BEAN WITH BACON SOUP
Steps:
- Pick through the beans and give them a rinse. Put them in a bowl and cover them with water by two inches. Let them soak overnight.Drain the beans and place them in a pot. Add the chicken stock and 4 cups of water. Bring to a boil, then reduce to a simmer. While the beans are cooking, cook the bacon in a large skillet over medium heat until just barely crisp. Remove to a paper towel lined plate. Add 2/3 of the bacon to the beans and reserve the rest for garnish.Drain the bacon grease from the pan and add the onions, carrots, and celery. Season them with some salt and pepper and cook until just beginning to soften, about 3 to 4 minutes. Add the garlic and tomato paste and cook for another minute or two. Add the vegetables to the beans. Add the bay leaf and give it a good stir. Cover and cook on low (to medium-low) until the beans are tender, about 1 1/2 hours. Add a cup of broth if the liquid level gets too low. When ready to serve, taste and add more salt and pepper if needed. If desired, stir in the tomatoes. Serve with chopped reserved bacon and chopped parsley.
BEAN WITH BACON SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 10h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Pick through the beans, then rinse and drain them. Put them in a large pot and cover with water by 2 inches. Let soak overnight.
- Drain the beans and return them to the pot. Add the chicken stock and 4 cups of water. Bring to a boil and reduce to a simmer.
- While the beans are simmering, cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Remove to a paper towel-lined plate to drain. Add half the bacon to the beans, reserving the rest for garnish.
- Remove all but 2 tablespoons of the bacon grease from the skillet and add the carrots, celery and onions. Season with some salt and pepper and cook until the vegetables are just beginning to soften, 3 to 4 minutes. Add the tomato paste and garlic and cook for another minute, stirring to combine.
- Using a slotted spoon, add the vegetables to the beans. Add the bay leaves and give it a good stir. Taste to check if it needs any additional seasoning. Simmer until the beans are tender, 1 to 1 1/2 hours.
- When ready to serve, stir in the tomatoes. Serve with the reserved bacon and chopped parsley.
BEAN AND BACON SOUP
Make and share this Bean and Bacon Soup recipe from Food.com.
Provided by Bangbang
Categories Beans
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook bacon in soup pot till browned but still limp.
- Remove bacon from pan and reserve two tablespoons bacon fat.
- Cook carrots,onions, and celery in bacon fat over medium heat till soft.
- add beans and broth to soup pot with bacon and veggies.
- Bring to boil and turn heat down to simmer for 1/1/2 hours.
- Season with celery salt and pepper and serve with crusty bread and butter.
Nutrition Facts : Calories 656.7, Fat 20.7, SaturatedFat 6.2, Cholesterol 32.1, Sodium 731.3, Carbohydrate 82.2, Fiber 28.3, Sugar 10.3, Protein 37.1
BEAN AND BACON DIP
Make and share this Bean and Bacon Dip recipe from Food.com.
Provided by LizAnn
Categories Beans
Time 20m
Yield 4 cups
Number Of Ingredients 4
Steps:
- Heat all ingredients together over medium heat till cheese is melted.
- Serve warm with Frito corn chips for dipping.
- YUM!
BEAN AND BACON SOUP TACOS
This is a recipe we devised during our early married years. A can of bean and bacon condensed soup, corn tortillas, some chopped onion. You'll spend about 10 minutes in the kitchen and have a simple but tasty meal for two on the table at about 50 cents per taco. Add a green salad and you've got an easy, cheap, but satisfying meal on the table. This is a meal we revert to often, but now it's by choice, not by necessity!
Provided by SacramentoCouplesCo
Categories Lunch/Snacks
Time 15m
Yield 4 tacos, 4 serving(s)
Number Of Ingredients 5
Steps:
- Fry taco shells in a little bit of canola oil, folding to form taco shape. Drain on paper towel.
- Heat soup (do not add water). If desired, add butter and stir well.
- Spoon heated bean mixture into taco shells and sprinkle with chopped onion.
- Susan's Note: If desired, you can add a little grated cheddar cheese.
Nutrition Facts : Calories 53.4, Fat 0.7, SaturatedFat 0.1, Sodium 10.9, Carbohydrate 11, Fiber 1.6, Sugar 0.3, Protein 1.4
CAMPBELL'S BEAN AND BACON SOUP
You might have guessed this is a copycat recipe and it rocks if you like Bean and Bacon Soup. Serve with cornbread and honey or sleeves of saltine crackers. Prep time includes bean soaking time.
