Copycat Campbell's Bean and Bacon Soup

I must confess.  I love Campbell's Bean with Bacon Soup. I know.  It's canned.  I'm supposed to love all things from scratch. Well, actually, now I do.  This soup smells exactly like Campbell's but it tastes even better because of the TLC, of course, but also all those fresh veggies.  In a can of Campbell's there are maybe a half dozen carrot pieces and a few identifiable itty bitty chips of bacon but this soup has almost as many veggies as there are beans!  

It's  very simple and easy to make and absolutely delicious. I'll be making this again and again!

I do have to say that I printed this off the web but, for the life of me, I cannot find the original posting.  The print out says the recipe is by Mona Wright from a web site called Copy Me That and that it was taken from a web site called CDKitchen.  I've been to both sites and have put the name of the soup in the search boxes multiple times and it comes back with no links, no recipes.  The recipe printed out is only a list of ingredients and has no directions. Okay, so here's a couple of things before I put up my version of the recipe.  1)  The changes I made where using chicken stock instead of ham stock and I added a Tbsp of dark brown sugar.  2) the directions are all mine. Like I said, the recipe I printed off contained no directions so I made soup the way I make soup.  If the person who wrote the original recipe would like to contact me I'd be happy to give proper credit!

 

Copycat Campbell's Bean & Bacon Soup (Slow Cooker)

Inspired by Mona Write @ CopyMeThat/CDKitchen

Prep time: 30 minutes

Cook Time: 5 hours (slow cooker)

Makes:  12 cups

Ingredients:

2 cups navy beans, soaked overnight

6 cups chicken stock

6 strips crispy bacon, minced

3 medium carrots, finely diced

2 medium celery stalks, finely diced

1 medium onion, finely diced

2 cloves garlic, minced

4 oz. tomato paste

1/2 tsp red pepper flakes (can be more to taste)

1/2 tsp dried thyme

1 Tbsp apple cider vinegar

1 Tbsp brown sugar

Salt and Pepper to taste

Directions:

1) Drain beans and place in slow cooker with chicken stock and turn heat onto high.  Do not add salt at this time.  According Martha Stewart and Julia Child, this toughens the beans.

2) In a large skillet, cook bacon until crispy and remove. Crumble when cooled and add to slow cooker.

3) In bacon drippings (and adding olive oil as needed) sauté carrots, celery, onion, and garlic until onions are turning golden and all are beginning to soften.  Add to slow cooker.

4)  To slow cooker, add tomato paste, pepper flakes, thyme, vinegar, and brown sugar.  Cook on high for five hours or until beans and veggies are soft.   Salt and Pepper to taste.

Nutrition per cup:  Calories:  102;  Protein:  8;  Carbs:  22;   Fiber:  10.