Does anyone know of a canned Bean w/Bacon soup that *DOES NOT* have that
nasty liquid smoke added. I used to enjoy a bowl as a fast and cheap late snack/supper. Then Campbells, followed by Progresso, et al added liquid
smoke - using the amateur cook's theory that "if a little is good the
a LOT improves things immeasurably". FEH!

I can (and have) make my own. But what I'm looking for here is a decent spur-of-the-moment pantry item.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bacon & Bean Soup
Categories: Soups, Pork, Beans, Vegetables, Beef
Yield: 8 Servings

3 sl Back bacon
3 Ribs celery; chopped
2 md Carrots; chopped
1 md Onion; chopped
1 c Chopped turnip (opt) *
3 c Beef broth
1 Bay leaf
1/2 ts Thyme
19 oz Can Navy OR pinto beans
- drained and rinsed

Prep time: 25 minutes.

* UDD sez: Lose this ingredient at my house.

When the vegetables are finely chopped it takes only a
short simmering time to develop and blend the flavours
of the bacon and assorted winter vegetables. The beans
add character and a heartiness that is satisfying.

And an added plus - the soup is better a day or two
after it is made. Store it in a covered container in
the refrigerator.

Cut bacon into thin slivers. In a 12 cup saucepan,
combine bacon, celery, carrots, onion, turnip, beef
broth, bay leaf and thyme. Bring to a boil; reduce
heat, cover and simmer for 15 minutes or until
vegetables are tender. Add beans and continue to
simmer 5-10 minutes or until hot, and flavours are
blended. Remove the bay leaf and ladle into warm
soup tureen or soup bowls.

Makes 8 servings.

Origin: Light & Easy Choices

Shared by: Sharon Stevens.

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

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Dave Drum wrote to All <=-

Does anyone know of a canned Bean w/Bacon soup that *DOES NOT* have
that nasty liquid smoke added. I used to enjoy a bowl as a fast and
cheap late snack/supper. Then Campbells, followed by Progresso, et al added liquid smoke - using the amateur cook's theory that "if a little
is good the a LOT improves things immeasurably". FEH!

I do but it's somewhere where you won't shop. ;)

Later,
Sean

... Old bakers never die, you just can't get a rise out of them!
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Sean Dennis wrote to Dave Drum <=-

Does anyone know of a canned Bean w/Bacon soup that *DOES NOT* have
that nasty liquid smoke added. I used to enjoy a bowl as a fast and
cheap late snack/supper. Then Campbells, followed by Progresso, et al added liquid smoke - using the amateur cook's theory that "if a little
is good the a LOT improves things immeasurably". FEH!

I do but it's somewhere where you won't shop. ;)

I won't but my silly bugger house-mate does. I just checked the
ingredients panel on a can of "Great Value" (it's only a name) Bean w/
bacon Soup. Look at the last item on the list. Bv)=

Cooked White Beans, Water, Bacon (Cured with Water, Salt, Sugar, Sodium Phosphate, Sodium Erythorbate, Sodium Nitrate), Carrots, Modified
Cornstarch, Contains Less than 2%: Bacon Fat, Sugar, Salt, Tomato
Paste, Monosodium Glutamate, Dehydrated Onions, Autolyzed Yeast
Extract, Sunflower Oil, Natural Flavors, Smoke Flavor.

Looking up the USDA establishment #6806 gives me Morgan Foods of Austin, Indiana.

Here's one of my favourite soups - especially for the crockpot.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Beef & Barley Soup
Categories: Soups, Beef, Grains, Vegetables
Yield: 12 servings

1 tb Oil
2 lb Beef short ribs
2 md Onions; coarse chopped
3 lg Carrots; sliced or diced
3 Ribs celery; sliced
28 oz Can whole tomatoes w/liquid,
- chopped
2 ts Water
4 Beef bouillon cubes
+=OR=+
4 tb GFS/Minor's beef base
1/3 c medium pearl barley

In a large dutch oven or kettle, heat oil over medium
high heat. Brown beef. Add onions, carrots, celery,
tomatoes, water and bouillon; bring to a boil. Cover and
simmer for about 2 hours or until beef is tender. Add
barley; simmer another 50-60 minutes or until barley is
done.

