Campbell's Bean and Bacon Soup
photo by jessymroberts
- Ready In:
- 2 cups navy beans
- 6 slices uncooked bacon, diced
- 3 small carrots, minced
- 3 stalks celery, minced
- 1 onion, minced
- 1⁄2 teaspoon thyme
- 2 -4 garlic cloves, minced
- 1 (4 ounce) can tomato paste
- 1 dash dried red pepper flakes
- 6 -8 cups water (substituting 1 or 2 cups of ham stock for equal amount of water gives this soup extra depth)
- 1 teaspoon wine vinegar
- 3 drops liquid smoke
- salt and pepper
- Soak beans overnight and discard water.
- Place all ingredients EXCEPT wine vinegar, liquid smoke, salt and pepper in a large kettle.
- Simmer until beans are tender, around 3 hours.
- Puree 2 cups of soup and return to pot.
- Add wine vinegar and liquid smoke.
- Mix well.
- Taste; add salt and pepper to taste.
Made this soup today, have been looking for a recipe to use up ham stock (besides pea soup) for a while. Thank you so much. Very good soup. I made a few alterations, more bacon (cooked it first until nice and pink and used about 1/4 cup of drippings in soup). I used 1/2 and 1/2 water and ham stock. Delicious!
I made this recipe exactly the way it was written. The aroma was like bean and bacon and while the taste wasn't bad, it didn't taste anything like Campbell's Bean and Bacon, my all time favorite canned soup. So for me it was disappointing. My main problem was the bacon... who wants to eat big strips of boiled bacon fat? I cooked it with it then took it out before serving. There was no note what the others cooks did with it. There was also too much water, the soup was thin even after pureeing the 2 cups. Good try, but I'll keep on looking.