As the temperatures drop, I find myself reaching for an oversized bowl of soup. My go-to’s are taco soup, vegetable soup, chicken and noodles, potato and sausage, and chicken tortilla soup. But since I’m actively working on baking and cooking through my cookbook collection, I’m trying something new this week.

I snagged this 1980s church lady cookbook from an estate sale…because have you ever been to a church potluck and had a bad meal? I just know this cookbook is full of crowd-pleasing, low-maintenance, high-reward eats.

You’ll notice a pattern around here. I prefer those minimal-ingredient wonders, ideal for last-minute dinners or meal-prepping for the week. And because I know my husband loves a hearty, robust meal, I made one little tweak: I added a pound of ground beef to make it more filling and protein-packed.

Why you’ll love this recipe:

Minimal Ingredients: Perfect for when you want something simple but delicious.

#DenseBeanSoup: This soup is filling and hearty, thanks to the ground beef, bacon, and beans.

Make-Ahead Friendly: Perfect for meal prepping or freezing leftovers for easy dinners later.

Cozy and Comforting: A warm, savory option for chilly autumn nights.

Hearty Bacon, Bean, and Beef Soup

Makes 8 - 10 servings

Ingredients:

• 1 lb ground beef (optional)

• 1 lb thick-cut bacon, cut into 1” pieces

• 1 large onion, sliced

• 4 large cloves garlic (measure with your heart)

• 4 cans of cannellini beans, drained

• 32 oz beef broth (I used bone broth for a little extra protein)

• 1 (16oz) can of crushed tomatoes

• Salt and pepper to taste

Directions:

1. Grab a heavy-bottomed (5 - 6 qt) dutch oven and cook the bacon over medium heat, stirring frequently for about 10 minutes until you see bacon fat in the pan.

   *If you’re adding the ground beef like I did, this is the perfect time to toss it in. Cook until browned.

2. Add the onion and garlic to the pot, cover, and cook for about 5 minutes, stirring occasionally, until they’re soft and fragrant.

3. Stir in the diced carrots, cover, and let them cook for another 5-10 minutes. (By now, your kitchen should be smelling amazing.)

4. Add the drained cannellini beans, beef broth, and crushed tomatoes.

5. Stir everything together, bring it to a boil over medium heat, and then reduce the heat to low. Let it all simmer gently for about 15-20 minutes, allowing all those flavors to meld—season generously with salt and pepper. I needed to add quite a bit to bring out the flavors, especially since I doubled the recipe.

I served this with homemade sourdough croutons—just cube up some sourdough, toss with olive oil, salt, and pepper, and panfry (or bake in the oven at 400F) until crispy. They’re the perfect addition to this warm, cozy soup.

Field Notes:

• I doubled the recipe, which made plenty for leftovers. I’ll be storing them in the freezer for easy meals later on.

• Don’t be shy with the salt and pepper. It really helps bring out all the flavors.

• This soup was a great spin on a classic meaty vegetable soup. The bacon and ground beef add a little something extra that makes it feel like a full meal.

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