Bean, Bacon and Pepper Soup Recipe -
Bean, Bacon and Pepper Soup Recipe

Bean, Bacon and Pepper Soup

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"An easy, quick and hearty soup that's great in winter. Tasty with garlic bread or melba toast and even better the next day. You can adjust all the seasonings to personal taste."

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Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change Servings


  1. In a large pot over medium high heat, saute the bacon until crisp. Drain the fat, leaving about 2 tablespoons in the pot. Crumble the bacon, reserving for later for garnish. Add the onions, carrots, red bell pepper, celery and garlic to the pot and saute in the bacon fat for 10 minutes.
  2. Stir in the sugar, ground black pepper, cayenne pepper, garlic powder, onion powder, bay leaf, thyme and Worcestershire sauce. Now pour in just a small amount of chicken stock to deglaze the pan. (Note: This removes all of the caramelized particles from the bottom of the pan.)
  3. Add the beans and the rest of the stock and continue to cook over medium high heat for 10 to 15 minutes, or until all vegetables are tender.
  4. In a food processor or blender, puree 3 cups of soup at a time, adjusting seasoning if necessary. Return all pureed soup to the pot, stir in the parsley and crumbled bacon and simmer for 10 more minutes.
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Reviews More Reviews

Most Helpful Positive Review
Mar 01, 2010

Loved this, tho' I did change it up a bit by using the immersion blender on only about half of this, leaving the rest of all that beautiful color and texture of the vegetables alone. If prepared as written this is a pureed soup that wouldn't have appealed to me nearly as much. It's incredible to me what a robustly flavorful soup can be had so easily, in so short a time and with so few, basic ingredients. The bacon, garlic, red peppers and thyme each have a signicant contribution and all the flavors meld so well, including the odd Worcestershire sauce! I had some chopped rotisserie chicken in the freezer that I tossed in at the end - really delicious (especially if you don't puree the whole potful)!

Most Helpful Critical Review
Aug 20, 2005

I found the celery and onion taste far overpowered the bean flavor (and I used 4 extra ounces of bean). Just not to my liking, and alot of time cutting, chopping, saute and puree!

Jun 15, 2006

Delicious! I love beans but my boyfriend is not the biggest fan so I added more bacon for a compromise - doubled the amount actually. As I was cooking it I was thinking that there were a lot of vegetables in there, and when I added the beans and saw the ratio I was worried that the veggies would overpower the beans' taste. But it came out wonderful: the tastes blend so well that you actually can't pick out any of their individual flavours. After blending, the soup gets a wonderful babyfood-like quality that makes it so very comforting. When it was over I was wishing I could lick the bowl clean - a 5 star indicator!

Jan 30, 2004

really great tasting soup. even better the second day

Mar 09, 2010

This soup is awesome. Nice and spicy but not too spicy. I didn't blend it at all because we like a chunky soup and I also added some corn. I would certainly make this one again.

May 29, 2008

This is a delicious soup. Changes I made: I added a lot more bacon. This makes a lot of soup, so I used a whole package of bacon. I used less parsley (Italian) than called for, about 1/3 cup. Depending on your taste, you may want to add a bit of salt. The carrots and red bell pepper do add some sweetness.

Jun 21, 2003

delicious! wonderfully easy to make. i cook my bacon in the oven, though.

Nov 03, 2008

This soup is unbelievably good! The whole family, kiddos too, absolutely loved this- that is a rarity in this house! I was short on veggies, only had one onion, and two stalks celery. I doubled the recipe anyways and added an extra can of beans. I mixed three cans of beans; black beans, mixed beans, and cannelini beans. Everything else I did as called for in the recipe and we served it with some crusty bread! Scrumptious! Thanks a ton for this one!


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  • Calories
  • 385 kcal
  • 19%
  • Carbohydrates
  • 50.4 g
  • 16%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 13.4 g
  • 21%
  • Fiber
  • 11.2 g
  • 45%
  • Protein
  • 17.3 g
  • 35%
  • Sodium
  • 316 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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