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Bacon & Bean Soup - Smoky Mountain

Bacon & Bean Soup

  • 2 cans Navy Beans

  • 8 oz Bacon, diced

  • 1 Onion, chopped

  • 2 large Carrots, peeled and diced

  • 2 stalks Celery, diced

  • 3 cups Chicken Broth

  • 1 can of Tomato Sauce (optional)

  1. Cook bacon until crisp, reserve 2 tbsp grease.

  2. Sauté onions, carrots, and celery in grease for 5 min; add spice blend, cook 1 min.

  3. Combine bacon, veggies, broth, and beans in Dutch oven; simmer 1 hr.

  4. Blend half of soup, mix with remaining soup; add tomato sauce and 3/4 bacon.

  5. Heat 5 min, serve with remaining bacon.


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