Bean with Bacon Soup

Brent BeSaw

Onions and celery are sauteed with bacon and added to this navy bean soup in a chicken bouillon base spiced with cloves and bay leaf.

Modified from: Bean with Bacon

Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

2 h 35 m servings
Serving size has been adjusted!
Original recipe yields 6 servings



May we suggest

ADVERTISEMENT

Directions

  • Prep

  • Cook

  • Ready In

  1. Boil the beans in 9 cups of 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. Coarsly 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.Use immersion blender and blend to your satisfaction.
  4. Stir in the tomatoes with their juice. Serve.

Reviews

Read all reviews 0

Other stories that may interest you