Bean-And-Bacon Soup Recipe

Name: Bean-And-Bacon Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound dried navy beans; 8 slices bacon; 3 cups chopped onion; 2 1/2 cups chopped carrot; 1 1/2 cups chopped celery; 1 tablespoon minced garlic; 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth; 3 cups water; 1 teaspoon salt; 1 teaspoon dried thyme; 1/4 teaspoon pepper; 1 bay leaf

Servings: persons

1 pound dried navy beans
8 slices bacon
3 cups chopped onion
2 1/2 cups chopped carrot
1 1/2 cups chopped celery
1 tablespoon minced garlic
2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
3 cups water
1 teaspoon salt
1 teaspoon dried thyme
1/4 teaspoon pepper
1 bay leaf

1
Sort and wash beans; place in a large Dutch oven. Cover with water; bring to a boil, and cook, uncovered, 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans, and set aside.
2
Cook bacon in Dutch oven over medium- high heat until crisp. Remove bacon, reserving 2 teaspoons drippings in pan.
3
Add onion, carrot, celery, and garlic to drippings in pan; saute 10 minutes or until tender. Add beans. Stir in chicken broth and remaining 5 ingredients. Crumble 6 slices bacon into soup. Bring to a boil; cover, reduce heat, and simmer 1 hour and 30 minutes or until beans are tender, stirring occasionally. Cool 10 minutes. Discard bay leaf.
4
Place 6 cups soup in a blender; process at low speed until smooth. Stir pureed soup into remaining soup in pan. Cook over medium heat, stirring occasionally, until heated. Ladle into bowls. Crumble remaining 2 slices bacon, and sprinkle evenly over soup.

706

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound dried navy beans, 8 slices bacon, 3 cups chopped onion, 2 1/2 cups chopped carrot, and more.

Yes, Bean-And-Bacon Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bean-And-Bacon Soup

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