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three bean and bacon soup

DoughmesticGoddess avatar
Recipe by
Tammy Brownlow
@DoughmesticGoddess
Dallas, TX

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(:

►
yield 6 to 8
prep time 10 Min
cook time 1 Hr 30 Min
method Stove Top

Ingredients For three bean and bacon soup

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

How To Make three bean and bacon soup

  • 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 (:
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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