Bean Bacon And Beef Soup Recipes

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BAKED BEAN SOUP



Baked Bean Soup image

Looking for a mouth-watering dinner made using Progresso® broth? Then check out this soup recipe made using bacon, baked beans and ground beef that's ready in 25 minutes.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 25m

Yield 4

Number Of Ingredients 6

3 slices bacon, chopped
1 lb lean (at least 80%) ground beef
1 can (21 oz) baked beans
1 3/4 cups Progresso™ beef-flavored broth (from 32-oz carton)
1 can (5.5 oz) vegetable juice
3 tablespoons ketchup

Steps:

  • In 2-quart saucepan, cook bacon over medium-high heat 2 minutes. Add beef; cook 5 to 8 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
  • Add remaining ingredients; mix well. Cover; cook over medium heat 10 minutes, stirring occasionally, until thoroughly heated.

Nutrition Facts : Calories 410, Carbohydrate 38 g, Fat 1, Fiber 8 g, Protein 34 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1470 mg

BEAN, BACON AND BEEF SOUP



Bean, Bacon and Beef Soup image

This is something I just threw together one night when I was trying to use up canned goods. It's full of flavor with not a lot of complicated ingredients.

Provided by MrsBone04

Categories     Beans

Time 35m

Yield 8 serving(s)

Number Of Ingredients 13

1 lb ground beef
1 (14 1/2 ounce) can corn
1 (10 ounce) can tomato sauce
1 (14 1/2 ounce) can stewed tomatoes
1 (14 1/2 ounce) can pinto beans
3 slices bacon, chopped
1/3 onion, chopped
2 garlic cloves, chopped
2 cups water
1 bouillon cube
1/2 teaspoon cumin
1 teaspoon chili powder
1 teaspoon garlic powder

Steps:

  • In a large stock pot, brown the ground beef until done. Add the chopped onion and garlic, and cook for about two minutes.
  • Add all the rest of the ingredients and cook until bacon is soft. Top with cheese, if desired. YUM! Adjust spices to liking. I love cumin and chili powder, so I tend to add a lot more than the recipe says.

BEAN, BACON AND PEPPER SOUP



Bean, Bacon and Pepper Soup image

An easy, quick and hearty soup that's great in winter. Tasty with garlic bread or melba toast and even better the next day. You can adjust all the seasonings to personal taste.

Provided by Deserie Harrison

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Yield 5

Number Of Ingredients 17

5 slices bacon
3 onions, chopped
2 carrots, chopped
1 red bell pepper, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 teaspoon white sugar
½ teaspoon ground black pepper
¼ teaspoon ground cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 bay leaf
1 teaspoon dried thyme
1 tablespoon Worcestershire sauce
4 cups chicken broth
2 (15 ounce) cans cannellini beans, with liquid
½ cup chopped parsley

Steps:

  • In a large pot over medium high heat, saute the bacon until crisp. Drain the fat, leaving about 2 tablespoons in the pot. Crumble the bacon, reserving for later for garnish. Add the onions, carrots, red bell pepper, celery and garlic to the pot and saute in the bacon fat for 10 minutes.
  • Stir in the sugar, ground black pepper, cayenne pepper, garlic powder, onion powder, bay leaf, thyme and Worcestershire sauce. Now pour in just a small amount of chicken stock to deglaze the pan. (Note: This removes all of the caramelized particles from the bottom of the pan.)
  • Add the beans and the rest of the stock and continue to cook over medium high heat for 10 to 15 minutes, or until all vegetables are tender.
  • In a food processor or blender, puree 3 cups of soup at a time, adjusting seasoning if necessary. Return all pureed soup to the pot, stir in the parsley and crumbled bacon and simmer for 10 more minutes.

Nutrition Facts : Calories 384.5 calories, Carbohydrate 50.4 g, Cholesterol 19 mg, Fat 13.4 g, Fiber 11.2 g, Protein 17.3 g, SaturatedFat 4.4 g, Sodium 315.6 mg, Sugar 7.4 g

CROCK POT BEEF, BEAN & BACON SOUP



Crock Pot Beef, Bean & Bacon Soup image

This seriously simple soup is full of flavor and spice. You will need at least a 5-quart slow cooker for this reicpe. To save yourself some time in the morning, you can saute the ground beef, onion, garlic and celery the night before and refrigerate until the morning. Then all you have to do is combine the ingredients in the slow cooker in the morning and come home to a comforting, delicious meal. All you will have left to do is top it with some baked fresh corn tortilla strips, tortilla chips or corn chips and some sour cream, shredded cheddar cheese and green onion - or whatever you like! A nice side salad would be a wonderful accompaniment with this soup. This soup freezes well, also.

