Skip to main content New<> this month
Get the Allrecipes magazine

Bean with Bacon

Rated as 4.54 out of 5 Stars

"A great winter soup."
Added to shopping list. Go to shopping list.

Ingredients

2 h 35 m servings 631
Original recipe yields 6 servings

Directions

{{model.addEditText}} Print
  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; 35.3 52.2 26.6 51 987 Full nutrition

Explore more

Reviews

Read all reviews 123
  1. 162 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

My family really liked this soup! Very heart, good flavor. I loved to use my pressure cooker, so I cooked the beans for 8 minutes, and let sit for 20 minutes and then drained them. I used 4 cans...

Most helpful critical review

I love bacon but found this recipe had too much (if there is such a thing), otherwise very tasty.

Most helpful
Most positive
Least positive
Newest

My family really liked this soup! Very heart, good flavor. I loved to use my pressure cooker, so I cooked the beans for 8 minutes, and let sit for 20 minutes and then drained them. I used 4 cans...

who can resist bacon! we all loved it. It freezes great and worked well with my leftover turkey stock from thanksgiving. I followed the recipe exactly and then added 1 cup of white wine and 3...

This was good. I doubled the recipe except for the tomatoes (which I pureed in the blender with about 2 cups of the beans) and bacon. Next time I'll use the full amount of both and reserve ab...

I've made this about three times now, and it's been delicious every time. The first time, I used canned Great Northerns. The second time, I used a full 16 oz. bag of navy beans. The third tim...

Great soup. I substituted Great Northern Beans for Navy beans. It was very good.

This is basically the same recipe I have used for many years, except that I only use 5 or 6 slices of thick sliced bacon and I also add diced carrots and potatoes. Also, if you want to make your...

This is the best bean soup ever! Up here in the Northwest, we are big soup fans in the cold winter months, and this soup is fantastic comfort food. It was easy too. I will have to double the r...

I love bacon but found this recipe had too much (if there is such a thing), otherwise very tasty.

Used great northern beans; otherwise, made recipe as stated. Used an immersion blender to smooth out the texture and to thicken the soup. Great, easy recipe for a cold night's dinner!