Recipe courtesy of Ree Drummond
Recipe courtesy of Ree Drummond
Show:
The Pioneer Woman
Bean and Bacon Soup
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- Level: Easy
- Total: 11 hr 15 min (includes soaking time)
- Active: 35 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 648
- Total Fat
- 17 g
- Saturated Fat
- 6 g
- Carbohydrates
- 90 g
- Dietary Fiber
- 14 g
- Sugar
- 9 g
- Protein
- 31 g
- Cholesterol
- 26 mg
- Sodium
- 1179 mg
This soup is hearty and filling. It is perfect for a thrifty lunch or dinner any day of the week and a great way to use up bits and pieces you have lurking in the back of your fridge.
- Level: Easy
- Total: 11 hr 15 min (includes soaking time)
- Active: 35 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 648
- Total Fat
- 17 g
- Saturated Fat
- 6 g
- Carbohydrates
- 90 g
- Dietary Fiber
- 14 g
- Sugar
- 9 g
- Protein
- 31 g
- Cholesterol
- 26 mg
- Sodium
- 1179 mg
Ingredients
Directions
- Add the beans to a large pot. Cover with 1 to 2 inches of water and let soak for at least 8 hours but preferably overnight. Drain and rinse, then set aside.
- In a large pot over medium heat, add the bacon and cook until crisp, 8 to 10 minutes. Remove with a slotted spoon. Add the onions, carrots, celery, garlic and red pepper flakes. Cook to soften, 3 to 4 minutes. Add the wine and bring to a boil, scraping the pan. Add the stock, tomatoes, Italian seasoning and rinsed beans. Season with the salt and pepper and bring to a boil. Reduce to a simmer, then cover and cook until the beans are tender, 2 to 2 1/2 hours. Taste and adjust the seasoning as needed.
- To serve, place some cooked rice in a serving bowl, then ladle in the soup and garnish with the reserved bacon and freshly grated Parmesan, along with a slice of sourdough bread.
