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Home » Food » By Country or Region » North America » America » Bean and Bacon Soup

Bean and Bacon Soup

December 26, 2013 by Kimberly Killebrew · 4 Comments

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Bean and Bacon Soup

We often buy things in bulk when they’re on sale.  This time we stocked up on bacon.  Todd and I both have a weakness of bacon.  If we allowed ourselves, we’d be perfectly content eating bacon every morning for breakfast.  But we don’t.  In fact, we probably average once or twice per month.  But I do cook a little more frequently than that with bacon.  Even a little bacon goes a long way in adding depth to a dish.  You don’t get a whole lot of fat and nitrates that way but you do get a lot of flavor.  And oh what a flavor it is!

This is a simple, easy soup to make and it’s a great way to use up any beans you’ve had sitting in your cupboard.  We try to rotate our food storage fairly regularly and had a ton of beans that needed to be used.  So I’ve been making chili and various bean dishes to use them up.  Beans are a great source of protein, they’re filling, inexpensive, and are pretty versatile.  You can make bean flour, bean burgers, and my mom makes a killer bean lasagna, just for example.

Here’s a yummy a soup I threw together after reorganizing our food storage.  Nothing fancy, just a good, hearty, flavorful, satisfying soup.  I made a huge pot of it and it kept Todd stocked for work lunches for a couple of days and I froze the rest.  Our 18 month old daughter sure loved it!  She picked out the beans, tomatoes, carrots and celery and enjoyed every last morsel – several helpings of it.

This is a great comfort soup for a cold Winter’s night.

Bean and Bacon Soup

Let’s get started!

Soak the beans overnight in a large pot of water.  When ready to use, drain, rinse and drain them again.

Bean and Bacon Soup prep 1

Fry the bacon until crispy.  Add the onions and garlic and cook for 5 minutes or until the onions are soft and translucent.

Bean and Bacon Soup prep 3

Add the carrots and celery and cook for another 2 minutes.

Bean and Bacon Soup prep 4

Add the tomatoes, tomato paste and all seasonings.

Add the beef broth.  Stir to combine.  Increase the heat and bring to a boil.  Reduce the heat to medium, cover, and simmer for 45 minutes or until the beans are tender.  Add salt and pepper to taste.

Bean and Bacon Soup prep 6  Bean and Bacon Soup

5.0 from 1 reviews
Bean and Bacon Soup
 
Print
: The Daring Gourmet, www.daringgourmet.com
Serves: 6
Ingredients
  • 2 cups mixed dried beans, soaked overnight in a pot of water, drained, and rinsed
  • 5 slices thick cut bacon, diced
  • 1 medium yellow onion, chopped
  • 1 clove garlic, minced
  • 6 cups beef broth
  • 1 (14.5 oz) can diced tomatoes
  • ¼ cup tomato paste
  • 1 large carrot, diced
  • 1 large stalk celery, diced
  • 1 large bay leaf
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried oregano
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon salt
Instructions
  1. In a Dutch oven or heavy stock pot over medium-high heat, fry the bacon until crispy. Add the onion and cook for another 5 minutes until soft and translucent. Add the carrots and celery and cook for another 2 minutes.
  2. Add the beans, tomatoes, tomato paste, beef broth, and seasonings. Increase the heat, bring to a boil, reduce the heat to medium, cover, and simmer for 45 minutes or until the beans are tender. Add salt and pepper to taste.
3.2.2265

 

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4 Comments →

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4 Responses

  1. Shannon says

    May 18, 2016 at 7:56 am

    I made this last night and it was delicious. The only change I made was add one more carrot and celery. This will be a keeper in the regular rotations, thank you : – )

    Reply
    • Kimberly @ The Daring Gourmet says

      May 18, 2016 at 8:01 am

      That’s awesome, Shannon, thank so much for the feedback!

      Reply
  2. Susan says

    January 28, 2014 at 1:40 pm

    This turned out yummy. Thanks for the recipe!

    Reply
    • The Daring Gourmet says

      January 28, 2014 at 1:57 pm

      Fantastic! I love it when something so simple, like this recipe, turns out so satisfying.

      Reply

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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

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