Bean And Bacon Soup Food

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BEAN AND BACON SOUP



Bean and Bacon Soup image

Make and share this Bean and Bacon Soup recipe from Food.com.

Provided by Bangbang

Categories     Beans

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb dried navy beans (Soaked in water overnight or quick soak method)
6 slices bacon, from butcher chopped in pieces (thick slices)
1/3 cup chopped celery
1/3 cup chopped carrot
1/3 cup choppeed onion
5 cups chicken stock or 5 cups beef stock
celery salt
pepper

Steps:

  • Cook bacon in soup pot till browned but still limp.
  • Remove bacon from pan and reserve two tablespoons bacon fat.
  • Cook carrots,onions, and celery in bacon fat over medium heat till soft.
  • add beans and broth to soup pot with bacon and veggies.
  • Bring to boil and turn heat down to simmer for 1/1/2 hours.
  • Season with celery salt and pepper and serve with crusty bread and butter.

Nutrition Facts : Calories 656.7, Fat 20.7, SaturatedFat 6.2, Cholesterol 32.1, Sodium 731.3, Carbohydrate 82.2, Fiber 28.3, Sugar 10.3, Protein 37.1

BEAN WITH BACON



Bean with Bacon image

A great winter soup.

Provided by Karena

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 2h35m

Yield 6

Number Of Ingredients 12

1 (16 ounce) package dried navy beans
9 cups water
1 pound bacon
2 onions, chopped
2 stalks celery, chopped
4 teaspoons chicken bouillon
1 bay leaf
⅓ teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon ground cloves
1 (16 ounce) can diced tomatoes
4 cups water

Steps:

  • Boil the beans in 9 cups of the water and then let sit for one hour. Drain and set aside.
  • Cook the bacon to your desired texture (it can be soft or crisp, whatever you prefer) and drain except for 1/4 cup grease. Coarsely chop the bacon.
  • Add the onions and celery to the reserved grease and bacon and saute until soft, do not drain. Add the chicken base or cubes, 4 cups water, beans, bay leaf, salt, pepper, and cloves, and simmer for 2 hours.
  • Stir in the tomatoes with their juice. Serve.

Nutrition Facts : Calories 630.7 calories, Carbohydrate 52.2 g, Cholesterol 51.5 mg, Fat 35.3 g, Fiber 19.6 g, Protein 26.6 g, SaturatedFat 11.5 g, Sodium 987.1 mg, Sugar 6.5 g

CAMPBELL'S BEAN AND BACON SOUP



Campbell's Bean and Bacon Soup image

You might have guessed this is a copycat recipe and it rocks if you like Bean and Bacon Soup. Serve with cornbread and honey or sleeves of saltine crackers. Prep time includes bean soaking time.

Provided by Diana Adcock

Categories     Lunch/Snacks

Time 15h

Yield 4-6 serving(s)

Number Of Ingredients 14

2 cups navy beans
water
6 slices uncooked bacon, diced
3 small carrots, minced
3 stalks celery, minced
1 onion, minced
1/2 teaspoon thyme
2 -4 garlic cloves, minced
1 (4 ounce) can tomato paste
1 dash dried red pepper flakes
6 -8 cups water (substituting 1 or 2 cups of ham stock for equal amount of water gives this soup extra depth)
1 teaspoon wine vinegar
3 drops liquid smoke
salt and pepper

Steps:

  • Soak beans overnight and discard water.
  • Place all ingredients EXCEPT wine vinegar, liquid smoke, salt and pepper in a large kettle.
  • Simmer until beans are tender, around 3 hours.
  • Puree 2 cups of soup and return to pot.
  • Add wine vinegar and liquid smoke.
  • Mix well.
  • Taste; add salt and pepper to taste.

BEAN AND BACON SOUP



Bean and Bacon Soup image

Make and share this Bean and Bacon Soup recipe from Food.com.

