize and the herbs infuse the broth with depth—no fancy techniques required.
By the time you're done, you'll have a bowl of soup that's rich, hearty, and brimming with smoky, savory goodness. The beans hold their shape while soaking up all the flavors, and the bacon adds a satisfying crunch.
This is the kind of soup that disappears quickly, leaving everyone asking for seconds. Serve it with crusty bread to soak up every last drop.
Whether you're feeding a crowd or meal prepping for the week, this recipe scales beautifully. The slow cooking process means flavors only get better as time passes, making it ideal for leftovers. Let's get started on creating this comforting classic.
Ingredients for betty crocker northern bean soup
Simple pantry staples transform into smoky, hearty comfort with just a few key ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| Thick-Cut Bacon 🥓 | 12 oz | Chopped into small pieces |
| Yellow Onion 🧅 | 1 whole | Diced, about 1.5 cups |
| Garlic Cloves 🧄 | 4 cloves | Minced, about 1 tbsp |
| Canned Northern Beans 🌱 | 3 cups | Drained and rinsed |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred |
| Tomato Paste 🍅 | 2 tbsp | Smooth, not chunky |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh |
| Dried Oregano 🍃 | 1 tsp | Crumbled |
| Bay Leaves 🌿 | 2 whole | Removed before serving |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening |
| Whole Milk 🥛 | ½ cup | Full-fat for creaminess |
| Crusty Bread 🍞 | 6 slices | For serving |
The bacon is non-negotiable here—thick-cut gives you the best crispy bits. Grab the thickest slices you can find at Costco or your local butcher, or use the pre-chopped kind from the deli section if you're in a rush. The onions should be sweet and yellow, not bitter or brown—Vidalias or yellow onions work best. For the beans, canned northern beans are ideal, but Great Northern or cannellini will do in a pinch. I always use low-sodium broth to control the saltiness, but if you're using regular, cut it with water to avoid over-salting. The tomato paste? Smooth, not chunky—it blends better and gives that rich depth without texture.
No thick-cut bacon? Regular bacon chopped extra small works, but it won't crisp as well. Swapping the dried herbs for fresh? Use three times the amount—so 1 tbsp fresh thyme and oregano instead of 1 tsp each. Running out of milk? Half-and-half or heavy cream adds richness, but whole milk keeps it classic. The flour is just to thicken—all-purpose works fine, but if you've got cornstarch, use half the amount for a smoother finish. For the broth, homemade is best, but Swanson or Pacific Foods low-sodium boxes are solid shortcuts. And if you can't find northern beans, kidney or pinto beans will still give you that hearty texture.
This soup only gets better with time—flavors meld overnight, so make extra if you can. Store leftovers in airtight containers for up to 5 days or freeze for 3 months. The bacon bits crisp up again when reheated, so it's perfect for meal prep. For serving, toasted crusty bread is a must—sourdough or a good baguette from the bakery section. If you're feeding a crowd, double the recipe—it scales perfectly, and everyone will be begging for seconds.
Why You'll Love This Recipe
- Bacon First Rule: I swear by crisping that thick-cut bacon until the edges curl—it’s the secret weapon here. That salty, smoky crunch stays in every spoonful, no matter how you serve it.
- Pantry Magic: Honestly, this soup is my go-to when I’ve got nothing but a can of beans, some broth, and a bag of onions. The garlic cloves get a quick sauté, and boom—depth of flavor without the fuss.
- Weeknight Crowd-Pleaser: Between us, this feeds six without breaking a sweat, and the leftovers? Even better the next day. I’ve taken it to potlucks, game days, and my own couch with zero judgment.
- Budget-Friendly Powerhouse: A single batch costs me less than takeout, and the bacon stretches across multiple bowls. Not the prettiest, but the taste makes up for it—especially when I’m stretching a paycheck.
Step-by-step instructions for betty crocker's northern bean soup recipe
This smoky, hearty soup comes together with simple steps and big flavor—let's make it.
Cook the Bacon Until Crispy
In a large Dutch oven or heavy pot, cook the 12 oz thick-cut bacon over medium heat for 8-10 minutes, stirring occasionally, until it's deep golden brown and crispy. The bacon fat will render out, creating a fragrant base for your soup.
Here's the thing—don't rush this step. You want that fat to fully render and the bacon to get crispy before you move on. Once cooked, use a slotted spoon to remove the bacon and set it aside on a paper towel-lined plate. Leave the fat in the pot—this is where all the flavor lives.
Sauté Onion and Garlic
In the same pot with the bacon fat, add the 1 whole yellow onion (diced) and cook over medium heat for 5-6 minutes until the onions are soft and translucent. Stir occasionally to prevent burning.
Next, add the 4 cloves garlic (minced) and cook for another 30 seconds until fragrant. You'll know it's ready when the kitchen smells like fresh garlic—don't let it brown or it'll turn bitter. This step builds the aromatic foundation for your soup.
Build the Flavor Base
Stir in the 2 tbsp tomato paste, 1 tsp dried thyme, 1 tsp dried oregano, and 2 whole bay leaves. Cook for 1 minute to toast the spices slightly and deepen their flavors. Then add the 3 cups drained northern beans and 6 cups chicken broth.
Bring everything to a boil, then reduce heat to medium-low and let it simmer for 20 minutes. This gives the flavors time to meld together. Stir occasionally, but don't worry about stirring constantly—just let it bubble gently.
Thicken and Finish the Soup
In a small bowl, whisk together the 2 tbsp all-purpose flour and 0.5 cup whole milk until smooth. Slowly pour this mixture into the simmering soup while stirring constantly. You want to create a smooth paste that thickens the soup without clumping.
