Three Bean And Bacon Soup Recipes

BEAN WITH BACON SOUP

Steps:

• Pick through the beans, then rinse and drain them. Put them in a large pot and cover with water by 2 inches. Let soak overnight.
• Drain the beans and return them to the pot. Add the chicken stock and 4 cups of water. Bring to a boil and reduce to a simmer.
• While the beans are simmering, cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Remove to a paper towel-lined plate to drain. Add half the bacon to the beans, reserving the rest for garnish.
• Remove all but 2 tablespoons of the bacon grease from the skillet and add the carrots, celery and onions. Season with some salt and pepper and cook until the vegetables are just beginning to soften, 3 to 4 minutes. Add the tomato paste and garlic and cook for another minute, stirring to combine.
• Using a slotted spoon, add the vegetables to the beans. Add the bay leaves and give it a good stir. Taste to check if it needs any additional seasoning. Simmer until the beans are tender, 1 to 1 1/2 hours.
• When ready to serve, stir in the tomatoes. Serve with the reserved bacon and chopped parsley.

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.

HEARTY HAM AND THREE-BEAN SOUP

Steps:

• Mix all ingredients in 3- or 4-quart saucepan. Heat to boiling over medium heat.
• Cook 15 to 20 minutes, stirring occasionally, until onion is tender and soup is slightly thickened.

THREE-BEAN SOUP

Steps:

• Quarter leeks lengthwise, then cut crosswise into 1/2" pieces. Rinse leeks in a fine-mesh strainer and pat dry with paper towels. Smash garlic cloves with the flat side of a chef's knife and peel; set 2 cloves aside.
• Cook bacon in a large Dutch oven or other heavy pot over medium heat, stirring, until golden brown and starting to crisp, 8-10 minutes. Add smashed garlic and 2 Tbsp. oil and cook, stirring often, until garlic is just beginning to turn golden 3-4 minutes. Add leeks, chopped fennel, celery, thyme, bay leaf, and 1 Tbsp. salt. Cook, stirring often, until vegetables are beginning to soften, about 4 minutes. Add lima beans, red pepper flakes, and 6 cups water and bring to a simmer. Partially cover pot, reduce heat to low, and gently simmer, occasionally skimming and discarding any foam that rises to the surface, until beans are slightly crunchy but not quite creamy, 25 minutes. Add Romano beans and snap peas, return to a simmer, and continue to cook, adding just enough water to keep beans submerged, until dried beans are creamy and fresh beans are just cooked through, about 15 minutes more.
• Meanwhile, pulse dill, zest of whole lemon, fennel fronds, and 1 reserved garlic clove in a food processor until finely chopped. With the motor running, stream in 1/2 cup oil. Add 3/4 tsp. salt and squeeze in 2 tsp. lemon juice. Transfer pesto to a small bowl and set aside.
• Remove stew from heat and stir in crème fraîche, black pepper, and 4 tsp. lemon juice. Taste and adjust seasoning.
• Rub bread with remaining garlic clove, drizzle with oil, and season lightly with salt.
• Ladle soup into bowls. Drizzle with pesto, then top with shaved Parmesan. Serve with garlic bread and remaining pesto alongside.

THREE-BEAN BAKED BEANS

Steps:

• Preheat oven to 350°. In a large skillet, cook and crumble beef with bacon and onion over medium heat until beef is no longer pink; drain., Stir in sugars, ketchup, barbecue sauce, molasses, mustard, chili powder and salt until blended. Stir in beans. Transfer to a greased 2-1/2-qt. baking dish. Bake, covered, until beans reach desired thickness, about 1 hour. , Freeze option: Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

THREE BEAN SOUP

Steps:

• In a large saucepan over medium heat, cook onion, green and yellow bell peppers in oil until softened. Stir in chicken broth, tomatoes, black beans, pinto beans and kidney beans. Heat through.

