Spicy Bean and Bacon Soup
This bean and bacon soup is one of the easiest soup recipes you’ll find, and every bowl is loaded with flavor. If you’re a fan of jalapeño poppers and bean soup, you’re going to love this soup!
And while this recipe shines in the simplicity and flavor departments, it holds its own nutritionally, too. One massive serving has 16 grams of protein, just 200 calories, and one Smart Point if you’re one of my Weight Watchers readers.
Bean and Bacon Soup Ingredients
I made it a point to get every ingredient from Walmart, which seems to be one of the more widely available grocery stores. That said, you always have the freedom to swap ingredients in and out of recipes. And the beauty of something like this bean and bacon soup recipe is it’s nearly impossible to mess it up.
The Broth and Bacon
The two ingredients you may have questions about are the vegan protein broth and chicken bacon. Obviously, if you wanted the dish to be completely vegan, you could use something like tofurkey bacon or a plant-based bacon substitute. I used the vegan protein broth for its fantastic macros creamier consistency than a plain chicken broth.
If you have trouble finding it or want to use regular vegetable or chicken broth, that should work fine.
For the bacon, I used pre-cooked chicken bacon both for convenience and because Walmart didn’t have a center cut bacon without a high fat content. I love Private Selection’s (Kroger) center cut bacon if you can find it. You can see in the image below, it only has 4 grams of fat and 7 grams of protein per serving.
The only change you’ll need to make if you use raw bacon is cooking it first before adding the jalapeño peppers. Also, you could probably get away with using less bacon if you go with the center cut bacon.
Beyond the bacon and broth, the other ingredients are fairly straightforward. If you wanted to swap the beans for another type, have at it.
Don’t like corn? Leave it out. Want more spice? Leave the seeds in the jalapeños.
Final Recipe Notes
Okay, that’s a wrap. If you try this bean and bacon soup, be sure to tag me in your re-creation on Instagram. I love seeing recipes in action, and I’ll be sure to share it with everyone!
- 4 C Vegan Protein Broth, or your choice of broth
- 14 slices Bacon, diced (I used Al Fresco chicken bacon but any bacon will work)
- 6 Jalapeño Peppers, deseeded and diced
- 2 cans (15 oz) White Kidney Beans
- 1 can (15 oz) Red Kidney Beans
- 1 can (15 oz) Corn , drained
- 1 packet Ranch Dip Seasoning
- 8 oz Fat Free Cream Cheese, or 1/3 fat
- Remove the stems from the jalapeños, slice them vertically, and use a spoon to remove the seeds before dicing. Add the peppers to a large pot with nonstick cooking spray over medium-high heat. Cook until the peppers begin to soften, about 3-5 minutes.
- Dice the cooked bacon slices and add to the pot with the peppers after they're tender. (If you're using raw bacon, cook the bacon before adding the peppers.)
- Add the remaining ingredients except for the cream cheese. Bring to a soft boil, stirring often.
- Reduce the heat to low before stirring in the cream cheese. Continue to simmer until the cream cheese is fully incorporated and no lumps remain.
- Once the cream cheese is fully incorporated, remove from the heat and serve.
- Each serving has 1 Smart Point.
- With 1/3 fat cream cheese, each serving has 230 calories, 14 grams of protein, 30 grams of carbs, and 6 grams of fat.
I originally created this spicy bean and bacon soup recipe for Stronger U, a nutrition coaching leader. They’ve helped more than 10,000 people lose over 100,000 pounds, and I recommend checking them out if you have any interest in working with a nutrition coach.
Nutrition Information:Yield: 11 Serving Size: 1 C (260g)
Amount Per Serving: Calories: 200Total Fat: 2gUnsaturated Fat: 0gCarbohydrates: 30gProtein: 16g
More Healthy Soup Recipes You Might Like
- Southern Chicken and Dumplings
- High Protein Creamy Taco Soup
- Spicy Tomato Beef Soup
- Chorizo Taco Soup
- Pressure Cooker Cheeseburger Soup