Bacon Bean and Potato Soup
Ingredients
-
1
lb
dry navy beans
-
6
oz
bacon
-
2
cloves
garlic
-
1
medium
yellow onion
-
3
medium
carrots
-
3
ribs
celery
-
2
lbs
potatoes
-
6
cups
chicken broth
-
8
oz
tomato sauce
-
to taste
salt and pepper
Instructions
- Soak the beans overnight in a large bowl of water.
- The next day, cut the bacon into pieces and cook until crispy, then remove and set aside.
- Sauté the diced onion, minced garlic, sliced carrots, and sliced celery in the bacon grease until soft.
- Peel and cube the potatoes, then drain and rinse the soaked beans.
- Add the potatoes, beans, and chicken broth to the pot, bring to a boil, then simmer until soft.
- Use an immersion blender to purée half of the soup, then stir in the reserved bacon and tomato sauce.
- Season with salt and pepper to taste and serve hot.
Nutrition Facts (estimated)
Servings
10
Calories
398.5
Total fat
13.73g
Total carbohydrates
52.55g
Total protein
18.43g
Sodium
1119.12mg
Cholesterol
0mg
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