Nutritional Info
- Amount Per Serving
- Calories: 131.0
- Total Fat: 2.6 g
- Cholesterol: 3.4 mg
- Sodium: 994.7 mg
- Total Carbs: 19.2 g
- Dietary Fiber: 5.8 g
- Protein: 9.1 g
View full nutritional breakdown of White-Bean Soup With Peppers and Bacon calories by ingredient
White-Bean Soup With Peppers and Bacon
This is a SparkPeople.com Recipe (what's this)
Ingredients
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INGREDIENTS FOR 8 SERVINGS:1-1/2 cups dried navy beans5 bacon slices2 cups chopped red bell pepper2 cups chopped onion1 cup chopped carrot1 teaspoon sugar1 teaspoon onion powder1 teaspoon garlic powder1/4 teaspoon black pepper1/8 teaspoon ground red pepper4 garlic cloves, minced3 (16-ounce) cans fat-free, less-sodium chicken broth1/2 cup chopped fresh parsley
Directions
INSTRUCTIONS:
1. Sort and wash beans; place in a large Dutch oven. Cover with water
to 2 inches above beans; bring to a boil, and cook 2 minutes. Remove
from heat; cover and let stand 1 hour. Drain beans.
2. Cook the bacon in pan over medium heat until crisp. Remove bacon
from pan; crumble and set aside. Add bell pepper and the next 8
ingredients (bell pepper through minced garlic) to drippings in pan;
saute 10 minutes or until browned. Stir in the broth, scraping pan to
loosen browned bits. Add beans. Bring to a boil; cover, reduce heat,
and simmer 1 hour or until beans are tender.
3. Place 3 cups of the bean mixture in a blender, and process until
smooth. Return the pureed mixture to pan. Stir in the bacon and
parsley. Yield: 8 servings (serving size: 1 cup).
Learn the basics of making great soup at Cooking Light.
Recipe Copyright © Cooking Light Magazine
1. Sort and wash beans; place in a large Dutch oven. Cover with water
to 2 inches above beans; bring to a boil, and cook 2 minutes. Remove
from heat; cover and let stand 1 hour. Drain beans.
2. Cook the bacon in pan over medium heat until crisp. Remove bacon
from pan; crumble and set aside. Add bell pepper and the next 8
ingredients (bell pepper through minced garlic) to drippings in pan;
saute 10 minutes or until browned. Stir in the broth, scraping pan to
loosen browned bits. Add beans. Bring to a boil; cover, reduce heat,
and simmer 1 hour or until beans are tender.
3. Place 3 cups of the bean mixture in a blender, and process until
smooth. Return the pureed mixture to pan. Stir in the bacon and
parsley. Yield: 8 servings (serving size: 1 cup).
Learn the basics of making great soup at Cooking Light.
Recipe Copyright © Cooking Light Magazine
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Member Ratings For This Recipe
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1 of 1 people found this review helpful -
Incredible!
Excellent! I made changes based on what I had on hand - yellow peppers instead of red, that sort of thing - and this soup received a "WOW" from of my family. It took a while to make but it was well worth it. Next time I'll double the recipe so I can have leftovers. Thanks for the recipe~ - 10/18/08
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Very Good
Really liked this, and so did my husband. Very close to my favorite soup, but with more flavorings. My fave has polilsh sausage in it, so next time, I'll probably try it with turkey polish sausage, instead of the bacon. But it was good as written. Thanks for the recipe. - 9/30/08
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Incredible!
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Incredible!
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Very Good
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Very Good
