This old fashioned recipe is so delicious. After you've tried it, you'll never go back to the canned (but classic) Bean and Bacon Soup.
Prep Time: 25 minutes
Cook Time: 2 hours
Ingredients:
- 2-1/2 cups dried navy beans
- 3 quarts water
- 8 slices bacon
- 3 onions, chopped
- 2 cups diced, peeled potatoes
- 1 cup sliced carrots
- 28 oz. can tomato juice
- 2 tsp. salt
- 1/2 tsp. pepper
- 1 bay leaf
Preparation:
Combine beans and 3 quarts water in large pot. Bring to a boil and boil for 2 minutes. Cover and let stand for 1 hour. Meanwhile, cook bacon until crisp in large stock pot. Remove bacon to paper towels to drain and crumble. Add chopped onions to bacon drippings. Cook and stir until onions are tender. Add partially cooked beans and cooking liquid. Cover and cook over low heat for 1 hour.
Add remaining ingredients including reserved bacon pieces. Cover and simmer for 50-55 minutes, stirring occasionally, until beans are tender and soup is slightly thickened. Remove bay leaf before serving.
Crockpot Directions:
Precook beans, bacon, and onion as directed above (this step is necessary because otherwise the beans would never get tender because of the acid in the tomatoes). Combine all ingredients in 4 quart crockpot. Cover and cook 10-12 hours on low. Remove bay leaf before serving. 12 servings
