White Bean and Bacon Soup

Billie Blair


This recipe comes from The City Tavern cookbook. I love to watch Chef Walter Staib on the T.V. Show "Taste of History". Cooking seemed so difficult back in Colonial Days but the flavors of the food looks so fresh and wonderful. I found this soup to be very fulfilling and so good. Thank you Walter Staib for your wonderful cookbook.


☆☆☆☆☆ 0 votes

8 to 10
20 Min
1 Hr 45 Min
Stove Top


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1 lb
great northern white beans
2 1/2 qt
chicken stock
4 Tbsp
unsalted butter
2 medium
yellow onions, chopped
garlic cloves,chopped
8 large
plum tomatoes,peeled, seeded and chopped
1/2 lb
slab bacon, cubed
1 tsp
dried marjoram
1 tsp
each salt and pepper
2 bunch
fresh parsley, chopped

How to Make White Bean and Bacon Soup


  • 1sort beans, wash lightly and cover with water. let set overnight.
  • 2next day , drain the beans, wash thoroughly, place in a large stock pot, add the chicken stock and bring to a boil.
  • 3reduce heat to low and cook for about 1 hour or till beans are soft.
  • 4While the beans are cooking, chop all veggies, cut up bacon , fry in the melted butter until brown, add onions, garlic, tomatoes . cook until tomatoes are real soft, then add to the bean pot.
  • 5Simmer until beans are thoroughly cooked. Add Salt and pepper. Just before serving, add the chopped parsley to garnish.

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About White Bean and Bacon Soup

Course/Dish: Bean Soups
Main Ingredient: Beans/Legumes
Regional Style: American

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