Bacon and Veggie Soup That Eats Like a Cheat Meal (But Isn’t): The Cozy Bowl You’ll Crave All Week

You want comfort? Here it is, steaming and unapologetic. Bacon and Veggie Soup is the soup that pretends to be healthy while flexing smoky, crispy bacon in your face.

It’s fast, it’s hearty, and it’s the kind of weeknight win that makes you feel competent in life. One pot, big flavor, minimal cleanup—like grown-up cooking with training wheels. Make a batch once, watch it disappear twice.

What Makes This Recipe So Good

Balance of flavor and nutrition: The bacon brings smoky depth and richness; the veggies bring freshness, color, and texture.

You get satisfaction without a food coma.

One-pot efficiency: Everything builds in the same pot—bacon fat becomes your flavor base, veggies soak it up, broth ties it together. Less mess, more glory.

Flexible and forgiving: Swap veggies, change spices, toss in beans, done. This soup laughs at strict rules and still tastes like you planned it.

Meal-prep friendly: Tastes even better on day two.

The flavors marry, and the bacon swagger mellows into a comforting hug.

What You’ll Need (Ingredients)

• 6–8 slices thick-cut bacon, chopped
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, peeled and sliced
• 3 celery stalks, sliced
• 1 red bell pepper, diced
• 2 cups chopped cabbage (green or savoy)
• 2 medium potatoes, diced (Yukon Gold or russet)
• 1 medium zucchini, chopped
• 1 cup frozen peas or green beans
• 1 can (14–15 oz) diced tomatoes with juice
• 6 cups chicken or vegetable broth (low-sodium preferred)
• 1 bay leaf
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme (or 1 tablespoon fresh)
• 1/2 teaspoon crushed red pepper flakes (optional, for heat)
• Salt and black pepper, to taste
• 1 tablespoon apple cider vinegar or lemon juice, to finish
• Fresh parsley, chopped, for garnish
• Olive oil (only if needed to supplement bacon fat)

Cooking Instructions

1. Crisp the bacon: In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy, 6–8 minutes. Transfer bacon to a plate with paper towels. Leave 1–2 tablespoons of rendered fat in the pot; pour off excess.
2. Build the flavor base: Add onion, carrot, and celery.

   Sauté in the bacon fat for 5–6 minutes until softened and lightly browned. If the pot looks dry, add a splash of olive oil.

3. Garlic and spices: Stir in garlic, smoked paprika, thyme, and red pepper flakes. Cook 30–45 seconds until fragrant—don’t burn the garlic, unless you enjoy bitterness (you don’t).
4. Veggie pile-on: Add bell pepper, cabbage, potatoes, and zucchini.

   Toss to coat everything in the aromatics, 2–3 minutes.

5. Liquids in: Pour in diced tomatoes with juices and the broth. Drop in the bay leaf. Scrape the bottom to release any browned bits—those are flavor gold.
6. Simmer: Bring to a boil, then reduce to a gentle simmer.

   Cook 18–22 minutes, until potatoes are fork-tender and the soup has slightly thickened.

7. Finish it: Stir in peas or green beans and the crispy bacon (reserve a bit for garnish if you’re fancy). Simmer 3–4 more minutes.
8. Brighten and season: Remove bay leaf. Add apple cider vinegar or lemon juice to wake everything up.

   Taste and adjust salt and pepper. If you want it richer, swirl in a teaspoon of butter. If you want it hotter, hit it with more red pepper flakes.

9. Serve: Ladle into bowls and garnish with fresh parsley and the reserved bacon.

   Optional: crusty bread on the side because carbs + soup = happiness.

How to Store

• Fridge: Cool completely, then store in airtight containers up to 4 days. The flavors get cozier by day two—FYI.
• Freezer: Portion into freezer-safe containers, leaving a little headspace. Freeze up to 3 months.

  Thaw overnight in the fridge.

