1/1 Photo of Campbell's Bean and Bacon Soup
You might have guessed this is a copycat recipe and it rocks if you like Bean and Bacon Soup. Serve with cornbread and honey or sleeves of saltine crackers. Prep time includes bean soaking time.
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Units: US | Metric
- 473.18 ml navy beans
- 6 slice uncooked bacon, diced
- 3 small carrots, minced
- 3 stalk celery, minced
- 1 onion, minced
- 2.46 ml thyme
- 2-4 garlic cloves, minced
- 113.39 g can tomato paste
- 0.25 ml dried red pepper flakes
- 1419.54-1892.72 ml water (substituting 1 or 2 cups of ham stock for equal amount of water gives this soup extra depth)
- 4.92 ml wine vinegar
- 0.19 ml liquid smoke
- salt and pepper
- 1Soak beans overnight and discard water.
- 2Place all ingredients EXCEPT wine vinegar, liquid smoke, salt and pepper in a large kettle.
- 3Simmer until beans are tender, around 3 hours.
- 4Puree 2 cups of soup and return to pot.
- 5Add wine vinegar and liquid smoke.
- 6Mix well.
- 7Taste; add salt and pepper to taste.
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Nutritional Facts for Campbell's Bean and Bacon Soup
Serving Size: 1 (389 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 239.2
- Calories from Fat 56
- Total Fat 6.2 g
- Saturated Fat 1.9 g
- Cholesterol 8.1 mg
- Sodium 603.2 mg
- Total Carbohydrate 36.7 g
- Dietary Fiber 12.7 g
- Sugars 7.3 g
- Protein 11.0 g
The following items or measurements are not included: