Copycat Campbells Bean With Bacon Soup Recipes

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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

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

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

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