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

Step-By-Step

1In 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.
2Drain beans. In the pot you boiled the beans in melt 2 Tablespoons of butter - add bacon, onion, and celery; cook until tender.
3Add beans, chives, and 4 cups of fresh water. Add garlic powder and a little pepper. Cook on medium low for 1 hour.
4Add 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 (:

About Three Bean and Bacon Soup

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