Bean with Bacon

Bean with Bacon

88 Reviews 6 Pics
  • Prep

    15 m
  • Cook

    2 h 20 m
  • Ready In

    2 h 35 m
Recipe by  Karena

“A great winter soup.”

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Adjust Servings

Original recipe yields 6 servings



  1. Boil the beans in 9 cups of the water and then let sit for one hour. Drain and set aside.
  2. Cook the bacon to your desired texture (it can be soft or crisp, whatever you prefer) and drain except for 1/4 cup grease. Coarsly chop the bacon.
  3. Add the onions and celery to the reserved grease and bacon and saute until soft, do not drain. Add the chicken base or cubes, 4 cups water, beans, bay leaf, salt, pepper, and cloves, and simmer for 2 hours.
  4. Stir in the tomatoes with their juice. Serve.

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Reviews (88)

Rate This Recipe


A good solid basis for a hearty bean soup -- just a few minor adjustments and it's darn near perfect. An entire pound of bacon isn't necessary for such a small amount of soup; crisping 4-5 slices (still use rendered fat to saute veg) will provide enough porkiness to permeate the beans (I promise). And since celery and onion are being sliced and diced, why not add carrot and garlic to the party? -- they bring lots of flavor and a little color interest as well. I found I needed to add about double the listed liquid to retain a soup-like consistency, but that was just a personal preference. Next time, I'll be sure to double if not triple this recipe as it freezes and reheats beautifully.



My family really liked this soup! Very heart, good flavor. I loved to use my pressure cooker, so I cooked the beans for 8 minutes, and let sit for 20 minutes and then drained them. I used 4 cans of chicken broth and I cup of water. I used all the ingredients as listed and followed the directions, except for substituting the chicken brother for the 9 cups of water. I cooked the soup at high pressure for 20 minutes. It was quick and delicious. This recipe is a keeper.



who can resist bacon! we all loved it. It freezes great and worked well with my leftover turkey stock from thanksgiving. I followed the recipe exactly and then added 1 cup of white wine and 3/4 cup of heavy cream during the last 20 minutes. It tasted even more fabulous!

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Amount Per Serving (6 total)

  • Calories
  • 631 cal
  • 32%
  • Fat
  • 35.3 g
  • 54%
  • Carbs
  • 52.2 g
  • 17%
  • Protein
  • 26.6 g
  • 53%
  • Cholesterol
  • 51 mg
  • 17%
  • Sodium
  • 972 mg
  • 39%

Based on a 2,000 calorie diet



previous recipe:

Bean and Bacon Salad


next recipe:

Smoky Pork, Bacon and White Bean Chili