Bean and Bacon Soup


Ingredients
  • 10 oz smoked bacon (about 9 - 10 slices), diced in small pieces
  • 1 1/2 cups chopped yellow onions (1 medium)
  • 1 1/2 cups chopped carrots (about 3 large)
  • 1 1/2 cups chopped celery (about 3 stalks)
  • 3 cloves garlic, minced (1 Tbsp)
  • 5 1/2 cups low-sodium chicken broth
  • 2 1/2 Tbsp tomato paste
  • 1 1/2 tsp sugar
  • 2 tsp chopped fresh thyme (optional)
  • 3 (15 oz) cans navy beans, drained and rinsed
  • Salt and freshly ground black pepper
  • 1 1/4 cups (5 oz) shredded mozzarella or string cheese
  • Chopped fresh parsley, for serving (optional)
Instructions
  1. Cook bacon in a large enameled cast iron pot until browned and crisp, transfer bacon to a plate lined with paper towels, while leaving 2 Tbsp rendered bacon drippings in pan. 
  2. Heat drippings over medium-high heat and add onions, carrots and celery. Saute 4 minutes then add garlic and saute 2 minutes longer.
  3. Add in chicken broth, tomato paste, sugar, thyme and beans. 
  4. Stir in 3/4 of the cooked bacon, while reserving remainder in a small resealable bag in refrigerator until ready to use. 
  5. Season soup with salt and pepper to taste. Bring to a boil then reduce heat to low and allow to simmer, stirring occasionally, until veggies are soft, about 30 minutes.
for full instructions you can go to :    https://www.cookingclassy.com

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