Gallery

Recipe Summary

prep:
20 mins
cook:
1 hr 5 mins
stand:
1 hr
Servings:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rinse beans. In a Dutch oven or kettle, combine beans and 6 cups of the water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or soak beans in cold water overnight in a covered pan.) Drain and rinse beans.

    Advertisement
Instructions Checklist
  • In the same Dutch oven or kettle, combine the beans, the remaining water, and the bouillon granules. Bring to boiling; reduce heat. Cover and simmer the mixture for 45 minutes.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Meanwhile, in a skillet, cook bacon until crisp; drain, reserving 2 tablespoons of the drippings. Crumble the cooked bacon; set aside.

Instructions Checklist
  • Cook and stir onion and carrots in the reserved bacon drippings for 10 minutes.

Instructions Checklist
Instructions Checklist
  • Stir cooked vegetable mixture, undrained tomatoes, potatoes, and pepper into bean mixture. Cover and simmer for 20 minutes or until vegetables are tender. Just before serving, stir parsley into soup. Top each serving with some crumbled bacon. Makes 6 servings.

Tips

Double the recipe, if you like. Just use a big pot.

Reviews