Homemade Bean and Bacon Soup

Homemade Bean and Bacon Soup is a gluten free and dairy free recipe with 10 servings. One portion of this dish contains roughly 16g of protein, 11g of fat, and a total of 285 calories. For $1.03 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. It is brought to you by Simply Scratch. A couple people really liked this main course. 13 people have made this recipe and would make it again. It will be a hit at your Winter event. A mixture of garlic clove, yellow onion, carrot, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 2 hours. Overall, this recipe earns a solid spoonacular score of 61%. Similar recipes include Homemade Bean and Bacon Soup, Bean with Bacon Soup, and Bean with Bacon Soup.

Servings: 10

Preparation duration: 30 minutes

Cooking duration: 90 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

The night before: sort through 1 pound of navy beans, discarding any broken peas and debris. Place into a large bowl and cover with 2 quarts of water. Cover and let the beans soak over night then drain. They will still be quite firm.Place 4 strips of bacon into your (cold) 6 quart Dutch oven. Heat over medium and cook until crispy, turning every so often. Transfer cooked bacon to a paper towel lined plate and repeat with the last of the bacon. Once cooled, coarsely chop the bacon and set a side.Drain all but 2 tablespoons of bacon fat from the pot. Add in the onion, carrot, celery and a pinch of salt and stir to coat in the bacon fat. Cover and cook for 8 minutes, stirring occasionally until softened. Add in the garlic and cook for 1 minute.Next, add in the beans, broth, tomato sauce and a pinch of sugar. Stir and bring to a boil. Once the soup is at a boil, reduce to medium-low heat, crack the lid a sliver so only small amounts of steam can escape and cook for 1 hour and 30 minutes or until beans are cooked through and are tender.Transfer 1/3 to 1/2 of the soup to a blender. Remove the plug from the lid and carefully hold a kitchen towel over the hole while your puree the soup until smooth. Add the puree back to the pot with the remaining soup and stir until combined.Add in half of the chopped bacon, taste and season with 1-1/2 teaspoons of kosher salt and 1/2 teaspoon black pepper, more or less to taste.NOTE: It may be necessary to thin the soup out with more chicken broth if it's too thick.Ladle soup into bowls and top with reserved bacon pieces.SIMPLY SCRATCH TIP: If using canned beans you will need about 3 (15 ounce) cans of navy beans. Drain and rinse the beans and add them to the sauted vegetables. Use 4 cups of low-sodium broth (instead of 6 cups) and follow with the remaining ingredients. Cook for 30 minutes with the lid askew, taste and season to taste and adding more broth in the end if needed.

 

Step by step:

1. The night before: sort through 1 pound of navy beans, discarding any broken peas and debris.

2. Place into a large bowl and cover with 2 quarts of water. Cover and let the beans soak over night then drain. They will still be quite firm.

3. Place 4 strips of bacon into your (cold) 6 quart Dutch oven.

4. Heat over medium and cook until crispy, turning every so often.

5. Transfer cooked bacon to a paper towel lined plate and repeat with the last of the bacon. Once cooled, coarsely chop the bacon and set a side.

6. Drain all but 2 tablespoons of bacon fat from the pot.

7. Add in the onion, carrot, celery and a pinch of salt and stir to coat in the bacon fat. Cover and cook for 8 minutes, stirring occasionally until softened.

8. Add in the garlic and cook for 1 minute.Next, add in the beans, broth, tomato sauce and a pinch of sugar. Stir and bring to a boil. Once the soup is at a boil, reduce to medium-low heat, crack the lid a sliver so only small amounts of steam can escape and cook for 1 hour and 30 minutes or until beans are cooked through and are tender.

9. Transfer 1/3 to 1/2 of the soup to a blender.

10. Remove the plug from the lid and carefully hold a kitchen towel over the hole while your puree the soup until smooth.

11. Add the puree back to the pot with the remaining soup and stir until combined.

12. Add in half of the chopped bacon, taste and season with 1-1/2 teaspoons of kosher salt and 1/2 teaspoon black pepper, more or less to taste.NOTE: It may be necessary to thin the soup out with more chicken broth if it's too thick.Ladle soup into bowls and top with reserved bacon pieces.SIMPLY SCRATCH TIP: If using canned beans you will need about 3 (15 ounce) cans of navy beans.

13. Drain and rinse the beans and add them to the sauted vegetables. Use 4 cups of low-sodium broth (instead of 6 cups) and follow with the remaining ingredients. Cook for 30 minutes with the lid askew, taste and season to taste and adding more broth in the end if needed.

Nutrition Information:

covered percent of daily need