This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Only the pure in heart can make a good soup." -Ludwig van Beethoven
I loved Campbell's Bean with Bacon Soup when I was growing up. Thick and creamy, it had a great balance of sweet and savory flavors with a creamy bean broth. It is, however, not all that great for you.
The Nutrition Facts box shows that a 1 cup serving (as cooked - the product is condensed) is 170 calories, 3 grams of fat and a whopping 870 mg of sodium. First off, a can of soup makes 2.5 servings? Really? That means once you've added the water it makes 22.5 ounces: a serving is 9 ounces, or just over 1 cup. No one eats a single cup of soup so that is just silly.
A more realistic portion of half the yield is about 1 1/2 cups soup, which brings this in at over 1,000 mg of sodium. Wow!
2 cups, 320 calories, 16g fiber, 330mg sodium
1 1/2 cups, 213 calories, 11g fiber, 1087mg sodium
It's easy to make this soup healthier. It already contains great ingredients: beans and bacon. Yes, bacon. It takes very little bacon to give the soup great umami flavor with good saltiness, too. The more realistic serving of 2 cups comes in at 263 calories and only 330mg of sodium. Head to head with the Campbell's there is no comparison: homemade wins hands down.
This recipe uses just a little bit of bacon for flavor and that salty and umami flavor is well balanced by the sweet vegetables and creaminess of the white beans. The key is to simmer the soup slowly, covered, and then add the tomato paste and the smoked paprika shortly before serving to ramp up the flavor.
Servings: 4 | Serving size: about 1 cup
Cooking Time: 120 Minutes
This recipe can easily be multiplied, makes great leftovers, and keeps well for 3-4 days in the refrigerator.
Place a large sauce pan over medium high heat.
Add the diced bacon and cook for about 10 minutes. Stir frequently.
Add the onion and cook for about 2 minutes. Stir frequently.
Add the carrot and celery and cook for 2 minutes. Stir frequently.
Add the beans with the liquid from the can, vegetable stock, water, salt and pepper.
Stir and when the soup comes to a boil reduce the heat to low.
Cover and simmer for 30 minutes. Stir occasionally.
Add the tomato paste and paprika.
Uncover and cook for another 30 minutes. Stir occasionally.
Serving size: about 1 cup
|Calories 320||Calories from Fat 82|
|% Daily Value|
|Total Fat 9g||12%|
|Saturated Fat 3g||15%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 44g||16%|
|Dietary Fiber 16g||58%|
|Vitamin A 18%||Vitamin C 9%|
|Calcium 9%||Iron 21%|
|Vitamin K 10mcg||Potassium 900mg|