BEAN WITH BACON SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 10h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Pick through the beans, then rinse and drain them. Put them in a large pot and cover with water by 2 inches. Let soak overnight.
- Drain the beans and return them to the pot. Add the chicken stock and 4 cups of water. Bring to a boil and reduce to a simmer.
- While the beans are simmering, cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Remove to a paper towel-lined plate to drain. Add half the bacon to the beans, reserving the rest for garnish.
- Remove all but 2 tablespoons of the bacon grease from the skillet and add the carrots, celery and onions. Season with some salt and pepper and cook until the vegetables are just beginning to soften, 3 to 4 minutes. Add the tomato paste and garlic and cook for another minute, stirring to combine.
- Using a slotted spoon, add the vegetables to the beans. Add the bay leaves and give it a good stir. Taste to check if it needs any additional seasoning. Simmer until the beans are tender, 1 to 1 1/2 hours.
- When ready to serve, stir in the tomatoes. Serve with the reserved bacon and chopped parsley.
10-MINUTE WHITE BEAN SOUP WITH TOASTED CHEESE AND TOMATO
Steeping chicken broth with sprigs of rosemary and thyme for just a few minutes adds great flavor to this creamy white bean soup. The sandwich is toasted under the broiler, not fried in butter, and served open-faced, topped with juicy chopped tomatoes.
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Position a rack about 4 inches from the broiler heat source, and preheat. Bring the wine, rosemary, thyme and 2 cups of the chicken broth to a boil in a covered medium saucepan over high heat. Reduce to a bare simmer.
- Puree the beans, shallots, garlic, oil, butter, remaining 1/2 cup chicken broth, 1/2 teaspoon salt, a few grinds of pepper and 1/2 cup of the simmering broth in a blender until completely smooth and emulsified, about 2 minutes.
- Meanwhile, lay the bread slices on a rimmed baking sheet, and top evenly with the mozzarella. Broil until the tops are browned and bubbling, 1 to 2 minutes; remove from the oven. Divide the tomatoes evenly among the toasts, and top with the Parmesan.
- Remove the herb sprigs from the simmering broth; set aside. Whisk the bean puree into the broth, and return it to a gentle boil. Ladle the soup into bowls, and garnish with the reserved herb sprigs and a few grinds of black pepper. Serve with the cheese toasts.
Nutrition Facts : Calories 530 calorie, Fat 16 grams, SaturatedFat 5 grams, Cholesterol 10 milligrams, Sodium 810 milligrams, Carbohydrate 63 grams, Fiber 9 grams, Protein 28 grams, Sugar 4 grams
BEAN, BACON AND PEPPER SOUP
An easy, quick and hearty soup that's great in winter. Tasty with garlic bread or melba toast and even better the next day. You can adjust all the seasonings to personal taste.
Provided by Deserie Harrison
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Yield 5
Number Of Ingredients 17
Steps:
- In a large pot over medium high heat, saute the bacon until crisp. Drain the fat, leaving about 2 tablespoons in the pot. Crumble the bacon, reserving for later for garnish. Add the onions, carrots, red bell pepper, celery and garlic to the pot and saute in the bacon fat for 10 minutes.
- Stir in the sugar, ground black pepper, cayenne pepper, garlic powder, onion powder, bay leaf, thyme and Worcestershire sauce. Now pour in just a small amount of chicken stock to deglaze the pan. (Note: This removes all of the caramelized particles from the bottom of the pan.)
- Add the beans and the rest of the stock and continue to cook over medium high heat for 10 to 15 minutes, or until all vegetables are tender.
- In a food processor or blender, puree 3 cups of soup at a time, adjusting seasoning if necessary. Return all pureed soup to the pot, stir in the parsley and crumbled bacon and simmer for 10 more minutes.
