Bean with Bacon Soup is a knockoff of the popular Campbell’s soup, which includes vegetables in a tasty broth.
Bean with Bacon Soup
By Sue Lau | Palatable Pastime
Welcome back to blogging friends posting #BacktoSchoolRecipes!
Today I want to share with you a recipe I did to sort of decode the Campbell’s Bean with Bacon soup I loved as a kid. I have always loved ham and beans, but the bean with bacon soup has that sort of weird taste that isn’t quite like that, probably because it has a little bit of tomato flavor in it. My usual beans are mostly flavored with mirepoix and ham, and we serve it with chopped onion and corn bread. I also make my ham and beans with Great Northern beans usually.
And when I set out to make this soup, I’d been kvetching a little bit because the kind of beans in the Campbell’s version are navy beans or pea beans. And that can change the texture a little bit. Also the soup has a bit of creamy bean texture which is best represented by adding in some canned refried beans (Unless you cook your beans from scratch, which you can do if you like).
The soup actually turned out quite good, so it should be perfect to pop into a lunch thermos if you have one of those.
Be sure to join me tomorrow when I post my recipe for Cranberry Pecan Granola, which is perfect for snacking on with lunch or after school, as well as tucking into some yogurt.
Bean with Bacon Soup
- 3/4 cup finely diced carrot
- 1 cup chopped onion
- 1 tablespoon chopped garlic
- 2 tablespoons bacon drippings or olive oil
- 2 cups chicken broth
- 2 (15-ounce) cans navy beans
- 1 cup refried beans
- 2 tablespoons tomato paste
- salt and black pepper
- 1 teaspoon liquid smoke
- 6 slices bacon, cooked crisp and crumbled
- 1 teaspoon dried parsley
- Saute the carrot, onion, and garlic in bacon drippings or olive oil until onions soften.
- Stir in remaining ingredients and simmer for 30 minutes.
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