Provided by Diana Adcock
Categories Lunch/Snacks
Time 15h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Soak beans overnight and discard water.
- Place all ingredients EXCEPT wine vinegar, liquid smoke, salt and pepper in a large kettle.
- Simmer until beans are tender, around 3 hours.
- Puree 2 cups of soup and return to pot.
- Add wine vinegar and liquid smoke.
- Mix well.
- Taste; add salt and pepper to taste.
REAL SIMPLE BEAN AND BACON SOUP
From the February 2005 issue of Real Simple magazine. This is a quick comfort food for cold days. You can substitute lima, cannellini, or borlotti beans for the great Northern beans in this recipe.
Provided by Ms B.
Categories Pork
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large Dutch oven or saucepan, fry the bacon until crisp.
- Remove and drain on paper towels.
- Let cool, chop and set aside.
- Over medium heat, add the carrot to the pan drippings in the Dutch oven and sauté for 5 minutes.
- Add the celery, onion, and garlic, stirring well and cooking for 3 minutes more.
- Add the beans and 2 cups of water.
- Bring to a boil, cover, and reduce heat to low.
- Let simmer for 10 minutes.
- Uncover and, with a potato masher or large slotted spoon, partially mash the bean mixture until it thickens slightly.
- Stir in the parsley, salt, pepper and bacon.
- Serve hot.
Nutrition Facts : Calories 202.1, Fat 5.4, SaturatedFat 1.8, Cholesterol 7.2, Sodium 477.6, Carbohydrate 28.3, Fiber 9, Sugar 1.6, Protein 11.3
BEAN AND BACON SOUP
Great soup to start the night before or early in the morning. If you prefer a thicker soup, mash some of the beans before adding the tomatoes. Taco seasoning and bacon, add a nice touch for this cool weather soup.
Provided by weekend cooker
Categories Onions
Time 11h25m
Yield 6 soups, 6 serving(s)
Number Of Ingredients 7
Steps:
- Place dried beans in a large stockpot, and cover with 5 cups water.
- Cover pot and bring to a boil, and cook an additional 2 minutes over high heat.
- Remove pot from heat and allow to stand, covered for 1 hour. Return pot to stovetop and cook covered for 2 1/2 - 3 hours, or until beans are tender, and drain.
- Combine cooked beans onion, 3 cups water, bacon, and taco seasoning in a slow cooker.
- Mix well.
- Cook on low 8-10 hours.
- Add tomatoes, stir well, and cook an additional 30 minutes.
Nutrition Facts : Calories 71.2, Fat 2.4, SaturatedFat 0.8, Cholesterol 6, Sodium 621.5, Carbohydrate 10.4, Fiber 3.1, Sugar 5.5, Protein 3.4
BEAN AND BACON SOUP
Make and share this Bean and Bacon Soup recipe from Food.com.
Provided by Asha1126
Categories Beans
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook bacon in a large saucepan over medium-high heat until crisp.
- Remove from pan, reserving 2 teaspoons dripping in pan.
- Add onions, chili powder, and mustard to drippings in pan, saute 3 minutes.
- Stir in bacon, water, and remaining ingredients, and bring to a boil.
- Reduce heat, and simmer 10 minutes.
- Partially mash the beans with a potato masher.
- Enjoy.
Nutrition Facts : Calories 246.7, Fat 4.6, SaturatedFat 1.3, Cholesterol 4.1, Sodium 718.6, Carbohydrate 39.6, Fiber 12.7, Sugar 8.6, Protein 12.7
BEAN AND BACON SOUP
This bean and bacon soup has been on our menu for about 25 years. Customers tell us they love its flavor. A clear chicken broth makes it different from other bean soups. -Robert Doumas, Gaylord, Michigan
Provided by Taste of Home
Categories Lunch
Time 1h40m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans; discard liquid., In a large saucepan, combine the broth, beans, parsley, bay leaves and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add the onion, carrot and celery. Cover and simmer for 20-25 minutes or until vegetables and beans are tender. Stir in bacon. Discard the bay leaves before serving.
Nutrition Facts : Calories 196 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 818mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 12g fiber), Protein 13g protein.
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