Best Smoky Bean Bacon Soup Recipes

BEAN AND BACON SOUP (CANNED OR DRY BEANS!)

Bean and Bacon Soup (canned or dry beans!) image

Smoky bacon and creamy white beans are combined in this familiar homestyle bean and bacon soup. So flavorful and easy to make.

Provided by Rachel Gurk

Time 50m

Number Of Ingredients 13

Ingredients

8 ounces thick cut bacon, diced
1 cup diced yellow onion ( (about 1 medium onion))
1 cup diced carrots ( (about 2 carrots))
3/4 cup diced celery ( (about 2 ribs of celery))
1 clove garlic, minced
2 tablespoons tomato paste
4 cups chicken broth, unsalted
3 cups water
3 (15 oz) cans great northern beans, rinsed and drained ((or 1 lb. dry beans, see note))
2 bay leaves
1 teaspoon fresh thyme ( or ½ teaspoon dried thyme)
1 teaspoon kosher salt
1/4 teaspoon coarse ground black pepper

Steps:

In a large heavy bottomed pan, cook the bacon over medium heat. Remove bacon to a paper towel-lined plate. Remove all but 1 tablespoon of the bacon fat.
Add vegetables to pan and cook until onions are translucent and carrots and celery are beginning to soften, 4-5 minutes.
Add garlic and tomato paste and cook, stirring, for another minute or until fragrant.
Add chicken broth, water, beans, bay leaves, thyme, salt, pepper, and half of bacon. Bring to boil, reduce to simmer and cook, partially covered, for 15-20 minutes or until vegetables are soft.
Remove about half of the soup, and puree the remaining soup using either a hand-held immersion blender or a traditional blender. Stir blended and unblended soup together and add remaining bacon, reserving some to garnish, if desired.

Nutrition Facts : ServingSize 1.5 cups, Calories 158 kcal, Carbohydrate 7 g, Protein 7 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 19 mg, Sodium 569 mg, Fiber 1 g, Sugar 2 g, TransFat 1 g, UnsaturatedFat 7 g

SMOKY BEAN & BACON SOUP

Smoky Bean & Bacon Soup image

This tasty bean and bacon soup is so good it's doubtful the spinach-phobes in your house will even notice there's three cups of baby spinach in there.

Provided by My Food and Family

Categories Meal Recipes

Time 15m

Yield 5 servings, 1 cup each

Number Of Ingredients 6

Ingredients

1 can (14-1/2 oz.) reduced sodium fat-free reduced-sodium chicken broth
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1 can (16 oz.) navy or great Northern beans, rinsed
3 cups packed baby spinach leaves
1/4 cup OSCAR MAYER Real Bacon Bits
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

Bring broth, tomatoes and beans to boil in large saucepan, stirring occasionally. Simmer on low heat 5 min.
Stir in spinach and bacon; simmer 1 min. Ladle into bowls. Serve topped with cheese.

Nutrition Facts : Calories 130, Fat 2.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 10 mg, Sodium 950 mg, Carbohydrate 17 g, Fiber 4 g, Sugar 0 g, Protein 10 g

RED WINE PINTO BEANS WITH SMOKY BACON

Red Wine Pinto Beans With Smoky Bacon image

Beans can be made ahead and get better after sitting a few days. The red wine, cooked down to syrup, adds intensity, complexity and that certain company-worthy fanciness to the whole thing. Whether you're vegetarian, meat eater, soup slurper, wine lover or none of the above, the only thing you need to enjoy this dish is a fondness for beans. That part is nonnegotiable.

Provided by Melissa Clark

Categories dinner, main course

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 12

Ingredients

1/2 pound smoky bacon, diced
1 large onion, peeled and diced
2 celery stalks, diced
2 medium carrots, peeled and diced
4 garlic cloves, minced
2 large sprigs rosemary
1 pound dried pinto beans, soaked overnight
1 tablespoon coarse kosher salt, more to taste
2 cups dry red wine
Extra-virgin olive oil, for serving (optional)
Coarsely grated Parmesan, for serving (optional)
Coarsely ground black pepper or red pepper flakes, for serving (optional)

Steps:

In the bottom of a large pot over medium-high heat, brown bacon until golden, about 5 minutes. Stir in onion, celery, carrots, garlic and rosemary. Cook, stirring occasionally, until vegetables are tender, 5 to 7 minutes.
Drain beans and add to pot along with 1 tablespoon salt. Pour in enough water to just cover the beans (about 7 to 8 cups). Bring liquid to a boil; reduce heat and simmer gently until beans are just tender, 45 minutes to 1 hour.
Meanwhile, in a small pot over medium heat, simmer wine until it is reduced to 2/3 cup, 20 to 30 minutes.
Remove rosemary branches from bean pot and discard them. Pour wine into beans and bring to a simmer. Cook for 10 to 20 minutes longer to meld flavors and thicken broth to taste. Drizzle with olive oil and sprinkle with Parmesan, if desired; add more salt and black or red pepper to taste.

Nutrition Facts : @context http, Calories 306, UnsaturatedFat 6 grams, Carbohydrate 33 grams, Fat 10 grams, Fiber 8 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 351 milligrams, Sugar 3 grams, TransFat 0 grams

SMOKY BEAN SOUP

Smoky Bean Soup image

This is a recipe from my dad's vegan cookbook. My sister used to be vegan, so he made it up for her and the rest of us, if we wanted to try the recipes. Time does not include soaking overnight. You can do the quick soak method, but may have to cut down the first cook time to 1 hour. If your family is like mine, I would puree the whole thing after it's done, LOL! Then they can't complain about the beans!

Provided by WI Cheesehead

Categories Onions

Time 2h10m

Yield 10 serving(s)

Number Of Ingredients 9

Ingredients

1 lb dried great northern beans
2 quarts vegetable stock
1 teaspoon thyme
1/2 teaspoon salt
2 carrots, peeled and slivered
1 medium onion, diced
2 celery ribs, diced
1/2 teaspoon black pepper
2 -4 tablespoons liquid smoke

Steps:

Soak the beans overnight in triple the amount of water, rinse well, and wash again.
In a large soup pot, place vegetable stock and beans, and simmer for 1 to 1 1/2 hours, covered, until beans are tender and start to become mushy.
Add thyme, salt, carrots, onions, celery, pepper and liquid smoke to taste, and simmer for 30 more minutes, covered, stirring several times to prevent scorching on the bottom of the pot.