Brining Home the Bacon Bean Soup
A seven-bean soup with bacon and sausage — from the 2011 Elkin Soup Off.
Contributed by Allison Leeds — Jonesville, NC
Soup, Main CourseYield 2 ½ servingsScaled Quarter — ¼×
Soup, Main CourseYield 3 ⅓ servingsScaled Third — ⅓×
Soup, Main CourseYield 5 servingsScaled Half — ½×
Soup, Main CourseYield 10 servingsScaled Original — 1×
Soup, Main CourseYield 20 servingsScaled Double — 2×
Soup, Main CourseYield 30 servingsScaled Triple — 3×
Soup, Main CourseYield 40 servingsScaled Quadruple — 4×
Ingredients
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Instructions
- Soak the beans in water overnight. Drain and rinse before cooking.
- In a large Dutch oven or soup pot, bring the water and beef bouillon cubes to a boil.
- Lightly cook the sausage in a skillet, about 9 minutes.
- In another skillet, cook the onion with the garlic, turmeric, and cinnamon, about 9 minutes.
- Drop the rinsed beans into the pot of boiling water. Cover, bring back to a boil, then simmer for 30 minutes.
- Add the sausage, onions, and carrots. Cover again and simmer for 1 hour, stirring occasionally, until the beans and carrots are tender.
- Add both cans of tomatoes and simmer 30 additional minutes. Salt and pepper to taste.
- Cook the bacon and crumble it over each serving. If desired, tie bacon strips into bow shapes and cook at 375°F (190°C) on the broiler rack until done, for a garnish.
- Serve hot with a dollop of sour cream and/or chopped green onions.
Ingredients
Tap one to check it off
Instructions
- Soak the beans in water overnight. Drain and rinse before cooking.
- In a large Dutch oven or soup pot, bring the water and beef bouillon cubes to a boil.
- Lightly cook the sausage in a skillet, about 9 minutes.
- In another skillet, cook the onion with the garlic, turmeric, and cinnamon, about 9 minutes.
- Drop the rinsed beans into the pot of boiling water. Cover, bring back to a boil, then simmer for 30 minutes.
- Add the sausage, onions, and carrots. Cover again and simmer for 1 hour, stirring occasionally, until the beans and carrots are tender.
- Add both cans of tomatoes and simmer 30 additional minutes. Salt and pepper to taste.
- Cook the bacon and crumble it over each serving. If desired, tie bacon strips into bow shapes and cook at 375°F (190°C) on the broiler rack until done, for a garnish.
- Serve hot with a dollop of sour cream and/or chopped green onions.
Ingredients
Tap one to check it off
Instructions
- Soak the beans in water overnight. Drain and rinse before cooking.
- In a large Dutch oven or soup pot, bring the water and beef bouillon cubes to a boil.
- Lightly cook the sausage in a skillet, about 9 minutes.
- In another skillet, cook the onion with the garlic, turmeric, and cinnamon, about 9 minutes.
- Drop the rinsed beans into the pot of boiling water. Cover, bring back to a boil, then simmer for 30 minutes.
- Add the sausage, onions, and carrots. Cover again and simmer for 1 hour, stirring occasionally, until the beans and carrots are tender.
- Add both cans of tomatoes and simmer 30 additional minutes. Salt and pepper to taste.
- Cook the bacon and crumble it over each serving. If desired, tie bacon strips into bow shapes and cook at 375°F (190°C) on the broiler rack until done, for a garnish.
- Serve hot with a dollop of sour cream and/or chopped green onions.
Ingredients
Tap one to check it off
Instructions
- Soak the beans in water overnight. Drain and rinse before cooking.
- In a large Dutch oven or soup pot, bring the water and beef bouillon cubes to a boil.
- Lightly cook the sausage in a skillet, about 9 minutes.
- In another skillet, cook the onion with the garlic, turmeric, and cinnamon, about 9 minutes.
- Drop the rinsed beans into the pot of boiling water. Cover, bring back to a boil, then simmer for 30 minutes.
- Add the sausage, onions, and carrots. Cover again and simmer for 1 hour, stirring occasionally, until the beans and carrots are tender.
- Add both cans of tomatoes and simmer 30 additional minutes. Salt and pepper to taste.
- Cook the bacon and crumble it over each serving. If desired, tie bacon strips into bow shapes and cook at 375°F (190°C) on the broiler rack until done, for a garnish.
- Serve hot with a dollop of sour cream and/or chopped green onions.
Ingredients
Tap one to check it off
Instructions
- Soak the beans in water overnight. Drain and rinse before cooking.
- In a large Dutch oven or soup pot, bring the water and beef bouillon cubes to a boil.
- Lightly cook the sausage in a skillet, about 9 minutes.
- In another skillet, cook the onion with the garlic, turmeric, and cinnamon, about 9 minutes.
- Drop the rinsed beans into the pot of boiling water. Cover, bring back to a boil, then simmer for 30 minutes.
- Add the sausage, onions, and carrots. Cover again and simmer for 1 hour, stirring occasionally, until the beans and carrots are tender.
- Add both cans of tomatoes and simmer 30 additional minutes. Salt and pepper to taste.
- Cook the bacon and crumble it over each serving. If desired, tie bacon strips into bow shapes and cook at 375°F (190°C) on the broiler rack until done, for a garnish.
- Serve hot with a dollop of sour cream and/or chopped green onions.
Ingredients
Tap one to check it off
Instructions
- Soak the beans in water overnight. Drain and rinse before cooking.
- In a large Dutch oven or soup pot, bring the water and beef bouillon cubes to a boil.
- Lightly cook the sausage in a skillet, about 9 minutes.
- In another skillet, cook the onion with the garlic, turmeric, and cinnamon, about 9 minutes.
- Drop the rinsed beans into the pot of boiling water. Cover, bring back to a boil, then simmer for 30 minutes.
- Add the sausage, onions, and carrots. Cover again and simmer for 1 hour, stirring occasionally, until the beans and carrots are tender.
- Add both cans of tomatoes and simmer 30 additional minutes. Salt and pepper to taste.
- Cook the bacon and crumble it over each serving. If desired, tie bacon strips into bow shapes and cook at 375°F (190°C) on the broiler rack until done, for a garnish.
- Serve hot with a dollop of sour cream and/or chopped green onions.
Ingredients
Tap one to check it off
Instructions
- Soak the beans in water overnight. Drain and rinse before cooking.
- In a large Dutch oven or soup pot, bring the water and beef bouillon cubes to a boil.
- Lightly cook the sausage in a skillet, about 9 minutes.
- In another skillet, cook the onion with the garlic, turmeric, and cinnamon, about 9 minutes.
- Drop the rinsed beans into the pot of boiling water. Cover, bring back to a boil, then simmer for 30 minutes.
- Add the sausage, onions, and carrots. Cover again and simmer for 1 hour, stirring occasionally, until the beans and carrots are tender.
- Add both cans of tomatoes and simmer 30 additional minutes. Salt and pepper to taste.
- Cook the bacon and crumble it over each serving. If desired, tie bacon strips into bow shapes and cook at 375°F (190°C) on the broiler rack until done, for a garnish.
- Serve hot with a dollop of sour cream and/or chopped green onions.
Notes
From the 2011 Elkin Soup Off.