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🥣 Bean with Bacon Soup – Origin, History & Recipe
Historical Background
Bean with Bacon Soup is a true American classic — a dish born from thrift, necessity, and the art of transforming simple ingredients into hearty comfort. Its origins trace to the 18th and 19th centuries, when beans and salted pork or bacon were among the most reliable staples for pioneers, settlers, and soldiers.
- Colonial America: Dried beans were lightweight, easy to store, and provided vital nutrition during long winters. Bacon, heavily salted and cured, offered flavor and fat when fresh meat was scarce.
- Frontier & Campfire Cooking: Settlers traveling westward carried beans and bacon as provisions. Cooked together over a fire, the combination produced a smoky, sustaining soup that could feed a family or a company of men.
- 20th Century Popularity: After World War II, the soup became a national favorite when Campbell’s introduced “Bean with Bacon Soup” in 1934. It was marketed as hearty, wholesome, and inexpensive — appealing to working-class households during the Great Depression and wartime rationing.
- Modern Homestyle Revival: Today, chefs and home cooks alike recreate this enduring dish using fresh herbs, artisanal bacon, and high-quality cookware to revive its rustic soul while elevating its flavor.
Health Craft Heritage
Cooking Bean with Bacon Soup in Health Craft Waterless Cookware preserves its natural flavors and nutrients while minimizing added fat or salt. The even heat of multi-ply stainless steel allows bacon to render slowly, vegetables to caramelize gently, and beans to simmer to creamy perfection without scorching — all while retaining the soup’s traditional depth of flavor.
Recipe: Hearty Bean with Bacon Soup
Preparation Time: 1 hour Serves: 10–12
Equipment:
Cutting board, French chef’s knife, measuring spoons, 6- or 8-quart heavy stockpot (preferably Health Craft).
Ingredients
- 5–7 strips thick-cut bacon, diced
- 2 Tbsp unsalted butter
- 2–3 sprigs each of fresh rosemary and thyme
- 1 carrot, diced
- 1 onion, diced
- 1 stalk celery, diced
- 4–5 cloves garlic, minced
- 1 (6-oz) can tomato paste
- 1 cup Chardonnay wine
- 4 cups (32 oz) chicken stock or broth
- 12 oz country ham, diced
- 2 bay leaves
- 3 cans (15.5 oz each) Great Northern beans with juice
- 3 cans (15.5 oz each) Great Northern beans, drained and rinsed (use filtered or purified water)
Seasoning (added gradually and to taste):
- 1 tsp dry mustard
- 1 tsp onion powder
- 1 packet Goya Sazón (2 for smokier flavor) or 1 tsp paprika
- 1 tsp Badia Complete Seasoning (optional)
- Salt added only at the table
Directions
1️⃣ Render the Bacon & Herbs
In a preheated stockpot over medium-heat (275-300°F), sauté diced bacon with sprigs of rosemary and thyme in butter until crisp, about 5–7 minutes. Stir occasionally and allow a golden fond to develop — this will build flavor. Remove herb stems.
2️⃣ Caramelize the Vegetables
Add diced carrots, celery, onion, and minced garlic. Cook 12–15 minutes, stirring occasionally, until lightly browned and fragrant. Avoid burning the fond.
3️⃣ Build the Base
Stir in tomato paste; reduce heat to medium-low 225°F. Continue cooking until the paste darkens to a reddish-brown, 8–10 minutes — a key step for richness.
4️⃣ Deglaze & Simmer
Deglaze with Chardonnay wine, scraping the browned bits from the pan. Simmer until the alcohol evaporates and a thick sauce forms.
5️⃣ Add the Broth & Beans
Pour in chicken stock, diced ham, bay leaves, and both sets of beans. Stir well.
6️⃣ Season Gradually
Add seasonings one by one, tasting and adjusting. Simmer gently for 30–40 minutes. The soup should thicken naturally as the beans break down.
7️⃣ Final Touches
Remove bay leaves. Taste before serving — the bacon, ham, and Sazón already provide ample seasoning. Serve with crusty bread or cornbread for a rustic finish.
Ingredient Insight: Sazón Seasoning
Sazón derives from the Bixa orellana tree of Central America and the Caribbean. The annatto pigment gives food its signature golden hue, while the blend of cilantro, coriander, garlic, tomato, and saffron enriches the soup’s aroma and depth. Originally used by Spanish and Puerto Rican cooks, it beautifully complements the smoky notes of bacon and ham.
Notes & References
- Campbell Soup Company Archives, “History of Bean with Bacon Soup,” 1934.
- The American Heritage Cookbook (1964), “Soups of the Colonies.”
- Jean Anderson, The American Century Cookbook (1997).
- Goya Foods, Sazón Product History.
-
U.S. Department of Agriculture, Food History of Beans & Legumes, 1910–1950.
