This hearty Bean and Bacon Chowder is the perfect soup to warm you up on a cold day. The creamy rich chowder is filling and made extra simple with the canned beans. Plan ahead and make an extra batch to keep on hand in your freezer to serve as part of a quick lunch on a busy day.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
4 slices bacon, cut into 1/2-inch pieces
1 onion, chopped
1/2 cup chopped green peppers
1/4 cup chopped celery
1 tsp. finely chopped fresh rosemary
3 cups Heinz Tomato Juice with 50% Less Salt
1 can (28 fl oz/796 mL) Heinz Original Beans in Tomato Sauce
1 Tbsp. chopped fresh parsley
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How do I make it ?
Cook and stir bacon in large saucepan on medium heat until crisp. Remove bacon from pan; drain on paper towels. Discard all but 2 tsp. bacon drippings.
Add onions, green peppers, celery and rosemary to reserved drippings; cook 5 min. or until softened, stirring frequently.
Stir in tomato juice and beans; bring to boil. Simmer on medium-low heat 10 min. or until heated through, stirring occasionally. Remove from heat. Stir in parsley.
Kraft Kitchen Tips!
Serve with herbed flat bread.
Vegetarian Bean Soup
Omit bacon. Prepare recipe as directed, substituting 1 Tbsp. oil for the reserved bacon drippings.
Sprinkle Cracker Barrel Shredded Double Cheddar Cheese over each serving of chowder.
Calories From Fat
% Daily Value
Fat 4 g
Saturated fat 1.5 g
Cholesterol 10 mg
Sodium 1000 mg
Carbohydrate 55 g
Fibre 10 g
Sugars 21 g
Protein 16 g
4 servings, 1/4 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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