Savory Appalachian Bean and Corn Soup

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

A comforting bowl of slow-simmered beans and sweet corn inspired by Appalachian regional flavors, accented with smoky bacon and fresh herbs. This American-inspired soup recipe, ready in about 100 minutes, pairs dry navy beans, bacon strips, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup, rinsed and soaked overnight dry navy beans
• 4, chopped bacon strips
• 1 medium, diced yellow onion
• 1 large, diced carrot
• 2, diced celery stalk
• 1 tsp, chopped fresh thyme
• 1/2 tsp, chopped fresh rosemary
• 1 cup, fresh or frozen corn kernels
• 6 cups chicken broth
• 1 1/2 tsp salt
• 3/4 tsp black pepper
• 1 tbsp olive oil

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large pot, heat 1 tbsp olive oil over medium heat. Add 4 chopped bacon strips and cook for 5-7 minutes until crispy and browned, stirring occasionally.
2. Step 2: Add 1 medium diced yellow onion, 1 large diced carrot, and 2 diced celery stalks to the pot with bacon. Sauté for 6-8 minutes until softened and fragrant.
3. Step 3: Drain 1 cup soaked navy beans and add them to the pot along with 6 cups chicken broth, 1 tsp chopped fresh thyme, and 1/2 tsp chopped fresh rosemary. Bring to a boil, then reduce heat to low and simmer uncovered for 1 hour, stirring occasionally.
4. Step 4: After 1 hour, add 1 cup corn kernels, 1 1/2 tsp salt, and 3/4 tsp black pepper. Continue simmering for another 20 minutes until beans and corn are tender and soup has thickened slightly.
5. Step 5: Adjust seasoning if needed and serve hot with crusty bread.