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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


Bean and Bacon Soup-from For the Love of Cooking
4 slices bacon-go ahead and add a couple more slices, you know you want to:@)
3 large carrots, peeled and chopped
2 stalks celery, chopped
1 small onion, chopped
4 cloves garlic, minced
Salt and pepper to taste
1 bay leaf
3 (15oz) cans white beans, drained and rinsed
4 C chicken broth
2 Tblsp parsley, minced-I didn't add this
1.Fry bacon in large dutch oven until crisp. Remove bacon to paper towels and set aside.
2.Over medium heat add carrot, celery and onion to the bacon fat and saute for about 7 minutes.
3.Add garlic and saute for a minute stirring constantly. Season with S&P.
4.Add 2 cans beans, bay leaf and chicken broth. Bring to a boil, reduce to simmer and cover. Let simmer for 15-20 minutes or until carrots and celery are soft.
5.Uncover and remove bay leaf. Mash some of the beans until the soup thickens slightly.
6.Stir in the last can of beans, parsley and bacon, heat through.
7.Re-season with S&P if necessary and enjoy.

Brief Description

Hey everyone! That can of Campbell's sure is convenient, but you'll never reach for it again once you make this quick, easy soup! After the bacon is fried you'll be eating a wonderful, hearty meal within 30 minutes.

Main Ingredient:


Category:  Soups

Cuisine:  American

Cook Time: 30 min


•I'll probably add a couple shakes of celery seed the next time.
•I'd rather mash the beans before putting them into the pot, just my personal preference.
•My boys gave me a bunch of flavored salts to play with-thanks guys! I did use a Smoked Salt because I had it-very nice!
•This soup will freeze well.


from For the Love of Cooking

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Posted On:

August 16, 2013

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