Thirteen Bean & Bacon Soup
  • Cooking Time: 1-1/2 hours
  • Servings: 6
  • Preparation Time: 6-8 hours
  • 1/2 pound thirteen bean mix, dry cover in water and let sit 6-8 hours
  • 5 cups chicken broth
  • 1 pound bacon diced and cooked to desired doneness-reserve 1 Tbs bacon grease
  • 2 carrots chopped
  • 1 yellow onion chopped
  • 3 garlic cloves chopped
  • 1 Tbs flour
  • 10.75 ounces condensed tomato soup
  • 1/4 tsp pepper
  • 1/4 tsp ground thyme
  • green onion for garnish
  1. Soak beans for 6-8 hours in cold water. Drain the water and rinse them.
  2. Add 5 cups of chicken stock to a covered pot with the beans then set to medium heat.
  3. Dice and cook bacon to desired doneness.
  4. Chop the onions, garlic and carrots. When bacon has cooked remove the bacon and put on a plate with a paper towel reserving 1 Tbs of the bacon grease. Add onions, garlic and carrots to the pan with the bacon grease and sautee for 5 minutes until the veggies have slightly softened. To the vegetables stir in 1 Tbs flour which will eventually add a little thickness to the soup.
  5. To the pot of beans and chicken stock add the cooked bacon, all the vegetables then finally the can of condensed tomato soup.
  6. Set to low/medium heat and let it do it's thing for around 1-1/2 hours.
  7. Place in a serving bowl and add chopped green onions if desired. Enjoy!
Hearty beans and smoky bacon make for a cozy winter meal.