Go Back
A bowl of smoked bacon bean soup with tarragon

Smoked Bacon Bean Soup With Tarragon

AndreeaB
A cozy, hearty, one-pot soup packed with creamy cannellini beans, smoky bacon, fresh vegetables, and bright tarragon. Ready in under an hour, this nourishing soup is perfect for family dinners, meal prep, or a comforting weeknight meal. Highly customizable, easy to make, and full of flavor in every spoonful.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine international
Servings 6 servings
Calories 390 kcal

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

Storage instructions:
  • 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.