Smoked Bacon Bean Soup With Tarragon
This smoked bacon bean soup with tarragon is a simple, hearty recipe built for real life. Creamy cannellini beans, smoky bacon, and everyday vegetables come together in one pot to create a soup that’s filling without feeling heavy. Tarragon adds a subtle French sophistication and freshness, while a splash of apple cider vinegar keeps everything bright and balanced. It’s the kind of soup that works just as well for a quiet weeknight as it does for leftovers the next day.
This post contains affiliate links. If you use the links to make a purchase, I will make a small commission at no extra cost to you.
There’s a reason soup is a kitchen staple—it’s warm, soothing, and endlessly adaptable, turning simple ingredients into a hearty, nourishing meal. In my home, there’s almost always a pot simmering on the stove, filled with a protein, plenty of vegetables, and lots of flavor from herbs and seasonings. Soup provides both comfort and nutrition in every bowl, and one pot is all it takes to feed a family, making it perfect for easy weeknight dinners, cozy lunches, or meal prep for busy days. Highly customizable for every taste and budget, soups are the ultimate one-pot meal: cook a large batch, and you’ve got food on the table for several days. For a different but equally comforting take, try my sour pork meatball soup with vegetables—it’s another favorite around here!
Why You’ll Love This Recipe
- Straightforward and reliable
No complicated steps or specialty ingredients. This is a true one-pot soup you can make with confidence. - Rich but balanced flavor
Smoked bacon brings depth, beans add creaminess, and tarragon plus vinegar keep the soup from feeling too heavy. - Great for meal prep
The flavors improve as it sits, making this an excellent make-ahead lunch or dinner option. - Comforting and nourishing
This soup is packed with whole foods and is high in protein, making it both hearty and satisfying. Warm, cozy, and filling, it’s the kind of meal that fuels your body while wrapping you in comfort.
Ingredients needed
- Cannellini beans – I used canned and drained beans for ease and time-saving. You can substitute butter beans or pinto beans if preferred.
- Smoked bacon – Adds rich, smoky flavor and depth to the soup.
- Paprika – Adds a subtle warmth and mild smokiness.
- Diced onion (brown or white) – Builds a flavorful base for the soup.
- Large carrots, diced – Sweetness and color, plus a nutritious boost.
- Celery stalks, finely chopped – Adds crunch and aromatic depth.
- Bell pepper, finely chopped – Mild sweetness and extra freshness.
- Fresh tarragon (or dry tarragon) – Herbal note that brightens and balances the richness.
- Apple cider vinegar – Adds a touch of acidity to lift the flavors.
- Salt to taste – Enhances all the flavors and balances the dish.
- Water (or vegetable/chicken stock) – The base for the soup; stock adds extra depth if desired.
How to Make Smoked Bacon Bean Soup
1- 2
- 3
- 4
- 5
- 6
- Cook the bacon
Add the diced smoked bacon to a large pot and cook over medium heat until the fat renders and the bacon starts to crisp. Stir occasionally so it cooks evenly. - Add the vegetables
Stir in the diced onion, carrots, celery, and bell pepper. Cook for 6 to 8 minutes, until the vegetables soften and the onion turns translucent. - Season
Add the paprika and a small pinch of salt. Stir well and let the spices cook for about 30 seconds to release their flavor. - Add beans and water
Add the drained cannellini beans and 8 cups of water. Stir to combine, then bring the soup to a gentle boil. - Simmer
Reduce the heat and simmer uncovered for 25 to 30 minutes. Stir occasionally. For a thicker soup, mash some of the beans directly in the pot. - Finish the soup
If using fresh tarragon remove the leaves from the stems, then finely chop. Or use dry tarragon. Stir in the tarragon and apple cider vinegar. Taste and adjust salt as needed. - Serve
Serve hot. This soup is great on its own or with crusty bread.
Serving suggestions
- With crusty bread – A warm sourdough slice is perfect for dipping.
- Red onion salad – you have to trust me on this one. Make a simple salad with sliced red onions, apple cider vinegar and salt to taste. You will thank me later!
Substitutions
- Beans: Swap cannellini beans for butter beans, pinto beans, or chickpeas.
- Bacon: Use pancetta, smoked ham, or turkey bacon for a different flavor or lighter option.
- Vegetables: Add or swap with zucchini, spinach, kale, or leeks depending on what you have on hand.
- Tarragon: Substitute with parsley for a milder flavor.
- Liquid: Use vegetable or chicken stock instead of water for a richer flavor.
- Paprika: Swap with smoked paprika or chili powder for a different warmth or subtle heat.
Storage options
- Freezer friendly: you can freeze this bean soup in a freezer safe container for up to 3 months. Thaw out in the fridge and reheat on a gentle simmer or in the microwave.
- Fridge: store it in the refrigerator for up to 3-5 days and preheat the amount you need.
FAQ
Yes. Just skip the bacon and add some smoked paprika for that smoky flavor.
Although optional, I highly recommend it for a unique flavor profile and freshness. It’s totally up to you.
Yes, soak and cook them first. Adjust cooking time accordingly.
This is a thick soup but not necessarily creamy. If you wish to make this creamy, use some extra mashed beans. If you like it thinner, add some extra water or broth
Smoked Bacon Bean Soup With Tarragon
Equipment
- large stock pot
Ingredients
- 2 cans cannellini beans, drained and rinsed 15 oz cans
- 14 oz Smoked bacon, diced
- 1 large onion, diced (brown or white)
- 2 large carrots, diced
- 2 celery stalks, finely chopped
- 1 small red bell pepper, finely chopped
- 1 tsp paprika
- salt to taste
- 1 generous handful fresh tarragon, finely chopped or 1 ½ tsp dry tarragon
- 3 tbsp apple cider vinegar (or white wine vinegar)
- 8 cups water (or broth)
Instructions
Cook the bacon
- Add the diced smoked bacon to a large pot and cook over medium heat until the fat renders and the bacon starts to crisp. Stir occasionally so it cooks evenly.14 oz Smoked bacon, diced
Add the vegetables
- Stir in the diced onion, carrots, celery, and bell pepper. Cook for 6 to 8 minutes, until the vegetables soften and the onion turns translucent.1 large onion, diced (brown or white), 2 large carrots, diced, 2 celery stalks, finely chopped, 1 small red bell pepper, finely chopped
Season
- Add the paprika and a small pinch of salt. Stir well and let the spices cook for about 30 seconds to release their flavor.1 tsp paprika, salt to taste
Add beans and water
- Add the drained cannellini beans and 8 cups of water. Stir to combine, then bring the soup to a gentle boil.2 cans cannellini beans, drained and rinsed, 8 cups water (or broth)
Simmer
- Reduce the heat and simmer uncovered for 25 to 30 minutes. Stir occasionally. For a thicker soup, mash some of the beans directly in the pot.
Finish the soup
- If using fresh tarragon remove the leaves from the stems, then finely chop. Or use dry tarragon. Stir in the tarragon and apple cider vinegar. Taste and adjust salt as needed.1 generous handful fresh tarragon, finely chopped, 3 tbsp apple cider vinegar (or white wine vinegar)
Serve
- Serve hot. This soup is great on its own or with crusty bread.
Notes
- fridge: airtight container for up to 3-5 days.
- freezer: freezer-safe container for up to 3 months. thaw in the fridge before re-heating.