Provided by Asha1126

Categories     Beans

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

3 slices bacon, chopped
1 cup chopped onion
1 tablespoon chili powder
1 1/2 teaspoons dry mustard
1 1/2 cups water
1 tablespoon dark molasses
1 tablespoon red wine vinegar
2 (15 ounce) cans cannellini beans or 2 (15 ounce) cans other white beans, drained
1 (14 1/2 ounce) can diced tomatoes with onion and garlic, undrained

Steps:

  • Cook bacon in a large saucepan over medium-high heat until crisp.
  • Remove from pan, reserving 2 teaspoons dripping in pan.
  • Add onions, chili powder, and mustard to drippings in pan, saute 3 minutes.
  • Stir in bacon, water, and remaining ingredients, and bring to a boil.
  • Reduce heat, and simmer 10 minutes.
  • Partially mash the beans with a potato masher.
  • Enjoy.

Nutrition Facts : Calories 246.7, Fat 4.6, SaturatedFat 1.3, Cholesterol 4.1, Sodium 718.6, Carbohydrate 39.6, Fiber 12.7, Sugar 8.6, Protein 12.7

BEAN AND BACON SOUP



Bean and Bacon Soup image

Make and share this Bean and Bacon Soup recipe from Food.com.

Provided by tpw1963 williams

Categories     Beans

Time 2h30m

Yield 20 6oz portions, 20 serving(s)

Number Of Ingredients 12

1 lb beans, dried and soaked see note
1/2 lb bacon, ends and pieces,chopped fine
4 medium onions, chopped
4 stalks celery, chopped
4 large carrots, peel and diced
1 lb plum tomato, diced
1 gallon stock or 1 gallon water
1 smoked ham hock
1 bay leaf
1 teaspoon thyme, leaf
salt and pepper, to taste
1 lb smoked sausage, sliced (optional)

Steps:

  • Preparation Check the beans for stones.
  • Pour boiling water over beans and let stand 1 hour or soak overnight and drain.
  • Finely chop the bacon ends and pieces, or fat saved from a smoked ham, and cook it on a medium fire in a big pot to render the fat.
  • Be sure the crumbs of fat are nicely browned, like crisp bacon.
  • Add the cut up veggies (you can change the amounts to suit yourself, and add others too, ad lib) and saute in the fat.
  • Add a few cloves of mashed garlic if you like it.
  • Drain the beans and rinse them.
  • Add the water or stock, beans and ham hock and herbs and spices.
  • Bring to the boil, simmer for 1 1/2 to 2 hours, maybe even more depending on beans, until they are very tender.
  • Cut the fat and skin from the ham hock and dice it and return to the soup.
  • I often cook a couple of extra ones and have beans and hocks as a meal.
  • Season with salt and pepper.
  • You can skim the fat, but in the cold winter, it tastes good.
  • The colder it is, the better you will like fatty soups.
  • If you cook it long enough, the beans and everything will break down and puree, combining with the fat to make a"creamy" consistency, that is much admired by"beanies.
  • "I like to finish the soup with sliced kielbasa.

Nutrition Facts : Calories 72, Fat 5.2, SaturatedFat 1.7, Cholesterol 7.7, Sodium 112.8, Carbohydrate 4.6, Fiber 1.2, Sugar 2.4, Protein 1.9

BEAN WITH BACON SOUP



Bean with Bacon Soup image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 10h

Yield 8 servings

Number Of Ingredients 12

1 pound Great Northern white beans
4 cups low-sodium chicken stock
1 pound thick-cut bacon, cut into 1-inch pieces
2 large carrots, chopped
2 stalks celery, chopped
1 onion, chopped
Kosher salt and freshly ground black pepper
2 tablespoons tomato paste
4 cloves garlic, chopped
2 bay leaves
2 Roma tomatoes, diced
Chopped fresh parsley, for garnish

Steps:

  • Pick through the beans, then rinse and drain them. Put them in a large pot and cover with water by 2 inches. Let soak overnight.
  • Drain the beans and return them to the pot. Add the chicken stock and 4 cups of water. Bring to a boil and reduce to a simmer.
  • While the beans are simmering, cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Remove to a paper towel-lined plate to drain. Add half the bacon to the beans, reserving the rest for garnish.
  • Remove all but 2 tablespoons of the bacon grease from the skillet and add the carrots, celery and onions. Season with some salt and pepper and cook until the vegetables are just beginning to soften, 3 to 4 minutes. Add the tomato paste and garlic and cook for another minute, stirring to combine.
  • Using a slotted spoon, add the vegetables to the beans. Add the bay leaves and give it a good stir. Taste to check if it needs any additional seasoning. Simmer until the beans are tender, 1 to 1 1/2 hours.
  • When ready to serve, stir in the tomatoes. Serve with the reserved bacon and chopped parsley.

