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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
- 4ย ย 15 ounce cans Great Northern Beans
- 4 C water
- 2 bay leaves
- 1/4 t pepper
- 1 T beef bullion (or 3 cubes)ย
- 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.ย
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.ย
3. Chop your onions and carrots up into little small pieces.ย
4. Add the vegetables to the bacon and cook for about 5 minutes, or until the veggies are crisp tender.ย
5. Drain the juices of JUST ONE CAN Great Northern beans into the sink.ย You wantย 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.ย 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.
ย
Enjoy!
Notes
This recipe freezes super well.
Recipe from MyHandsomeHusband
Hi Gwen,
Most grocery stores keep it with the BBQ sauces, A1, Worcestershire…etc. Good luck! Hope you love it!
~Jamie
This soup was amazing!!! We ate it tonight and all but one of my kids loved it. (I have 7 kids)Even the baby gobbled up his soup. Thank you!
Made this soup with the french bread last night!! Another Keeper!! You have the best recipes–they all turn out!! Fool-proof, they work every time and they all taste great!!Thank you for all the time and effort you put into this blog, I'm always checking it!! Kristin Thompson
Made this tonight and it was very yummy. I used turkey bacon and that didn’t taste very good so we’ll go with the real thing next time. Thanks for sharing a great recipe!
Hello, looking forward to making this soup for Christmas presents for friends. I’d like to know if after you’ve cooked the bacon, did you drain off the fat before adding the onion/carrots? Or is the bacon drippings part of the soup? I was unable to decipher from the recipe. Thanks! ๐
Ellen
Ellen,
Wow! What a great idea for a gift! The bacon drippings are part of the soup here. If you are worried about it having too much fat, you can go ahead and drain some of the grease off. Just be sure and leave yourself a tablespoon or so. Good luck! Hope you enjoy the soup!
~Jamie
This sounds so up my family’s alley… I can’t wait to make it next time we have a stormy chilly day! But here’s my question… how do you recommend freezing this soup? Do you cook it all first and then freeze? Do you cook the bacon and veggies and then add the rest of the stuff (not cooked on stove) and then freeze? I’m in a freezer meal group and can’t wait to do this one next time! Thanks!
Heidi
I made this soup last night and it is wonderful. It has a lot of ingredients, but nothing I did not have on hand except liquid smoke. I agree with Jamie though that it is an essential ingredient