Recipe by Karena
"A great winter soup."
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1 (16 ounce) package
dried navy beans
ground black pepper
1 (16 ounce) can
A good solid basis for a hearty bean soup -- just a few minor adjustments and it's darn near perfect. An entire pound of bacon isn't necessary for such a small amount of soup; crisping 4-5 slices (still use rendered fat to saute veg) will provide enough porkiness to permeate the beans (I promise). And since celery and onion are being sliced and diced, why not add carrot and garlic to the party? -- they bring lots of flavor and a little color interest as well. I found I needed to add about double the listed liquid to retain a soup-like consistency, but that was just a personal preference. Next time, I'll be sure to double if not triple this recipe as it freezes and reheats beautifully.
I love bacon but found this recipe had too much (if there is such a thing), otherwise very tasty.
My family really liked this soup! Very heart, good flavor. I loved to use my pressure cooker, so I cooked the beans for 8 minutes, and let sit for 20 minutes and then drained them. I used 4 cans of chicken broth and I cup of water. I used all the ingredients as listed and followed the directions, except for substituting the chicken brother for the 9 cups of water. I cooked the soup at high pressure for 20 minutes. It was quick and delicious. This recipe is a keeper.
who can resist bacon! we all loved it. It freezes great and worked well with my leftover turkey stock from thanksgiving. I followed the recipe exactly and then added 1 cup of white wine and 3/4 cup of heavy cream during the last 20 minutes. It tasted even more fabulous!
This was good. I doubled the recipe except for the tomatoes (which I pureed in the blender with about 2 cups of the beans) and bacon. Next time I'll use the full amount of both and reserve about 1/3 of the bacon to use as a garnish. I used kitchen sheers to cut up the bacon prior to cooking. Also, I didn't have ground cloves so I tied 4 whole ones into a piece of cheese cloth and that seemed just right flavor wise. Voted the new favorite by the kiddo.
I've made this about three times now, and it's been delicious every time. The first time, I used canned Great Northerns. The second time, I used a full 16 oz. bag of navy beans. The third time, about 1/2 a bag. All were very good, but I liked the last batch really well.
I like to melt a slice of Provolone on top.
Great soup. I substituted Great Northern Beans for Navy beans. It was very good.
This is the best bean soup ever! Up here in the Northwest, we are big soup fans in the cold winter months, and this soup is fantastic comfort food. It was easy too. I will have to double the recipe next time, because there were no leftovers!
* Percent Daily Values are based on a 2,000 calorie diet.
Bean with Bacon
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 631
** Calories from Fat: 317
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