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Campbell's Bean and Bacon Soup Recipe

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This recipe for Campbell's Bean and Bacon Soup is from Our Family Cookbook, 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 cups navy beans, soaked overnight
6 strips crispy fried bacon, minced
3 medium carrots,
3 medium celery stalks, minced
1 medium onion, minced
1/2 teaspoon thyme
2 cloves garlic, minced
4 ounces tomato paste
1 dash red pepper flakes
6 cups water, more if needed
2 cups ham stock, if available
1 tablespoon wine vinegar
3 drops liquid smoke, optional
salt and pepper, to taste
Directions:
Directions:
1. Soak beans over night and discard water.

2. Place all ingredients except wine vinegar, salt and pepper in a large kettle. Simmer until beans are tender. (about 3 hours)

3. Puree 1-2 cups of soup and return to pot. Add wine vinegar and liquid smoke, mix well. Salt and pepper to taste.
Personal Notes:
Personal Notes:
Substituting 1 or 2 cups of water gives this soup an extra depth of flavor
If you prefer your veggies chunky in your soup, skip puree step.

Serving size: 1 cup
per serving: 479 calories, 6g fat, 79g carbohydrates, 29g protein

 

 

 

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