Bean with Bacon Soup
Our delicious blend of white beans, smokey bacon, and veggies in a savory tomato puree is so good you’ll never buy canned soup again!
hardwood smoked bacon
(15 oz.) cans
Great Northern beans
drained and rinsed
Salt and black pepper
(8 oz.) can
Cook the bacon in a Dutch oven or large pot 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. Sauté 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 with salt and pepper to taste. Bring to a boil then reduce the heat to low; simmer for 45 minutes.
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; stir to combine. Taste, season with more salt and pepper if needed. Let the soup simmer until it is heated through, about 5 minutes.
Ladle into bowls and top with the remaining bacon, Enjoy!
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