Bean and Bacon Soup
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Bean and Bacon Soup
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 4 Bacon strips
- 3 carrot chopped, large
- 2 celery chopped, stalks
- 1 onion chopped, small
- 4 cloves garlic minced
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- 1 bay leaf
- 3 (15.5 oz) White beans canned, drained
- 4 cups chicken broth
- 2 tbsp parsley chopped, fresh
Instructions
- In a large Dutch oven, fry the bacon until crisp. Remove and drain on paper towels. Let cool, chop, and set aside.
- Over medium heat, add the carrot, celery, and onion to the pan drippings in the Dutch oven and sauté for 7 minutes; add the garlic and sauté for an additional 60 seconds, stirring constantly. Season with sea salt and freshly cracked pepper, to taste.
- Add 2 cans of beans, bay leaf, and chicken broth. Bring to a boil, cover, and reduce heat to low. Let simmer for 15-20 minutes, or until the carrots and celery are soft.
- Uncover and remove the bay leaf. Using a potato masher or an immersion blender, partially mash the bean mixture until it thickens slightly.
- Stir in the last can of beans, parsley, and bacon. Taste and re-season with sea salt and freshly cracked pepper, if needed. Enjoy.
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