Yield: 10-12 servings. (3 1/2 qts.)

SOURCE: Phyllis Utterback, Glendale, CA, Country Magazine,
Feb./Mar.93

POSTED BY: Jim Bodle 2/93

RECIPE FROM: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

... 350 cubic inch V8? That's an enormous can of vegetable juice!

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Hello Dave.

18 Aug 19 11:31, you wrote to me:

I won't but my silly bugger house-mate does. I just checked the ingredients panel on a can of "Great Value" (it's only a name) Bean w/ bacon Soup. Look at the last item on the list. Bv)=

We get the bean and uncured bacon soup as my mom can't handle the nitrates.

I'll take a look the next time I go into the house (she has several cases of it).

Here's an older one from your archives:

=== Cut ===
MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Southwestern Soup
Categories: Pork, Soups, Chilies, Citrus
Yield: 4 Servings

1 lb Pork tenderloin; in 1"
- pieces
1 c Chopped onion
1 Green bell pepper; seeded,
- chopped
1 Jalapeno; seeded; minced
2 cl Garlic; minced
1 ts Chilli spice
1 ts Ground cumin
1/2 ts Salt
1/4 ts Fresh ground black pepper
5 c Chicken broth
14 oz Can diced tomatoes
14 oz Can pink beans; rinsed,
- drained
1 c Diced fresh avocado;
- garnish
2 tb Chopped fresh cilantro
Leaves; garnish
Lime wedges; garnish
Cornbread; opt

Recipe courtesy Robin Miller

In the bottom of a slow cooker, combine pork, onion, bell pepper,
jalapeno, garlic, chili powder, cumin, 1/2 teaspoon salt, and 1/4
teaspoon ground black pepper. Stir to combine. Add broth, tomatoes
and beans, cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4
hours.

When ready to serve, ladle soup into bowls and top with avocado and
cilantro. Garnish soup with lime wedges.

Serve with cornbread, if desired.

Meal Master Format by Dave Drum - 19 October 2008

Uncle Dirty Dave's Archives

MMMMM
=== Cut ===

Later,
Sean

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Quoting Dave Drum to All <=-

Does anyone know of a canned Bean w/Bacon soup that *DOES NOT* have
that nasty liquid smoke added.
Campbells, followed by Progresso, et al added liquid smoke

Campbell's in Canada must use a different formula; it doesn't have
any added smoke here, just bacon. From the label: "water, pea beans,
bacon, tomato paste, carrots, modified corn starch, sugar, salt,
flavour (soy), barley yeast extract, onion powder, potassium
chloride (salt substitute), sea salt, ascorbic and citric acid".

Another style of bean and bacon soup...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bableves (Bean Soup)
Categories: Beans, Soups, Hungarian, Bacon, Dairy
Yield: 4 Servings

1 c Shelled broad beans or
Sliced string bean pods
3 pt Ham stock or water
1 tb (Heaped) butter
1 c Diced bacon
1 sm Finely chopped onion
1 tb Flour
Salt and pepper
4 tb Sour cream

Simmer the beans in a saucepan in the lightly salted water or
stock until tender. Drain, reserving the liquid. Melt the butter
in a pan and lightly brown the bacon. Lift out with a slotted
spoon and reserve. Add the chopped onion to the pan and cook until
softened. Dust with flour and brown lightly. Add a little of the
liquid from the beans, stir, and add remaining liquid, beans and
fried bacon. Bring to a boil and simmer for 5 minutes. Season
with salt and pepper. Swirl in the sour cream just before serving.

Recipe from: A Little Hungarian Cookbook By Gretel Beer

Posted by: S & C Clark

MMMMM

Cheers

Jim

... Adding bacon changes it from good to very good.

