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:

1. For the crockpot: Add all ingredients into the crockpot and stir.
2. Cover and cook on LOW for 6 to 8 hours.
3. For the stovetop: Cook bacon in a stockpot and remove with a slotted spoon. Reserve 1 Tbsp. bacon grease.
4. Add carrots, celery, and onion and cook until softened.
5. 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