If you’re looking for an easy-to-make recipe for a comforting weeknight dinner, then look no further. This Bean and Bacon Soup is sure to win over even the pickiest eaters. Navy beans provide the perfect base for this flavorful dish, while bacon, carrots, celery, onions, potatoes, tomatoes, and a few seasonings create a rich and hearty soup.
Ingredients used:
For 8 people
- 1 lb - Navy beans
- 6 cups - Water or stock
- 0.5 lb - Turkey bacon
- 3 small - Carrots, sliced
- 4 stalks - Celery, chopped with tops
- 1 medium - Sweet onions, chopped
- 3 medium - Potatoes, chopped
- 16 ozs - Stewed tomatoes, chopped
- 1 - Bay leaf
- 1 teaspoon - Dried thyme
- 2 teaspoons - Worcestershire sauce
- 0 - Salt and pepper, to taste
- 0.25 cup - Fresh parsley, finely chopped
Recipe steps:
- Rinse and sort through beans. Discard any bad ones or stones. Place beans in a large bowl and cover with water. Let stand overnight. Drain, rinse, and place in a large crockpot with 6 cups of fresh water or stock. Place on high.
- Fry bacon until crisp. Remove from pan and crumble. Set aside for garnish. Add onions and celery to bacon grease and sauté for a few minutes. Add tomatoes and heat through. Add to the beans in the pot. Add remaining veggies and seasonings, except parsley, salt and pepper. Cover crockpot.
- When soup comes to the boil, turn crockpot down to low and cook for 8-10 hours or until beans are tender. Taste and adjust seasoning. Remove bay leaf.
- Put 2 cups soup in a blender and puree. Stir into remaining soup together with parsley. Taste and adjust seasoning. Serve with some crumbled bacon.
This Bean and Bacon Soup is a wonderfully simple recipe with some delicious flavors. You can adjust the cooking time to suit your needs; either reduce the cooking time in a crockpot on high or increase it on the stovetop on low. Serve with some crumbled bacon for a comforting meal that everyone will love!
