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, BACON AND BEEF SOUP
This is something I just threw together one night when I was trying to use up canned goods. It's full of flavor with not a lot of complicated ingredients.
Provided by MrsBone04
Categories Beans
Time 35m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large stock pot, brown the ground beef until done. Add the chopped onion and garlic, and cook for about two minutes.
- Add all the rest of the ingredients and cook until bacon is soft. Top with cheese, if desired. YUM! Adjust spices to liking. I love cumin and chili powder, so I tend to add a lot more than the recipe says.
BARBECUE BEEF, BACON, BEAN CASSEROLE
Get out the KRAFT Barbecue Sauce-or make your own (recipe included). Then get ready to make a hearty, flavorful casserole with beef, bacon and beans.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 22
Number Of Ingredients 16
Steps:
- STIR all of the sauce ingredients together in a heavy-bottomed saucepan over medium high heat. Stir frequently until the mixture reaches a boil. Boil for one minute, remove from the heat and set aside.
- PREHEAT the oven to 325°F.
- STACK the two pounds of bacon and cut across the slices making ½-inch wide strips. In a large skillet, fry the bacon, stirring frequently, until crisp and brown. Use a slotted spoon to transfer the bacon to a paper towel lined plate. Drain the bacon grease from the pan.
- PLACE the pan back over medium high heat and break up the ground beef into it. If using the onion, add it at this point. Continue breaking it up with a spoon as you cook it until the beef is browned. If necessary, drain any excess fat away from the meat. In a large mixing bowl, stir together the sauce, beef, bacon, and beans until well combined.
- DIVIDE the mixture between a 9-inch by 13-inch by 2-inch pan and an 8-inch by 8-inch by 2-inch square pan. Bake (uncovered) for 1 hour or until very bubbly and hot all the way through.
- To Make in the Slow-Cooker:
- SPRAY the bowl of a slow-cooker crock insert with non-stick cooking spray.
- POUR the mixture into the insert, cover, and cook on LOW for 4 to 6 hours or until very bubbly and hot all the way through.
- STORE leftovers tightly covered in the refrigerator or divide into individual meal sized portions and freeze in an airtight container for up to 6 months. Reheat with a dash of water in a covered saucepan or in the microwave.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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
BACON-BEEF BARLEY SOUP
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, cook beef and onion until meat is browned; drain., In a 5-qt. slow cooker, layer the potatoes, carrots, corn and barley. Top with beef mixture and bacon. Combine the broth, tomatoes, gravy and pepper; pour over top (do not stir)., Cover and cook on low for 7-9 hours or until meat and vegetables are tender. Stir before serving. Serve over mashed potatoes if desired.
Nutrition Facts : Calories 319 calories, Fat 10g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 1218mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 4g fiber), Protein 26g protein.
BLACK BEAN SOUP WITH BACON
I created this for a quick lunch with a few inexpensive ingredients and was very pleased. My husband said that this one is a winner so I thought I would share with others. I personally don't care for cilantro but it makes a nice garnish. Serve with tortillas and guacamole salad.
Provided by ROBINBRADY
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Fry the bacon in a microwave until crisp, or cook it in a skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, crumble, and set aside. Reserve 1 tablespoon of bacon drippings, if desired.
- Roughly chop the carrots, onion, and celery and transfer to a food processor. Pulse the vegetables until finely chopped.
- In a microwave-safe bowl, combine the reserved bacon drippings (if using), the chopped vegetables, garlic, water, bouillon cubes, and 1 can of diced tomatoes with their juice. Cook on high for 5 minutes to soften vegetables.
- Pour the vegetable mixture into a saucepan and add 2 cans of rinsed and drained black beans. Season with the cumin, hot sauce, and salt. Bring the mixture to a boil and then reduce the heat to low; simmer for 15 minutes.
- Use an immersion blender to puree the hot mixture. (If you don't have a hand-held blender, puree the mixture in batches in a food processor or standard blender.)
- Stir in the remaining can of diced tomatoes and can of black beans. Taste and adjust the seasonings. Add water if the consistency is too thick for your liking. Bring the soup to a simmer and heat for 5 minutes. Ladle the soup into bowls and top with sour cream, shredded cheese, and crumbled bacon.
Nutrition Facts : Calories 172.4 calories, Carbohydrate 12.1 g, Cholesterol 24.2 mg, Fat 9.6 g, Fiber 2.8 g, Protein 8.5 g, SaturatedFat 4.6 g, Sodium 857.3 mg, Sugar 6.5 g
HAM, BEEF AND BACON SOUP
I invented this recipe one evening when I wanted to serve soup, but had no time to shop-so I used whatever I had on hand. When my husband said, "Please make it again", I hurriedly wrote down the ingredient list!-Mrs. J.C. Mantel, Orange City, Iowa
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 10-12 servings (3 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, combine beef, bacon, ham, beans, onion, mixed vegetables, broth, soup, sugar, salt and pepper. Bring to a boil; reduce heat and simmer 30 minutes or until vegetables are tender. Season with additional salt and pepper if desired. If a thinner soup is preferred, stir in tomato juice.
Nutrition Facts :
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.
