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:

1. Place beans, chicken broth, and water in a stockpot. Bring to a boil, then reduce to a simmer.
2. Meanwhile, cook bacon in a large skillet over medium high heat until crisp. Remove to a paper towel-lined plate.
3. Add 2/3 of the bacon to the stockpot; set aside the rest.
4. 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.
5. Add garlic and tomato paste. Cook for 2 more minutes.
6. Add skillet mixture to stockpot with the bay leaves.
7. Cover and cook on low for 15 to 20 minutes.
8. Remove bay leaves. Salt and pepper to taste and add tomatoes.
9. Serve topped with bacon and parsley.

Recipe slightly adapted from The Pioneer Woman

Posted on Fantastical Sharing of Recipes