BEAN AND BACON SOUP
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
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
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
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
BEAN AND BACON SOUP
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
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.
MEDITERRANEAN BEAN AND BACON SOUP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 18
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.
BEAN WITH BACON SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 10h
Yield 8 servings
Number Of Ingredients 12
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.
REAL SIMPLE BEAN AND BACON SOUP
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
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
BEAN AND BACON SOUP
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!
RED BEAN AND BACON SOUP
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, BACON AND PEPPER SOUP
An easy, quick and hearty soup that's great in winter. Tasty with garlic bread or melba toast and even better the next day. You can adjust all the seasonings to personal taste.
Provided by Deserie Harrison
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Yield 5
Number Of Ingredients 17
Steps:
- In a large pot over medium high heat, saute the bacon until crisp. Drain the fat, leaving about 2 tablespoons in the pot. Crumble the bacon, reserving for later for garnish. Add the onions, carrots, red bell pepper, celery and garlic to the pot and saute in the bacon fat for 10 minutes.
- Stir in the sugar, ground black pepper, cayenne pepper, garlic powder, onion powder, bay leaf, thyme and Worcestershire sauce. Now pour in just a small amount of chicken stock to deglaze the pan. (Note: This removes all of the caramelized particles from the bottom of the pan.)
- Add the beans and the rest of the stock and continue to cook over medium high heat for 10 to 15 minutes, or until all vegetables are tender.
- In a food processor or blender, puree 3 cups of soup at a time, adjusting seasoning if necessary. Return all pureed soup to the pot, stir in the parsley and crumbled bacon and simmer for 10 more minutes.
Nutrition Facts : Calories 384.5 calories, Carbohydrate 50.4 g, Cholesterol 19 mg, Fat 13.4 g, Fiber 11.2 g, Protein 17.3 g, SaturatedFat 4.4 g, Sodium 315.6 mg, Sugar 7.4 g
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