Bean 'N Bacon Soup(To Can)
A hearty, smoky bean and bacon soup with tender vegetables, perfect for chilly days and family gatherings, offering rich flavors and satisfying comfort in every bowl.
Ingredients
Instructions
- Cook vegetables, except onions, until soft.
- Cut up bacon and fry; remove from grease.
- Cook onions in bacon grease until tender.
- Mix all ingredients; heat until it simmers.
- Pour into jars and process in a pressure cooker for 1 hour.
Tips & Substitutions
For a smokier flavor, consider adding more liquid smoke or using smoked bacon. If navy beans are unavailable, great northern beans can be a suitable substitute. Ensure to soak the beans overnight for better texture. Adjust the amount of celery and carrots based on your preference, and for a thicker soup, blend a portion of the soup before canning. This recipe is also great for batch cooking, like with Meat Loaf To Can.
Serving Suggestions
Serve this hearty soup with crusty bread or cornbread for a complete meal. A side salad with a light vinaigrette can add a fresh element. This soup pairs beautifully with sides like Grandma Green'S Smothered Potatoes for a comforting dinner. For a little kick, serve with hot sauce or a sprinkle of crushed red pepper flakes.
Storage & Reheating
Store leftover Bean 'N Bacon Soup in airtight containers in the refrigerator for up to 4 days. To reheat, gently warm on the stove over medium heat, adding a splash of water or broth if it thickens too much. You can also microwave it in a covered bowl, stirring occasionally, until heated through. For longer storage, consider freezing portions.
Nutrition & Diet Analysis (per serving)
Each serving of Bean 'N Bacon Soup(To Can) contains roughly 1247 calories, with 20g protein, 220g carbohydrates, and 36g fat. It is an excellent source of vitamin A (307% of the Daily Value), vitamin C (130% of the Daily Value), and dietary fiber (104% of the Daily Value). Note that it is relatively high in sodium, at 1295mg per serving (56% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use dried beans instead of canned beans?
Yes, using dried navy beans is ideal for this recipe. Just soak them overnight and cook them until tender before adding them to the soup. This ensures they will blend well with the other ingredients and create a rich, flavorful soup.
What can I use instead of bacon for a vegetarian option?
For a vegetarian version, you can substitute bacon with smoked tempeh or liquid smoke for flavor. Alternatively, use a combination of sautéed mushrooms and smoked paprika to replicate the smoky, savory notes that bacon adds to the soup.
How do I know if my soup is properly canned?
Ensure that your jars are sealed properly after processing. The lid should not flex up and down when the center is pressed. Additionally, check for any signs of spoilage before consuming, such as off smells or discoloration. Proper canning will preserve the soup for up to a year.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).