Bean and Bacon Soup

Name: Bean and Bacon Soup
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 10 servings
Ingredients: 1 pound dried navy beans; 2 quarts chicken broth; 2 tablespoons minced fresh parsley; 2 bay leaves; 1/4 teaspoon pepper; 1 medium onion, chopped; 1 medium carrot, chopped; 1 celery rib, chopped; 6 bacon strips, cooked and crumbled

Total Time Prep: 20 min. + standing Cook: 1 hour 20 min.

Yield 10 servings

Test Kitchen Approved

This comforting Bean and Bacon Soup combines tender beans, crispy bacon, and a rich, savory broth for a hearty meal that's perfect for any day of the week.

Ingredients

1 pound dried navy beans
2 quarts chicken broth
2 tablespoons minced fresh parsley
2 bay leaves
1/4 teaspoon pepper
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
6 bacon strips, cooked and crumbled

Directions

Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans; discard liquid.
In a large saucepan, combine the broth, beans, parsley, bay leaves and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add the onion, carrot and celery. Cover and simmer for 20-25 minutes or until vegetables and beans are tender. Stir in bacon. Discard the bay leaves before serving.

Nutrition Facts

1 cup: 196 calories, 3g fat (1g saturated fat), 3mg cholesterol, 818mg sodium, 31g carbohydrate (5g sugars, 12g fiber), 13g protein.

This bean and bacon soup has been on our menu for about 25 years. Customers tell us they love its flavor. A clear chicken broth makes it different from other bean soups. —Robert Doumas, Gaylord, Michigan

Recipe Creator