Bean with Bacon Soup
What you need:
- 2 cans Great Northern beans, rinsed and drained
- 4 cups chicken broth
- 4 cups water
- 1 lb. thick cut bacon, cut into pieces
- 1 yellow onion, diced
- 2 large carrots, peeled and diced
- 2 stalks celery, diced
- Salt and pepper, to taste
- 4 cloves minced garlic
- 2 Tbsp. tomato paste
- 2 whole bay leaves
- 3 whole roma tomatoes, chopped (optional)
- Minced parsley, to taste
Directions:
- Place beans, chicken broth, and water in a stockpot. Bring to a boil, then reduce to a simmer.
- Meanwhile, cook bacon in a large skillet over medium high heat until crisp. Remove to a paper towel-lined plate.
- Add 2/3 of the bacon to the stockpot; set aside the rest.
- Drain the bacon grease from the skillet. Add onion, carrot, and celery to the skillet and cook for about 3 to 4 minutes. Season with salt and pepper.
- Add garlic and tomato paste. Cook for 2 more minutes.
- Add skillet mixture to stockpot with the bay leaves.
- Cover and cook on low for 15 to 20 minutes.
- Remove bay leaves. Salt and pepper to taste and add tomatoes.
- Serve topped with bacon and parsley.
Recipe slightly adapted from The Pioneer Woman
Posted on Fantastical Sharing of Recipes