Bean With Bacon Soup Recipes

BEAN WITH BACON SOUP

Steps:

• Pick through the beans and give them a rinse. Put them in a bowl and cover them with water by two inches. Let them soak overnight.Drain the beans and place them in a pot. Add the chicken stock and 4 cups of water. Bring to a boil, then reduce to a simmer. While the beans are cooking, cook the bacon in a large skillet over medium heat until just barely crisp. Remove to a paper towel lined plate. Add 2/3 of the bacon to the beans and reserve the rest for garnish.Drain the bacon grease from the pan and add the onions, carrots, and celery. Season them with some salt and pepper and cook until just beginning to soften, about 3 to 4 minutes. Add the garlic and tomato paste and cook for another minute or two. Add the vegetables to the beans. Add the bay leaf and give it a good stir. Cover and cook on low (to medium-low) until the beans are tender, about 1 1/2 hours. Add a cup of broth if the liquid level gets too low. When ready to serve, taste and add more salt and pepper if needed. If desired, stir in the tomatoes. Serve with chopped reserved bacon and chopped parsley.

BEAN AND BACON SOUP

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.

BEAN AND BACON SOUP

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.

BEAN AND BACON SOUP WITH CHEESE TOASTS

Steps:

• In a medium saucepan set over medium-high heat, cook the bacon pieces, stirring frequently, until brown and just crisp, about 5 minutes. Remove from heat. Using a slotted spoon, transfer bacon to a paper-towel-lined plate; set aside.
• Pour all but about 1 tablespoon of bacon fat from the pan. Return the pan to the heat; add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 3 minutes. Add the stock and 2 cups water, and bring to a boil. Reduce heat to medium, and simmer until the vegetables are tender, about 15 minutes. Add the beans, sage, salt and pepper, and half of the reserved bacon. Simmer for a few more minutes while preparing the cheese toasts.
• Meanwhile, heat the broiler; place bread on a baking sheet. Sprinkle bread with cheese; broil until cheese is melted and bread is just golden, about 2 minutes. Cut into triangles.
• Garnish soup with remaining bacon, and serve with cheese toasts on the side.

BEAN WITH BACON

Steps:

• Boil the beans in 9 cups of the water and then let sit for one hour. Drain and set aside.
• Cook the bacon to your desired texture (it can be soft or crisp, whatever you prefer) and drain except for 1/4 cup grease. Coarsely chop the bacon.
• Add the onions and celery to the reserved grease and bacon and saute until soft, do not drain. Add the chicken base or cubes, 4 cups water, beans, bay leaf, salt, pepper, and cloves, and simmer for 2 hours.
• Stir in the tomatoes with their juice. Serve.

REAL SIMPLE BEAN AND BACON SOUP

Steps:

• In a large Dutch oven or saucepan, fry the bacon until crisp.
• Remove and drain on paper towels.
• Let cool, chop and set aside.
• Over medium heat, add the carrot to the pan drippings in the Dutch oven and sauté for 5 minutes.
• Add the celery, onion, and garlic, stirring well and cooking for 3 minutes more.
• Add the beans and 2 cups of water.
• Bring to a boil, cover, and reduce heat to low.
• Let simmer for 10 minutes.
• Uncover and, with a potato masher or large slotted spoon, partially mash the bean mixture until it thickens slightly.
• Stir in the parsley, salt, pepper and bacon.
• Serve hot.

BEAN AND BACON SOUP

Steps:

• Chop the bacon, then fry it in the large saucepan you will use the the soup. The idea is not to crisp it but to render the fat: cook it on a low heat with the lid on for about 10 minutes. Remove from the pan, leaving any rendered fat in the pan
• Whilst the bacon is cooking, roughly chop the onion, garlic and leek and peel and slice the carrot. Once the bacon is done, put all of these into the pan and stir in the bacon fat. Add a generous splash of cider vinegar and allow to cook gently for about 5 minutes.
• Add the water, stock, bouillon, paprika, bay leaves and puree to the vegetables. Stir through and then leave to simmer for about an hour.
• Once cooked, add the bacon and then put through a blender and return to the pan (or use an immersion blender in the pan) before adding the drained and rinsed beans. Allow to heat through for 15 minutes.
• Season to taste and serve with crusty bread.
• This recipe is my (remarkably successful) attempt to recreate a covent garden soup of the month recipe - I think I actually like this mor than the original!

MY NAVY BEAN SOUP

Steps:

• Clean and sort the beans. Place them in a large bowl with water to cover and soak for 3 hours.
• In a large pot over medium heat, combine the beans and the chicken stock and allow to simmer.
• Meanwhile, melt the butter or margarine in a large skillet over medium heat. Add the carrots and onion and saute for 10 minutes, or until onion is caramelized. Add this mixture to the pot.
• In the same skillet over medium high heat, saute the bacon for 10 to 15 minutes, or until it is crisp. Drain the grease and add the bacon to the pot. Continue to simmer the soup over medium heat, stirring frequently, until the beans are tender and the soup has thickened.