When I was a child, one of my favorite canned soups was Bean With Bacon, and I have been craving that taste again. So I decided to recreate that soup from scratch.
I found a recipe online on a blog called Taste & Tell.
That recipe sounded very promising, so I used it as a guideline to whip up my own version.
Actually, the title of this blog post is somewhat misleading. Cans ARE allowed, since canned beans are part of the dish. Just don’t open one of those red and white soup cans of ready made bean soup. MY version is almost as fast and it contains no ingredients you’ll have to look up in a dictionary!
Check it out. I never met a bean I didn’t love. And this soup is more proof of that.
I think it turned out even better than I expected.
If you’re anything like me, it doesn’t matter if it’s winter or summer. A pot of soup is always a welcome meal at our house.
Bean With Bacon Soup
Ingredients
- 1 lb. Hickory Smoked Thick Cut Bacon, Diced
- 1 Cup Diced Onion
- 1 1/2 Cups Diced Carrots
- 1 1/2 Cups Diced Celery
- 4 Cloves Garlic, Minced
- 1/2 tsp. Liquid Smoke
- 2 15.5 oz. Cans Northern Beans, Drained and Rinsed
- 2 15.5 oz. Cans Cannellini Beans, Drained and Rinsed
- 4 Cups Chicken Broth
- 1 Cup Water
- 1 Tblsp. Chicken Bouillon Granules
- Fresh Parsley, For Garnish
- Salt and Pepper, To Taste
Instructions
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Dice bacon and place in a heavy bottomed pot over medium heat. Cook. stirring often, until bacon is crisp.
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Remove from the pot and drain on paper towels. Set aside.
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Remove most of the bacon fat from the pot. (Save that for another use later!)
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Place onion, carrots and celery into the remaining fat in the pot and stir often while veggies soften.
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Add 4 cups of chicken broth and one cup water.
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Stir in chicken bouillon and the Liquid Smoke
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Simmer soup for a few minutes to finish cooking vegetables.
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Stir in the drained and rinsed beans.
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To thicken the soup, puree half of the mixture with an emersion blender, or place several ladles of the soup in a blender and return the soup to the pot.
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Add most of the crispy bacon to the pot and stir to combine.
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Add some finely chopped parsley.
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Add salt and pepper to taste.
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Ladle soup into serving bowls and top with reserved crispy bacon and a sprinkle of fresh parsley.
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ENJOY!!!
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