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Home Dishes & Beverages Soups Broth & Stock Recipes

Bean and Bacon Soup

Name: Bean and Bacon Soup
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 10 servings.
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

5 reviews

Test Kitchen Approved

Total Time

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

Makes

10 servings

Updated: Oct. 14, 2022

This bean and bacon 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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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.

Nutrition Facts

1 cup: 196 calories, 3g fat (1g saturated fat), 3mg cholesterol, 818mg sodium, 31g carbohydrate (5g sugars, 12g fiber), 13g protein.

Bean and Bacon Soup

Ingredients

Directions

Nutrition Facts

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