Bean Without Bacon Soup Recipes

VEGAN BEAN AND NO BACON SOUP

Steps:

• Heat the olive oil in a large pot over medium heat. Once heated, add the onions, celery, and carrots and saute, stirring occasionally, until softened. Add the garlic, paprika, rosemary, salt, and pepper, and cook for another minute while stirring. Add the broth, liquid smoke, and 2 of the cans of beans. Increase heat and bring to a boil, stirring occasionally. Reduce heat to medium-low and simmer until the veggies are tender. 15-20 minutes.
• Remove from heat.. Using an immersion blender or working in batches with a blender, puree the soup. I like to leave the soup slightly chunky, so I don't blend or puree completely. Just enough to get the ingredients mixed together, like a thick sauce. Return to the mixture to the pot and return to medium-low heat.
• Add the remaining can of beans. Stir to combine. Return to a simmer until the beans are heated through.
• Taste and add additional salt and pepper if desired.

BEAN WITH BACON SOUP

Steps:

• Pick through the beans, then rinse and drain them. Put them in a large pot and cover with water by 2 inches. Let soak overnight.
• Drain the beans and return them to the pot. Add the chicken stock and 4 cups of water. Bring to a boil and reduce to a simmer.
• While the beans are simmering, cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Remove to a paper towel-lined plate to drain. Add half the bacon to the beans, reserving the rest for garnish.
• Remove all but 2 tablespoons of the bacon grease from the skillet and add the carrots, celery and onions. Season with some salt and pepper and cook until the vegetables are just beginning to soften, 3 to 4 minutes. Add the tomato paste and garlic and cook for another minute, stirring to combine.
• Using a slotted spoon, add the vegetables to the beans. Add the bay leaves and give it a good stir. Taste to check if it needs any additional seasoning. Simmer until the beans are tender, 1 to 1 1/2 hours.
• When ready to serve, stir in the tomatoes. Serve with the reserved bacon and chopped parsley.

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

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.

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.

BACON CHILI WITHOUT BEANS

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to a slow cooker.
• Brown bacon in the same skillet, stirring occasionally, until evenly browned, 7 to 10 minutes. Drain and discard grease. Transfer bacon to the slow cooker and stir with beef.
• Add diced tomatoes, tomato sauce, beef stock, onions, bell pepper, hot sauce, Worcestershire sauce, and garlic to the slow cooker; stir together with beef and bacon. Add chili powder, cayenne pepper, oregano, salt, cumin, basil, paprika, and black pepper; stir again to make sure all ingredients are mixed thoroughly.
• Cook on Low for 5 hours. Stir and continue to cook for 2 to 3 more hours.

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.