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Bean with Bacon Soup Recipe

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This recipe for Bean with Bacon Soup is from Cooking With The POLK Girls, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-1/2 C. dried Navy Beans
2 quarts Water
4 C.Chicken Broth
8 slices Bacon
2 Onions, chopped
4 cloves Garlic, minced
2 C. Potatoes, peeled and diced
2 C. Carrots, peeled and dices
28 oz. can Tomato Juice
2 tsp. Salt
1/2 tsp. Black Pepper
1 Bay Leaf
2 Tbsp. Worcestershire Sauce
1 C. Sour Cream
2 Tbsp. Cornstarch
1 tsp. Tabasco sauce
Directions:
Directions:
Combine beans, water and chicken broth in a large pot. Bring to a boil and boil for 2 minutes. Remove from heat, cover and let stand for 1 hour.
Cook bacon until crisp in a large stock pot. Remove bacon to paper towels to drain and crumble. Add chopped onions and minced garlic to bacon drippings in pan. Cook and stir until onions are tender. Add partially cooked beans and cooking liquid. Cover and cook over low heat for 1 hour.
Add crumbled bacon, potatoes, carrots, tomato juice, salt, pepper, bay leaf and Worcestershire sauce.
Cover and simmer for 50-55 minutes, stirring occasionally, until beans are tender and soup is slightly thickened. Remove bay leaf.
Combine sour cream and cornstarch in small bowl; mix well. Add 1 ladle of the soup to sour cream mixture and stir until combined. Stir into the soup and simmer for 5 minutes. Season to taste with Tabasco sauce and serve.
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
This old fashioned recipe is so delicious. After you've tried it, you'll never go back to the canned Bean with Bacon Soup.

 

 

 

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