This vegan bean and bacon soup proves homemade is always better than canned. It’s deliciously thick, smoky, and comes ...

Tired of the same old soup recipes? You’ll love this delicious and easy slow cooker bean and bacon soup. Perfect for cold winter nights, this hearty meal requires minimal ingredients but deliver ...

Fry the bacon and garlic ... other ingredients to the soup depending on what you have in the fridge. Diced carrots and potatoes work well or swap the greens for green beans that have been cut ...

Combine all your ingredients in a 6 quart slow cooker, stir well. Cover and cook on low for 6-8 hours or on high for 3-4 hours, stirring occasionally if possible.

Add the butter to the bacon fat and add the onion, celery and white of the leek. Cook gently for 5 minutes then add the beans and stock. Cook for 10 minutes then blend to a smooth puree.

Additions like sage and bacon add layers of herbaceous and smoky ... luscious vegetarian bean soup. A bag of 15-bean soup get the soup started; plentiful vegetables and herbs fill in the rest.

Because beans are relatively tasteless on their own, they're great at absorbing the flavors of other ingredients and seasonings in your soup. Check out Food & Wine's guide to classic bean soups ...

Drain the soaked beans and discard the water. Place the beans, ham hocks, chicken broth, and bay leaf in a soup pot; do not add salt at this stage. Bring to a boil and simmer for about 1 hour ...

Though plenty of us love lima beans, there seems to be an equally ardent contingent of haters, with few people in the middle. Those in the anti-lima camp tend to cite texture as the main reason ...