Bean Bacon Soup With Cornbread Waffles Recipes

CAMPBELL'S BEAN AND BACON SOUP

Steps:

• Soak beans overnight and discard water.
• Place all ingredients EXCEPT wine vinegar, liquid smoke, salt and pepper in a large kettle.
• Simmer until beans are tender, around 3 hours.
• Puree 2 cups of soup and return to pot.
• Add wine vinegar and liquid smoke.
• Mix well.
• Taste; add salt and pepper to taste.

BEAN AND BACON SOUP

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.

COPYCAT CAMPBELL'S BEAN WITH BACON SOUP

Steps:

• In a large soup pot, fry the bacon until most of the fat is rendered, but not crispy. (If you use pre-cooked bacon, add 1 teaspoons butter or ghee. Watch bacon carefully as it's pretty thin -- I burned the bacon 1st time around and had to start over).
• Add carrots, celery, and onion. Cook over medium heat, stirring to get up all the bacon-y goodness, until the vegetables are softened, 5-7 minutes.
• Add the beans, broth, 1 cup tomato juice, water and bay leaves. Partially cover and cook over low heat for 30 minutes to 1 hour.
• Add tomato paste & extra 2 cups of tomato juice to the soup. Cover again and cook another 20-40 minutes - or until your soup is about the thickness you like.
• Remove bay leaf.
• If desired, just before serving, half-puree the soup using an immersion blender, making sure to leave some whole beans and chunks intact.
• Serve with freshly baked artisan bread!

BLACK BEAN AND BACON SOUP

Steps:

• Saute onions, celery, carrots, peppers and garlic in bacon drippings in saucepan over medium heat. Cook until crisp-tender.
• Stir in beans, broth and cayenne. Simmer 15 min., stirring occasionally.
• Pour soup into food processor or blender container; cover. Process until pureed. (I use an immersion blender, so I puree right in the saucepan.) Return soup to saucepan.
• Stir in bacon; cook until heated through, stirring occasionally.
• Garnish with green onions if desired.

BEAN & BACON SOUP

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.

REAL SIMPLE BEAN AND BACON SOUP

Steps:

• In a large Dutch oven or saucepan, fry the bacon until crisp.
• Remove and drain on paper towels.
• Let cool, chop and set aside.
• Over medium heat, add the carrot to the pan drippings in the Dutch oven and sauté for 5 minutes.
• Add the celery, onion, and garlic, stirring well and cooking for 3 minutes more.
• Add the beans and 2 cups of water.
• Bring to a boil, cover, and reduce heat to low.
• Let simmer for 10 minutes.
• Uncover and, with a potato masher or large slotted spoon, partially mash the bean mixture until it thickens slightly.
• Stir in the parsley, salt, pepper and bacon.
• Serve hot.

BEAN & BACON SOUP WITH CORNBREAD WAFFLES

Steps:

• 1. Cook ham bone in water overnight in a slow cooker.
• 2. In the morning remove bone with tongs, let cool.
• 3. Rinse beans and put in the slow cooker. ( I don't pre-soak mine, they cook all day so they turn out just fine)
• 4. Add ham stock. Stir with a whisk to make sure it breaks up. Add remaining seasonings. Cook on High for 6-8 hours.
• 5. About 1/2 hour before you want to serve it, fry bacon. Let drain on paper towel.
• 6. Saute onions in bacon drippings until done.
• 7. Add onions to soup.
• 8. Chop bacon in a food processor.
• 9. Add to soup.
• 10. In a mixing bowl pour cream of potato soup in. Take about 1 cup of broth from your soup. Mix with potato soup.
• 11. Pour into your soup.
• 12. Serve about a 1/2 hour from the time you put soup and bacon in.
• 13. In the meantime, make your batter for cornbread. Mix in a large bowl cornmeal, oil, milk, and then egg.
• 14. Mix well. It should look like pancake batter. If it's too thick add a bit more milk until it looks like a batter. If it's too thin add a bit more cornmeal.
• 15. Heat your waffle iron and cook just as you would waffles.
• 16. This is a nice way to get individual servings. Dish up soup. I top mine with French fried onions.