Becky Luigart-Stayner
8 servings (serving size: 1 cup)

How to Make It

Step 1

Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans.

Step 2

Cook the bacon in pan over medium heat until crisp. Remove bacon from pan; crumble and set aside. Add bell pepper and the next 8 ingredients (bell pepper through minced garlic) to drippings in pan; sauté 10 minutes or until browned. Stir in the broth, scraping pan to loosen browned bits. Add beans. Bring to a boil; cover, reduce heat, and simmer 1 hour or until beans are tender.

Step 3

Place 3 cups of the bean mixture in a blender, and process until smooth. Return the pureéd mixture to pan. Stir in the bacon and parsley.

Step 4

Note: This soup will freeze well for up to two months. Pour into an airtight container, leaving enough room for expansion (usually an inch or two at the top). To reheat, thaw completely in the refrigerator; then place contents in a saucepan over low heat, adding some liquid if necessary.

Ratings & Reviews

brendanutrition's Review

January 19, 2014
I have made this soup for years but have always added cubed ham to it after blending it of course. I love the flavor of the ham and beans together.

nyc222's Review

October 17, 2013

CarrieLMB's Review

May 07, 2013
Ok.Nice for a bean soup. Not tons of punch. Might add some red pepper flakes or spicy peppers next time.

BarbPila's Review

January 22, 2012
I made this for a soup/salad dinner and thought it was very good. I had added a stalk of chopped celery in with the peppers and onions. I had to cook longer than the recipe said in order to get the beans done. maybe next time I will try a crock pot and let it cook all day. will make again for sure.

Tpinch177's Review

January 19, 2011
Made this last night. It was just ok. I added chopped bok choy and lots of herbs and spices to give it flavor, but it was still missing depth.

kateq18's Review

September 24, 2010
Very good. I was a little pressed for time, so I didn't use dried beans. Instead, I used a can of pinto beans and a can light red kidney beans. I also added about 8 oz of kale. I eyeballed all the spices, and found it perfectly spiced. Will definitely make it again.

bafinaire's Review

January 12, 2010
Easy to make, freezes well, nice smokey flavor. Will definitely make again!

thetuckers's Review

October 03, 2009
This is a great recipe, BUT BEWARE WHEN BLENDING. Do not blend this, or any, soup while it is hot. You need to let the 3 cups that you are going to blend cool down before blending, and then only blend about one cup at a time. Otherwise the pressure from the heat will blow the top off of your blender, burning you and making a mess in your kitchen! Hard to believe that they don't mention this in the recipe. Other than that warning, this soup has a delicious smoky flavor and nice texture. Very good!