Bacon and Bean Soup

Connie Brannen


We had a community soup dinner and there were two soups cooked.Bacon and Bean Soup and Hamburger Vegetable Soup,guess which one was in the cast iron dutch oven?Now guess which one came home empty!I was really proud of this soup and so was everyone else.

pinch tips: How to Quarter a Chicken






30 Min


2 Hr


Stove Top


1 lb
dry navy beans
9 c
1 pkg
bacon, uncooked
1/2 large
chopped onion
1 stalk(s)
chopped celery
4 medium
chicken buiollion cubes
2 tsp
1 tsp
black pepper
1 c
chopped baby carrots

Directions Step-By-Step

Use a medium to large heavy pot.I only cook in steel or cast iron pots and pans.Add package of beans(AFTER)you have went through them for rocks and sand.And also rinsed them off.Put in pot then add 9 cups of water.
Bring to a boil and turn off heat.Let set for one hour.Next pour off water and rinse beans off.Put back into cooking pot and add 4 cups of water and boil for 30 minutes.Watching that you do not run out of water in the pot.If so,add back in by a cup each time.
Fry up bacon with chopped onion,celery and a cup of chopped baby carrots.Have a boiling cup of water and add in the 4 cubes of chicken bullion,now lessen the amount of bacon grease,if you have lots of it.Pour all this into pot of beans,add more water as you continue to cook over #5 (medium heat)only by the cup full at a time,as you want this soup to be thick.Continue cooking till done,stirring all the time.

About this Recipe

Course/Dish: Bean Soups
Main Ingredient: Beans/Legumes
Regional Style: American
Dietary Needs: Diabetic, Low Fat, Dairy Free, Soy Free