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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
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White-Bean Soup With Peppers and Bacon





Ingredients

    INGREDIENTS FOR 8 SERVINGS:
    1-1/2 cups dried navy beans
    5 bacon slices
    2 cups chopped red bell pepper
    2 cups chopped onion
    1 cup chopped carrot
    1 teaspoon sugar
    1 teaspoon onion powder
    1 teaspoon garlic powder
    1/4 teaspoon black pepper
    1/8 teaspoon ground red pepper
    4 garlic cloves, minced
    3 (16-ounce) cans fat-free, less-sodium chicken broth
    1/2 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







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Member Ratings For This Recipe


  • Bad
    1 of 1 people found this review helpful
    Changed a lot. White beans instead of navy. low sodium, no msg chicken broth. No onion or garlic powder since it has onions/garlic in it. No sugar...taste is better, and more healthy at 590 mg sodium, instead of nearly 1000... - 9/25/08

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  • I had to skip the peppers (none on hand) but used an onion and some carrots. Otherwise, very tasty. - 3/16/10

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  • 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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  • 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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  • I will be making this recipe as the fall weather sets in. sounds great! We all love bean soups in our family. - 9/25/08

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  • I love beans. As the weather cools off, I can't wait to do this one. - 9/25/08

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  • I think a can of stewed tomatoes would be good in this. - 9/25/08

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  • sounds very good will be making it soon since its gettting cooler outside - 9/25/08

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  • sounds like something I would love with a few changes.. - 9/25/08

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  • I used Goya ham flavor instead of bacon and pan spray for one onion less but otherwise liked the recipe very much. - 9/25/08

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  • Sounds good. - 9/25/08

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  • I changed the recipe slightly. The broth was too spicy with too many onion & peppers for my taste. I doubled the beans (3 cups total) and added another can broth. The result was great, made more servings with less calories each. - 5/9/07

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