Best 7 Bean And Bacon Soup With Cheese Toasts Recipes

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Indulge in a hearty and comforting classic with our Bean and Bacon Soup with Cheese Toasts recipe. This delectable soup is packed with tender beans, smoky bacon, and a symphony of aromatic vegetables, all simmered in a rich, flavorful broth. The cheesy toasts, perfectly golden and crisp, add an irresistible touch of cheesy goodness to each spoonful.

Our collection also features a tempting selection of other delectable recipes to satisfy your culinary cravings. Discover the vibrant flavors of our Thai Coconut Chicken Soup, a harmonious blend of fragrant lemongrass, galangal, and tender chicken in a creamy coconut broth. For a taste of classic comfort food, try our Creamy Tomato Soup, a velvety smooth and flavorful soup made with fresh tomatoes, onions, and a touch of cream.

For a quick and satisfying meal, whip up our 15-Minute Pasta with Vegetables, a versatile dish loaded with colorful vegetables, tossed in a flavorful sauce, and ready in just 15 minutes. And for a delightful vegetarian option, explore our Minestrone Soup, a hearty and wholesome soup brimming with fresh vegetables, beans, and pasta, simmered in a flavorful broth.

Each recipe is carefully crafted to provide a unique and satisfying culinary experience. Whether you're seeking a comforting classic or a vibrant new flavor, our collection has something to tantalize your taste buds. So, gather your ingredients, prepare your kitchen, and embark on a culinary journey that will leave you craving more.

Let's cook with our recipes!

BEAN WITH BACON SOUP



Bean with Bacon Soup image

I'm sorry to be posting so many soups lately, but it's been darn cold on the ranch and soups seem to be the only coping mechanism I have.

Categories     main dish     soup

Time 13h30m

Yield 10 servings

Number Of Ingredients 12

1 lb. Great Northern White Beans
4 c. Low Sodium Chicken Stock
1 lb. Thick-cut Bacon, Cut Into 1 Inch Pieces
1 whole Onion, Diced
2 whole Large Carrots, Peeled And Diced
2 stalks Celery, Diced
Salt And Pepper, to taste
4 cloves Garlic, Minced
2 tbsp. Tomato Paste
2 whole Bay Leaves
Minced Parsley, To Taste
3 whole Roma Tomatoes, Chopped (optional)

Steps:

  • Pick through the beans and give them a rinse. Put them in a bowl and cover them with water by two inches. Let them soak overnight.Drain the beans and place them in a pot. Add the chicken stock and 4 cups of water. Bring to a boil, then reduce to a simmer. While the beans are cooking, cook the bacon in a large skillet over medium heat until just barely crisp. Remove to a paper towel lined plate. Add 2/3 of the bacon to the beans and reserve the rest for garnish.Drain the bacon grease from the pan and add the onions, carrots, and celery. Season them with some salt and pepper and cook until just beginning to soften, about 3 to 4 minutes. Add the garlic and tomato paste and cook for another minute or two. Add the vegetables to the beans. Add the bay leaf and give it a good stir. Cover and cook on low (to medium-low) until the beans are tender, about 1 1/2 hours. Add a cup of broth if the liquid level gets too low. When ready to serve, taste and add more salt and pepper if needed. If desired, stir in the tomatoes. Serve with chopped reserved bacon and chopped parsley.

BEAN AND BACON SOUP



Bean and Bacon Soup image

Warm and hearty Bean and Bacon Soup to brighten up those chilly days! It's made with simple ingredients and it's way better than canned! Plus it doesn't have any mysterious ingredients, you can name everything here.

Provided by Jaclyn

Categories     Soup

Time 1h

Number Of Ingredients 13

10 oz smoked bacon ((about 9 - 10 slices), diced in small pieces)
1 1/2 cups chopped yellow onions ((1 medium))
1 1/2 cups chopped carrots ((about 3 large))
1 1/2 cups chopped celery ((about 3 stalks))
3 cloves garlic, (minced (1 Tbsp))
5 1/2 cups low-sodium chicken broth
2 1/2 Tbsp tomato paste
1 1/2 tsp sugar
2 tsp chopped fresh thyme ((optional))
3 (15 oz) cans navy beans, (drained and rinsed)
Salt and freshly ground black pepper
1 1/4 cups (5 oz) shredded mozzarella or string cheese
Chopped fresh parsley, (for serving (optional))

Steps:

