Bean-And-Bacon Soup

Oxmoor House
10 cups (serving size: 1 cup)


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1 pound dried navy beans
8 slices bacon
3 cups chopped onion
2 1/2 cups chopped carrot
1 1/2 cups chopped celery
1 tablespoon minced garlic
2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
3 cups water
1 teaspoon salt
1 teaspoon dried thyme
1/4 teaspoon pepper
1 bay leaf


Sort and wash beans; place in a large Dutch oven. Cover with water; bring to a boil, and cook, uncovered, 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans, and set aside.

Cook bacon in Dutch oven over medium- high heat until crisp. Remove bacon, reserving 2 teaspoons drippings in pan.

Add onion, carrot, celery, and garlic to drippings in pan; sauté 10 minutes or until tender. Add beans. Stir in chicken broth and remaining 5 ingredients. Crumble 6 slices bacon into soup. Bring to a boil; cover, reduce heat, and simmer 1 hour and 30 minutes or until beans are tender, stirring occasionally. Cool 10 minutes. Discard bay leaf.

Place 6 cups soup in a blender; process at low speed until smooth. Stir pureed soup into remaining soup in pan. Cook over medium heat, stirring occasionally, until heated. Ladle into bowls. Crumble remaining 2 slices bacon, and sprinkle evenly over soup.

Created date

March 2010

Nutritional Information

Calories 229
Fat 4.4 g
Satfat 1.3 g
Protein 12.8 g
Carbohydrate 36.3 g
Cholesterol 6 mg
Iron 3.1 mg
Sodium 593 mg
Caloriesfromfat 17 %
Fiber 8.9 g
Calcium 102 mg