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Bean and Bacon Soup

Enjoy something delicious and satisfying with this easy-to-make recipe.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4
Course: Soup
Cuisine: American

Ingredients

  • 4 strips of bacon
  • 3 large carrots chopped
  • 2 stalks celery chopped
  • 1 small onion chopped
  • 4 cloves garlic minced
  • Sea Salt and Freshly Cracked Pepper to taste
  • 1 bay leaf
  • 3 (15.5 oz) cans of white beans, drained
  • 4 cups chicken broth
  • 2 tbsp fresh parsley chopped

Instructions

    Cup of Yum
  1. In a large Dutch oven, fry the bacon until crisp. Remove and drain on paper towels. Let cool, chop, and set aside.
  2. 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.
  3. 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.
  4. Uncover and remove the bay leaf. Using a potato masher or an immersion blender, partially mash the bean mixture until it thickens slightly.
  5. Stir in the last can of beans, parsley, and bacon. Taste and re-season with sea salt and freshly cracked pepper, if needed. Enjoy.