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Sean Dennis wrote to Dave Drum <=-

I won't but my silly bugger house-mate does. I just checked the ingredients panel on a can of "Great Value" (it's only a name) Bean w/bacon Soup. Look at the last item on the list. Bv)=

We get the bean and uncured bacon soup as my mom can't handle the nitrates.

Nitrates, nitrides and nitrosamines are what makes bacon worthwhile.
Otherwise it's just sow belly.

I'll take a look the next time I go into the house (she has several
cases of it).

Here's an older one from your archives:

=== Cut ===
MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Southwestern Soup
Categories: Pork, Soups, Chilies, Citrus
Yield: 4 Servings

And another - from my kitchen .............

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Navy Bean Soup
Categories: Soups, Beans, Pork, Vegetables
Yield: 6 Servings

2 c Dried navy beans
1 lb Ham hocks
1 c Chopped onion
3/4 c Chopped celery
3/4 c Sliced or diced carrot
14 1/2 oz Can diced tomatoes;undrained
+=OR=+
8 oz Can tomato sauce
1 ts Salt
Pepper
4 c Water

Put Soaked beans in a large saucepot; add 4 cups water
and remaining ingredients except salt. Cover and cook
1 1/2 to 2 hours, until beans are tender. Add the salt
(to taste) 15 minutes before removing the pot from the
heat source.

Take the soup off the stove and fish the hocks out.
Strip everything from the bones and give the bones to
your dog/cat. Return the flesh to the bean pot.

If a thicker soup is desired, mash a few of the beans
against the side of the pot until the desired viscosity
is reached.

Uncle Dirty Dave's Kitchen

MMMMM

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JIM WELLER wrote to DAVE DRUM <=-

Does anyone know of a canned Bean w/Bacon soup that *DOES NOT* have
that nasty liquid smoke added.
Campbells, followed by Progresso, et al added liquid smoke

Campbell's in Canada must use a different formula; it doesn't have
any added smoke here, just bacon. From the label: "water, pea beans, bacon, tomato paste, carrots, modified corn starch, sugar, salt,
flavour (soy), barley yeast extract, onion powder, potassium
chloride (salt substitute), sea salt, ascorbic and citric acid".

That's the Campbell's I remember fondly.

Another style of bean and bacon soup...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bableves (Bean Soup)
Categories: Beans, Soups, Hungarian, Bacon, Dairy
Yield: 4 Servings

If making this soup I'd use frozen Lima beans or baby Lima beans. And
I probably would dice a slice of bacon to cook in with the soup. In
addition to the 3 slices cooked crisp/crumbled as a garnish.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lima Bean Soup
Categories: Soups, Beans, Vegetables, Poultry, Dairy
Yield: 11 Servings

43 1/2 oz (3 cans) chicken broth
30 oz (2 cans) lima beans; rinsed,
- drained
3 md Carrots; thin sliced
2 md Potatoes; peeled, diced
2 sm Sweet red peppers, chopped
2 sm Onions; chopped
2 Celery ribs; thin sliced
1/4 c Butter
1 1/2 ts Dried marjoram
1/2 ts (ea) salt & pepper
1/2 ts Dried oregano
1 c Half & half
3 sl Thick-cut bacon; cooked,
- crumbled

In a Dutch oven or soup kettle, combine the first 12
ingredients; bring to a boil over medium heat. Reduce
heat; cover and simmer for 25-35 minutes or until
vegetables are tender.

Add cream; heat through but do not boil. Sprinkle with
bacon just before serving.

Yield: 10-12 servings (3 quarts).

Each fall there's a Lima Bean Festival in nearby West Cape
May to honor the many growers there and showcase different
recipes using their crop. This comforting chowder was a
festival recipe contest winner several years ago.
~ Kathleen Olsack, North Cape May, New Jersey

Originally published as Lima Bean Soup in Taste of Home
February/March 1997

From: http://www.tasteofhome.com

Uncle Dirty Dave's Archives

MMMMM

... "It is legal because I wish it." - Louis XIV | "DITTO" - Donald J. Trump

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