Three Bean and Bacon Soup

1
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(:

Rating:

☆☆☆☆☆ 0 votes

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

How to Make Three Bean and Bacon Soup

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 (:

Printable Recipe Card

About Three Bean and Bacon Soup

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




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