Best Copycat Campbells Bean With Bacon Soup Recipes

CAMPBELL'S BEAN AND BACON SOUP

Campbell's Bean and Bacon Soup image

You might have guessed this is a copycat recipe and it rocks if you like Bean and Bacon Soup. Serve with cornbread and honey or sleeves of saltine crackers. Prep time includes bean soaking time.

Provided by Diana Adcock

Categories Lunch/Snacks

Time 15h

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

2 cups navy beans
water
6 slices uncooked bacon, diced
3 small carrots, minced
3 stalks celery, minced
1 onion, minced
1/2 teaspoon thyme
2 -4 garlic cloves, minced
1 (4 ounce) can tomato paste
1 dash dried red pepper flakes
6 -8 cups water (substituting 1 or 2 cups of ham stock for equal amount of water gives this soup extra depth)
1 teaspoon wine vinegar
3 drops liquid smoke
salt and pepper

Steps:

Soak beans overnight and discard water.
Place all ingredients EXCEPT wine vinegar, liquid smoke, salt and pepper in a large kettle.
Simmer until beans are tender, around 3 hours.
Puree 2 cups of soup and return to pot.
Add wine vinegar and liquid smoke.
Mix well.
Taste; add salt and pepper to taste.

COPYCAT CAMPBELL'S BEAN WITH BACON SOUP

Copycat Campbell's Bean With Bacon Soup image

Found this on http://www.foodlushblog.com/2011/03/recipe-knockoff-campbells-bean-with-bacon-soup.html. Tried this yesterday and it was delish! Almost like Campbell's but not as salty and it tasted fresher. I made a few changes to the original recipe found above. I used dried beans and I don't think I let them soak or cook long enough as the beans weren't that nice "mushy" consistency that I was looking for. I've gone back to using canned beans and like the soup much better that way.

Provided by The Simple Recipe D

Categories Low Cholesterol

Time 2h30m

Yield 1 Pot, 8 serving(s)

Number Of Ingredients 12

Ingredients

3 (15 ounce) cans navy beans
6 slices bacon, diced large
2 carrots, diced
2 -4 stalks celery, diced
1 medium onion, diced
4 cups chicken broth
1 cup water
1 cup tomato juice
1 bay leaf
2 tablespoons tomato paste
2 cups tomato juice
salt and pepper, to taste

Steps:

In a large soup pot, fry the bacon until most of the fat is rendered, but not crispy. (If you use pre-cooked bacon, add 1 teaspoons butter or ghee. Watch bacon carefully as it's pretty thin -- I burned the bacon 1st time around and had to start over).
Add carrots, celery, and onion. Cook over medium heat, stirring to get up all the bacon-y goodness, until the vegetables are softened, 5-7 minutes.
Add the beans, broth, 1 cup tomato juice, water and bay leaves. Partially cover and cook over low heat for 30 minutes to 1 hour.
Add tomato paste & extra 2 cups of tomato juice to the soup. Cover again and cook another 20-40 minutes - or until your soup is about the thickness you like.
Remove bay leaf.
If desired, just before serving, half-puree the soup using an immersion blender, making sure to leave some whole beans and chunks intact.
Serve with freshly baked artisan bread!

Nutrition Facts : Calories 302.4, Fat 4.5, SaturatedFat 1.3, Cholesterol 4.1, Sodium 1098.1, Carbohydrate 49.7, Fiber 18.1, Sugar 6.2, Protein 17.5

BEAN AND BACON SOUP - INSTANT POT

Bean and Bacon Soup - Instant Pot image

This was our first use of the new Instant Pot and it was a huge success. I took a recipe I already had for a copycat of the famous canned bean and bacon soup, added a few little touches of my own then adapted it to the Instant Pot. We loved how it turned out and are so blown away by how effortless and worry free it is ! Thick, hearty and nutritious .. easy .. can't beat any of that. Now .. on to our next Instant Pot recipe !

Provided by Maggie M @LovingMyKitchen

Categories Bean Soups

Number Of Ingredients 10

Ingredients

1 pound(s) bacon - cut into small pieces
2 tablespoon(s) reserved bacon fat
2 cup(s) carrots - cut into small cubes
2 cup(s) onion - small diced
1 cup(s) celery - cut into cubes about the size of the carrots
4 ounce(s) tomato paste - not sauce
8 cup(s) chicken broth - premade or made with water and better than boullian
1 pound(s) dried navy beans
1/4 teaspoon(s) liquid smoke - more if you really like a smokey flavor
salt and pepper to taste

Steps:

Cook the cut up bacon until it is nice and crispy. Transfer to a paper towel lined plate and set aside. Take about 2 Tbsp of the bacon fat and put it into the Instant Pot.
Dump the carrots and onion and celery into the pot and stir around. Set the control to Saute and the timer for 6 minutes. Stir occasionally during the 6 minute saute. When the 6 minutes is up add in the tomato paste and stir to coat.
Turn off the Saute function. Pour in the chicken broth, half of the crispy bacon, the dried beans and the liquid smoke. Put the lid on and turn the vent to seal. Press the manual button and set the time to 40 minutes and walk away.
When the timer goes off move the valve to vent and allow it to fully vent. This took about 15 minutes on mine. Open the lid and admire the fruits of your no labor !
You can serve as is or you can thicken like I did in the photo. To thicken simply remove half of the beans without the liquid to a bowl or pot. Using the immersion blender, puree the beans until they resemble refried beans. Add in the remainder of the beans, without the liquid, and stir. Now start adding the liquid until you get the desired consistency.
Ladle into a bowl and finish with salt and pepper to taste.
Note: Do not throw away that tasty liquid broth ! As the leftovers cool they will thicken so my suggestion is to keep the liquid from the Instant Pot and use it to thin down the leftovers. I also suggest freezing any of the liquid that you don't use for future soups and stews. You can freeze it in small portions in an ice cube tray or even a zip top bag. Lay it flat in the freezer and when you need some you can break off a few pieces.