Bean and Bacon Soup

Yield: 4 (1 1/4) cup servings
Source: The Best of Cooking Light 4, pg. 71
Comments from a kitchen in NY: I made it the other day and it went over huge with all the players. I recommend this to anyone feeding men on a cold day!


3 bacon slices, chopped
1 C chopped onion
1 T chili powder
1 1/2 t dry mustard
1 1/2 C water
1 T dark molasses
1 T red wine vinegar
2 (15 oz) cans cannelloni beans or other white beans, drained
1 (14.5 oz) can diced tomatoes with garlic and onions, undrained


  1. Cook bacon in a large saucepan over medium high heat until crisp. Remove bacon from pan, reserving 2 t drippings in pan.
  2. Add onion, chili powder, and mustard to drippings in pan, sauté 3 minutes, Stir in cooked bacon water, and remaining ingredients, bring to a boil Reduce heat, simmer 7 minutes.
  3. Remove pan from heat. Partially mash the beans with a potato masher.


Healthy Units: 8 pts per serving
Cal 361, Fat 11.2, Pro 20g, Carb 47.9, Fiber 2.2, Chol15mg, Iron 6.8mg, Sod 804mg, Calc 132mg

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