Bacon and Bean Soup

2
Connie Brannen

By
@ladybug41

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.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
10
Prep:
30 Min
Cook:
2 Hr
Method:
Stove Top

Ingredients

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

How to Make Bacon and Bean Soup

Step-by-Step

  1. 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.
  2. 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.
  3. 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.

Printable Recipe Card

About Bacon and Bean Soup

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




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