  • Cook bacon in a large enameled cast iron pot until browned and crisp, transfer bacon to a plate lined with paper towels, while leaving 2 Tbsp rendered bacon drippings in pan.
  • Heat drippings over medium-high heat and add onions, carrots and celery. Saute 4 minutes then add garlic and saute 2 minutes longer.
  • Add in chicken broth, tomato paste, sugar, thyme and beans.
  • Stir in 3/4 of the cooked bacon, while reserving remainder in a small resealable bag in refrigerator until ready to use.
  • Season soup with salt and pepper to taste. Bring to a boil then reduce heat to low and allow to simmer, stirring occasionally, until veggies are soft, about 30 minutes.
  • Transfer 2 1/2 cups of the soup to a blender, cover with lid (while removing lids center insert and holding a folded kitchen towel over blender) blend until smooth.
  • Stir pureed mixture back into soup. Serve warm topped with shredded cheese and parsley. Thin soup with more broth or water if desired.

Nutrition Facts : Calories 558 kcal, Carbohydrate 69 g, Protein 22 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 50 mg, Sodium 1624 mg, Fiber 15 g, Sugar 8 g, ServingSize 1 serving

BEAN WITH BACON SOUP



Bean with Bacon Soup image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 10h

Yield 8 servings

Number Of Ingredients 12

1 pound Great Northern white beans
4 cups low-sodium chicken stock
1 pound thick-cut bacon, cut into 1-inch pieces
2 large carrots, chopped
2 stalks celery, chopped
1 onion, chopped
Kosher salt and freshly ground black pepper
2 tablespoons tomato paste
4 cloves garlic, chopped
2 bay leaves
2 Roma tomatoes, diced
Chopped fresh parsley, for garnish

Steps:

  • Pick through the beans, then rinse and drain them. Put them in a large pot and cover with water by 2 inches. Let soak overnight.
  • Drain the beans and return them to the pot. Add the chicken stock and 4 cups of water. Bring to a boil and reduce to a simmer.
  • While the beans are simmering, cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Remove to a paper towel-lined plate to drain. Add half the bacon to the beans, reserving the rest for garnish.
  • Remove all but 2 tablespoons of the bacon grease from the skillet and add the carrots, celery and onions. Season with some salt and pepper and cook until the vegetables are just beginning to soften, 3 to 4 minutes. Add the tomato paste and garlic and cook for another minute, stirring to combine.
  • Using a slotted spoon, add the vegetables to the beans. Add the bay leaves and give it a good stir. Taste to check if it needs any additional seasoning. Simmer until the beans are tender, 1 to 1 1/2 hours.
  • When ready to serve, stir in the tomatoes. Serve with the reserved bacon and chopped parsley.

BEAN AND BACON SOUP



Bean and Bacon Soup image

This bean and bacon soup has been on our menu for about 25 years. Customers tell us they love its flavor. A clear chicken broth makes it different from other bean soups. -Robert Doumas, Gaylord, Michigan

Provided by Taste of Home

Categories     Lunch

Time 1h40m

Yield 10 servings.

Number Of Ingredients 9

1 pound dried navy beans
2 quarts chicken broth
2 tablespoons minced fresh parsley
2 bay leaves
1/4 teaspoon pepper
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
6 bacon strips, cooked and crumbled

Steps:

  • Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans; discard liquid., In a large saucepan, combine the broth, beans, parsley, bay leaves and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add the onion, carrot and celery. Cover and simmer for 20-25 minutes or until vegetables and beans are tender. Stir in bacon. Discard the bay leaves before serving.

Nutrition Facts : Calories 196 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 818mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 12g fiber), Protein 13g protein.

BEAN, BACON AND PEPPER SOUP



Bean, Bacon and Pepper Soup image

An easy, quick and hearty soup that's great in winter. Tasty with garlic bread or melba toast and even better the next day. You can adjust all the seasonings to personal taste.

Provided by Deserie Harrison

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Yield 5

Number Of Ingredients 17

5 slices bacon
3 onions, chopped
2 carrots, chopped
1 red bell pepper, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 teaspoon white sugar
½ teaspoon ground black pepper
¼ teaspoon ground cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 bay leaf
1 teaspoon dried thyme
1 tablespoon Worcestershire sauce
4 cups chicken broth
2 (15 ounce) cans cannellini beans, with liquid
½ cup chopped parsley

Steps:

  • In a large pot over medium high heat, saute the bacon until crisp. Drain the fat, leaving about 2 tablespoons in the pot. Crumble the bacon, reserving for later for garnish. Add the onions, carrots, red bell pepper, celery and garlic to the pot and saute in the bacon fat for 10 minutes.
  • Stir in the sugar, ground black pepper, cayenne pepper, garlic powder, onion powder, bay leaf, thyme and Worcestershire sauce. Now pour in just a small amount of chicken stock to deglaze the pan. (Note: This removes all of the caramelized particles from the bottom of the pan.)
  • Add the beans and the rest of the stock and continue to cook over medium high heat for 10 to 15 minutes, or until all vegetables are tender.
  • In a food processor or blender, puree 3 cups of soup at a time, adjusting seasoning if necessary. Return all pureed soup to the pot, stir in the parsley and crumbled bacon and simmer for 10 more minutes.

