Thursday, October 15, 2009

Bean and Bacon Soup

Last night dinner was great. Everyone loved it especially Hubby. I didn't use one recipe I looked through some but couldn't find one that sounded just right so I made one up. I used a 6 gt dutch oven and it worked perfect.

Bean and Bacon Soup
adapted from

1lb navy beans soaked overnight and drained
6 cups water
1 lb bacon thick sliced
1 medium onion
1 carrot
1 red bell pepper
1 teaspoon kosher salt
1/4 teaspoon pepper
1 bay leaf
1 can diced tomatoes
2 cloves garlic

Sort and wash your beans then soak overnight. Rinse and cover beans with 6 cups of water. Add salt, pepper and bay leaf.

Cut bacon into small pieces then cook in batches until crisp. Transfer to paper towel to dry. Leave drippings in pan. While bacon is cooking dice onion, red bell pepper, carrot and garlic. When bacon is done, cook onion, pepper, garlic and carrot in drippings until they start to turn soft. Then add to beans. Once bacon is ready add to beans too. Bring to a simmer, cover and cook for 1 1/2 hours.

Add diced tomatoes and stir. I used an immersion blender instead of the regular one, it was easier. Blend until the consistency that you are looking for. Then cook for another 30 minutes or so.

Serve with crackers, shredded cheese, sour cream and fresh baked bread.



  1. Dad and I loved the soup, its whats for lunch today!

  2. I know we'd love this! Thanks for sharing and glad it was a great dinner.


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