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Thirteen Bean & Bacon Soup | Bottom Left of the Mitten

Thirteen Bean & Bacon Soup

Who knew that making a delicious soup could be so simple and taste as good as the canned original? Thirteen Bean and Bacon Soup makes a cozy winter meal.
Course Main Dish
Cuisine Soup
Keyword soup
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 6 servings


  • 1/2 pound thirteen bean mix, dry cover in water and let sit 6-8 hours
  • 5 cups chicken broth
  • 1 pound bacon diced and cooked to desired doneness-reserve 1 Tbs bacon grease
  • 2 carrots chopped
  • 1 yellow onion chopped
  • 3 garlic cloves chopped
  • 1 Tbs flour
  • 10.75 ounces condensed tomato soup
  • 1/4 tsp pepper
  • 1/4 tsp ground thyme
  • green onion for garnish


  • Soak beans for 6-8 hours in cold water. Drain the water and rinse them.
  • Add 5 cups of chicken stock to a covered pot with the beans then set to medium heat.
  • Dice and cook bacon to desired doneness.
  • Chop the onions, garlic, and carrots. When bacon has cooked remove the bacon and put on a plate with a paper towel reserving 1 Tbs of the bacon grease. Add onions, garlic, and carrots to the pan with the bacon grease and saute for 5 minutes until the veggies have slightly softened. To the vegetables stir in 1 Tbs flour which will eventually add a little thickness to the soup.
  • To the pot of beans and chicken stock add the cooked bacon, all the vegetables then finally the can of condensed tomato soup.
  • Set to low/medium heat and let it do its thing for around 1-1/2 hours.
  • Place in a serving bowl and add chopped green onions if desired. Enjoy!