Nutrition Facts : Calories 384.5 calories, Carbohydrate 50.4 g, Cholesterol 19 mg, Fat 13.4 g, Fiber 11.2 g, Protein 17.3 g, SaturatedFat 4.4 g, Sodium 315.6 mg, Sugar 7.4 g

CHEDDAR BACON TOASTS



Cheddar Bacon Toasts image

Four ingredients are all you need to bake up these golden appetizers. They pair perfectly with a bowl of soup or can be served as an after-school snack.-Mary Martin, Columbus, Kansas

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 8 servings.

Number Of Ingredients 4

2 cups finely shredded cheddar cheese
3/4 cup mayonnaise
1/3 cup crumbled cooked bacon
1 loaf unsliced French bread (1 pound)

Steps:

  • In a large bowl, combine the cheese, mayonnaise and bacon. Cut the bread into 24 slices, about 1/2 in. each. Spread the cheese mixture on 1 side of each slice. , Place on an ungreased baking sheet. Bake at 425° for 8-10 minutes or until golden brown.

Nutrition Facts : Calories 421 calories, Fat 27g fat (9g saturated fat), Cholesterol 41mg cholesterol, Sodium 777mg sodium, Carbohydrate 31g carbohydrate (1g sugars, Fiber 2g fiber), Protein 13g protein.

BEAN AND BACON SOUP WITH CHEESE TOASTS



Bean and Bacon Soup with Cheese Toasts image

Crispy cheddar-cheese toasts are perfect for dunking in a hearty bowl of bean, bacon, and vegetable soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 11

1/2 pound (about 10 slices) bacon, cut into 1/2-inch pieces
1 small onion, finely diced
2 medium carrots, peeled and cut into 1/4-inch pieces
2 celery stalks, cut into 1/4-inch pieces
3 cups chicken or vegetable stock
2 cans (15 1/2 ounces each) white beans, drained and rinsed
3/4 teaspoon dried sage
1/2 teaspoon salt
1 pinch of ground pepper
4 slices sandwich bread
3/4 cup grated cheddar cheese

Steps:

  • In a medium saucepan set over medium-high heat, cook the bacon pieces, stirring frequently, until brown and just crisp, about 5 minutes. Remove from heat. Using a slotted spoon, transfer bacon to a paper-towel-lined plate; set aside.
  • Pour all but about 1 tablespoon of bacon fat from the pan. Return the pan to the heat; add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 3 minutes. Add the stock and 2 cups water, and bring to a boil. Reduce heat to medium, and simmer until the vegetables are tender, about 15 minutes. Add the beans, sage, salt and pepper, and half of the reserved bacon. Simmer for a few more minutes while preparing the cheese toasts.
  • Meanwhile, heat the broiler; place bread on a baking sheet. Sprinkle bread with cheese; broil until cheese is melted and bread is just golden, about 2 minutes. Cut into triangles.
  • Garnish soup with remaining bacon, and serve with cheese toasts on the side.

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your soup. Look for thick, meaty bacon, hearty beans, and a flavorful cheese for your toasts.
  • Don't skimp on the vegetables: The vegetables in this soup add flavor, texture, and nutrients. Don't be afraid to add extra vegetables, such as carrots, celery, or potatoes.
  • Season the soup to taste: Add salt, pepper, and other seasonings to taste. You can also add a splash of hot sauce or a pinch of cayenne pepper for a little kick.
  • Serve the soup with a variety of toppings: Croutons, shredded cheese, sour cream, and chopped green onions are all great toppings for bean and bacon soup. You can also serve the soup with a side of crusty bread or crackers.
  • Make ahead of time: Bean and bacon soup is a great soup to make ahead of time. It will keep in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Conclusion:

Bean and bacon soup is a hearty, flavorful, and satisfying soup that is perfect for a cold winter day. It is also a relatively easy soup to make, and it can be made with a variety of different ingredients. Whether you are looking for a quick and easy weeknight meal or a special soup to serve at a party, bean and bacon soup is a great option.

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