MEDITERRANEAN BEAN AND BACON SOUP



Mediterranean Bean and Bacon Soup image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 18

3 tablespoons EVOO, plus more for drizzling
5 ounces pancetta, finely diced
4 cloves garlic, finely chopped or grated
2 to 3 small stalks celery, finely diced
2 medium carrots, finely diced
1 large fresh bay leaf
1 onion, finely diced
Herb bundle of fresh parsley, sage, rosemary and thyme tied with kitchen string
Kosher salt and freshly ground pepper
2 tablespoons tomato paste
1/2 cup dry white wine
6 cups chicken stock
Two 15-ounce cans cannellini beans
1 small bunch Tuscan kale, stems and ribs removed and leaves finely shredded or chopped
Freshly grated nutmeg
1 rind from a wedge of Parmigiano-Reggiano
Shaved Parmigiano-Reggiano, for serving
Crusty bread, for serving

Steps:

  • Heat the EVOO in a Dutch oven or medium soup pot over medium-high heat. Add the pancetta and cook until crisp. Add the garlic, celery, carrots, bay leaf, onions and herb bundle and season with a little salt and more pepper. Cook until soft, 7 to 8 minutes. Add the tomato paste and cook, stirring, for 1 minute. Deglaze with the wine, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Stir for 1 minute more. Add the stock and bring to a low boil.
  • Add a few ladles of the soup to a food processor along with 1 can of beans and puree until smooth. Return the puree to the soup and stir to combine. Add the remaining can of beans and the kale and cook until the kale is wilted. Season with a hint of nutmeg. Add the cheese rind and simmer for 15 minutes at a low bubble to let the flavors combine. Adjust the seasonings.
  • Remove the cheese rind, herb bundle and bay leaf from the soup. Ladle the soup into shallow bowls and top with shaved Parmigiano-Reggiano and a drizzle of EVOO. Serve with bread for mopping.

REAL SIMPLE BEAN AND BACON SOUP



Real Simple Bean and Bacon Soup image

From the February 2005 issue of Real Simple magazine. This is a quick comfort food for cold days. You can substitute lima, cannellini, or borlotti beans for the great Northern beans in this recipe.

Provided by Ms B.

Categories     Pork

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

8 slices bacon
1 large carrot, chopped (about 3/4 cup)
2 stalks celery, chopped (about 1 cup)
1 medium onion, chopped (about 1 cup)
4 garlic cloves, chopped
2 (15 1/2 ounce) cans great northern beans, drained
2 cups water
2 tablespoons fresh parsley, chopped
1 1/4 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper

Steps:

  • In a large Dutch oven or saucepan, fry the bacon until crisp.
  • Remove and drain on paper towels.
  • Let cool, chop and set aside.
  • Over medium heat, add the carrot to the pan drippings in the Dutch oven and sauté for 5 minutes.
  • Add the celery, onion, and garlic, stirring well and cooking for 3 minutes more.
  • Add the beans and 2 cups of water.
  • Bring to a boil, cover, and reduce heat to low.
  • Let simmer for 10 minutes.
  • Uncover and, with a potato masher or large slotted spoon, partially mash the bean mixture until it thickens slightly.
  • Stir in the parsley, salt, pepper and bacon.
  • Serve hot.

Nutrition Facts : Calories 202.1, Fat 5.4, SaturatedFat 1.8, Cholesterol 7.2, Sodium 477.6, Carbohydrate 28.3, Fiber 9, Sugar 1.6, Protein 11.3

RED BEAN AND BACON SOUP



Red Bean and Bacon Soup image

Categories     Soup/Stew     Bean     Onion     Tomato     Appetizer     Bacon     Celery     Carrot     Winter     Gourmet

Yield Makes about 12 cups, serving 6 to 8

Number Of Ingredients 15

1/2 pound lean bacon (about 8 slices), cut into 1/2-inches pieces
1 1/2 cups finely chopped onion
2 large garlic cloves
1 bay leaf
1 tablespoon chili powder
1 1/2 teaspoons ground cuminseed
1/4 teaspoon cayenne, or to taste
1 1/2 cups chopped celery
1 1/2 cups chopped carrot
1 pound red beans such as kidney or pinto, soaked in enough cold water to cover them by 2 inches overnight or quick-soaked (procedure follows) and drained
4 cups chicken broth plus, if desired, additional for thinning the soup
a 28-ounce can Italian tomatoes, drained, reserving the juice, and chopped
1/2 cup medium-dry Sherry
chopped scallion greens as an accompaniment
sour cream as an accompaniment