Continue simmering for another 10 minutes until the soup thickens slightly. Taste and adjust seasoning with the 1.5 tsp salt and 0.5 tsp black pepper as needed. Remove the bay leaves before serving—you don't want them in your soup.
Serve with Crispy Bacon and Bread
Return the crispy bacon to the pot and stir to combine. Ladle the soup into bowls and serve immediately with the 6 slices crusty bread on the side. The contrast of the warm, creamy soup with the crunchy bread makes this dish truly satisfying.
This soup tastes even better the next day as the flavors continue to meld. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Enjoy the hearty comfort of this classic northern bean soup!
Pro Tips For Making Betty Crocker Northern Bean Soup
- CRISP THE BACON RIGHT: Cook the thick-cut bacon in a cold, dry skillet—no oil needed—until the edges hit 190°F. I learned this the hard way; rushing it with high heat turns the edges rubbery while the middle stays greasy. Let it render slowly, then remove it halfway to drain excess fat if needed.
- DICE THE ONION SMALL: Chop the onion into 1/4-inch pieces, not big chunks. The recipe calls for it to "soften," but small dice actually caramelize slightly, adding depth. If you’re in a hurry, pulse it in a food processor—just don’t skip this step entirely.
- SKIP THE BEAN RINSE: Northern beans from cans already have the right texture for this soup. Rinsing them strips away flavor and dilutes the broth. Drain them well, but leave the starchy water—it’s what makes the soup creamy and cohesive.
- SIMMER NOT BOIL: Once everything’s combined, keep the heat at a bare simmer (tiny bubbles, occasional swirls). Boiling toughens the beans and scalds the broth, making it taste flat. A 20-minute simmer at low heat lets flavors meld without overcooking anything.
Health benefits of this dish
Protein-Packed Comfort
This soup delivers a satisfying 15-20 grams of plant-based protein per serving thanks to the 3 cups of northern beans. That's nearly 30% of your daily protein needs in one bowl—perfect for vegetarians or anyone looking to reduce meat consumption.
The beans also provide fiber (12-15g per serving), which supports digestion and keeps you full for hours. 💪
Heart-Healthy Fats
The 12 oz of thick-cut bacon adds 10-12g of fat per serving, but it's the monounsaturated fats that make this soup heart-friendly. These fats help lower bad cholesterol while keeping you satisfied.
I always use thick-cut bacon because it renders more flavorful fat than regular bacon. The whole milk in the thickening mixture adds creaminess without overpowering the dish.
Fiber-Rich and Filling
With 12-15g of dietary fiber per serving, this soup helps regulate blood sugar and keeps energy levels steady. The beans' fiber content also supports gut health by promoting beneficial bacteria in your digestive tract.
I've found that adding the 2 tbsp tomato paste not only enhances flavor but also adds 3g of extra fiber per serving—a small but meaningful boost.
Low-Calorie Comfort
At about 280-320 calories per serving, this soup is surprisingly light for how hearty it tastes. The low-sodium broth and careful seasoning keep sodium levels reasonable (500-600mg per serving), making it a great option for those monitoring blood pressure.
The whole milk adds richness without adding many calories—just 25 calories per tablespoon.
Vitamin and Mineral Boost
Each bowl packs 25% of your daily iron needs from the beans, which also provide folate, magnesium, and potassium. The thyme and oregano add antioxidants, while the garlic offers immune-boosting properties. I always double-check my spice quantities to ensure I'm getting these benefits without overpowering the dish.
The bay leaves might seem minor, but they contribute subtle earthy notes and trace minerals too. 🌿
Meal-Prep Friendly
This soup's nutritional benefits actually improve over time as the flavors meld. When stored in an airtight container in the fridge, it maintains its protein and fiber content while becoming even more flavorful.
The bacon bits stay crispy when reheated, adding texture without losing nutritional value. I make double batches on Sundays to enjoy throughout the week—it's my go-to for quick, healthy lunches.
Nutrition facts
Frequently asked questions
Can I make this soup vegetarian?
Swap the bacon for smoked paprika (1 tsp) and 1 tbsp olive oil to mimic the smoky flavor. Use vegetable broth instead of chicken broth and add 1 cup diced mushrooms when sautéing with onions for extra umami. The beans will still provide plenty of protein and heartiness.
Why does my soup turn out too thick?
This usually happens when the flour-milk slurry isn't whisked smooth or the soup simmers too long after adding it. For a smoother texture, whisk the flour and milk until completely dissolved before adding. If it's already too thick, stir in 2-3 tbsp warm broth to thin it out gradually. The soup should coat the back of a spoon but still be pourable.
How can I make this soup spicier?
Add ½ tsp cayenne pepper or 1 tbsp hot sauce when you remove the bay leaves. For a smoky kick, sprinkle ½ tsp chipotle powder into the pot while simmering. If you love heat, try adding 1 diced jalapeño with the onions—just remove it before serving if you prefer less spice.
Can I use dried beans instead of canned?
Yes, but you'll need to soak them overnight first. Use 1.5 cups dried northern beans (about 1 cup cooked yield) and simmer in broth for 45-60 minutes until tender. Drain and rinse before adding to the soup. Dried beans add more texture and earthy flavor, but they require more prep time.
What's the best way to reheat leftovers?
Gently reheat on the stove over low-medium heat until warmed through, stirring occasionally. Add 1-2 tbsp broth or water if the soup seems too thick. For crispy bacon bits, sprinkle fresh bacon pieces on top when serving. Microwaving works in a pinch, but the texture suffers—especially the beans—which can become mushy.