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 cup dry navy beans; 6 slices bacon; 1 carrot, diced; 1 red bell pepper, diced; 1 small onion, chopped; 1 large clove garlic, minced; 1/2 teaspoon paprika; 2 1/2 cups chicken broth; One 16-ounce can crushed tomatoes; 1 bay leaf; The Ladys House Seasoning; Crumbled bacon

Servings: persons

1 cup dry navy beans
6 slices bacon
1 carrot, diced
1 red bell pepper, diced
1 small onion, chopped
1 large clove garlic, minced
1/2 teaspoon paprika
2 1/2 cups chicken broth
One 16-ounce can crushed tomatoes
1 bay leaf
The Ladys House Seasoning
Crumbled bacon

1
To quick-soak the beans, place them in a pot and add 2 cups of water.
2
Bring to a boil, cover, and boil for 1 minute.
3
Remove the pot from the heat and let the beans stand in the hot water for 1 hour.
4
Meanwhile, fry the bacon in a Dutch oven until crisp.
5
Remove the bacon and set aside.
6
Add the carrot and bell pepper to the Dutch oven and saute for 5 minutes.
7
Add the onion and garlic and saute for 5 minutes longer.
8
Stir in the paprika.
9
Cook, stirring, for a few minutes longer to develop the flavor of the paprika.
10
Slowly add the chicken broth, then stir in the crushed tomatoes, bay leaf, and House Seasoning to taste.
11
Drain the beans and discard the liquid.
12
Add the beans to the soup, stir, and bring to a boil.
13
Reduce the heat, cover, and simmer for 2 hours, or until the beans are as tender as you like.
14
Thin the soup with the chicken broth.
15
Remove and discard the bay leaf.
16
Ladle the soup into bowls and sprinkle with bacon.

630

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.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 cup dry navy beans, 6 slices bacon, 1 carrot, diced, 1 red bell pepper, 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

How did you like this recipe?

Frequently Asked Questions