Three Bean and Bacon Soup

Tammy Brownlow

By
@DoughmesticGoddess

You ask...why three kinds of beans? Because I didn't have enough of one type of bean to make the soup, but the combination is really good. I used homemade bacon ends - they always seem to be super smoky and salty - perfect for flavoring soup, but store bought bacon or ham hocks will work just fine. Oh! Don't forget the cornbread on the side(:


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Rating:

Comments:

Serves:

6 to 8

Prep:

10 Min

Cook:

1 Hr 30 Min

Method:

Stove Top

Ingredients

1 c
dry beans - you choice, i used navy, garbanzo, and lentils
1/2 lb
bacon
1 medium
onion, diced
3 stalk(s)
celery, diced
1 Tbsp
chopped chive
3 medium
carrots, diced
3 medium
parsnips, diced
1
bay leaf
1/2 tsp
garlic
fresh ground pepper to taste

Directions Step-By-Step

1
In a stock pot cover Navy and Garbanzo beans with water. Bring to a boil for 3 minutes. Turn off heat and let beans sit for 1 hour.
2
Drain beans. In the pot you boiled the beans in melt 2 Tablespoons of butter - add bacon, onion, and celery; cook until tender.
3
Add beans, chives, and 4 cups of fresh water. Add garlic powder and a little pepper. Cook on medium low for 1 hour.
4
Add carrots, parsnips, and lentils. Cook 20 more minutes. Add salt and pepper to taste. Enjoy!

Pictures soon to follow - I'm cooking up a pot of this right now (:

About this Recipe

Course/Dish: Bean Soups, Vegetable Soup
Main Ingredient: Beans/Legumes
Regional Style: American
Other Tag: For Kids