My Year In Soup-Week 14

Today's soup is my first attempt at recreating my all-time favorite can soup, Campbell's Bean With Bacon Soup.

It wasn't quite the taste I'm looking for, but it would be "ok" in a pinch and would taste great with some cornbread. Needless to say, I'm still on the lookout for a good clone of the canned soup.

Here's the original recipe, and as always, I've made some changes based on reviews.

Bean and Bacon Soup

PREP TIME 5 Min
COOK TIME 10 Min
READY IN 15 Min
SERVES 4

Ingredients:

• 1 (15 ounce) can ranch-style beans
• 1 (8 ounce) can tomato sauce
• 2 cups chicken broth
• 1/4 cup chopped onion
• 6 thick slices bacon, cooked and cubed ( I used pre-cooked bacon pieces)
• Based on reviews, I also added some: hickory liquid smoke, garlic powder, and pepper.

DIRECTIONS
Saute onions in a bit of olive oil in a large saucepan over medium heat, add the beans, tomato sauce, chicken stock and onions. Bring to a low boil, reduce heat to low and simmer for 10 to 15 minutes.
Using a potato masher, carefully mash some of the beans in the soup to make it a little thicker, if desired. Add the bacon and serve.My Notes:

• I'd fry up bacon next time and cook the soup in the same pan as the bacon (after taking the fat out.
• It tasted better the longer it simmered, can hardly wait to try it tomorrow.
• I wouldn't go out of my way to buy the ingredients for this, but it's a hearty and cheap soup if you're raiding the pantry!