Best Smoky Bean Bacon Soup Recipes

BEAN AND BACON SOUP

Bean and Bacon Soup image

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

Provided by Taste of Home

Categories Lunch

Time 1h40m

Yield 10 servings.

Number Of Ingredients 9

Ingredients

1 pound dried navy beans
2 quarts chicken broth
2 tablespoons minced fresh parsley
2 bay leaves
1/4 teaspoon pepper
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
6 bacon strips, cooked and crumbled

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.

Nutrition Facts : Calories 196 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 818mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 12g fiber), Protein 13g protein.

SMOKY BEAN SOUP

Smoky Bean Soup image

This is a recipe from my dad's vegan cookbook. My sister used to be vegan, so he made it up for her and the rest of us, if we wanted to try the recipes. Time does not include soaking overnight. You can do the quick soak method, but may have to cut down the first cook time to 1 hour. If your family is like mine, I would puree the whole thing after it's done, LOL! Then they can't complain about the beans!

Provided by WI Cheesehead

Categories Onions

Time 2h10m

Yield 10 serving(s)

Number Of Ingredients 9

Ingredients

1 lb dried great northern beans
2 quarts vegetable stock
1 teaspoon thyme
1/2 teaspoon salt
2 carrots, peeled and slivered
1 medium onion, diced
2 celery ribs, diced
1/2 teaspoon black pepper
2 -4 tablespoons liquid smoke

Steps:

Soak the beans overnight in triple the amount of water, rinse well, and wash again.
In a large soup pot, place vegetable stock and beans, and simmer for 1 to 1 1/2 hours, covered, until beans are tender and start to become mushy.
Add thyme, salt, carrots, onions, celery, pepper and liquid smoke to taste, and simmer for 30 more minutes, covered, stirring several times to prevent scorching on the bottom of the pot.