Campbells Bean And Bacon Soup Recipes

Steps:

• 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.

Steps:

• In a large soup pot, fry the bacon until most of the fat is rendered, but not crispy. (If you use pre-cooked bacon, add 1 teaspoons butter or ghee. Watch bacon carefully as it's pretty thin -- I burned the bacon 1st time around and had to start over).
• Add carrots, celery, and onion. Cook over medium heat, stirring to get up all the bacon-y goodness, until the vegetables are softened, 5-7 minutes.
• Add the beans, broth, 1 cup tomato juice, water and bay leaves. Partially cover and cook over low heat for 30 minutes to 1 hour.
• Add tomato paste & extra 2 cups of tomato juice to the soup. Cover again and cook another 20-40 minutes - or until your soup is about the thickness you like.
• Remove bay leaf.
• If desired, just before serving, half-puree the soup using an immersion blender, making sure to leave some whole beans and chunks intact.
• Serve with freshly baked artisan bread!

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.