Rosemary Bean & Bacon Soup
What you need:
- 2 to 3 cans Great Northern beans
- 1 lb. bacon, cooked and crumbled
- 7 cups chicken broth
- 2 1/2 cups water
- 2/3 cup carrots, chopped
- 1/2 cup celery, chopped
- 1 yellow onion, chopped
- 2 cloves minced garlic
- 1 Tbsp. fresh thyme
- 2 Tbsp. fresh rosemary, chopped
- 1 tsp. black pepper
- Salt to taste
Directions:
- For the crockpot: Add all ingredients into the crockpot and stir.
- Cover and cook on LOW for 6 to 8 hours.
- For the stovetop: Cook bacon in a stockpot and remove with a slotted spoon. Reserve 1 Tbsp. bacon grease.
- Add carrots, celery, and onion and cook until softened.
- Add remaining ingredients plus bacon back to stockpot and cook until heated through.
Recipe slightly adapted from Cheese Curd in Paradise
Posted on Fantastical Sharing of Recipes