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Bean and Bacon Soup Recipe

This soup has been on our menu for about 25 years. Customers tell us they love its flavor. A clear chicken broth makes it different from other bean soups.—Robert Doumas, Gaylord, Michigan

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Bean and Bacon Soup Recipe

Prep: 20 min. + standing Cook: 1 hour 20 min.

Yield: 8-10 Servings

20 80 100

Ingredients

1 pound dried navy beans
2 quarts chicken broth
2 tablespoons minced fresh parsley
2 bay leaves
1/4 teaspoon pepper
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
6 bacon strips, cooked and crumbled

Directions

Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans; discard liquid.
In a large saucepan, combine the broth, beans, parsley, bay leaves and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add the onion, carrot and celery. Cover and simmer for 20-25 minutes or until vegetables and beans are tender. Stir in bacon. Discard the bay leaves before serving. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 cup) equals 196 calories, 3 g fat (1 g saturated fat), 3 mg cholesterol, 818 mg sodium, 31 g carbohydrate, 12 g fiber, 13 g protein.

Originally published as Navy Bean Soup in Taste of Home October/November 2002, p51

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Bean and Bacon Soup

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Reviewed on Apr. 14, 2013 by bettygaier@yahoo.com

This is the very best been soup ever. Great taste & easy to make.

Reviewed on Jan. 03, 2012 by RHergenroeder

I made a few a changes based on what was in my pantry..1 can each Navy, Cannelli, & Pinto. I make soup quite frequently...this one is a keeper!

Reviewed on Jan. 03, 2011 by Kahunabob

I copied this recipe from a Taste of Home magazine a couple years ago, made it today and it is by far the best navy bean soup I've ever eaten. I used a ham bone from Christmas instead of the bacon the recipe calls for and it is delicious!!