Best 8 Bean And Bacon Soup With Cheese Toasts Recipes

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Bean and bacon soup with cheese toasts is a classic comfort food that is perfect for a cold winter night. The hearty soup is packed with flavor and the cheesy toasts are the perfect dipper. This dish is also relatively easy to make, so it's perfect for a weeknight meal. In this article, we'll share our favorite recipe for bean and bacon soup with cheese toasts, as well as some tips for making the best soup possible. So grab a bowl and spoon and let's get started!

Check out the recipes below so you can choose the best recipe for yourself!

BEAN AND BACON SOUP



Bean and Bacon Soup image

Make and share this Bean and Bacon Soup recipe from Food.com.

Provided by Bangbang

Categories     Beans

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb dried navy beans (Soaked in water overnight or quick soak method)
6 slices bacon, from butcher chopped in pieces (thick slices)
1/3 cup chopped celery
1/3 cup chopped carrot
1/3 cup choppeed onion
5 cups chicken stock or 5 cups beef stock
celery salt
pepper

Steps:

  • Cook bacon in soup pot till browned but still limp.
  • Remove bacon from pan and reserve two tablespoons bacon fat.
  • Cook carrots,onions, and celery in bacon fat over medium heat till soft.
  • add beans and broth to soup pot with bacon and veggies.
  • Bring to boil and turn heat down to simmer for 1/1/2 hours.
  • Season with celery salt and pepper and serve with crusty bread and butter.

Nutrition Facts : Calories 656.7, Fat 20.7, SaturatedFat 6.2, Cholesterol 32.1, Sodium 731.3, Carbohydrate 82.2, Fiber 28.3, Sugar 10.3, Protein 37.1

BEAN WITH BACON SOUP



Bean with Bacon Soup image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 10h

Yield 8 servings

Number Of Ingredients 12

1 pound Great Northern white beans
4 cups low-sodium chicken stock
1 pound thick-cut bacon, cut into 1-inch pieces
2 large carrots, chopped
2 stalks celery, chopped
1 onion, chopped
Kosher salt and freshly ground black pepper
2 tablespoons tomato paste
4 cloves garlic, chopped
2 bay leaves
2 Roma tomatoes, diced
Chopped fresh parsley, for garnish

Steps:

  • Pick through the beans, then rinse and drain them. Put them in a large pot and cover with water by 2 inches. Let soak overnight.
  • Drain the beans and return them to the pot. Add the chicken stock and 4 cups of water. Bring to a boil and reduce to a simmer.
  • While the beans are simmering, cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Remove to a paper towel-lined plate to drain. Add half the bacon to the beans, reserving the rest for garnish.
  • Remove all but 2 tablespoons of the bacon grease from the skillet and add the carrots, celery and onions. Season with some salt and pepper and cook until the vegetables are just beginning to soften, 3 to 4 minutes. Add the tomato paste and garlic and cook for another minute, stirring to combine.
  • Using a slotted spoon, add the vegetables to the beans. Add the bay leaves and give it a good stir. Taste to check if it needs any additional seasoning. Simmer until the beans are tender, 1 to 1 1/2 hours.
  • When ready to serve, stir in the tomatoes. Serve with the reserved bacon and chopped parsley.

CHEDDAR BACON TOASTS



Cheddar Bacon Toasts image

Four ingredients are all you need to bake up these golden appetizers. They pair perfectly with a bowl of soup or can be served as an after-school snack.-Mary Martin, Columbus, Kansas

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 8 servings.

Number Of Ingredients 4

2 cups finely shredded cheddar cheese
3/4 cup mayonnaise
1/3 cup crumbled cooked bacon
1 loaf unsliced French bread (1 pound)

Steps:

  • In a large bowl, combine the cheese, mayonnaise and bacon. Cut the bread into 24 slices, about 1/2 in. each. Spread the cheese mixture on 1 side of each slice. , Place on an ungreased baking sheet. Bake at 425° for 8-10 minutes or until golden brown.

Nutrition Facts : Calories 421 calories, Fat 27g fat (9g saturated fat), Cholesterol 41mg cholesterol, Sodium 777mg sodium, Carbohydrate 31g carbohydrate (1g sugars, Fiber 2g fiber), Protein 13g protein.

BACON AND CHEDDAR TOASTS



Bacon and Cheddar Toasts image

An easy recipe from Gourmet magazine that is one of Ruth Reichl's favorites.

Provided by Paul Grimes

Categories     Onion     Bake     Cocktail Party     Quick & Easy     Horseradish     Cheddar     Bacon     Gourmet     New Jersey     Hors D'Oeuvre     Appetizer     New Year's Eve

Yield Makes 56 hors d'oeuvres

Number Of Ingredients 7

1/2 lb extra-sharp white Cheddar, coarsely grated (2 cups)
1/2 lb cold sliced lean bacon, finely chopped
1 small onion, finely chopped (1/3 cup)
1 1/2 tablespoons drained bottled horseradish
1/2 teaspoon salt
1/4 teaspoon black pepper
14 very thin slices firm white sandwich bread

Steps:

  • Put oven rack in middle position and preheat oven to 375°F.
  • Stir together cheese, bacon, onion, horseradish, salt, and pepper in a bowl with a rubber spatula until blended well.
  • Spread about 1 1/2 tablespoons mixture evenly to edges of each slice of bread with a small offset spatula or butter knife. Arrange slices in 1 layer on a large baking sheet and freeze, covered with wax paper, until firm, about 15 minutes.
  • Trim crusts off bread and reserve for another use (see cooks' note, below), then cut each slice into 4 squares. Bake toasts on baking sheet until beginning to brown on edges, about 20 minutes.