Steps:

  • In a heavy kettle cook the bacon over moderately low heat, stirring occasionally, until it is crisp, transfer it to paper towels to drain, and reserve it. Pour off all but 1/4 cup of the fat and in the remaining fat cook the onion, the garlic, the bay leaf, the chili powder, the cuminseed, and the cayenne, stirring, until the onion is softened. Add the celery, the carrot, the beans, 4 cups of the broth, and 2 cups water and simmer the soup, covered, for 1 to 1 1/2 hours, or until the beans are tender. Add the tomatoes with the reserved juice and simmer the soup, covered, for 20 minutes. Discard the bay leaf and force the soup in batches through a food mill into a large saucepan. Stir in the Sherry, salt and pepper to taste, and the additional broth or water to thin the soup to the desired consistency, simmer the soup for 5 minutes, and serve it with the reserved bacon, the scallion greens, and the sour cream.
  • To quick-soak dried beans:
  • In a colander rinse the beans under cold water and discard any discolored ones. In a kettle combine the beans with enough cold water to cover them by 2 inches, bring the water to a boil, and boil the beans for 2 minutes. Remove the kettle from the heat and let the beans soak, covered, for 1 hour.

BEAN AND BACON SOUP WITH CHEESE TOASTS



Bean and Bacon Soup with Cheese Toasts image

Crispy cheddar-cheese toasts are perfect for dunking in a hearty bowl of bean, bacon, and vegetable soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 11

1/2 pound (about 10 slices) bacon, cut into 1/2-inch pieces
1 small onion, finely diced
2 medium carrots, peeled and cut into 1/4-inch pieces
2 celery stalks, cut into 1/4-inch pieces
3 cups chicken or vegetable stock
2 cans (15 1/2 ounces each) white beans, drained and rinsed
3/4 teaspoon dried sage
1/2 teaspoon salt
1 pinch of ground pepper
4 slices sandwich bread
3/4 cup grated cheddar cheese

Steps:

  • In a medium saucepan set over medium-high heat, cook the bacon pieces, stirring frequently, until brown and just crisp, about 5 minutes. Remove from heat. Using a slotted spoon, transfer bacon to a paper-towel-lined plate; set aside.
  • Pour all but about 1 tablespoon of bacon fat from the pan. Return the pan to the heat; add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 3 minutes. Add the stock and 2 cups water, and bring to a boil. Reduce heat to medium, and simmer until the vegetables are tender, about 15 minutes. Add the beans, sage, salt and pepper, and half of the reserved bacon. Simmer for a few more minutes while preparing the cheese toasts.
  • Meanwhile, heat the broiler; place bread on a baking sheet. Sprinkle bread with cheese; broil until cheese is melted and bread is just golden, about 2 minutes. Cut into triangles.
  • Garnish soup with remaining bacon, and serve with cheese toasts on the side.

BEAN AND BACON SOUP



Bean and Bacon Soup image

Great soup to start the night before or early in the morning. If you prefer a thicker soup, mash some of the beans before adding the tomatoes. Taco seasoning and bacon, add a nice touch for this cool weather soup.

Provided by weekend cooker

Categories     Onions

Time 11h25m

Yield 6 soups, 6 serving(s)

Number Of Ingredients 7

1 1/4 cups mixed dried beans
5 cups water
1 onion, chopped
3 cups water
4 slices fried bacon, crumbled
1 (1 1/4 ounce) envelope taco seasoning
2 (14 1/2 ounce) cans diced tomatoes, undrained

Steps:

  • Place dried beans in a large stockpot, and cover with 5 cups water.
  • Cover pot and bring to a boil, and cook an additional 2 minutes over high heat.
  • Remove pot from heat and allow to stand, covered for 1 hour. Return pot to stovetop and cook covered for 2 1/2 - 3 hours, or until beans are tender, and drain.
  • Combine cooked beans onion, 3 cups water, bacon, and taco seasoning in a slow cooker.
  • Mix well.
  • Cook on low 8-10 hours.
  • Add tomatoes, stir well, and cook an additional 30 minutes.

