Bean and Bacon Soup Recipe

Bean and Bacon Soup
Debbi Smirnoff/E+/Getty Images
  • Total: 2 hrs 25 mins
  • Prep: 25 mins
  • Cook: 2 hrs
  • Yield: 12 servings
Nutritional Guidelines (per serving)
266 Calories
5g Fat
44g Carbs
13g Protein
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Nutrition Facts
Servings: 12 servings
Amount per serving
Calories 266
% Daily Value*
Total Fat 5g 7%
Saturated Fat 2g 12%
Cholesterol 13mg 4%
Sodium 717mg 31%
Total Carbohydrate 44g 16%
Dietary Fiber 10g 36%
Protein 13g
Calcium 142mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This old-fashioned bean and bacon soup recipe is so delicious that you'll never go back to canned. This soup is the most warming and comforting dish to serve on a cold winter day, and it's easy to make. The beans do have to soak for an hour before you start making the soup, so use that time to cook the bacon and prepare and cook the vegetables.

Serve with a pan of warm cornbread right out of the oven for a delicious meal.

Ingredients

  • 2 and 1/2 cups dried navy beans
  • 2 quarts water
  • 4 cups chicken broth or stock
  • 8 slices bacon
  • 2 onions (chopped)
  • 4 cloves garlic (minced)
  • 2 cups potatoes (diced, peeled)
  • 2 cups carrots (sliced)
  • 28 oz. can tomato juice
  • 2 tsp. salt
  • 1/2 tsp. pepper
  • 1 bay leaf
  • 2 tbsp. Worcestershire sauce
  • 1 cup sour cream
  • 2 tbsp. cornstarch
  • 1/2 to 2 tsp. Tabasco sauce

Steps to Make It

  1. Combine beans, 2 quarts water, and 4 cups chicken broth in large pot. Bring to a boil and boil for 2 minutes. Cover and let stand for 1 hour.

  2. Cook bacon until crisp in a large stockpot. Remove bacon to paper towels to drain and crumble; set aside.

  3. Add chopped onions and minced garlic to bacon drippings. Cook and stir until onions are tender.

  4. Add partially cooked beans and cooking liquid to the onion mixture. Cover and cook over low heat for 1 hour.

  5. Add remaining ingredients including reserved bacon pieces, except for sour cream, cornstarch, and Tabasco sauce. Cover and simmer for 50 to 55 minutes, stirring occasionally, until beans are tender and soup is slightly thickened. Remove bay leaf and discard.

  6. Combine sour cream and cornstarch in small bowl; mix well. Add 1 ladle of the soup to the cornstarch mixture and stir until combined. Stir this mixture into the soup and simmer for 5 minutes. Season to taste with Tabasco sauce and serve.