White-Bean Soup With Peppers And Bacon Recipe

Name: White-Bean Soup With Peppers And Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups dried navy beans; 5 bacon slices; 2 cups chopped red bell pepper; 2 cups chopped onion; 1 cup chopped carrot; 1 teaspoon sugar; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1/4 teaspoon black pepper; 1/8 teaspoon ground red pepper; 4 garlic cloves, minced; 3 (16-ounce) cans fat-free, less-sodium chicken broth; 1/2 cup chopped fresh parsley

Servings: persons

1 1/2 cups dried navy beans
5 bacon slices
2 cups chopped red bell pepper
2 cups chopped onion
1 cup chopped carrot
1 teaspoon sugar
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
4 garlic cloves, minced
3 (16-ounce) cans fat-free, less-sodium chicken broth
1/2 cup chopped fresh parsley

1
Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans.
2
Cook the bacon in pan over medium heat until crisp. Remove bacon from pan; crumble and set aside. Add bell pepper and the next 8 ingredients (bell pepper through minced garlic) to drippings in pan; saute 10 minutes or until browned. Stir in the broth, scraping pan to loosen browned bits. Add beans. Bring to a boil; cover, reduce heat, and simmer 1 hour or until beans are tender.
3
Place 3 cups of the bean mixture in a blender, and process until smooth. Return the pureed mixture to pan. Stir in the bacon and parsley.
4
Note: This soup will freeze well for up to two months. Pour into an airtight container, leaving enough room for expansion (usually an inch or two at the top). To reheat, thaw completely in the refrigerator; then place contents in a saucepan over low heat, adding some liquid if necessary.

1191

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 13 ingredients. The key ingredients include: 1 1/2 cups dried navy beans, 5 bacon slices, 2 cups chopped red bell pepper, 2 cups chopped onion, and more.

Yes, White-Bean Soup With Peppers And Bacon 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.

White-Bean Soup With Peppers And Bacon

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