Nutrition Facts : Calories 71.2, Fat 2.4, SaturatedFat 0.8, Cholesterol 6, Sodium 621.5, Carbohydrate 10.4, Fiber 3.1, Sugar 5.5, Protein 3.4

BLACK BEAN AND BACON SOUP



Black Bean and Bacon Soup image

I really love this soup! I love how everything is pureed except for the crumbled bacon and green onions at the end. If you like a chunky soup, you could omit pureeing the soup or just puree half of the mixture! This recipe can easily be done in the crockpot, too. Great served with cornbread. Enjoy!!

Provided by KPD123

Categories     Black Beans

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

6 -8 slices bacon, cooked and crumbled
3 tablespoons bacon drippings
1 large onion, chopped
2 stalks celery, thinly sliced
2 carrots, finely chopped
1 -2 serrano peppers (optional) or 1 -2 jalapeno pepper, minced (optional)
2 garlic cloves, minced
2 (15 ounce) cans black beans, rinsed, drained
2 cups chicken broth
1/2 teaspoon cayenne
salt and pepper, to taste
1/4 cup green onion, finely sliced

Steps:

  • Saute onions, celery, carrots, peppers and garlic in bacon drippings in saucepan over medium heat. Cook until crisp-tender.
  • Stir in beans, broth and cayenne. Simmer 15 min., stirring occasionally.
  • Pour soup into food processor or blender container; cover. Process until pureed. (I use an immersion blender, so I puree right in the saucepan.) Return soup to saucepan.
  • Stir in bacon; cook until heated through, stirring occasionally.
  • Garnish with green onions if desired.

Nutrition Facts : Calories 500.4, Fat 26.6, SaturatedFat 9.3, Cholesterol 32.3, Sodium 720.4, Carbohydrate 45.5, Fiber 15.3, Sugar 3.9, Protein 21

BEAN AND BACON SOUP



Bean and Bacon Soup image

This bean and bacon soup has been on our menu for about 25 years. Customers tell us they love its flavor. A clear chicken broth makes it different from other bean soups. -Robert Doumas, Gaylord, Michigan

Provided by Taste of Home

Categories     Lunch

Time 1h40m

Yield 10 servings.

Number Of Ingredients 9

1 pound dried navy beans
2 quarts chicken broth
2 tablespoons minced fresh parsley
2 bay leaves
1/4 teaspoon pepper
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
6 bacon strips, cooked and crumbled

Steps:

  • Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans; discard liquid., In a large saucepan, combine the broth, beans, parsley, bay leaves and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add the onion, carrot and celery. Cover and simmer for 20-25 minutes or until vegetables and beans are tender. Stir in bacon. Discard the bay leaves before serving.

Nutrition Facts : Calories 196 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 818mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 12g fiber), Protein 13g protein.

BLACK BEAN AND BACON SOUP



Black Bean and Bacon Soup image

Canned black beans, crisp bacon, onion, garlic, carrots, celery and ground red pepper make a hearty and delicious soup.

Provided by My Food and Family

Categories     Recipes

Time 40m

Yield Makes 6 servings.

Number Of Ingredients 8

8 slices OSCAR MAYER Lower Sodium Bacon, cut into 1/2-inch pieces
1 large onion, chopped
2 stalks celery, thinly sliced
2 carrots, finely chopped
2 cloves garlic, minced
2 cans (15 oz. each) black beans, rinsed, drained
1 can (14-1/2 oz.) low-sodium chicken broth
1/2 tsp. ground red pepper (cayenne)

Steps:

  • Cook bacon in large saucepan on medium heat 12 min. or until crisp, stirring frequently. Drain bacon, reserving 3 Tbsp. of the drippings in pan. Drain bacon.
  • Meanwhile, add onions, celery, carrots and garlic to bacon drippings in saucepan; cook and stir until crisp-tender. Stir in beans, broth and pepper. Simmer 15 min., stirring occasionally.
  • Pour soup into food processor or blender container; cover. Process until pureed. Return to saucepan. Stir in bacon; cook until heated through, stirring occasionally.

