Bean and Bacon Soup

Bean and Bacon Soup

Serves 4

6 slices chopped bacon
1 Tablespoon olive oil
1 cup chopped onions
1 cup chopped carrots
1 cup chopped celery
6 cups chicken or vegetable broth
2 cans (15oz) white beans
salt and pepper to taste



Chop bacon. In stock pot, heat olive oil and cook bacon until crispy.

While bacon is cooking, chop onions, carrots and celery.

Grab your chicken or vegetable broth and cans of white beans. I used Organic Chicken broth and Great Northern Beans (my supermarket did not have white beans).

When bacon is finished cooking, remove with slotted spoon to paper towel lined plate.

To your stock pot, add your vegetables and cook until tender and onion is translucent, approximately 5-10 minutes.

Add the broth and beans and bring to a boil, then simmer for 15 minutes.

Using either a potato masher or a hand blender, mash up the beans, leaving it so the soup is still chunky.

When ready to serve, add back the bacon and season to taste with salt and pepper. 

Enjoy!!!

Bean and Bacon Soup

Serves 4

6 slices chopped bacon
1 Tablespoon olive oil
1 cup chopped onions
1 cup chopped carrots
1 cup chopped celery
6 cups chicken or vegetable broth
2 cans (15oz) white beans
salt and pepper to taste

In a soup pot over medium heat cook the bacon in the olive oil until crispy and remove with a slotted spoon to paper towel.  Add the vegetables and cook until soft and translucent.  Add the broth and beans and bring to a boil, then simmer for 15 minutes.  Use a potato masher or a hand blender and mash up the beans, leaving it so the soup is still chunky.  Add back the bacon and season with salt and pepper.



(Recipe courtesy of Chef Jeff. For  more fantastic recipes, click on any of the images above.)