Bean with Bacon

Bean with Bacon

97

"A great winter soup."
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Ingredients

2 h 35 m servings 631 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 631 kcal
  • 32%
  • Fat:
  • 35.3 g
  • 54%
  • Carbs:
  • 52.2g
  • 17%
  • Protein:
  • 26.6 g
  • 53%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 987 mg
  • 39%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

97
  1. 129 Ratings

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Most helpful positive review

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 slic...

Most helpful critical review

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

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 slic...

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...

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...

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 ab...

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 tim...

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 r...

Used great northern beans; otherwise, made recipe as stated. Used an immersion blender to smooth out the texture and to thicken the soup. Great, easy recipe for a cold night's dinner!

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