Ingredients for Bean And Bacon Soup 2
- 1 (16 ounce) package dry navy beans
- 8 cups water
- 2 cloves minced garlic
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1 bay leaf
- 6 slices diced bacon
- 1 medium chopped onion
- 1 small chopped green bell pepper
- 2 peeled and sliced carrots
- 1 (8 ounce) can tomato sauce
- 1/2 teaspoon dried parsley
- 1 tablespoon olive oil
- 2 tablespoons bacon grease
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How to Make Bean And Bacon Soup 2
- If using dried beans, place them in a large pot, cover with water, and soak overnight. Drain and rinse.
- In a large pot or Dutch oven, combine the beans (dried or canned), 8 cups of water, minced garlic, salt, pepper, and bay leaf.
- Bring to a boil, then reduce heat and simmer for 1 hour, or until beans are tender if using dried beans. If using canned beans, skip this step and proceed to step 4
- While the beans simmer, cook the bacon in a large skillet over medium heat until crisp. Remove bacon with a slotted spoon and set aside on paper towels, reserving about 2 tablespoons of bacon grease in the skillet.
- Add the chopped onion and bell pepper to the skillet with the bacon grease. Sauté until tender, about 5-7 minutes.
- Add the sautéed vegetables and chopped carrots to the pot with the beans.
- Cover and simmer for 1 hour.
- Stir in the tomato sauce and parsley.
- Cover and simmer for an additional 30 minutes.
- Remove the bay leaf before serving. Crumble the reserved bacon over the soup and serve hot.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
14g
Fat
8g
Carbs
7g
