Bean with Bacon Soup

This recipe has been written down in my recipe notebook for awhile now, but I am not a soup fan when it is slightly warm, at all. I had to save this recipe to try in the winter.

I am kind of kicking myself now for waiting so long to make this because it is GOOD!

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Bean with Bacon Soup

In a large skillet over medium-high heat, cook some bacon pieces until crisp. Remove the bacon to a paper towel to drain and leave the bacon grease in the pan.

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Add in some diced celery and carrots, minced garlic, as well as some some sliced onions to the bacon grease. Cook until the vegetables are starting to soften.

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Stir in a couple of tablespoons of tomato paste and cook for a few moments.

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Season with salt and pepper.

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Pour in a quart of chicken broth and stir to combine with the tomato paste.

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Rinse and drain a few cans of Great Northern beans, then add to the pan.

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Throw in a couple of bay leaves to the mixture.

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Turn heat to low, cover, and cook over low heat for about an hour to an hour and a half.

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Turn off the heat and adjust the seasoning, if needed. Serve the soup in bowls, sprinkled with the bacon pieces and some minced parsley.

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Ingredients

  • 1 pound bacon, cut into 1-inch pieces
  • 1 onion, thinly sliced
  • 2 large carrots, finely diced
  • 2 celery stalks, finely diced
  • 4 garlic cloves, minced
  • 3 tablespoons, tomato paste
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 4 cups low-sodium chicken broth
  • 3-15 ounce cans Great Northern beans, drained and rinsed
  • 2 bay leaves
  • parsley, minced for serving

Instructions

  1. In a large skillet over medium-high heat, cook the bacon pieces until crisp. Remove the bacon to a paper towel to drain and leave the bacon grease in the pan.
  2. Add the onion slices, carrots, celery, and garlic. Cook until the vegetables are starting to soften about 4-5 minutes. Stir in the tomato paste and season with salt and pepper. Cook for a minute or two and then add the chicken broth.
  3. To the mixture, add in the beans and the bay leaves. Turn heat to low, cover, and cook over low heat for about an hour to an hour and a half. Add a cup or two of broth if the liquid levels get too low.
  4. Turn off the heat and adjust the seasoning, if needed. Serve the soup in bowls, sprinkled with the bacon pieces and some minced parsley.

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