Velvety White Bean and Bacon Soup

Nor Mac


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
  • 1/2
    large yellow onion minced
  • 3 stalk(s)
    celery chopped
  • 4 clove
    garlic peeled and whole
  • 1/2 lb
    package bacon crisped and chopped
  • 2
    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

How to Make Velvety White Bean and Bacon Soup


  1. Soak beans in water for at least 24 hours.
  2. Place 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.
  3. Cook the onion and celery in drippings stirring constantly until onions are translucent, but not brown. Add drained beans to pan. Stir to combine.
  4. Add the whole garlic, Thyme, butter, cream, salt, and pepper to pan.
  5. Bring 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.
  6. Puree 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.
  7. Note: 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.

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