Bean and Bacon Soup #2 Recipe

Name: Bean and Bacon Soup #2
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb dry navy beans, sorted and rinsed; 6 cups water; 2 cloves garlic, crushed; 2 teaspoons salt; ¼ teaspoon ground black pepper; 1 bay leaf; 4 slices bacon; 2 onions, chopped; 1 green bell pepper, seeded and chopped; 2 carrots, peeled and chopped; 1 (8 ounce) can tomato sauce; 1 teaspoon crushed dried parsley

Servings: persons

1 lb dry navy beans, sorted and rinsed
6 cups water
2 cloves garlic, crushed
2 teaspoons salt
¼ teaspoon ground black pepper
1 bay leaf
4 slices bacon
2 onions, chopped
1 green bell pepper, seeded and chopped
2 carrots, peeled and chopped
1 (8 ounce) can tomato sauce
1 teaspoon crushed dried parsley

1
Place beans in a large pot, cover with water and soak overnight; drain and rinse.
2
Add water, garlic, salt, pepper and bay leaf.
3
Cover and simmer for 1 1/2 hours.
4
Meanwhile, cook bacon until crisp; remove from pan and drain on paper towel.
5
Set aside.
6
Add onions and bell pepper to pan drippings; saute until tender.
7
Add to beans along with carrots.
8
Cover and simmer for 1 hour.
9
Add tomato sauce and parsley.
10
Cover and simmer an additional 30 minutes.
11
Remove the bay leaf before serving with reserved bacon crumbled on top.

362

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 lb dry navy beans, sorted and rinsed, 6 cups water, 2 cloves garlic, crushed, 2 teaspoons salt, and more.

Yes, Bean and Bacon Soup #2 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 #2

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