White Bean Soup with Smoked Bacon & Truffle Oil

Recipe by Jason Riels, Nueske's Southwest Regional Sales Manager

Warm, velvety bean soup with plenty of winter vegetables, smoky bacon, and garnished with earthy white truffle oil.

Prep: Cook: Total: Serves:
30 minutes 1 1/2 hours 2 hours 12


  • 1 ½ C. Nueske’s Applewood Smoked Bacon, chopped
  • 2 Tbsp. Olive Oil
  • 3 C. Yellow Onion, diced
  • 2 Cloves Garlic, diced
  • 2 C. Celery, diced
  • ½ C. Carrot, peeled and diced
  • ½ C. Parsnip, peeled and diced
  • 4 15 oz. cans Navy or Northern Beans, drained and rinsed
  • 4 C. Chicken Stock
  • 1 tsp. Cumin
  • 1 tsp. Tabasco Sauce
  • Salt and Pepper, to taste
  • White Truffle Oil, for drizzling


In a large stock pot, over low heat, cook the chopped Nueske’s Applewood Smoked Bacon lightly golden brown.  Remove ½ cup of the bacon for garnishing finished soup.

Turn heat up to medium and add olive oil to the stock pot.  Next, add the diced onion, garlic, celery, carrot, and parsnip, and sweat until onion is translucent.

Add rinsed beans, chicken stock, and cumin to the stock pot.  Bring to a boil and then simmer for 20 minutes.  Add Tabasco sauce, remove from heat and let cool for 1 hour.

Carefully pour some of the soup into a heat-resistant food processor or blender.  Blend the soup until smooth and velvety.  You may have to do this part of the process in several batches.

Place blended soup back in stock pot.  Salt and pepper to taste. 

Reheat amount desired, top with reserved cooked Nueske’s Applewood Smoked Bacon and white truffle oil, and serve.