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: 2 (19 ounce) cans navy beans, drained and rinsed; 1 teaspoon salt; ¼ teaspoon pepper; 5 slices bacon, diced; 4 carrots, peeled and chopped; 2 celery ribs, chopped; ½ teaspoon dried thyme; 1 garlic clove, minced; 2 tablespoons tomato paste; 1 onion, finely chopped; 1 (10 ounce) can chicken broth; 4 cups water

Servings: persons

2 (19 ounce) cans navy beans, drained and rinsed
1 teaspoon salt
¼ teaspoon pepper
5 slices bacon, diced
4 carrots, peeled and chopped
2 celery ribs, chopped
½ teaspoon dried thyme
1 garlic clove, minced
2 tablespoons tomato paste
1 onion, finely chopped
1 (10 ounce) can chicken broth
4 cups water

1
Fry bacon until crisp.
2
Remove from pan and reserve.
3
Leave about 1 tbsp bacon fat in skillet.
4
Add carrots, celery, garlic, and onion.
5
Saute until softened, about 10 minutes.
6
Add salt, pepper, thyme, and tomato paste.
7
Add beans, chicken broth, and water.
8
Simmer, covered, until vegetables are done and soup is the consistency you like.
9
Additional water can be added if it gets too thick.
10
Partially mash before serving.

406

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: 2 (19 ounce) cans navy beans, drained and rinsed, 1 teaspoon salt, ¼ teaspoon pepper, 5 slices bacon, diced, 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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