Best 4 Bean Bacon And Pepper Soup Recipes

Immerse yourself in a culinary journey with our hearty Bean, Bacon, and Pepper Soup, a symphony of flavors that will warm your soul on chilly days. This classic American soup is elevated with the addition of smoky bacon, vibrant bell peppers, and a medley of tender beans, creating a hearty and nutritious meal.

Indulge in three variations of this comforting soup, each offering unique taste experiences. The original recipe presents a timeless combination of bacon, onion, celery, and beans simmered in a savory broth. For a smoky twist, the Southwest version incorporates chipotle peppers and cumin, while the Italian rendition enchants with the addition of sun-dried tomatoes and basil.

Whichever recipe you choose, you'll be rewarded with a rich, satisfying soup that's perfect for a cozy dinner or a quick lunch. With its versatility, this soup welcomes customization to suit your preferences. Experiment with different types of beans, vegetables, and seasonings to create your own signature version.

Here are our top 4 tried and tested recipes!

BEAN WITH BACON

Bean with Bacon image

A great winter soup.

Provided by Karena

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

Time 2h35m

Yield 6

Number Of Ingredients 12

Ingredients

1 (16 ounce) package dried navy beans
9 cups water
1 pound bacon
2 onions, chopped
2 stalks celery, chopped
4 teaspoons chicken bouillon
1 bay leaf
⅓ teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon ground cloves
1 (16 ounce) can diced tomatoes
4 cups water

Steps:

Boil the beans in 9 cups of the water and then let sit for one hour. Drain and set aside.
Cook the bacon to your desired texture (it can be soft or crisp, whatever you prefer) and drain except for 1/4 cup grease. Coarsely chop the bacon.
Add the onions and celery to the reserved grease and bacon and saute until soft, do not drain. Add the chicken base or cubes, 4 cups water, beans, bay leaf, salt, pepper, and cloves, and simmer for 2 hours.
Stir in the tomatoes with their juice. Serve.

Nutrition Facts : Calories 630.7 calories, Carbohydrate 52.2 g, Cholesterol 51.5 mg, Fat 35.3 g, Fiber 19.6 g, Protein 26.6 g, SaturatedFat 11.5 g, Sodium 987.1 mg, Sugar 6.5 g

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

Ingredients

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

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

Ingredients

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 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

Ingredients

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.

Tips:

For a smoky flavor, use smoked bacon.
If you don't have any bacon, you can use diced ham or sausage.
You can use any type of beans you like in this soup. Some popular choices include black beans, pinto beans, and kidney beans.
Feel free to add other vegetables to the soup, such as diced carrots, celery, or potatoes.
If you want a thicker soup, mash some of the beans before adding them to the pot.
Be sure to season the soup to taste with salt and pepper.
Serve the soup with a side of cornbread or crackers.

Conclusion:

Bean, bacon, and pepper soup is a hearty and flavorful soup that is perfect for a cold winter day. It is also very easy to make, and it can be tailored to your own preferences. So next time you are looking for a quick and easy meal, give this soup a try.