Lightly sautéed veggies and crisp bits of bacon are combined with canned beans to make an easy soup that takes away the chill on a cold winter day. Change the types of canned beans and vegetables used to make all kinds of interesting variations on the theme.
This is a great base for bean with bacon soup. Yes, the ingredients don't lend much to flavor but that's where the creativity kicks in. Now, I would never use water for my soups. I always use broth (chicken, beef, veggie or fish if seafood soup). I also added 1 teaspoon of fresh thyme, 1 bay leaf and let it simmer for 20 minutes to ensure the flavors were extracted from the herbs. I also added 4 cans of beans and used 32 oz. of chicken broth. I had a parmigiano-reggiano rind of cheese in my freezer waiting for this very moment that I made a soup that needed extra flavor. I let that steep in the soup to flavor it even more. I pureed about half the soup to get the thick, creamy consistency. This soup was so incredibly flavorful and comforting. Check out my blog and see the results. http://chefjencowen.wordpress.com/
Read MoreVery bland, will not make again. relies completely on the bacon for flavor, so bites without the bacon don't have any flavor. needs some spices to improve
Read MoreThe was a quick recipe for a great soup. I think this could be better if left in the slow cooker so the beans cook down into to thicken the soup. I might try doing so next time.
Read MoreThis was soooo bland!!! I was very disappointed. It looked like it was going to be tasty! If I was to make this again, I'd use chicken stock instead of water and up it to 3 cups, not 2. And I would definitely add more spices. It was very simple to make, which was nice.
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