BEAN & BACON SOUP WITH CORNBREAD WAFFLES
Yum! This is a hearty bean soup with a savory bacon flavor. Potatoes make the soup thick and give it a creamy texture. Served with the cornbread waffles, it's a warm, delicious and comforting meal. These waffles are nice and fluffy and on the savory side. You can dip them into the soup or crumble on top. If you like more of a...
Provided by Sheri Zarnick
Categories Bean Soups
Time 8h25m
Number Of Ingredients 13
Steps:
- 1. Cook ham bone in water overnight in a slow cooker.
- 2. In the morning remove bone with tongs, let cool.
- 3. Rinse beans and put in the slow cooker. ( I don't pre-soak mine, they cook all day so they turn out just fine)
- 4. Add ham stock. Stir with a whisk to make sure it breaks up. Add remaining seasonings. Cook on High for 6-8 hours.
- 5. About 1/2 hour before you want to serve it, fry bacon. Let drain on paper towel.
- 6. Saute onions in bacon drippings until done.
- 7. Add onions to soup.
- 8. Chop bacon in a food processor.
- 9. Add to soup.
- 10. In a mixing bowl pour cream of potato soup in. Take about 1 cup of broth from your soup. Mix with potato soup.
- 11. Pour into your soup.
- 12. Serve about a 1/2 hour from the time you put soup and bacon in.
- 13. In the meantime, make your batter for cornbread. Mix in a large bowl cornmeal, oil, milk, and then egg.
- 14. Mix well. It should look like pancake batter. If it's too thick add a bit more milk until it looks like a batter. If it's too thin add a bit more cornmeal.
- 15. Heat your waffle iron and cook just as you would waffles.
- 16. This is a nice way to get individual servings. Dish up soup. I top mine with French fried onions.
BEAN AND BACON SOUP
This bean and bacon soup has been on our menu for about 25 years. Customers tell us they love its flavor. A clear chicken broth makes it different from other bean soups. -Robert Doumas, Gaylord, Michigan
Provided by Taste of Home
Categories Lunch
Time 1h40m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans; discard liquid., In a large saucepan, combine the broth, beans, parsley, bay leaves and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add the onion, carrot and celery. Cover and simmer for 20-25 minutes or until vegetables and beans are tender. Stir in bacon. Discard the bay leaves before serving.
Nutrition Facts : Calories 196 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 818mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 12g fiber), Protein 13g protein.
BEAN AND BACON SOUP
Make and share this Bean and Bacon Soup recipe from Food.com.
Provided by Bangbang
Categories Beans
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook bacon in soup pot till browned but still limp.
- Remove bacon from pan and reserve two tablespoons bacon fat.
- Cook carrots,onions, and celery in bacon fat over medium heat till soft.
- add beans and broth to soup pot with bacon and veggies.
- Bring to boil and turn heat down to simmer for 1/1/2 hours.
- Season with celery salt and pepper and serve with crusty bread and butter.
Nutrition Facts : Calories 656.7, Fat 20.7, SaturatedFat 6.2, Cholesterol 32.1, Sodium 731.3, Carbohydrate 82.2, Fiber 28.3, Sugar 10.3, Protein 37.1
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