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 Bacon; 1 yellow onion; 1 clove garlic; 6 cups beef broth; 1 diced tomatoes; 1/4 cup tomato paste; 1 carrot; 1 celery; 1 bay leaf; 1/2 teaspoon thyme; 1/2 teaspoon rosemary; 1/2 teaspoon oregano; 1/4 teaspoon black pepper; 1 teaspoon salt

User Reviews

5

2 reviews

Excellent

Prep Time
10 mins
Cook Time
45 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 Bacon diced, thick cut
1 yellow onion chopped, medium
1 clove garlic , minced
6 cups beef broth
1 diced tomatoes 14.5 oz can
1/4 cup tomato paste
1 carrot diced, large
1 celery diced, large stalk
1 bay leaf large
1/2 teaspoon thyme dried
1/2 teaspoon rosemary dried
1/2 teaspoon oregano dried
1/4 teaspoon black pepper freshly ground
1 teaspoon salt

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Instructions

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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.