Week 35: Bean with Bacon Soup

Category Bean
Revisit your childhood with this soup, which is reminiscent of the classic canned Bean with Bacon Soup from Campbells. It makes a great lunch or dinner option, perhaps with a fresh salad. It also freezes well for future meals in the fall and winter.
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These meals are intended to be a relatively simple and healthy weeknight meal for a family of four. We assume that these dinners are being made in a kitchen stocked with regular kitchen staples. We will not include prices of oil, sugar, flour, spices, etc. unless you need a 1/4 cup or more. Regional food prices may vary and can be reduced by smart shopping techniques.

This recipe is a version of a childhood favorite of mine, Campbell's Bean with Bacon Soup. This recipe will leave you lots of leftovers and will be just as good the second day, maybe even better. The whole family really liked it.Even my picky nine year old said "It was actually not too bad".

Shopping List

1 lb. small navy beans (or two cans)
$2.00
1 yellow onion$.99
3-4 cloves garlic$.33
3 stalks celery$.50
3 carrots$.50
chicken base (or bouillon)*$.50
1 can tomato paste (6 oz.)$.65
1/2 lb. bacon, cooked and crumbled (appx 6 slices)$1.50
Total Cost = $6.97
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*You can use chicken stock or broth in place of bouillon. A ham or pork flavored broth or base would work well, too. If you have a bone from a Christmas or Easter ham, use it to make stock for a soup like this.

Staples

Directions

If using dried beans, be sure to soak them overnight for best results. I place mine in a juice pitcher and then fill it up with water and place in the fridge. They take a little longer to cook but it is well worth it.

Cook your bacon first and set aside. In this case, I already had leftover bacon from an earlier breakfast. Finely chop onion, celery and carrots into "bean" sized pieces. Mince or press 2-3 garlic cloves. Add 1 Tbsp. olive oil (or use some reserved bacon fat) to a stock pot or Dutch oven. Heat oil to medium low then add vegetable mixture.

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Add garlic after onions start to "sweat".

When onions are translucent and carrots are softened, add water and chicken base (to make 4-6 cups of broth), beans, tomato paste, bacon, 1 Tbsp. vinegar, 1 tsp. thyme and 1/4 tsp. red pepper flakes. Bring to a boil and reduce heat to a simmer.

Simmer on low, stirring occasionally until the beans are softened, usually 2 1/2 to 3 hours. When they are done, take an immersion blender and puree about half the soup pot. If you don't have an immersion blender, you could use a potato masher, blend the hot soup in your regular blender (take the center part of the lid off to let the steam escape), or just leave it chunky. The longer you cook it, the more it will break down and be like the canned Campbells soup.

Give the soup a final taste, adding more spices and salt and pepper to taste. If you like a creamier soup, add 1/4 cup of milk or cream to the pot before serving.

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Tips:

By Jess (TF Editor)

Editor's Note: With uncooked beans, more water is usually desired. I have increased the water/broth range to 6 cups. If you are using canned beans, 4 will be plenty.

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