Bean with Bacon


A great winter soup.

Prep Time:
15 mins
Cook Time:
2 hrs 20 mins
Total Time:
2 hrs 35 mins
6 servings


  • 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

  • teaspoon salt

  • ¼ teaspoon ground black pepper

  • teaspoon ground cloves

  • 1 (16 ounce) can diced tomatoes

  • 4 cups water


  1. Boil the beans in 9 cups of the water and then let sit for one hour. Drain and set aside.

  2. 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.

  3. 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.

  4. Stir in the tomatoes with their juice. Serve.

Nutrition Facts (per serving)

631 Calories
35g Fat
52g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 631
% Daily Value *
Total Fat 35g 45%
Saturated Fat 12g 58%
Cholesterol 52mg 17%
Sodium 987mg 43%
Total Carbohydrate 52g 19%
Dietary Fiber 20g 70%
Total Sugars 7g
Protein 27g
Vitamin C 15mg 73%
Calcium 145mg 11%
Iron 5mg 28%
Potassium 1138mg 24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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