Velvety White Bean and Bacon Soup

Nor M.


I had this soup in a 5 Star restaurant in Puerto Rico. I was fortunate to get the recipe. It is a velvety smooth soup with a hint of Bacon. I am not much for soup aside from chicken soup, Beef stew, and chowders. They highly recommended it as an appetizer. I was very happy they did. I tweaked it slightly to my taste. I absolutely love this soup. I Hope you all enjoy this too. :-)

☆☆☆☆☆ 0 votes
25 Min
2 Hr
Stove Top


1 lb
bag of navy beans
large yellow onion minced
3 stalk(s)
celery chopped
4 clove
garlic peeled and whole
1/2 lb
package bacon crisped and chopped
stems of thyme
5 Tbsp
32 oz
chicken stock
3/4 c
heavy cream
1/8 c
thinly sliced chives, or green onion
2 Tbsp
black truffle oil (optonal)
salt and pepper to taste


1Soak beans in water for at least 24 hours.
2Place bacon on foil lined or parchment lined sheet pan. Bake at 450 degree's flip and cook until crisp. Remove bacon . Chop bacon finely in food processor. Set aside. Place Bacon drippings in a large pan.
3Cook the onion and celery in drippings stirring constantly until onions are translucent, but not brown. Add drained beans to pan. Stir to combine.
4Add the whole garlic, Thyme, butter, cream, salt, and pepper to pan.
5Bring to a boil. Reduce heat to simmer. Cover and simmer for about and hour, or until beans are tender. Remove from heat and cool until warm. Cool about an hour. Remove the stalk from the Thyme.
6Puree in a blender or food processor. Add salt and pepper to taste. Serve with chopped chives, bacon, and a drizzle of Truffle oil on top.
7Note: Recipe has been cut in half from original recipe. If Soup cooks down to much after pureeing. Stir in more broth, or water a little at a time to reduce thickness.

About Velvety White Bean and Bacon Soup

Main Ingredient: Beans/Legumes
Regional Style: French
Dietary Needs: Gluten-Free, Wheat Free, Soy Free
Other Tag: For Kids