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Sylvie's Spicy Bean and Bacon Soup

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“I soaked some beans the other night to make a veggie chili, but then I found some bacon and spicy sausages (mine were German sausages similar to Kielbasa) in the freezer that needed using up, so I made up this soup instead. We enjoyed it so much that I thought I'd share. This is a very hearty and quite thick soup, which will fill you up and warm you through. Adjust the heat to your taste by reducing or increasing the amount of chili powder and chipotle. I used a 7-bean mix, but I'm sure any kind of bean mixture would work well. Eventhough the sausage is an optional ingredient, it really adds to the flavour of the soup. I followed one of the reviewers suggestions and added garlic the second time I made the soup and have since added it to the recipe as an optional ingredient, it was rather a good addition. Cooking times, include cooking the dried beans.”
2hrs 15mins

Ingredients Nutrition


  1. Soak the beans overnight in water, drain and rinse.
  2. Cover generously with fresh water and boil rapidly for about 10 minutes, skim the foam off and simmer for 1 1/4 hour or until cooked.
  3. Boil the potatoes in salt water until done, approximately 10-15 minutes, drain, cover and set aside.
  4. Fry the bacon and shallots until bacon starts to crisp and shallots turn golden, set aside.
  5. When the beans are cooked, take about 1/3 of them out with a slotted spoon and set aside.
  6. Add the tomatoes to the rest of the beans and the 'bean water' and puree using a stick blender or food processor until fairly smooth.
  7. Depending on how much liquid you have from the beans you may want increase/decrease the amount of broth.
  8. Add the broth and stir, then add the peppers, bacon (make sure you get all the juices from the pan), shallots, sausages (if using), potatoes and the rest of the beans.
  9. Season to taste with the above spices and the garlic (if using) and simmer for another 30 minutes until all the flavours have combined and everything is heated through.
  10. Serve with crusty bread.
  11. The flavours are even better the next day, as with many bean or lentil soups.

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