White Bean Soup with Peppers and Bacon (Revised)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 110.4
- Total Fat: 2.3 g
- Cholesterol: 3.4 mg
- Sodium: 573.0 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 4.4 g
- Protein: 7.4 g
View full nutritional breakdown of White Bean Soup with Peppers and Bacon (Revised) calories by ingredient
Introduction
This was a editor's choice from Cooking Light Magazine. It was very heavy on salt originally, so I revamped cutting the salt in half. Also fixed it for the slow cooker This was a editor's choice from Cooking Light Magazine. It was very heavy on salt originally, so I revamped cutting the salt in half. Also fixed it for the slow cookerNumber of Servings: 8
Ingredients
-
1-1/2 cups dried great white northern beans
5 slices turkey bacon
2 cups chopped red bell pepper
2 cups chopped onion
1 cup chopped carrot
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
4 garlic cloves, minced
6 cups fat-free, less sodium chicken broth
1/2 cup chopped fresh parsley
Directions
8 servings:
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 6 ingredients (bell pepper through minced garlic) to drippings in pan; saute 10 minutes or until browned. Stir in the broth, scraping pan to loosen brown 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 (1 serving size: 1 cup).
----
For SLOW COOKER RECIPE
Complete step 1.
2. Cook the bacon in pan over medium heat until crisp. Remove bacon from pan; crumble and set aside. Add bell pepper and next 6 ingredients to drippings in pan; saute 10 minutes or until browned.
3. IN large crock pot, add broth, drained beans and vegetables. Cook on low overnight. 30 minutes prior to serving, stir gently and add crumbled bacon and parsley.
Yield 8 servings (serving size 1 cup)
Number of Servings: 8
Recipe submitted by SparkPeople user OBERONE.
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 6 ingredients (bell pepper through minced garlic) to drippings in pan; saute 10 minutes or until browned. Stir in the broth, scraping pan to loosen brown 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 (1 serving size: 1 cup).
----
For SLOW COOKER RECIPE
Complete step 1.
2. Cook the bacon in pan over medium heat until crisp. Remove bacon from pan; crumble and set aside. Add bell pepper and next 6 ingredients to drippings in pan; saute 10 minutes or until browned.
3. IN large crock pot, add broth, drained beans and vegetables. Cook on low overnight. 30 minutes prior to serving, stir gently and add crumbled bacon and parsley.
Yield 8 servings (serving size 1 cup)
Number of Servings: 8
Recipe submitted by SparkPeople user OBERONE.
Member Ratings For This Recipe
-
ROSSYFLOSSY
-
MUSICNUT
-
LESSOFMOORE