VEGAN BEAN AND NO BACON SOUP
Provided by Holly
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large pot over medium heat. Once heated, add the onions, celery, and carrots and saute, stirring occasionally, until softened. Add the garlic, paprika, rosemary, salt, and pepper, and cook for another minute while stirring. Add the broth, liquid smoke, and 2 of the cans of beans. Increase heat and bring to a boil, stirring occasionally. Reduce heat to medium-low and simmer until the veggies are tender. 15-20 minutes.
- Remove from heat.. Using an immersion blender or working in batches with a blender, puree the soup. I like to leave the soup slightly chunky, so I don't blend or puree completely. Just enough to get the ingredients mixed together, like a thick sauce. Return to the mixture to the pot and return to medium-low heat.
- Add the remaining can of beans. Stir to combine. Return to a simmer until the beans are heated through.
- Taste and add additional salt and pepper if desired.
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 WITHOUT BACON SOUP
A homemade vegetarian version of the popular canned bean with bacon soup. You won't miss the bacon - promise!
Provided by Kare for Kitchen Treaty
Time 30m
Number Of Ingredients 13
Steps:
- Heat the olive oil and butter in a large saucepan over medium heat. Once the butter has melted, add the onions and carrots and saute, stirring occasionally, until softened, about 5 minutes. Add the garlic, smoked paprika, rosemary, salt, and pepper, and cook, stirring, for another minute. Add the broth and 3 cups (or 2 cans) of beans. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low and simmer until the veggies are tender and the soup has reduced a bit, 15-20 minutes.
- Remove from heat and let cool for a couple of minutes until safe to handle. Using an immersion blender or working in batches with a blender, puree the soup. Return to the pan and return to medium-low heat.
- Add the remaining 1 1/2 cups (or 1 can) beans. Stir to combine. Return to a simmer until the beans are heated through.
- Taste and add additional salt and pepper if desired.
- Ladle into bowls and drizzle with olive oil, a dusting of smoked paprika, and/or a few chopped fresh rosemary leaves, if desired.
- Soup keeps refrigerated in an airtight container for 2-3 days, or freeze for up to 3 months.
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
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
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- Saute the bacon over medium low heat in a large, heavy-bottomed pot. Cook the bacon slowly, stirring occasionally, over relatively low heat so that it renders out most of it’s fat. After about 20 minutes, the bacon will be crisp and there will be quite a bit of fat in the pan. Drain out as much fat as possible and reserve it for another use if desired.
- Saute the onion, carrot, and celery with the remaining bacon (there should still be a thin coating of fat). Season with salt and pepper. After about 10 minutes, the vegetables should be translucent. Add the garlic, if using, and saute for about 2 minutes more. Add the beans, water, and parmesan cheese rind (if using).
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- Before you plan to make the soup: place the beans in a large bowl. Pick them over to remove any debris. Cover with cool water by at least 1 inch. Let stand overnight at room temperature or in the refrigerator.
- When you are ready to cook the soup: drain the beans into a colander and rinse them well. Set aside.
- In a large pot or Dutch oven over low heat, cook the bacon over medium low, stirring it occasionally until the fat has rendered and the bacon is crisp, about 8 minutes (be patient; low and slow is the name of the game here!). With a slotted spoon, remove the bacon to a plate and set aside, leaving the drippings in the pot. If using olive oil instead, simply warm the oil in the pot.
- Increase the heat to medium. Add the onion and cook until it begins to soften, about 3 minutes. Add the garlic, carrots, and celery. Stir and cook until the carrots just begin to soften, about 5 minutes.
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- Oil a large baking sheet with the 1 teaspoon of vegetable oil. Spread the floured shallots out on the pan in a single layer. Bake the shallots for about 35 minutes, turning every 5 minutes.
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