Nutrition Facts : Calories 384.5 calories, Carbohydrate 50.4 g, Cholesterol 19 mg, Fat 13.4 g, Fiber 11.2 g, Protein 17.3 g, SaturatedFat 4.4 g, Sodium 315.6 mg, Sugar 7.4 g
BEAN AND BACON SOUP
This bean and bacon soup has been on our menu for about 25 years. Customers tell us they love its flavor. A clear chicken broth makes it different from other bean soups. -Robert Doumas, Gaylord, Michigan
Provided by Taste of Home
Categories Lunch
Time 1h40m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans; discard liquid., In a large saucepan, combine the broth, beans, parsley, bay leaves and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add the onion, carrot and celery. Cover and simmer for 20-25 minutes or until vegetables and beans are tender. Stir in bacon. Discard the bay leaves before serving.
Nutrition Facts : Calories 196 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 818mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 12g fiber), Protein 13g protein.
CHEESE AND BACON SOUP
I found this on the net last year-it's a great fall soup! Serve with a crisp apple salad and a hot loaf of bread.
Provided by Diana Adcock
Categories Pork
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large heavy bottom soup pot cook bacon until browned and crisp.
- Remove and pour off 1/2 of the drippings.
- Cook the veggies over medium heat for around 5 minutes or until tender.
- Blendnd the flour, salt and pepper.
- Slowly stir in the half and half, milk and broth.
- Add 1/2 of the cooked bacon, crumbled.
- Cover and cook until thick and bubbly, stirring occasionally for 15 minutes.
- Add the cheese stirring untel melted and well blended.
- Crumble remaining bacon and garnish the soup.
CHEDDAR BACON TOASTS
Four ingredients are all you need to bake up these golden appetizers. They pair perfectly with a bowl of soup or can be served as an after-school snack.-Mary Martin, Columbus, Kansas
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- In a large bowl, combine the cheese, mayonnaise and bacon. Cut the bread into 24 slices, about 1/2 in. each. Spread the cheese mixture on 1 side of each slice. , Place on an ungreased baking sheet. Bake at 425° for 8-10 minutes or until golden brown.
Nutrition Facts : Calories 421 calories, Fat 27g fat (9g saturated fat), Cholesterol 41mg cholesterol, Sodium 777mg sodium, Carbohydrate 31g carbohydrate (1g sugars, Fiber 2g fiber), Protein 13g protein.
BEAN AND BACON SOUP WITH CHEESE TOASTS
Crispy cheddar-cheese toasts are perfect for dunking in a hearty bowl of bean, bacon, and vegetable soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 11
Steps:
- In a medium saucepan set over medium-high heat, cook the bacon pieces, stirring frequently, until brown and just crisp, about 5 minutes. Remove from heat. Using a slotted spoon, transfer bacon to a paper-towel-lined plate; set aside.
- Pour all but about 1 tablespoon of bacon fat from the pan. Return the pan to the heat; add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 3 minutes. Add the stock and 2 cups water, and bring to a boil. Reduce heat to medium, and simmer until the vegetables are tender, about 15 minutes. Add the beans, sage, salt and pepper, and half of the reserved bacon. Simmer for a few more minutes while preparing the cheese toasts.
- Meanwhile, heat the broiler; place bread on a baking sheet. Sprinkle bread with cheese; broil until cheese is melted and bread is just golden, about 2 minutes. Cut into triangles.
- Garnish soup with remaining bacon, and serve with cheese toasts on the side.
More about "bean and bacon soup with cheese toasts recipes"
HEARTY BEAN SOUP (TOPPED WITH GARLIC CHEESE TOAST!)
From cookthestory.com
Reviews 7Category EntréeCuisine AmericanTotal Time 4 hrs 40 mins
- In large pot, combine the soaked beans, onion, three-quarters of the red pepper, the smoked paprika, thyme, carrots, and chicken stock. Bring to a boil over high heat.
- Reduce heat to low, partially cover and simmer until the beans are beginning to tenderize, about 30-45 minutes.
- Add the diced tomatoes with their juices, 1 teaspoon and ½ teaspoon of pepper. Return pot to a simmer and cook until beans have reached the desired level of tenderness. For me, that’s another 45 more minutes.
- Add the sausage, if using, and cook until it’s warmed through, about 5 minutes. Taste and add more salt and pepper if needed.
BACON AND BEAN SOUP RECIPE - YELLOW BLISS ROAD
From yellowblissroad.com
4.8/5 (29)Calories 780 per servingCategory Main Dish
- Heat a large pot over medium-high heat. Add bacon and cook until crispy, about 5 to 8 minutes. Remove to a paper towel lined plate.
