One Pot Bean Bacon Soup Recipes

Steps:

• In a large pot, add the canola oil, diced onion, diced yellow bell pepper and diced orange bell pepper.
• Sauté this over medium high heat for about 9 minutes, while stirring frequently.
• Now add the teaspoon of jarred minced garlic, and continue cooking for just 30 seconds. Then remove the pan from heat, and add the Bush's Best Brown Sugar Hickory Baked Beans, the 2 cans of Sliced Stewed Tomatoes, the Chili Beans in sauce, Pork & Beans in Tomato Sauce, the undrained Pinto Beans, Dark Red Kidney Beans, Black Beans, and the can of Po*Tel Mild Diced Tomatoes & Green Chilies.
• Stir the cooked bacon, and slowly bring soup to a boil.
• Once the soup is heated through, remove pan from heat and ladle soup into bowls.
• Note: The first time I prepared this soup, I had added 4 oz. of thick sliced, cooked and diced, Jalapeño Bacon, which my daughter Jenny had made. The soup had a bit of a bite to it (heat-wise), and it was quite delicious. The second time I prepared the soup, I added slices of Maple Flavored Bacon. Today when I also made this soup, I cooked exactly a pound of bacon, and added it to the soup.

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.

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.

Steps:

• Heat oil in a pot over medium-high heat. Saute onion, carrot, and celery in the hot oil for 5 minutes. Add garlic and thyme and cook for 1 minute. Add broth, white beans, and bacon. Bring to a boil; reduce heat and let simmer for 5 minutes.
• Serve topped with pesto.