Provided by CookingONTheSide

Time 4h15m

Yield 8-10 serving(s)

Number Of Ingredients 28

5 slices bacon, cooked, drained and chopped
1 lb ground sirloin or 1 lb lean ground beef
1 large onion, finely chopped
2 garlic cloves, minced
2 celery ribs, finely chopped
1 cup lager beer
1 (14 1/2 ounce) can beef broth
1 (10 ounce) can enchilada sauce
1 (12 ounce) bottle chili sauce
1 (10 ounce) can Rotel tomatoes & chilies
1 (15 1/2 ounce) can kidney beans, rinsed and drained
1 (15 1/2 ounce) can black beans, rinsed and drained
1 (15 1/2 ounce) can pinto beans, drained
1 (15 1/4 ounce) can niblet corn, drained
2 tablespoons chili powder
1/2-1 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/2 teaspoon paprika
2 -3 teaspoons cumin
1/4 teaspoon black pepper
cayenne, pinch (optional)
1 bay leaf
1 teaspoon salt
tortilla chips or corn chips, garnish
shredded cheddar cheese, garnish
sour cream, garnish
green onion, chopped, garnish

Steps:

  • In large nonstick skillet, saute ground sirloin, onion, garlic and celery over medium to medium-high heat until beef is browned and crumbles (be sure not to have heat too high so you don't burn the garlic); drain fat.
  • Add ground beef mixture to a 5-quart or large slow cooker.
  • Add the bacon and the rest of the ingredients to the crock pot, except for the garnishes; mix well.
  • Cover and cook on low setting for 6-8 hours or on high setting for 3-4 hours.
  • To serve, garnish with any of the following: fresh tortilla strips, tortilla chips, corn chips, shredded cheese, sour cream and green onions.
  • Don't forget to remove the bay leaf.
  • Enjoy!

HAM, BEEF AND BACON SOUP



Ham, Beef and Bacon Soup image

I invented this recipe one evening when I wanted to serve soup, but had no time to shop-so I used whatever I had on hand. When my husband said, "Please make it again", I hurriedly wrote down the ingredient list!-Mrs. J.C. Mantel, Orange City, Iowa

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 10-12 servings (3 quarts).

Number Of Ingredients 12

1/2 pound ground beef, browned and drained
1/2 pound bacon strips, cooked and drained
1/2 pound fully cooked ham, cubed
2 cans (15 ounces each) butter beans, drained
1 medium onion, chopped
1 package (20 ounces) frozen mixed vegetables, thawed
1 can (10-1/2 ounces) condensed beef broth, undiluted
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 teaspoon sugar
3/4 teaspoon salt
1/4 teaspoon pepper
1 to 2 cups tomato juice, optional

Steps:

  • In a Dutch oven, combine beef, bacon, ham, beans, onion, mixed vegetables, broth, soup, sugar, salt and pepper. Bring to a boil; reduce heat and simmer 30 minutes or until vegetables are tender. Season with additional salt and pepper if desired. If a thinner soup is preferred, stir in tomato juice.

Nutrition Facts :

BEAN AND BACON SOUP



Bean and Bacon Soup image

Make and share this Bean and Bacon Soup recipe from Food.com.

Provided by Bangbang

Categories     Beans

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb dried navy beans (Soaked in water overnight or quick soak method)
6 slices bacon, from butcher chopped in pieces (thick slices)
1/3 cup chopped celery
1/3 cup chopped carrot
1/3 cup choppeed onion
5 cups chicken stock or 5 cups beef stock
celery salt
pepper

Steps:

  • Cook bacon in soup pot till browned but still limp.
  • Remove bacon from pan and reserve two tablespoons bacon fat.
  • Cook carrots,onions, and celery in bacon fat over medium heat till soft.
  • add beans and broth to soup pot with bacon and veggies.
  • Bring to boil and turn heat down to simmer for 1/1/2 hours.
  • Season with celery salt and pepper and serve with crusty bread and butter.

Nutrition Facts : Calories 656.7, Fat 20.7, SaturatedFat 6.2, Cholesterol 32.1, Sodium 731.3, Carbohydrate 82.2, Fiber 28.3, Sugar 10.3, Protein 37.1

BEAN AND BACON SOUP



Bean and Bacon Soup image

This bean and bacon soup has been on our menu for about 25 years. Customers tell us they love its flavor. A clear chicken broth makes it different from other bean soups. -Robert Doumas, Gaylord, Michigan

Provided by Taste of Home

Categories     Lunch

Time 1h40m

Yield 10 servings.

Number Of Ingredients 9

1 pound dried navy beans
2 quarts chicken broth
2 tablespoons minced fresh parsley
2 bay leaves
1/4 teaspoon pepper
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
6 bacon strips, cooked and crumbled

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.

Nutrition Facts : Calories 196 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 818mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 12g fiber), Protein 13g protein.

BEAN & BACON SOUP



Bean & Bacon Soup image

I have been making this soup for a long time now and everyone likes it. Very tasty if made with smoked bacon.You can use any beans you like.Can't remember how i came by it.

Provided by Tea Jenny

Categories     Stocks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
120 g lardons or 120 g streaky bacon
1 medium onion
1 garlic clove
1 stalk celery
1 carrot
400 g chopped tomatoes
700 ml chicken stock (i use a cube)
400 g rinsed butter beans or 400 g haricot beans
10 g basil

Steps:

  • Heat the oil and add the bacon and cook until the fat begins to run.
  • then add the chopped onion, garlic, celery,carrot, and cook for 5 min's med heat.
  • Then add tomatoes and stock and bring to the boil and simmer for 20min's
  • Stir in the beans and reheat until boiling
  • Add seasoning and chopped basil and serve with some nice crusty bread.

Nutrition Facts : Calories 233.6, Fat 9.5, SaturatedFat 1.6, Cholesterol 5.3, Sodium 530.6, Carbohydrate 28.4, Fiber 5.9, Sugar 7.5, Protein 10

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