Real Recipes From Real Home Cooks ®

turkey bacon, cannelini bean and vegetable soup

(1 rating)
Recipe by
Linda Dalton
Coconut Creek, FL

After Hurricane Irene hit Massachusettes last fall, I was without power for 4 days. When the power was restored, I decided to make one of my favorite comfort dishes- Bacon, Bean and Vegetable Soup. This is a quick fix, no fuss recipe for whatever ails you. The beans are creamy, the broth is flavorful, the bacon is smokey and the vegetables and simple spices make this a go-to recipe whenever I've had a tough week.

(1 rating)
yield 4 -5 servings
method Stove Top

Ingredients For turkey bacon, cannelini bean and vegetable soup

  • 8 slice
    turkey bacon cooked and chopped, 1 inch pieces
  • 1 1/2 c
    chopped onion
  • 1 lg
    carrot diced
  • 2 sm
    celery stalks diced
  • 5 clove
    garlic minced
  • 2 Tbsp
    canola oil plus any leftover bacon fat
  • 1/2 tsp
  • 1/2 tsp
    lemon pepper
  • 3
    dried bay leaves
  • 2 can
    14.5 oz each low sodium, fat free chicken broth
  • 2 can
    15.5 oz each cannelini beans rinsed and drained
  • 2 Tbsp
    hot sauce
  • 3 oz
    baby spinach chiffonade
  • shredded parmesan cheese
  • croutons

How To Make turkey bacon, cannelini bean and vegetable soup

  • 1
    Cook bacon and set aside. In large pot, add oil and any remaining bacon fat and warm over medium/low heat. Add carrots, celery and onion and stir. Cook about five minutes. Add garlic, salt and lemon pepper. Cover pot and sweat vegetables another 5 minutes. Add cooked turkey bacon.
  • 2
    Cook another minute or two and add bay leaves, broth and beans. Cook 20 minutes covered. Add spinach and hot sauce and cook until spinach is wilted, about 2 minutes. Taste and re-season if necessary.
  • 3
    Garnish with cheese and (homemade) croutons.

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