One Pot Bean Bacon Soup Recipes

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.

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.

Steps:

• In a large pot, add the canola oil, diced onion, diced yellow bell pepper and diced orange bell pepper.
• Sauté this over medium high heat for about 9 minutes, while stirring frequently.
• Now add the teaspoon of jarred minced garlic, and continue cooking for just 30 seconds. Then remove the pan from heat, and add the Bush's Best Brown Sugar Hickory Baked Beans, the 2 cans of Sliced Stewed Tomatoes, the Chili Beans in sauce, Pork & Beans in Tomato Sauce, the undrained Pinto Beans, Dark Red Kidney Beans, Black Beans, and the can of Po*Tel Mild Diced Tomatoes & Green Chilies.
• Stir the cooked bacon, and slowly bring soup to a boil.
• Once the soup is heated through, remove pan from heat and ladle soup into bowls.
• Note: The first time I prepared this soup, I had added 4 oz. of thick sliced, cooked and diced, Jalapeño Bacon, which my daughter Jenny had made. The soup had a bit of a bite to it (heat-wise), and it was quite delicious. The second time I prepared the soup, I added slices of Maple Flavored Bacon. Today when I also made this soup, I cooked exactly a pound of bacon, and added it to the soup.