Spicy Bean with Bacon Soup32 Reviews
- Prep: 20 min
- Cook: 3 hr 15 min
- Ready In: 7 hr 35 min
“This savory and delicious soup warms the soul.” - by Buffy Whitney
Original recipe yields 6 quarts
- Place the pinto beans into a large container and cover with several inches of cool water; let stand 4 hours. Drain and rinse.
- Place the bacon in a large stock pot and cook and stir over medium-high heat until evenly browned, about 10 minutes. Add the onion, jalapeno peppers, and carrots; cook and stir until the carrots are soft. Pour in the chicken stock and bring to a boil. Stir in the drained beans, tomato sauce, garlic powder, cilantro, salt, and pepper; simmer until the beans are tender, 3 to 4 hours.
Amount Per Serving (16 total)
- 266 cal
- 5.5 g
- 39.5 g
Based on a 2,000 calorie diet
Reviews (32)Rate This Recipe
"I've spent years trying to find a good Campbells Bean & Bacon soup clone - - - this is it! Made as directed and it was good. Tweaked it just a bit by noting the following: to keep your beans from s..." See moretaying too hard, don't add salt or tomato sauce until beans are soft; I did the ole "boil the beans for a minute, let sit for an hour" thing with fine results; Used a mixture of navy, northern, and pinto beans; puree apx 1/3rd of soup to give it more consistency; Outstanding flavor - my thanks for the recipe !!!"
"Very good and very flavorful! My 3 year old scarfed it down. The only thing that differed was the beans took forever to become tender, but that always happens to me. Next time I will try it in the slo..." See morew cooker. Thanks Buffy!"
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