Nutrition Facts : Calories 270, Fat 12 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 10 g, Sugar 0 g, Protein 13 g

BEAN AND BACON SOUP



Bean and bacon soup image

A hearty, tasty soup for those cold winter days

Provided by elessario

Time 1h30m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Chop the bacon, then fry it in the large saucepan you will use the the soup. The idea is not to crisp it but to render the fat: cook it on a low heat with the lid on for about 10 minutes. Remove from the pan, leaving any rendered fat in the pan
  • Whilst the bacon is cooking, roughly chop the onion, garlic and leek and peel and slice the carrot. Once the bacon is done, put all of these into the pan and stir in the bacon fat. Add a generous splash of cider vinegar and allow to cook gently for about 5 minutes.
  • Add the water, stock, bouillon, paprika, bay leaves and puree to the vegetables. Stir through and then leave to simmer for about an hour.
  • Once cooked, add the bacon and then put through a blender and return to the pan (or use an immersion blender in the pan) before adding the drained and rinsed beans. Allow to heat through for 15 minutes.
  • Season to taste and serve with crusty bread.
  • This recipe is my (remarkably successful) attempt to recreate a covent garden soup of the month recipe - I think I actually like this mor than the original!

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From thatswhatbobscooking.com


PINTO BEAN SOUP WITH BACON - JUST MEXICAN FOOD
Step By Step Instructions On How To Make A Pinto Bean Soup Recipe. Step 1: Cut the Bacon Into Pieces and Fry it. Step 2: Sauté the Vegetables and Place them into the Crockpot. Step 3: Add all the ingredients to the Crockpot. Step 4: Set the Crockpot and Cook for 8-9 Hours.
From justmexicanfood.com


BEAN AND BACON SOUP RECIPE | MYRECIPES
Directions. In a large Dutch oven or saucepan, fry the bacon until crisp. Remove and drain on paper towels. Let cool, chop, and set aside. Over medium heat, add the carrot to the pan drippings in the Dutch oven and sauté for 5 minutes. Add the celery, onion, and garlic, stirring well and cooking for 3 minutes more.
From myrecipes.com


SMOKY BEAN & BACON SOUP - MY FOOD AND FAMILY
Bring broth, tomatoes and beans to boil in large saucepan, stirring occasionally. Simmer on low heat 5 min. 2. Stir in spinach and bacon; simmer 1 min. Ladle into …
From myfoodandfamily.com


BEAN, BACON AND PORK SOUP - SOUP CALORIES, CARBS & NUTRITION FACTS ...
About Food Exercise Apps Community Blog Premium. Bean, Bacon and Pork Soup Bean, Bacon and Pork Soup - Soup. Serving Size : 1 Cup. 172 Cal. 55% 22g Carbs. 28% 5g Fat. 17% 7g Protein. Track macros, calories, and more with MyFitnessPal. Join for free! Daily Goals. How does this food fit into your daily goals? Calorie Goal 1,828 cal. 172 / 2,000 cal left. Fitness …
From androidconfig.myfitnesspal.com


BACON BEAN SOUP • BREAD BOOZE BACON
Instructions. Heat a large pot over medium-high heat. Add bacon and cook until crispy, about 5 to 8 minutes. Remove to a paper towel lined plate. Discard all but 2 tablespoons of the bacon fat. Add the onion, celery, carrots, and garlic to the bacon grease. Cook for 5 minutes until soft.
From breadboozebacon.com


BEAN WITH BACON SOUP - CAMPBELL SOUP COMPANY
Bean with Bacon Soup. Campbell’s® Condensed Bean with Bacon Soup is a full-flavored blend of white beans, bacon and carrots in a savory tomato puree. Hearty and versatile, it’s great to have on hand to use as an inventive ingredient in recipes. From Chicken and Bean Burritos to Bacon Horseradish Burgers, the ideas are endless and available ...
From campbells.com


BEAN AND BACON SOUP - READY IN 10 MINUTES - EAT AT HOME
1 box (or 2 cans) chicken broth. 1/2 tsp. oregano. salt and pepper to taste. If you have the bacon and onion already cooked and frozen, pop it in the microwave to thaw a bit. Toss everything into a soup pot and heat. That’s it! Add cornbread or a sandwich and you’re good to go. 34 shares. 4.
From eatathomecooks.com


