Bean with Bacon Recipe -
Bean with Bacon Recipe

Bean with Bacon

Recipe by  

"A great winter soup."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    2 hrs 20 mins

    2 hrs 35 mins


  1. Boil the beans in 9 cups of the water and then let sit for one hour. Drain and set aside.
  2. Cook the bacon to your desired texture (it can be soft or crisp, whatever you prefer) and drain except for 1/4 cup grease. Coarsely chop the bacon.
  3. Add the onions and celery to the reserved grease and bacon and saute until soft, do not drain. Add the chicken base or cubes, 4 cups water, beans, bay leaf, salt, pepper, and cloves, and simmer for 2 hours.
  4. Stir in the tomatoes with their juice. Serve.
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Reviews More Reviews

Most Helpful Positive Review
Oct 27, 2010

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.

Most Helpful Critical Review
Sep 23, 2003

I love bacon but found this recipe had too much (if there is such a thing), otherwise very tasty.

Aug 27, 2003

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.

Aug 29, 2003

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!

Oct 07, 2003

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.

Apr 18, 2005

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.

Sep 23, 2003

Great soup. I substituted Great Northern Beans for Navy beans. It was very good.

Sep 15, 2007

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!


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  • Calories
  • 631 kcal
  • 32%
  • Carbohydrates
  • 52.2 g
  • 17%
  • Cholesterol
  • 51 mg
  • 17%
  • Fat
  • 35.3 g
  • 54%
  • Fiber
  • 19.6 g
  • 79%
  • Protein
  • 26.6 g
  • 53%
  • Sodium
  • 987 mg
  • 39%

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

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