Bean and Bacon Soup
Prep
25m
Cook
1h 10m
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Soup
| 1 lb dried navy beans, soaked overnight |
| 6 slices thick bacon, chopped |
| 1/3 cup celery, chopped |
| 1/3 cup carrot, chopped |
| 1/3 cup onion, chopped |
| 5 cups chicken stock, or beef stock |
| 1 celery stalk |
| 1/8 teaspoon pepper |
Bean and Bacon Soup Directions
- 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.
Notes
I usually use a picnic ham rather than the bacon. This way I get bigger pieces without sacrificing the flavor.
Nutrition facts
Serving size 1 bowl diet vegetarian
Per Serving
| Kcal: | 656 kcal |
| Fibers (g): | 28.3g |
| Sodium (mg): | 731.3mg |
| Carbs: | 82.2g |
| Sugar (g): | 10.3g |
| Fat: | 185g |
| Saturated fat (g): | 6.2g |
| Cholesterol: | 32.1mg |
| Proteins: | 37.1g |
