The Pioneer Woman Tasty Kitchen
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Thirteen Bean & Bacon Soup

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Level: Easy

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Description

Who knew that making a delicious soup could be so simple and taste as good as the canned original? Hearty beans and smoky bacon make for a cozy winter meal.

Ingredients

  • ½ pounds Thirteen Bean Mix, Dry
  • 5 cups Chicken Broth
  • 1 pound Bacon
  • 1  Yellow Onion, Chopped
  • 3 cloves Garlic, Minced
  • 2  Carrots, Chopped
  • 1 Tablespoon Flour
  • 10-¾ ounces, fluid Condensed Tomato Soup
  • ¼ teaspoons Pepper
  • ¼ teaspoons Ground Thyme
  • Chopped Green Onions, For Garnish (optional)

Preparation

Soak beans for 6–8 hours in cold water. Drain and rinse.

Add chicken broth to a covered pot with the beans then set over medium heat.

Dice and cook bacon to desired doneness. Remove bacon and put on a plate lined with a paper towel, reserving 1 tablespoon of the bacon grease. Add onions, garlic and carrots to the pan with the bacon grease and sauté for 5 minutes until veggies have slightly softened. Stir in flour, which will eventually add a little thickness to the soup.

To the pot of beans and chicken stock, add the cooked bacon, all the vegetables then finally the condensed tomato soup, pepper, and thyme. Set to low/medium heat and cook for around 1 1/2 hours.

Place in a serving bowl and garnish with chopped green onions if desired. Enjoy!

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