You are not logged in. | Log In


Is this you? Log in here.

Printer-Friendly: 3x5 | 4x6 | Letter

Bean with Bacon Soup by

Ths is adapted form a copycat recipe I got from the internet. The original version had too much tomato and I didn't like the flavor that Thyme added. I use northern beans or navy beans that I have cooked previously and stowed into the freezer in 15 oz sizes.


2 cups navy beans, soaked overnight and cooked to soft (or 2 cans)
6 strips crispy fried bacon, minced
1 tbsp bacon drippings
1 medium carrots, minced
1 medium celery stalks, minced
1/2 medium onion, minced
1/4 tsp garlic powder
2 ounces tomato paste
1 dash red pepper flakes
2 cups ham stock+ enough water to thicken to your preference
1/2 tsp white wine vinegar
10 drops liquid smoke
salt and pepper, to taste


Fry bacon to crispy,remove from pan and dice. Then add onion, carrots and celery into pan with 1 TBSP drippings and cook with with lid on until softened. Add 1/2 beans and softened veggies into blender with enough liquid and puree. Add puree mixture to pot with remaining beans and liquid. Add remaining ingredients, and enough water to your preferred thickness. Simmer til heated through, serve with garlic toast or corn bread.

Back to Top