Bean and Bacon Soup
Ingredients
The soup base
-
10
oz
smoked bacon
-
1½
cups
chopped yellow onions
-
1½
cups
chopped carrots
-
1½
cups
chopped celery
-
3
cloves
garlic
-
5½
cups
low-sodium chicken broth
-
2½
Tbsp
tomato paste
-
1½
tsp
sugar
-
2
tsp
chopped fresh thyme
-
3
cans
navy beans
-
to taste
salt
-
to taste
black pepper
Toppings
-
1¼
cups
shredded mozzarella or string cheese
-
for serving
chopped fresh parsley
Instructions
- Cook the bacon in a large pot until browned and crisp, then transfer to a paper towel-lined plate, leaving some drippings in the pot.
- Sauté the onions, carrots, and celery in the bacon drippings for 4 minutes, then add the garlic and sauté for an additional 2 minutes.
- Add the chicken broth, tomato paste, sugar, thyme, and drained beans to the pot, stirring in most of the cooked bacon.
- Season with salt and pepper, bring to a boil, then reduce heat and simmer for about 30 minutes until the vegetables are soft.
- Blend 2½ cups of the soup until smooth and stir it back into the pot.
- Serve warm topped with shredded cheese and parsley, and thin with more broth or water if desired.
Nutrition Facts (estimated)
Servings
5
Calories
558
Total fat
13g
Total carbohydrates
69g
Total protein
22g
Sodium
1624mg
Cholesterol
50mg
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