Bean And Bacon Chowder

Oxmoor House
about 1 1/2 quarts


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1 cup dried navy beans
2 cups water
8 slices bacon
3/4 cup chopped onion
1/4 cup chopped green onion
1/2 cup chopped celery
1 clove garlic, minced
1 (28-ounce) can whole tomatoes, undrained
1 (10 1/2-ounce) can beef broth, undiluted
1/2 cup hot water
1/3 cup tomato sauce
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried basil leaves


Combine beans and water in a 3-quart saucepan; bring to a boil. Reduce heat, and simmer 5 minutes. Remove from heat; cover and let stand 1 hour.

Cook bacon in a large skillet until crisp; drain on paper towels. Crumble and set aside, reserving 2 tablespoons drippings in skillet.

Sauté onion, celery, and garlic in reserved drippings until tender. Stir sautéed vegetables, reserved bacon, and remaining ingredients into beans. Bring to a boil. Reduce heat; cover and simmer 4 1/8 hours or until beans are tender.

Spoon chowder into individual soup bowls; serve immediately.

Note: Bean and Bacon Chowder may be made a day ahead and reheated to serve.

Created date

February 2010