Bean and Bacon Soup
×Category: Main Courses | Type: Soups | Servings: 8 | By: RecipeGadget
Protein 18g • Carbs 40g • Fat 10g • 320 Calories
Estimated macros only. Values are guidelines, not precise nutrition data.
By: Carla Morris Layton - FB - My favorite Campbells soup as a kid was bean with bacon. So I decided to try to make it at home and it is wonderful!
Ingredients
- Bacon (Diced): 8 Oz
- Yellow Onion: 1 Cup
- Carrots (Diced): 1 Cup
- Celery (Diced): 1 Cup
- Garlic Cloves (Minced): 2 Each
- Chicken Broth: 4 Cup
- Great Northern Beans (Drained, Rinsed): 45 oz
- Table Salt (to taste): 1 Pinch
- Black Pepper (Ground, to taste): 1 Pinch
- Tomato Sauce: 8 Oz
Instructions
- Cook the bacon in a soup pot or Dutch oven until crisp. Remove with a slotted spoon to a paper towel lined plate. Discard all but about 2 tablespoons of the bacon grease.
- To the hot bacon grease, add the onions, carrots and celery. Cook over medium heat until they start to soften, about 5 minutes. Add the garlic and cook an additional minute. Stir in the chicken broth and beans. Season to taste with salt and pepper. Bring to a bubble then reduce the heat to low and let the soup simmer for 1 hour.
- Remove half of the soup to a blender or food processor. Process until smooth. Return the puree to the soup pot and stir into the remaining soup. Add the tomato sauce and 3/4 of the reserved bacon and stir to combine. Taste and season to taste with salt and pepper. Let the soup simmer until it is heated through, about 5 minutes. Serve topped with the remaining bacon.
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