THREE MEAT CROCK POT COWBOY BEANS

Steps:

• Add beans (with seasoning packet) and water to a large crock pot then cook for 4-6 hours on high or until beans are tender.
• Meanwhile, cook onions with ground beef until beef is cooked through, seasoning with salt and pepper then set aside.
• Cut bacon into small strips then cook until crispy and browned. Remove bacon from pan drippings then set aside.
• Cut smoked sausage into bite-sized pieces then set aside.
• Once beans are tender, ladle out any excess liquid; set aside to use later if needed. Add salt and pepper to taste, barbeque sauce and remaining ingredients, including the ground beef, bacon and smoked sausage. Gently stir to combine.
• Add reserved liquid from cooking the beans, 1/2 cup at a time, if needed to ensure the contents of the crock pot have a nice, thick sauce. You don't want things to be runny but you do want to make sure there's enough sauce to coat everything nicely (such as with baked beans).
• Continue cooking 1-2 hours on high or until sausage is heated through and everything is hot and bubbly.

BEAN WITH BACON SOUP

Steps:

• Pick through the beans and give them a rinse. Put them in a bowl and cover them with water by two inches. Let them soak overnight.Drain the beans and place them in a pot. Add the chicken stock and 4 cups of water. Bring to a boil, then reduce to a simmer. While the beans are cooking, cook the bacon in a large skillet over medium heat until just barely crisp. Remove to a paper towel lined plate. Add 2/3 of the bacon to the beans and reserve the rest for garnish.Drain the bacon grease from the pan and add the onions, carrots, and celery. Season them with some salt and pepper and cook until just beginning to soften, about 3 to 4 minutes. Add the garlic and tomato paste and cook for another minute or two. Add the vegetables to the beans. Add the bay leaf and give it a good stir. Cover and cook on low (to medium-low) until the beans are tender, about 1 1/2 hours. Add a cup of broth if the liquid level gets too low. When ready to serve, taste and add more salt and pepper if needed. If desired, stir in the tomatoes. Serve with chopped reserved bacon and chopped parsley.

THREE BEAN AND BACON SOUP

Steps:

• 1. In a stock pot cover Navy and Garbanzo beans with water. Bring to a boil for 3 minutes. Turn off heat and let beans sit for 1 hour.
• 2. Drain beans. In the pot you boiled the beans in melt 2 Tablespoons of butter - add bacon, onion, and celery; cook until tender.
• 3. Add beans, chives, and 4 cups of fresh water. Add garlic powder and a little pepper. Cook on medium low for 1 hour.
• 4. Add carrots, parsnips, and lentils. Cook 20 more minutes. Add salt and pepper to taste. Enjoy! Pictures soon to follow - I'm cooking up a pot of this right now (:

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.

BEAN WITH BACON SOUP

Steps:

• Place beans in a bowl or pot, cover with water 2 inches above the beans, and allow to soak overnight. This is a must. You cannot skip this step. Fry your bacon until crispy and deep brown. Remove from pan and chop into very fine pieces, set aside. With a really sharp knife, score your smoked hocks all over, about 1/4 - 1/2" deep, piercing the skin through to the meat. Cut the hock in half as best you can. In a large soup pot add beans, hock, bacon, salt pepper and herbs, chopped onion, chopped carrot if using, and tomato paste. Adjust water to ensure hocks are just covered. Bring to a boil, cover pot with lid, then lower heat and cook for 2 hours at a gentle, slow simmer. Soup should be very lightly bubbling only. After 2 hours turn off heat and lift out hocks, allowing to cool until easy to handle. Pull apart hocks, careful to remove all bones, skin, fat and gristle. Take your time here, it's important. Just small little bits of meat is what you want, nothing else. Once cleaned, chop the meat up into tiny 1/4 inch bits and set aside. Lift 3 cups of beans and broth out of pot, and using a wand or blender puree until smooth. Return pureed beans and meat to back into soup. Let settle for 20 minutes then serve.

BEAN WITH BACON

Steps:

• Boil the beans in 9 cups of the water and then let sit for one hour. Drain and set aside.
• Cook the bacon to your desired texture (it can be soft or crisp, whatever you prefer) and drain except for 1/4 cup grease. Coarsely chop the bacon.
• Add the onions and celery to the reserved grease and bacon and saute until soft, do not drain. Add the chicken base or cubes, 4 cups water, beans, bay leaf, salt, pepper, and cloves, and simmer for 2 hours.
• Stir in the tomatoes with their juice. Serve.

BEAN AND BACON SOUP

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.