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Hey there, everyone! I hope you were able to enjoy the long Thanksgiving weekend with loved ones and some fabulous food.
And now…we are heading in to the holly jolly season of giving. Here it comes in all it’s glory. Let the good times roll.
I have a lot of new Christmas Treat recipes to share with you.Watch for a plethora of sugary confections coming next week.
Buy some extra carrot sticks and celery to nibble on while you view all of the treats I have in store for us, okay? I wouldn’t want any extra calories to sneak through the screen and make your pants too tight. Man yourself with some vegetables in preparation, okie doke?
But, this week…I thought we better have some soup. What do you say?
Several weeks ago, I asked MyHandsomeHusband if he wouldn’t mind giving me a hand with a little recipe creating. He’s got a real knack with soups and sauces and was nice enough to come up with a Bean with Bacon Soup, just for you and I.
This soup has a wonderful smokey flavor and is very hearty and filling, perfect for a crisp November Day.
All of my kids loved it.
MyTeenSonMark wanted me to tell you “The soup is killer good…but if you dip a piece of Fabulous French Bread in it,
well then it turns in to THE BOMB DOT COM.”
So there you have it.
Don’t be overwhelmed by the ingredient list, my friends. Once your bacon and veggies have cooked you just dump everything else in and let the old girl simmer for 30 minutes. Pretty simple.
Let’s do it!
1. Chop up your bacon into chunks.
2. Toss them into a large soup pot and cook the bacon over medium high heat, just until the edges start to crisp. You don’t want it too crunchy, the middle of the bacon pieces should still be a bit pink.
3. Chop your onions and carrots up into little small pieces.
4. Add the vegetables to the bacon and cook for about 5 minutes, or until the veggies are crisp tender.
5. Drain the juices of JUST ONE CAN Great Northern beans into the sink. You want the juices from the other 3 cans to go into the soup pot. Add the drained can, and the other three cans to the soup pot.
I wanted to show you a picture of Liquid Smoke. It’s a must have in this recipe and is a common item found in every grocery store I’ve ever shopped at.
6. Add all other ingredients and bring the soup to a boil. Reduce the heat to a simmer and let it cook for about 30 minutes.
Serve with a crusty loaf of bread. This Fabulous French Bread works wonderfully, if you are in to making your own bread.
Enjoy!
Ingredients
- 3/4 pound bacon
- 1 small onion
- 4 large carrots
- 4 15 ounce cans Great Northern Beans
- 4 C water
- 2 bay leaves
- 1/4 t pepper
- 1 T beef bullion (or 3 cubes)
- 3 T tomato paste
- 1 t liquid smoke
- 2 t Worcestershire sauce
- 2 T apple cider vinegar
- 1 t salt
- 1/8 t basil, dried
- 1/4 t thyme, dried
- 2 T sugar
- pinch red pepper flakes
Instructions
1. Chop up your bacon into chunks.
2. Toss them into a large soup pot and cook the bacon over medium high heat, just until the edges start to crisp. You don't want it too crunchy, the middle of the bacon pieces should still be a bit pink.
3. Chop your onions and carrots up into little small pieces.
3. Chop your onions and carrots up into little small pieces.
4. Add the vegetables to the bacon and cook for about 5 minutes, or until the veggies are crisp tender.
5. Drain the juices of JUST ONE CAN Great Northern beans into the sink. You want the juices from the other 3 cans to go into the soup pot. Add the drained can, and the other three cans to the soup pot.
6. Add all other ingredients and bring the soup to a boil. Reduce the heat to a simmer and let it cook for about 30 minutes. Serve with a crusty loaf of bread. This Fabulous French Bread works wonderfully, if you are in to making your own bread.
Enjoy!
Notes
This recipe freezes super well.
Recipe from MyHandsomeHusband
My husband told me just yesterday he wants bean soup for supper. Perfect timing. I'm making THIS soup for him. Thanks for posting. 🙂
I have a lot of leftover ham from Thanksgiving. Do you think it would taste as good? Also I saw a food chopper that you have when you made the roasted root veggies. What brand is that and are you happy with it??
Thanks soooo much. I love your blog, it's delightful!
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-Marianne
Made the soup and french bread for dinner last night – kids and husband all thought it was good. I thought it much more flavorful than my regular beans and ham soup. Thanks for the great recipe!
Jamie, this sounds wonderful. I'm in the PNW and we have wet and chilly weather at this time of year. This will ward off the chill. This is my first visit to your blog, so I took some time to browse through your earlier posts. I'm so glad I did that. I really like the food and recipes you share with your readers and I'll definitely be back. I hope you have a great day. Blessings…Mary
Made this last night and it was SO delicious!! The whole family loved it! It will be making a debut on my blog here soon!:)
Also, I used the natural Hickory liquid smoke instead of the natural mesquite…sent my hubby to the store to get some and that's what he came home with. I didn't realized there was more than one kind!:) Still delicious!
Will have to try this! I LOVE liquid smoke, I always use it in my turkey burgers and it's currently in our crockpot with some chicken thighs!
Hi I haven't made the soup yet, but I did try your bread, and am hoping you can tell me about how long your loaves are before baking? Mine had fresh yeast, but were spread wide like a fociacha (sp) I'm a good experienced bread baker, but these spread and were flat–tasty but didn't resemble french bread in the least. ana you advise?
YUM! I love bean with bacon soup. This homemade version looks fabulous!!
Made this soup today (exactly like yours – lol).
It was delicious!! Thank you, Pat/Central Texas
Oh my gosh! This was my fav soup when I was little! I've never even tried to make it. Thanks so much for this recipe. I've never seen liquid smoke, should it be next to the other sauces?