BACON & BEAN SOUP!! #BACON #SOUP #CORONATIME #FOODIE #FAMILY …
TikTok video from Nicole (@cookingwithnik): "Bacon & Bean soup!! #bacon #soup #coronatime #foodie #family #happy #beans #food #blw #spinach #delish #delicious #fyp #foryou #love #flavor". 1 can of white beans + one cup of water | Bacon!!! | Onion Carrots Celery | .... Ride It. TikTok . Upload . Log in. For You. Following. LIVE. Log in to follow creators, like videos, and …
From tiktok.com


IGA - BEAN WITH BACON CONDENSED SOUP CALORIES, CARBS & NUTRITION …
About Food Exercise Apps Community Blog Premium. IGA IGA - Bean with Bacon Condensed Soup. Serving Size : 0.5 cup condensed soup. 170 Cal. 58% 25g Carbs. 21% 4g Fat. 21% 9g Protein. Track macros, calories, and more with MyFitnessPal. Join for free! Daily Goals. How does this food fit into your daily goals? Calorie Goal 1,830 cal. 170 / 2,000 cal left. Fitness Goals : …
From sync.myfitnesspal.com


BLACK BEAN SOUP WITH (AN ENTIRE POUND OF) BACON - FOOD ABOVE GOLD
Instructions. In a large bowl, soak the dried black beans overnight. In a large pot, cook the diced bacon over medium heat until the bacon is crispy. About 10 minutes. Strain out the cooked bacon, but leave the bacon fat. Sauté the onion, garlic, and poblano pepper until the onions begin to turn translucent.
From foodabovegold.com


QUICK BEAN AND BACON SOUP RECIPE - FOOD.COM
Add bean and bacon soup to bacon/onion mixture. Then pour half of the can of mixed beans into a bowl and mash. Add the rest of the canned and mashed beans into saucepan with other ingredients (if the mixture seemed to thick add the water) . Stir until well mixed, and turn heat to low and simmer for 15 minutes or until heated through.
From food.com


BEAN AND BACON SOUP RECIPES ALL YOU NEED IS FOOD
Cook bacon in soup pot till browned but still limp. Remove bacon from pan and reserve two tablespoons bacon fat. Cook carrots,onions, and celery in bacon fat over medium heat till soft. add beans and broth to soup pot with bacon and veggies. Bring to boil and turn heat down to simmer for 1/1/2 hours.
From stevehacks.com


TUSCAN BACON AND BEAN SOUP RECIPE - BBC FOOD
Method. For the soup, heat the oil in a heavy-based saucepan over a high heat. Add the bacon, then season and fry for 3–4 minutes, until caramelising but …
From bbc.co.uk


SLOW COOKED BEAN WITH BACON SOUP - LYNN'S KITCHEN ADVENTURES
Cook onion in oil until tender and slightly browned. Place cooked onion, chicken broth, beans, bacon, and molasses into a crockpot. Stir well and cook on low for 2-3 hours. Add milk, stir well, and cook 30-40 minutes more or until completely heated through. Salt to taste and serve.
From lynnskitchenadventures.com


SLOW COOKER BEAN AND BACON SOUP RECIPE - THE SPRUCE EATS
Add bacon, hearty bean soup mix, carrots, water, salt, pepper, and bay leaf to the slow cooker and mix well to blend. Cover crock pot and cook on low for 9 to 11 hours until the beans are tender. Add the tomatoes, stir well, and cook …
From thespruceeats.com


BEAN AND BACON SOUP RECIPE | REAL SIMPLE
Food; Recipes; Bean and Bacon Soup; Bean and Bacon Soup. Rating: 3.5 stars. 300 Ratings. 5 star values: 103 4 star values: 49 3 star values: 45 2 star values: 51 1 star values: 52 Read Reviews Add Review 300 Ratings 6 Reviews By Cynthia Nicholson. Pin Print More. Facebook Tweet Email Send Text Message. Gallery. Bean and Bacon Soup . Credit: Antonis Achilleos …
From realsimple.com


BEAN AND BACON SOUP - FOOD RECIPES
In this recipe we are making the bean soup starting with dry beans that we soak overnight. If you don’t have time to soak beans overnight, you can put the beans into a pot of water, bring the water to a boil, remove from heat, and let …
From recipes.studio


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