If you need a cheap family dinner, beans should be at the top of your list. But, bacon??? Bacon is not usually considered an affordable option.

Never fear, bacon CAN be put on the menu without breaking the bank! (And you know we are serious about our budgets here!) This bean with bacon soup keeps it affordable by making use of dried beans, and plenty of vegetables. Oh, and did I mention it is simply DELISH!?! Every single one of my kids will fight for the leftovers.

Cost

All-in, this recipe will cost you about $7! And don’t let the title of “soup” fool you. It is VERY filling. After all, this meal is packed with protein and fiber.

Here is my cost analysis:

And with a total cost this cheap, feel free to grab an awesome loaf of bread to go with it. You’ll still stay under the $10.

Get ready to feed and please a crowd!

How to Make Bean with Bacon Soup

Rinse 1/2 lbs of great northern beans.
Place beans and about 5 cups water in pressure cooker. Cook on high pressure for 30 mins. (If you don’t have a pressure cooker, cook beans according to the directions on the package. Alternatively, you can use 5 cans of canned beans.)
While beans are cooking, cook the bacon in a large skillet and dice vegatables. Remove cooked bacon and blot with a paper towel to reduce grease. Chop.

Discard all but 2-3 tablespoons of the bacon grease from the skillet. Add diced carrots, onion, and celery. Cook in the bacon grease for about 5 minutes until they start to soften. Add garlic and cook another minute. Remove from heat.
When beans are done, release pressure manually. Rinse and return to pressure cooker. Add cooked vegetables, water and bouillion. Simmer for 30 minutes.
Optional: Use a stick blender or hand mixer to (carefully!) puree the soup to the desired consitency OR remove half of the soup and blend in a blender.
Add the tomato sauce and salt and pepper to taste.

Heat through and serve.

Bean with Bacon Soup from Scratch

Bean with bacon soup is a meal that satisfies all ages, is filling, and can be surprisingly affordable with a few tricks.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1 10

Course Main Course, Soup

Cuisine American

Servings 8

Ingredients

1/2 pound dried great northern beans cooked and rinsed
12 oz bacon chopped
4 medium carrots diced
1 large onion diced
3 ribs celery diced
4 cloves garlic minced
8 cups water
8 tsp chicken bouillon highly recommend Better Than Bouillon brand
1 15 oz can tomato sauce
salt and pepper to taste

Instructions

Rinse 1/2 lbs of great northern beans.
Place beans and about 5 cups water in pressure cooker. Cook on high pressure for 30 mins. (If you don't have a pressure cooker, cook beans according to the directions on the package. Alternatively, you can use 5 cans canned beans.)
While beans are cooking, cook the bacon in a large skillet and dice vegatables. Remove cooked bacon and blot with a paper towel to reduce grease. Chop.
Discard all but 2-3 tablespoons of the bacon grease from the skillet. Add diced carrots, onion, and celery. Cook in the bacon grease for about 5 minutes until they start to soften. Add garlic and cook another minute. Remove from heat.
When beans are done, release pressure manually. Rinse and return to pressure cooker. Add cooked vegetables, water and bouillion. Simmer for 30 minutes.
Optional: Use a stick blender or hand mixer to (carefully!) puree the soup to the desired consitency OR remove half of the soup and blend in a blender.
Add the tomato sauce and salt and pepper to taste.
Heat through and serve.