Comforting Bacon and Green Bean Soup Recipe for Winter Nights

I needed comfort this week. The election left me drained and tense, and a late night on Tuesday threw off the rest of my week. I won’t get political here — this is a food blog — but I think many of us could use a little soothing right now.

Enter soup. There’s something restorative about a large bowl of creamy soup, especially when it’s built on bone broth. The bacon adds a welcome savory edge that makes this green bean soup especially comforting.

This green bean soup is perfect for chilly weather and would make a lovely side on your Thanksgiving table. It offers deep, layered flavors, a silky texture, and a bright pop of green that looks beautiful alongside other dishes.

Beyond taste, this soup is an easy way to add a generous helping of vegetables to your meal — great for adults and kids alike. If this week has felt hard for you too, make a pot of this soup, curl up with a book or a favorite show, and let it do its calming work. It really helps.

5 from 2 votes

Bacon Green Bean Soup

Prep:
10 minutes mins

Cook:
45 minutes mins

Total:
55 minutes mins

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Ingredients

• 1/4 lb bacon
• 2 tbsp ghee or avocado oil
• 1 onion, chopped
• 2 garlic cloves, smashed
• 1 large sweet potato, chopped
• 1 lb green beans, trimmed
• 4 cups bone broth or water
• 1/2 cup full-fat coconut milk
• Salt and pepper, to taste (omit pepper for AIP)

Instructions

• Chop the bacon into small pieces, about 1/4 inch wide.
• Heat a large saucepan or Dutch oven over medium-high heat. Fry the bacon until crispy, about 5 minutes.
• Use a slotted spoon to transfer the bacon to a plate and set aside. Leave the bacon grease in the pot.
• Lower the heat to medium. Add the onion, garlic, and sweet potato with a pinch of salt and pepper. Cook, stirring, until the onion is soft and translucent, about 5 minutes.
• Add the green beans, season with more salt and pepper, and cook for another 5 minutes, stirring occasionally.
• Pour in the bone broth or water. Cover, bring to a boil, then reduce heat and simmer for 30 minutes, until vegetables are tender.
• Remove from heat, stir in the coconut milk, and let the soup cool slightly.
• Puree the soup with an immersion blender until smooth and creamy. If using a regular blender, puree in batches.
• Taste and adjust seasoning with additional salt and pepper if needed.
• Serve topped with the crispy bacon bits.

Tried this recipe?
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