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Bean and Bacon Soup

 Bean and Bacon Soup
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
8-10 ServingsPrep: 20 min. + standing Cook: 1 hour 20 min.


  • 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


  • 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.