- Discard all but 2 tablespoons of the bacon fat. Add the onion, celery, carrots, and garlic to the bacon grease. Cook for 5 minutes until soft.
- Increase heat to high and bring the soup to a boil. Reduce heat to medium and simmer for 1 hour, stirring occasionally.
WHITE BEAN, FENNEL, AND ITALIAN SAUSAGE SOUP WITH …
From southernliving.com
WHITE BEAN SOUP WITH BACON RECIPE - SIMPLY RECIPES
From simplyrecipes.com
BEAN WITH BACON SOUP - THE PIONEER WOMAN
From thepioneerwoman.com
BEAN AND BACON SOUP - IN 15 MINUTES - COOKTHESTORY
From cookthestory.com
5/5 (1)Total Time 15 minsCategory SoupCalories 481 per serving
- Put a large pot or Dutch oven over high heat. To it add 2 cups of the chicken broth, pinto beans (with liquid), diced tomatoes (with juice), carrots, 2 tablespoons of the maple syrup and the chili powder. Stir, cover and heat to a simmer, stirring occasionally.
- Meanwhile, add the bacon in a single layer to the preheated skillet. Increase heat to medium-high. Cook until not quite crispy, flipping occasionally.
- While bacon cooks, put flour in a mason jar and add the remaining ½ cup of chicken broth. Put the lid on tightly and shake it all around until well-mixed.
BEAN AND BACON SOUP - COOKING CLASSY
From cookingclassy.com
5/5 (10)Total Time 1 hrCategory SoupCalories 558 per serving
- Cook bacon in a large enameled cast iron pot until browned and crisp, transfer bacon to a plate lined with paper towels, while leaving 2 Tbsp rendered bacon drippings in pan.
- Heat drippings over medium-high heat and add onions, carrots and celery. Saute 4 minutes then add garlic and saute 2 minutes longer.
- Stir in 3/4 of the cooked bacon, while reserving remainder in a small resealable bag in refrigerator until ready to use.
HOMEMADE BEAN AND BACON SOUP - TASTE AND TELL
From tasteandtellblog.com
OLD FASHIONED NAVY BEAN SOUP WITH BACON
From bensabaconlovers.com
BEAN AND BACON SOUP (CANNED OR DRY BEANS!) - RACHEL COOKS®
From rachelcooks.com
PAN VERSION OF BACON SEAFOOD PIZZA RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
BEAN AND CHEESE SOUP | BUSH’S® BEANS
From bushbeans.com
50+ BEST CASSEROLE RECIPES ( BREAKFAST & DINNER CASSEROLES!)
From savoryexperiments.com
10 TASTY RYE BREAD SANDWICHES FOR LUNCH - INSANELY GOOD
From insanelygoodrecipes.com
40 THRIFTY YET TASTY RECIPES YOU CAN MAKE WITH CANNED FOODS
From msn.com
HOMEMADE BEAN AND BACON SOUP - RECIPES | JONES DAIRY …
From jonesdairyfarm.com
GREEN BEANS ALMONDINE RECIPE - COOKING CLASSY
From cookingclassy.com
COPYCAT CAMPBELL'S BEAN & BACON SOUP RECIPE | CDKITCHEN
From cdkitchen.com
CHICKPEA AND WHITE BEAN HUMMUS - RECIPE | BONAPETI.COM
From bonapeti.com
BEANS AND BACON ON BUTTERED TOASTS RECIPE - HUGH ACHESON
From foodandwine.com
10 BUDGET FRIENDLY RECIPES FOR RVERS - RVLIFE.COM
From rvlife.com
TUSCAN WHITE BEAN SOUP RECIPE - NO SPOON NECESSARY
From nospoonnecessary.com
BEGINNER’S GUIDE TO EASTER - MARTIN'S FAMOUS POTATO ROLLS AND BREAD
From potatorolls.com
BEAN AND BACON SOUP - DELALLO
From delallo.com
ROASTED GARLIC SAUTéED SQUASH – PALATABLE PASTIME PALATABLE …
From palatablepastime.com
You'll also love