Saturday, January 14, 2012

Bean and bacon soup recipe

This old fashioned recipe is so delicious. After you've tried it, you'll never go back to the canned (but classic) Bean and Bacon Soup.
Prep Time: 25 minutes
Cook Time: 2 hours
Bean soaking time: 1 hour
Total Time: 3 hours, 25 minutesYield: 12 servings
•2-1/2 cups dried navy beans
•2 quarts water
•4 cups chicken broth or stock
•8 slices bacon
•2 onions, chopped
•4 cloves garlic, minced
•2 cups diced, peeled potatoes
•2 cups sliced carrots
•28 oz. can tomato juice
•2 tsp. salt
•1/2 tsp. pepper
•1 bay leaf
•2 tablespoons Worcestershire sauce
•1 cup sour cream
•2 tablespoons cornstarch
•1/2 to 2 teaspoons Tabasco sauce
Combine beans, 2 quarts water, and 4 cups chicken broth in large pot. Bring to a boil and boil for 2 minutes. Cover and let stand for 1 hour. Meanwhile, cook bacon until crisp in large stock pot. Remove bacon to paper towels to drain and crumble. Add chopped onions and minced garlic to bacon drippings. Cook and stir until onions are tender. Add partially cooked beans and cooking liquid. Cover and cook over low heat for 1 hour.
Add remaining ingredients including reserved bacon pieces, except for sour cream, cornstarch, and Tabasco 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 and stir until combined. Stir this mixture into the soup and simmer for 5 minutes. Season to taste with Tabasco sauce and serve. Crockpot Directions: Precook beans, bacon, onion, and garlic as directed above (this step is necessary because otherwise the beans would never get tender because of the acid in the tomatoes). Combine all ingredients in 6 quart crockpot. Cover and cook 10-12 hours on low. Remove bay leaf, add cornstarch mixture and cook for 15 minutes on high. Season with Tabasco sauce and serve.


I have been hungry for bean and bacon soup. I found this recipe and it sounds good so I thought I'd better save it until I get around to making some.

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