Green Bean Potato And Bacon Soup Recipes

CREAMY GREEN BEAN AND POTATO SOUP

Steps:

• Place the green beans into a pot with enough water to cover. Add the baking soda to the water; bring the mixture to a boil, reduce heat to medium, and cook until the green beans are nearly tender, 7 to 10 minutes. Drain the water from the green beans; set aside.
• Place the potatoes into a large pot with enough salted water to cover; bring to a boil, reduce heat to medium, and continue cooking until almost tender, about 20 minutes. Remove from heat, but do not drain the water from the pot.
• Heat the butter in a large skillet over medium heat. Cook the onion and bacon bits in the melted butter until the onions are soft and translucent, 5 to 7 minutes; add to the large pot with the potatoes, along with the cream of chicken soup and milk; stir until smooth. Add the green beans. Season with salt and pepper.
• Place the large pot over low heat and cook the soup at a simmer until hot and the flavors have melded, about 30 minutes.

BACON BEAN AND POTATO SOUP

Steps:

• The night before, place the beans in a large bowl and add enough cool water to cover the beans by 2-3 inches. Let the beans soak in the refrigerator over night.
• The next day, cut the bacon into one-inch pieces. Cook the bacon in a large pot over medium heat until brown and crispy. Remove the bacon to a paper towel lined plate and pour off most of the grease, leaving a tablespoon or two in the pot.
• While the bacon is cooking, dice the onion and mince the garlic. Peel and slice the carrots, and slice the celery. Sauté the onion, garlic, carrots, and celery in the leftover bacon grease over medium heat until the onions are soft and transparent (about five minutes). Use the moisture from the vegetables to help dissolve the browned bits of bacon from the bottom of the pot.
• While the vegetables are sautéing, peel the potatoes then cut them into 1/2-inch cubes. Drain the soaked beans in a colander and rinse them briefly.
• Add the cubed potatoes, rinsed beans, and chicken broth to the pot. Cover the pot and bring it up to a boil. Reduce the heat slightly and let the pot boil gently for one hour, or until the beans and potatoes are very soft.
• Use an immersion blender to purée about half of the soup, leaving some beans and vegetables whole. If you don't have an immersion blender, remove half of the soup from the pot, let it cool slightly, then use a blender or food processor to carefully purée the warm soup. Return the puréed soup to the pot and stir to combine with the rest.
• Add the tomato sauce and reserved bacon to the soup. Stir and heat until warm. Taste the soup and add salt and pepper if needed. Serve hot.

GREEN BEAN, POTATO, AND BACON SOUP

Steps:

• In a large pot or Dutch oven, cook bacon pieces until slightly crispy. Remove bacon with a slotted spoon and drain excess fat, but don't wipe the bottom clean.
• Add onion to the pot and sauté in bacon drippings until soft.
• While the bacon and onions are cooking, boil the potatoes until tender. Drain water and slightly mash. Set aside.
• Steam green beans until slightly tender. Set aside.
• When the beans and potatoes are done, add the bacon back in the pot, add green beans and mashed potatoes, and cover with the milk and cream. Stir to combine.
• Warm for a bit until heated through, taking care not to boil.
• Add salt and pepper to taste.
• Serve hot, garnishing each bowl with snipped chives, if desired.

SOUTHERN-STYLE GREEN BEANS WITH BACON AND NEW POTATOES

Steps:

• In a large saucepan or medium Dutch oven, cook bacon over medium heat until it has rendered most of its fat and has begun to brown, about 5 minutes. Add the onion and saute until translucent, about 5 minutes. Add the green beans and potatoes and enough water to just cover them. Bring to a boil, then reduce the heat to low. Season with salt and pepper, to taste, then cover the pan and simmer until the beans are very tender, about 1 hour, stirring occasionally and adding more water if necessary to keep the beans covered. As the beans get close to being done they will become quite fragile, so take care when stirring.

GREEN BEAN SOUP

Steps:

• In a large pot over medium heat, combine green beans, garlic, parsley, salt and water to cover and cook until beans are tender.
• Fry bacon until crisp, set aside. Add onion and flour to bacon grease, stirring until smooth and brown. Add some water from the beans, stirring slowly and constantly to prevent lumps.
• Cook to thicken a bit, then add it to the bean soup and bring to a boil. Stir crisp bacon, sour cream and vinegar.

POTATO, GREEN BEAN AND BACON CHOWDER

Steps:

• Fry bacon until crisp in large dutch oven or stock pot.
• Add onion and saute for 2 or 3 minutes.
• Pour off fat; add potatoes and water.
• Bring to boil, cover and simmer 10 to 15 minutes, or until potatoes are tender.
• Stir in soup and sour cream.
• Gradually add milk.
• Add green beans.
• Add pepper and parsley.
• Heat to serving temperature.
• Do not boil.

EASY BEANS & POTATOES WITH BACON

Steps:

• In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings. Cover and refrigerate bacon until serving., In a 5-qt. slow cooker, combine the remaining ingredients; stir in reserved drippings. Cover and cook on low for 6-8 hours or until potatoes are tender. Stir in bacon; heat through.

GREEN BEAN AND POTATO SOUP

Steps:

• In a large saucepan add green beans, potatoes, onion and thyme if desired. Add enough water to cover and bring to a boil. Reduce heat and simmer until vegetables are tender add just enough milk to turn it milky, heat until milk warms. Do not boil. Serve in bowls GENEROUSLY sprinkled with salt and pepper.

CROCKPOT GREEN BEAN AND POTATO SOUP

Steps:

• 1. Spray the Crockpot with cooking spray.
• 2. Layer sliced potatoes, sliced onion, green beans and bacon, sprinkling with salt and pepper as you go.
• 3. In a medium bowl, add soup and water and whisk until smooth. Pour over mixture in crockpot.
• 4. Dot with butter, about 3 tablespoon total.
• 5. Cover and cook on low for 6 to 8 hours or until potatoes are tender..
• 6. Taste and adjust seasonings.
• 7. VARIATIONS: Replace the green beans and bacon with , 2 cans whole kernel corn, drained and 2 cups cubed ham; or 2 cans sweet peas, drained and a dozen or so pearl onions instead of the large chopped onion.

GREEN TOMATO AND BACON SOUP

Steps:

• Place bacon in a stock pot over medium-low heat; cook and stir until bacon begins to brown, about 5 minutes. Stir onion and garlic into bacon; cook and stir until onion is tender, about 10 minutes. Add green tomatoes, vegetable broth, celery salt, bay leaf, and black pepper to bacon-onion mixture; bring to a boil. Reduce heat and simmer until tomatoes are tender, about 40 minutes.

RUSSIAN GREEN BEAN AND POTATO SOUP

Steps:

• Heat vegetable oil in a large saucepan over medium heat. Stir in the onion, and gently cook until softened and translucent, about 5 minutes. Add the potatoes and green beans; cook until the green beans have slightly softened, about 5 more minutes.
• Pour in the vegetable stock. Bring to a boil over high heat, then lower heat to medium-low, cover, and cook until the potatoes have softened, about 15 minutes. Stir the flour into the sour cream, and add it a spoonful at a time to the simmering soup. Stir in the sauerkraut and dill, season to taste with salt and pepper. Simmer for 5 minutes more before serving.