Sometimes I’ll be making breakfast and I’ll cook up a bunch of bacon slices for the family and inevitably I’ll have some uncooked bacon leftover. Either throw it in the fridge to make another day or put it to other use. I like to take that bacon and use it as an ingredient in some soup I’m making for the day.
One of the soups I like to make with bacon is a bean and bacon soup. This soup has been a big hit because the mix of the taco spice and bacon is a great flavor.
- 1 1/4 cups dried bean soup mix, or any combination of mixed dried beans
- 5 cups water
- 1 onion, chopped
- 3 cups water
- 4 slices fried bacon (precooked bacon works well) crumbled
- 1 envelope taco seasoning
- 2 14 oz cans diced tomatoes, undrained
- Place dried beans in large stockpot. Cover with 5 cups water. Cover pot and bring to a boil. Cook 2 minutes over high heat.
- Remove pot from heat and allow to stand, covered, for 1 hour. Return pot to stovetop and cook covered for 2 1/2-3 hours, or until beans are tender. Drain.
- Combine cooked beans, onion, 3 cups water, bacon, and taco seasoning in slow cooker. Mix well.
- Cook on Low 8-10 hours.
- Add tomatoes. Stir well. Cook another 30 minutes.
If you like a thickened soup, mash some of the beans before adding the tomatoes.