BEAN AND BACON SOUP WITH CHEESE TOASTS



Bean and Bacon Soup with Cheese Toasts image

Crispy cheddar-cheese toasts are perfect for dunking in a hearty bowl of bean, bacon, and vegetable soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 11

1/2 pound (about 10 slices) bacon, cut into 1/2-inch pieces
1 small onion, finely diced
2 medium carrots, peeled and cut into 1/4-inch pieces
2 celery stalks, cut into 1/4-inch pieces
3 cups chicken or vegetable stock
2 cans (15 1/2 ounces each) white beans, drained and rinsed
3/4 teaspoon dried sage
1/2 teaspoon salt
1 pinch of ground pepper
4 slices sandwich bread
3/4 cup grated cheddar cheese

Steps:

  • In a medium saucepan set over medium-high heat, cook the bacon pieces, stirring frequently, until brown and just crisp, about 5 minutes. Remove from heat. Using a slotted spoon, transfer bacon to a paper-towel-lined plate; set aside.
  • Pour all but about 1 tablespoon of bacon fat from the pan. Return the pan to the heat; add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 3 minutes. Add the stock and 2 cups water, and bring to a boil. Reduce heat to medium, and simmer until the vegetables are tender, about 15 minutes. Add the beans, sage, salt and pepper, and half of the reserved bacon. Simmer for a few more minutes while preparing the cheese toasts.
  • Meanwhile, heat the broiler; place bread on a baking sheet. Sprinkle bread with cheese; broil until cheese is melted and bread is just golden, about 2 minutes. Cut into triangles.
  • Garnish soup with remaining bacon, and serve with cheese toasts on the side.

BACON-CHEESE APPETIZER TOASTS



Bacon-Cheese Appetizer Toasts image

A favorite a parties. The mixture freezes well so it can be prepared ahead of time.

Provided by Singer6

Categories     Appetizers and Snacks     Cheese

Time 25m

Yield 35

Number Of Ingredients 7

1 cup shredded processed cheese food (such as Velveeta®)
1 cup shredded Cheddar cheese
7 slices cooked bacon, crumbled
1 ½ tablespoons Worcestershire sauce
¼ teaspoon dry mustard
2 tablespoons butter, or as needed
1 (12 ounce) loaf cocktail-size rye bread

Steps:

  • Mix processed cheese food, Cheddar cheese, bacon, Worcestershire sauce, and dry mustard together in a bowl.
  • Heat skillet over medium heat.
  • Butter both sides of each slice of bread and toast in skillet until browned, 1 to 2 minutes per side; arrange onto a baking sheet. Repeat toasting with remaining butter and bread slices.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Spoon cheese-and-bacon mixture atop the toasts. Arrange toasts on a baking sheet.
  • Heat toasts under the broiler until the topping is hot and bubbling, about 2 minutes.

Nutrition Facts : Calories 60.4 calories, Carbohydrate 5.6 g, Cholesterol 9.2 mg, Fat 3.2 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 1.8 g, Sodium 182.6 mg, Sugar 0.9 g

BEAN AND BACON SOUP



Bean and Bacon Soup image

This bean and bacon soup has been on our menu for about 25 years. Customers tell us they love its flavor. A clear chicken broth makes it different from other bean soups. -Robert Doumas, Gaylord, Michigan

Provided by Taste of Home

Categories     Lunch

Time 1h40m

Yield 10 servings.

Number Of Ingredients 9

1 pound dried navy beans
2 quarts chicken broth
2 tablespoons minced fresh parsley
2 bay leaves
1/4 teaspoon pepper
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
6 bacon strips, cooked and crumbled

Steps:

  • Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans; discard liquid., In a large saucepan, combine the broth, beans, parsley, bay leaves and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add the onion, carrot and celery. Cover and simmer for 20-25 minutes or until vegetables and beans are tender. Stir in bacon. Discard the bay leaves before serving.

Nutrition Facts : Calories 196 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 818mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 12g fiber), Protein 13g protein.

CHEESE AND BACON SOUP



Cheese and Bacon Soup image

I found this on the net last year-it's a great fall soup! Serve with a crisp apple salad and a hot loaf of bread.

Provided by Diana Adcock

Categories     Pork

Time 55m

Yield 6 serving(s)

Number Of Ingredients 13

1 (1 lb) package bacon
1/2 cup minced celery
1/2 cup minced onion
1/2 cup minced carrot
1/2 cup minced green pepper
1 -1 1/2 cup canned corn niblet
1/3 cup flour
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups half-and-half
1 cup milk
1 (14 ounce) can chicken broth or 1 (14 ounce) can vegetable broth
2 cups shredded sharp cheddar cheese, not packed but not loose either

Steps:

  • In a large heavy bottom soup pot cook bacon until browned and crisp.
  • Remove and pour off 1/2 of the drippings.
  • Cook the veggies over medium heat for around 5 minutes or until tender.
  • Blendnd the flour, salt and pepper.
  • Slowly stir in the half and half, milk and broth.
  • Add 1/2 of the cooked bacon, crumbled.
  • Cover and cook until thick and bubbly, stirring occasionally for 15 minutes.
  • Add the cheese stirring untel melted and well blended.
  • Crumble remaining bacon and garnish the soup.

Tips:

  • Use a variety of beans for a more complex flavor. Some good options include kidney beans, black beans, and pinto beans.
  • Don't be afraid to experiment with different types of cheese. A sharp cheddar or a creamy Gouda would both be great additions to this soup.
  • If you're short on time, you can use pre-cooked bacon or sausage. Just be sure to brown it before adding it to the soup.
  • Serve the soup with a side of crusty bread or crackers for dipping.

Conclusion:

This bean and bacon soup is a hearty and flavorful meal that's perfect for a cold winter day. It's also a great way to use up leftover beans and bacon. So next time you're looking for a quick and easy soup recipe, give this one a try. You won't be disappointed.

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