Cooking Wright

Bean and Bacon Soup


3 bacon slices, chopped
1 cup chopped onion
1 tablespoon chili powder
1 1⁄2 teaspoons dry mustard
1 1⁄2 cups water
1 tablespoon dark molasses
1 tablespoon red wine vinegar
2 (15 oz) cans cannellini beans or other white beans, drained
1 (14.5 oz) can diced tomatoes with garlic and onions, undrained


Cook bacon in a large saucepan over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan.

Add onion, chili powder, and mustard to drippings in pan; sauté 3 minutes. Stir in bacon, water, and remaining ingredients; bring to a boil. Reduce heat, and simmer 7 minutes. Partially mash beans with a potato masher.

Yield: 4 servings (serving size: 1 1⁄4 cups)
Calories 361 (28% from fat); Fat 11.2g (satfat 3.8g, monofat 4.6g, polyfat 1.7g); Protein 20g; Carbohydrate 47.9g; Fiber 2.2g; Cholesterol 15mg; Iron 6.8mg; Sodium 804mg; Calcium 132mg

I’d add 2 or 3 extra slices of bacon. Guess that makes it less “light”. Oh well. Don’t get the preconceived notion that this is anything like Campbell’s bean and bacon soup. It’s very different but yummy.

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