Bacon Bean and Potato Soup

You can never have too many soup recipes, so give Bacon Bean and Potato Soup a try. One portion of this dish contains around 9g of protein, 8g of fat, and a total of 201 calories. This recipe serves 10. For $1.03 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. This recipe from Budget Bytes requires garlic, onion, Salt & Pepper, and tomato sauce. From preparation to the plate, this recipe takes around 25 hours and 45 minutes. 2048 people found this recipe to be flavorful and satisfying. It is a good option if you're following a gluten free and dairy free diet. Overall, this recipe earns a good spoonacular score of 77%. Similar recipes include Ham, Sweet Potato and White Bean Soup with Bacon {Slow Cooker}, Green Bean and Potato Salad with Bacon, and Bean and Bacon Soup.

Servings: 10

Preparation duration: 1470 minutes

Cooking duration: 75 minutes

 

Ingredients:

6oz. bacon $2.00

3 carrots $0.32

3 stalks celery $0.53

6 cups chicken broth $0.76

2 cloves garlic $0.16

1 lb. dry navy beans $1.79

1 yellow onion $0.37

1.5 to 2 lbs. potatoes $1.44

salt and pepper to taste $0.05

8oz. tomato sauce $0.34

Equipment:

bowl

pot

paper towels

colander

immersion blender

food processor

blender

Cooking instruction summary:

The night before, place the beans in a large bowl and add enough cool water to cover the beans by 2-3 inches. Let the beans soak in the refrigerator over night.The next day, cut the bacon into one-inch pieces. Cook the bacon in a large pot over medium heat until brown and crispy. Remove the bacon to a paper towel lined plate and pour off most of the grease, leaving a tablespoon or two in the pot.While the bacon is cooking, dice the onion and mince the garlic. Peel and slice the carrots, and slice the celery. Saut the onion, garlic, carrots, and celery in the leftover bacon grease over medium heat until the onions are soft and transparent (about five minutes). Use the moisture from the vegetables to help dissolve the browned bits of bacon from the bottom of the pot.While the vegetables are sauting, peel the potatoes then cut them into -inch cubes. Drain the soaked beans in a colander and rinse them briefly.Add the cubed potatoes, rinsed beans, and chicken broth to the pot. Cover the pot and bring it up to a boil. Reduce the heat slightly and let the pot boil gently for one hour, or until the beans and potatoes are very soft.Use an immersion blender to pure about half of the soup, leaving some beans and vegetables whole. If you don't have an immersion blender, remove half of the soup from the pot, let it cool slightly, then use a blender or food processor to carefully pure the warm soup. Return the pured soup to the pot and stir to combine with the rest.Add the tomato sauce and reserved bacon to the soup. Stir and heat until warm. Taste the soup and add salt and pepper if needed. Serve hot.

 

Step by step:


1. The night before, place the beans in a large bowl and add enough cool water to cover the beans by 2-3 inches.

2. Let the beans soak in the refrigerator over night.The next day, cut the bacon into one-inch pieces. Cook the bacon in a large pot over medium heat until brown and crispy.

3. Remove the bacon to a paper towel lined plate and pour off most of the grease, leaving a tablespoon or two in the pot.While the bacon is cooking, dice the onion and mince the garlic. Peel and slice the carrots, and slice the celery. Saut the onion, garlic, carrots, and celery in the leftover bacon grease over medium heat until the onions are soft and transparent (about five minutes). Use the moisture from the vegetables to help dissolve the browned bits of bacon from the bottom of the pot.While the vegetables are sauting, peel the potatoes then cut them into -inch cubes.

4. Drain the soaked beans in a colander and rinse them briefly.

5. Add the cubed potatoes, rinsed beans, and chicken broth to the pot. Cover the pot and bring it up to a boil. Reduce the heat slightly and let the pot boil gently for one hour, or until the beans and potatoes are very soft.Use an immersion blender to pure about half of the soup, leaving some beans and vegetables whole. If you don't have an immersion blender, remove half of the soup from the pot, let it cool slightly, then use a blender or food processor to carefully pure the warm soup. Return the pured soup to the pot and stir to combine with the rest.

6. Add the tomato sauce and reserved bacon to the soup. Stir and heat until warm. Taste the soup and add salt and pepper if needed.

7. Serve hot.


Nutrition Information:

Quickview
161k Calories
7g Protein
7g Total Fat
17g Carbs
12% Health Score
Limit These
Calories
161k
8%

Fat
7g
11%

  Saturated Fat
2g
15%

Carbohydrates
17g
6%

  Sugar
2g
3%

Cholesterol
11mg
4%

Sodium
770mg
33%

Get Enough Of These
Protein
7g
14%

Vitamin A
3218IU
64%

Fiber
6g
24%

Manganese
0.39mg
20%

Folate
75µg
19%

Vitamin C
14mg
17%

Potassium
506mg
14%

Phosphorus
127mg
13%

Vitamin B1
0.18mg
12%

Vitamin B3
2mg
11%

Iron
1mg
10%

Vitamin B6
0.19mg
10%

Copper
0.19mg
9%

Magnesium
35mg
9%

Selenium
4µg
7%

Vitamin K
6µg
7%

Zinc
0.9mg
6%

Calcium
58mg
6%

Vitamin B2
0.09mg
6%

Vitamin B5
0.39mg
4%

Vitamin E
0.56mg
4%

Vitamin B12
0.14µg
2%

covered percent of daily need
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