The Pioneer Woman Tasty Kitchen
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Bean and Bacon Soup

3.00 Mitt(s) 1 Rating(s)1 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 5

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Level: Easy

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Description

A twist on a traditional bean soup for those who happen to have chunks of bacon kicking around.

Ingredients

  • 1-½ pound Bacon Ends Or 1/2 Inch Cubes Of Bacon
  • ½ whole Onion
  • 2 whole Celery Ribs
  • 2 cloves Garlic
  • 1 can (15 Oz. Can) Cannellini Beans Or Other White Beans
  • 4 cups Water
  • ¼ teaspoons Thyme
  • ⅛ teaspoons Peppercorns Or Fresh Ground Pepper
  • 1 teaspoon Salt, Or To Taste
  • 1 pinch Celery Leaves

Preparation

First, render some of the fat out of your bacon pieces. My package of bacon ends had some meaty pieces and some fatty, so I separated out the fatty pieces and kept the meaty pieces for the soup. You want mostly meat when you start the boil. Fattier pieces can be rendered all the way down to make cracklings.

Drain all but a teaspoon of the fat and transfer your meaty pieces to a plate.

Dice the onion, celery, and garlic. Saute in the remaining bacon fat until fragrant. Add the drained beans and your reserved bacon pieces. Add water, thyme and peppercorns.

Boil for 30 minutes or until meat is soft.

Salt to taste before serving. Bacon can make the soup salty enough, so if you salt beforehand you may overdo it.

Add chopped celery leaves just before serving.

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Profile photo of bumblebee

bumblebee on 10.23.2011

First let me say it must be operator error but this recipe just didnt do it for us. Flavor was missing, just not sure what went wrong.

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