Chunky Black Eye Bean and Bacon Soup

Chunky Black Eye Bean and Bacon Soup
  • Prep Time: 20
  • Total Time: 45
  • Servings: 8-10

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About this Recipe

This Chunky Black Eye Bean and Bacon Soup is packed full of protein and punch!


3 cups (750 mL) Black eye beans, soaked 4-6 hours or overnight
1 Carrot, peeled
1 Stalk of celery
1 Onion, quartered
3 Cloves garlic, peeled
1 Bunch Italian parsley, tied in cheesecloth
1 tbsp (15 mL) Kosher salt
.5 tsp (2 mL) Freshly ground pepper
8 Slices Schneiders® Country Naturals® Thick Cut Bacon, chopped
2 Carrots, peeled and diced
2 Stalks of celery, diced
1 Leek, diced
4 Cloves garlic, minced
1 tbsp (15 mL) Fresh rosemary, chopped
6 cups (1.5 L) Chicken stock
.25 cup (60 mL) Chopped Italian parsley
1 cup (250 mL) Arugula
2 tbsp (30 mL) Olive oil



RINSE the soaked beans and drain well; place them in a large pot, add 12 cups (3 L) of water along with carrot, celery, onion, garlic and parsley sachet. Bring to a boil, skimming off the foam that rises to the top. Reduce heat to a gentle simmer and cook until the beans are soft and creamy, but not falling apart, about 25-30 minutes. Add salt and pepper. Discard the vegetables and sachet. Drain the beans and discard the cooking liquid. Set beans aside.


COOK bacon in a large pot over medium-high heat until crisp. Remove pot from heat and the bacon from the pot using a slotted spoon. Drain bacon on a paper towel and set aside. Discard all but 2 tbsp (30 mL) of the bacon drippings from the pot. Set pot over medium-high heat. Add carrots, celery, leeks, garlic and rosemary. Cook for 7-8 minutes; add beans and chicken stock. Bring to a boil and simmer until vegetables and tender, about 5-10 minutes. Season to taste with salt and pepper. Add parsley just prior to serving.

LADLE into soup bowls and top with bacon, arugula, and a drizzle of olive oil.


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