Thirteen Bean & Bacon Soup

Well, we missed the snow!  Last Saturday we hightailed it out of here when it just started sleeting and missed the light dusting that came soon after.  Where did we head to you might ask?  Oh, a little place called ‘Disney’!  While Michigan had it’s first cold spell we were basking in the sun, swimming & riding roller coasters. It was a great trip but now it’s time to settle into the reality that Winter is coming.  I’m okay with that–because I get to celebrate Mitten Movie Night snuggled up while the wind howls drinking some craft beer and enjoying a warm bowl of soup.  My Thirteen Bean & Bacon Soup to be exact.

Thirteen Bean & Bacon Soup from Bottom Left of the Mitten

With this soup recipe we’re having Accumulation from New Belgium.  New Belgium has some of the best seasonal beers and this is one of my favorites.  A White IPA perfectly pairs with the beefy bacon and tang of the tomato base in this bean and bacon soup.  The tomato comes from a favorite of mine, condensed soup.  This time of year I can get such a great deal on them so I stock up.  Adding it to recipes like my Cream of Chicken Bake or just for heating up to dip grilled cheese in.

For the movie we’re watching Elf.  Will Ferrell is my favorite actor.  As I mentioned before I really think he’s one of Hollywood’s hottest.  I also need to watch a holiday movie because after spending Thanksgiving week in Florida I’ll be honest, I kind of forgot that it even IS the holidays.  When we got to the hotel in Disney they were playing Christmas songs and it was decorated but something just felt ‘off’ about it.

Don’t get me wrong, Disney World does a fantastic job, but they do not have the two things that make the season for a Michigander and that’s bone chilling cold and the possibility of a White Christmas.  It may seem like I’m a State snob but I’m not Michigan has ‘Winter Wonderland’ in spades and we do it better than most.  Time to reset my mind now that we’re home.  So enough about that…let’s get back to the food!

This Thirteen Bean mix came from Fresh Thyme Market in Mishawaka, IN.  We’ve been to this store a few times but just decided to peruse the loose bins section.  The convenience of filling the bags with just the amount I needed of couscous, beans, lentils, almonds and the ‘required’ gummy worms that Little A was unable to leave the store without was great.  If you can’t find a bean combination I’m sure a great northern bean would work as well.

Starting off soak your beans for 6-8 hours in cold water.  Drain the water and rinse them when it’s time to cook the soup.  Add 5 cups of chicken stock to a large stock pot with the beans then set to medium heat.  Now dice the bacon and cook to the preferred doneness.

Thirteen Bean & Bacon Soup from Bottom Left of the Mitten

While the bacon is cooking chop the onions, garlic and carrots.  When bacon has cooked remove and put on a plate with a paper towel reserving 1 Tbs of the bacon grease.  Add onions, garlic and carrots to the pan with the bacon grease and sautee for 5 minutes until the veggies have slightly softened.  To the vegetables stir in 1 Tbs flour which will eventually add a little thickness to the soup.

Into the pot of beans and chicken stock add the cooked bacon, all the vegetables then finally the can of condensed tomato soup.  Set to low/medium heat then cover and let it do it’s thing for around 1-1/2 hours.  Chop up some green onion for the top and here you are….

Thirteen Bean & Bacon Soup from Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

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Thirteen Bean & Bacon Soup from Bottom Left of the Mitten
Print Recipe
Thirteen Bean & Bacon Soup
Who knew that making a delicious soup could be so simple and taste as good as the canned original? Hearty beans and smoky bacon make for a cozy winter meal.
Thirteen Bean & Bacon Soup from Bottom Left of the Mitten
Course Main Dish
Cuisine Soup
Servings
servings
Ingredients
Course Main Dish
Cuisine Soup
Servings
servings
Ingredients
Thirteen Bean & Bacon Soup from Bottom Left of the Mitten
Instructions
  1. Soak beans for 6-8 hours in cold water. Drain the water and rinse them.
  2. Add 5 cups of chicken stock to a covered pot with the beans then set to medium heat.
  3. Dice and cook bacon to desired doneness.
  4. Chop the onions, garlic and carrots. When bacon has cooked remove the bacon and put on a plate with a paper towel reserving 1 Tbs of the bacon grease. Add onions, garlic and carrots to the pan with the bacon grease and sautee for 5 minutes until the veggies have slightly softened. To the vegetables stir in 1 Tbs flour which will eventually add a little thickness to the soup.
  5. To the pot of beans and chicken stock add the cooked bacon, all the vegetables then finally the can of condensed tomato soup.
  6. Set to low/medium heat and let it do it's thing for around 1-1/2 hours.
  7. Place in a serving bowl and add chopped green onions if desired. Enjoy!
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Comments

    • Leave a Reply

      Erin@BottomLeftoftheMitten
      December 11, 2016

      Yes it was! Thank you Kortney.

    • Leave a Reply

      Erin@BottomLeftoftheMitten
      December 14, 2016

      Thank you! It really was ‘stick to the ribs’.

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