Last Updated on 15 March, 2026 by Elby | The Tasteful Pantry
Tomato bacon and bean soup is a richer, non-vegetarian version of minestrone. It is a super simple and cost effective soup to make. And a great way to use up those vegetables still in the fridge. This soup is extremely filling and an easy dish to make on a busy night. You can also make it ahead to save time.
I could eat soup every night in winter. A warming, comforting bowl full of nutrients, easy to make, great for the budget and usually done in one pot. This tomato bacon and bean soup recipe ticks all those boxes.
Other Easy Soup Recipes And Simple One-pot Meals
- Middle Eastern Cauliflower
- Roasted Pumpkin
- Chicken Chilli Soup
- Creamy Chicken and Corn
- Potato and Caramelised Onion
- White Bean Chicken Chilli
Tomato Bacon and Bean Soup for a Waste-free Kitchen
Soup is an excellent way to use up vegetables in the fridge. And this Tomato Bacon and Bean Soup is a great one for doing this. My recipe calls for carrot, celery and onion, but feel free to add some extra vegetables. Green beans, potato, sweet potato, broad beans all work well. You can also switch the red kidney beans for cannellini beans or chickpeas. Change the macaroni for any small pasta in your pantry – shells, risoni, elbows.
Like my Pea and Ham Soup, this tomato bacon and bean soup is one I grew up with. It is an easy and cheap way to fill a big family. The pasta, bacon and canned tomato soup also adding flavours the whole family enjoyed. Hopefully your family will too! :)
Gluten-free: switch the pasta for your choice of a gluten-free version.
Dairy-free: omit the parmesan.
Vegetarian: don’t use the bacon – there is no need to replace it with anything.
Calories and Nutritional Information
The figures used in the bean soup recipe are estimates only. If you require precise figures, please check the numbers yourself as they will vary with different food brands, oil content, fat absorption, etc. If there are optional extras or serving suggestions, these may not have been included in the nutrition and calorie figures.
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If you enjoyed this recipe, you might like some of my other tasty soup recipes.
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Tomato, Bacon and Bean Soup
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- 2 tsp vegetable oil
- 1 large onion - diced
- 2 stalks celery - chopped
- 2 carrots - chopped
- 200 grams bacon - lean, diced
- 1 litre vegetable stock - salt-reduced
- 2 bay leaves
- 400 gram red kidney beans - tinned, juice included
- 420 gram condensed tomato soup - tinned
- 150 grams macaroni - uncooked
- ½ tsp chilli flakes - optional
- salt and pepper - to taste
- grated parmesan cheese and chopped parsley - optional
Instructions
- In a large pot, heat the oil and add the onion, celery and carrot. Cook, covered, over high heat for 10 minutes.
- Stir in the bacon and cook, uncovered, until browning.
- Add the stock, bay leaves, beans, soup and pasta. Bring to the boil, then simmer rapidly for 15 minutes, or until the pasta is cooked and soup is desired consistency.
- Add the chilli flakes (if using) and season with salt and pepper. Serve topped with a little parmesan and parsley, if desired.
Nutrition
*Nutrition and calorie figures are estimates only.
