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


  • 1 lb
    great northern white beans
  • 2 1/2 qt
    chicken stock
  • 4 Tbsp
    unsalted butter
  • 2 medium
    yellow onions, chopped
  • 3
    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


  1. sort beans, wash lightly and cover with water. let set overnight.
  2. next day , drain the beans, wash thoroughly, place in a large stock pot, add the chicken stock and bring to a boil.
  3. reduce heat to low and cook for about 1 hour or till beans are soft.
  4. While 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.
  5. Simmer until beans are thoroughly cooked. Add Salt and pepper. Just before serving, add the chopped parsley to garnish.

Printable Recipe Card

About White Bean and Bacon Soup

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

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