NAVY BEAN AND BACON SOUP RECIPES

Name: Bean and Bacon Soup
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4-6 serving(s)
Ingredients: 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

BEAN AND BACON SOUP RECIPE - FOOD.COM

Bean and Bacon Soup Recipe - Food.com image

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

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

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, FatContent 20.7, SaturatedFatContent 6.2, CholesterolContent 32.1, SodiumContent 731.3, CarbohydrateContent 82.2, FiberContent 28.3, SugarContent 10.3, ProteinContent 37.1

BEAN AND BACON SOUP RECIPE - FOOD.COM

Bean and Bacon Soup Recipe - Food.com image

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

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

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.

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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
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Category Lunch
Calories 196 calories per serving

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.

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