Mediterranean Bean And Bacon Soup Recipes

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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

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.

BEAN & BACON SOUP



Bean & Bacon Soup image

I have been making this soup for a long time now and everyone likes it. Very tasty if made with smoked bacon.You can use any beans you like.Can't remember how i came by it.

Provided by Tea Jenny

Categories     Stocks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
120 g lardons or 120 g streaky bacon
1 medium onion
1 garlic clove
1 stalk celery
1 carrot
400 g chopped tomatoes
700 ml chicken stock (i use a cube)
400 g rinsed butter beans or 400 g haricot beans
10 g basil

Steps:

  • Heat the oil and add the bacon and cook until the fat begins to run.
  • then add the chopped onion, garlic, celery,carrot, and cook for 5 min's med heat.
  • Then add tomatoes and stock and bring to the boil and simmer for 20min's
  • Stir in the beans and reheat until boiling
  • Add seasoning and chopped basil and serve with some nice crusty bread.

Nutrition Facts : Calories 233.6, Fat 9.5, SaturatedFat 1.6, Cholesterol 5.3, Sodium 530.6, Carbohydrate 28.4, Fiber 5.9, Sugar 7.5, Protein 10

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