Bean and Bacon Soup

Name: Bean and Bacon Soup
Prep time: 10 min
Cook time: 45 min
Total time: 12 h 55 min
Yield: 6 serving
Ingredients: 2 cups mixed dried beans; 5 lices thick cut bacon; 1 medium yellow onion; 1 clove garlic; 6 cups beef broth; 1 14.5 oz can diced tomatoes; 1/4 cup tomato paste; 1 large carrot; 1 large stalk celery; 1 large bay leaf; 1/2 teaspoon dried thyme; 1/2 teaspoon dried rosemary; 1/2 teaspoon dried oregano; 1/4 teaspoon freshly ground black pepper; 1 teaspoon salt

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
12 hrs
Total Time
12 hrs 55 mins
Servings
6
Course
Main Course

Bean and Bacon Soup

Nevaeh Sloan

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Ingredients

Servings

2 cups mixed dried beans , soaked overnight in a pot of water, drained, and rinsed
5 lices thick cut bacon , diced
1 medium yellow onion , chopped
1 clove garlic , minced
6 cups beef broth
1 14.5 oz can diced tomatoes
1/4 cup tomato paste
1 large carrot , diced
1 large stalk celery , diced
1 large bay leaf
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1 teaspoon salt

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Instructions

In a Dutch oven or heavy stock pot over medium-high heat, fry the bacon until crispy. Add the onion and cook for another 5 minutes until soft and translucent. Add the carrots and celery and cook for another 2 minutes. Add the beans, tomatoes, tomato paste, beef broth, and seasonings. Increase the heat, bring to a boil, reduce the heat to medium, cover, and simmer for 45 minutes or until the beans are tender. Add salt and pepper to taste.