Bean and Bacon Soup

Bacon provides a simple addition to a no-fuss bean soup that's ready in 30 minutes. Perfect for dinner!

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  • prep time 30 min
  • total time 30 min
  • ingredients 7
  • servings 4
 

Ingredients

8
slices bacon, cut into pieces
1
cup chopped celery
1/2
cup chopped carrot
1/4
cup sliced green onions
2
(15.5-oz.) cans navy beans, drained, rinsed
2
cups chicken broth
1
cup water

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Cook bacon in large saucepan over medium-high heat until crisp. Remove bacon from saucepan; drain on paper towels.
  • 2 Reserve 2 tablespoons bacon drippings in saucepan. Add celery, carrot and green onions; cook 5 minutes or until vegetables are crisp-tender, stirring frequently.
  • 3 Stir in all remaining ingredients. Reduce heat to low; simmer 5 minutes. Stir in bacon.
  • 1 Cook bacon in large saucepan over medium-high heat until crisp. Remove bacon from saucepan; drain on paper towels.
  • 2 Reserve 2 tablespoons bacon drippings in saucepan. Add celery, carrot and green onions; cook 5 minutes or until vegetables are crisp-tender, stirring frequently.
  • 3 Stir in all remaining ingredients. Reduce heat to low; simmer 5 minutes. Stir in bacon.

EXPERT TIPS

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Expert Tips

We've flavored the beans with bacon, a shortcut over using the traditional ham hock. The soup can be made ahead and refrigerated or frozen until needed.

Junior assistants can learn how to use a vegetable peeler with this recipe and can remove any tough strings from the celery.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups
Calories
360
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
3g,
3%
),
Cholesterol
10mg
10%;
Sodium
1110mg
1110%;
Total Carbohydrate
48g
48%
(Dietary Fiber
12g
12%
  Sugars
8g
8%
),
Protein
23g
23%
;
% Daily Value*:
Vitamin A
90%;
Vitamin C
8%;
Calcium
15%;
Iron
25%;
Exchanges:
3 Starch; 3 Other Carbohydrate; 2 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.