“This is similar to many canned versions of a bean and bacon soup, only using some fresh ingredients. It goes well with freshly baked corn bread.” - by Lyndell
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- In a large saucepan over medium high heat, combine the beans, tomato sauce, chicken stock and onions. Bring to a low boil, reduce heat to low and simmer for 10 to 15 minutes.
- Using a potato masher, carefully mash some of the beans in the soup to make it a little thicker, if desired. Add the bacon and serve.
Nutrition
Amount Per Serving (4 total)
- Calories
- 208 cal
- 10%
- Fat
- 8 g
- 12%
- Carbs
- 19.6 g
- 6%
Based on a 2,000 calorie diet
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Reviews (14)
Rate This Recipe
"The family enjoyed it. My son said it had a little too much bacon, but it was good. I cooked the onions before adding them to the soup...." See more"
I'm nuts too...
"I decided to be creative with this, so bare with me here. I cooked the bacon 1/2 way in the microwave & then put it in the pot and sauteed the onion with it to cook it through, then took it out & cut..." See more it up. Since I have not seen ranch style beans since I was in Texas in 1995 and because I thought this was going to be like, maybe, campbells bean & bacon soup, I decided to wing it and use pork & beans (ha). I also had (left over from another recipe) 1/2 can of tomato sauce & 1/2 can of tomato paste that I had mixed together & used that. I did manage to use the regular chicken broth, and added a little water (due to the addition of the paste). Over all it was pretty good, not exactly like any canned bean & bacon that I've had, but it went together well with grilled cheese. Thanks Lyndell."
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