• Reheat: Warm gently on the stovetop over medium heat until steaming. If it thickens, add a splash of broth or water.
• Pro tip: If you prefer bacon to stay extra-crisp, store it separately and add when serving.

Benefits of This Recipe

• High flavor, moderate calories: Bacon is the headline, but veggies do the heavy lifting—fiber, micronutrients, and volume that keeps you full.
• Weeknight-friendly: Minimal prep, 40-ish minutes, one pot. That’s dinner before your motivation disappears.
• Customizable macros: Add beans for more fiber, sub sweet potato for complex carbs, or go lighter on bacon if you must (I won’t judge… much).
• Great for leftovers: Batch cook once, eat well multiple times.

  Your future self will write you a thank-you note.

Avoid These Mistakes

• Skipping the brown bits: Those caramelized bits at the bottom are concentrated flavor. Scrape them up when you add broth.
• Overcooking the veggies: Mushy potatoes and sad zucchini are a vibe-killer. Keep the simmer gentle and check doneness early.
• Forgetting acidity: That splash of vinegar or lemon juice at the end cuts richness and makes flavors pop.

  Don’t skip it.

• Too much salt, too soon: Bacon and broth vary in salt. Season at the end to avoid the “oops” face.
• Grease overload: Drain excess bacon fat after crisping. You want silky, not oily.

Alternatives

• No pork? Use turkey bacon and a tablespoon of olive oil plus a pinch of smoked paprika for richness.
• Vegetarian version: Skip bacon, use olive oil, add 1 teaspoon liquid smoke and 1 cup cannellini beans.

  Vegetable broth only.

• Low-carb angle: Swap potatoes for cauliflower florets and bump up zucchini and cabbage.
• Spice profile swap: Go Italian (oregano, basil), Southwest (cumin, coriander, chili powder), or Herby (dill, parsley, lemon zest).
• Add protein: Shredded rotisserie chicken, browned sausage, or a can of chickpeas. Just keep the liquid balanced.
• Creamy take: Stir in 1/3 cup cream or half-and-half off heat. Or blend 2 cups of the soup and return it for a thicker texture—IMO the best of both worlds.

FAQ

Can I make this in a slow cooker?

Yes.

Crisp the bacon and sauté the onions/garlic first for flavor, then add everything to the slow cooker and cook on Low 6–7 hours or High 3–4 hours. Add zucchini and peas in the last 30–45 minutes so they don’t turn into mush.

What if I don’t have cabbage?

Use kale, spinach, or chopped Swiss chard. Add sturdy greens early (kale/chard) and delicate greens like spinach in the last 5 minutes.

How do I make it spicier without wrecking the flavor?

Add a diced jalapeño with the bell pepper, or finish with a touch of hot sauce.

Keep the red pepper flakes modest so the bacon’s smokiness still shines.

Can I use water instead of broth?

You can, but add extra seasoning: more salt, pepper, and a teaspoon of bouillon or miso paste. Broth gives you a head start; water makes you work for it.

What’s the best bacon to use?

Thick-cut, naturally smoked bacon renders enough fat for a proper base and delivers that deep, savory hit. Applewood-smoked is great; maple bacon can skew sweet—your call.

Will the potatoes fall apart when reheating?

Not if you cook them just until tender initially.

When reheating, keep the heat medium and avoid aggressive boiling. Add a splash of liquid if it’s too thick.

Can I add pasta or rice?

Yes. Cook separately and stir into bowls when serving so the starch doesn’t steal all your broth overnight.

Small pasta shapes or cooked white rice work best.

My Take

This Bacon and Veggie Soup hits that sweet spot: bold flavor, basic ingredients, and just enough indulgence to feel exciting. It’s the soup I make when I want comfort without the nap. The bacon lays the foundation, the veggies carry the weight, and that final splash of acid ties it all together like a plot twist.

Make it once and you’ll start keeping “soup insurance” bacon in your fridge—because why wouldn’t you?