BEAN AND BACON SOUP
A hearty, tasty soup for those cold winter days
Provided by elessario
Time 1h30m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Chop the bacon, then fry it in the large saucepan you will use the the soup. The idea is not to crisp it but to render the fat: cook it on a low heat with the lid on for about 10 minutes. Remove from the pan, leaving any rendered fat in the pan
- Whilst the bacon is cooking, roughly chop the onion, garlic and leek and peel and slice the carrot. Once the bacon is done, put all of these into the pan and stir in the bacon fat. Add a generous splash of cider vinegar and allow to cook gently for about 5 minutes.
- Add the water, stock, bouillon, paprika, bay leaves and puree to the vegetables. Stir through and then leave to simmer for about an hour.
- Once cooked, add the bacon and then put through a blender and return to the pan (or use an immersion blender in the pan) before adding the drained and rinsed beans. Allow to heat through for 15 minutes.
- Season to taste and serve with crusty bread.
- This recipe is my (remarkably successful) attempt to recreate a covent garden soup of the month recipe - I think I actually like this mor than the original!
HEARTY BEEF & BEAN SOUP
I love cooking, and often share my soups with my co-workers-and they're happy I do. This one is perfect for late summer, because it has a lot of zippy flavor but isn't as heavy as chili. I use my homegrown cayenne peppers in the recipe. -Lori Steiner, Maquoketa, Iowa
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 10 servings (4 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, cook beef, onion and green pepper over medium heat 8-10 minutes or until meat is no longer pink, breaking up beef into crumbles. Drain., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until flavors are blended. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts :
BEAN & BACON SOUP
I have been making this soup for a long time now and everyone likes it. Very tasty if made with smoked bacon.You can use any beans you like.Can't remember how i came by it.
Provided by Tea Jenny
Categories Stocks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil and add the bacon and cook until the fat begins to run.
- then add the chopped onion, garlic, celery,carrot, and cook for 5 min's med heat.
- Then add tomatoes and stock and bring to the boil and simmer for 20min's
- Stir in the beans and reheat until boiling
- Add seasoning and chopped basil and serve with some nice crusty bread.
Nutrition Facts : Calories 233.6, Fat 9.5, SaturatedFat 1.6, Cholesterol 5.3, Sodium 530.6, Carbohydrate 28.4, Fiber 5.9, Sugar 7.5, Protein 10
BEAN AND BACON SOUP
This is similar to many canned versions of a bean and bacon soup, only using some fresh ingredients. It goes well with freshly baked corn bread.
Provided by Lyndell
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- In a large saucepan over medium high heat, combine the beans, tomato sauce, chicken stock and onions. Bring to a low boil, reduce heat to low and simmer for 10 to 15 minutes.
- Using a potato masher, carefully mash some of the beans in the soup to make it a little thicker, if desired. Add the bacon and serve.
Nutrition Facts : Calories 208 calories, Carbohydrate 19.6 g, Cholesterol 20.7 mg, Fat 8 g, Fiber 6.6 g, Protein 13.5 g, SaturatedFat 2.6 g, Sodium 1237.2 mg, Sugar 3.5 g
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 WITH BACON
A great winter soup.
Provided by Karena
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 2h35m
Yield 6
Number Of Ingredients 12
Steps:
- Boil the beans in 9 cups of the water and then let sit for one hour. Drain and set aside.
- Cook the bacon to your desired texture (it can be soft or crisp, whatever you prefer) and drain except for 1/4 cup grease. Coarsely chop the bacon.
- Add the onions and celery to the reserved grease and bacon and saute until soft, do not drain. Add the chicken base or cubes, 4 cups water, beans, bay leaf, salt, pepper, and cloves, and simmer for 2 hours.
- Stir in the tomatoes with their juice. Serve.
Nutrition Facts : Calories 630.7 calories, Carbohydrate 52.2 g, Cholesterol 51.5 mg, Fat 35.3 g, Fiber 19.6 g, Protein 26.6 g, SaturatedFat 11.5 g, Sodium 987.1 mg, Sugar 6.5 g
CROCK POT BEEF, BEAN & BACON SOUP
This seriously simple soup is full of flavor and spice. You will need at least a 5-quart slow cooker for this reicpe. To save yourself some time in the morning, you can saute the ground beef, onion, garlic and celery the night before and refrigerate until the morning. Then all you have to do is combine the ingredients in the slow cooker in the morning and come home to a comforting, delicious meal. All you will have left to do is top it with some baked fresh corn tortilla strips, tortilla chips or corn chips and some sour cream, shredded cheddar cheese and green onion - or whatever you like! A nice side salad would be a wonderful accompaniment with this soup. This soup freezes well, also.
Provided by CookingONTheSide
Time 4h15m
Yield 8-10 serving(s)
Number Of Ingredients 28
Steps:
- In large nonstick skillet, saute ground sirloin, onion, garlic and celery over medium to medium-high heat until beef is browned and crumbles (be sure not to have heat too high so you don't burn the garlic); drain fat.
- Add ground beef mixture to a 5-quart or large slow cooker.
- Add the bacon and the rest of the ingredients to the crock pot, except for the garnishes; mix well.
- Cover and cook on low setting for 6-8 hours or on high setting for 3-4 hours.
- To serve, garnish with any of the following: fresh tortilla strips, tortilla chips, corn chips, shredded cheese, sour cream and green onions.
- Don't forget to remove the bay leaf.
- Enjoy!
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