This was the perfect soup to end the day. It was cold and rainy outside all day long and I wanted something warm and comforting for dinner. I thought a bean soup would be tasty. I found this simple and delicious recipe on Real Simple and adapted it just a bit. It was a hearty and delicious soup that my entire family loved. I enjoyed the salty flavor of the bacon with the creamy beans and soft carrots. I served this soup with my House Salad and some freshly baked bread. This was a quick and easy recipe with very little clean up – perfect for a week night meal.Bean and Bacon Soup: Recipe and photos by For the Love of Cooking.net Adapted from Real Simple
- 4 strips of lean bacon
- 3 large carrot, chopped
- 2 stalks celery, chopped
- 1 small onion, chopped
- 4 cloves garlic, minced
- Sea salt and freshly cracked pepper, to taste
- 1 bay leaf
- 3 15 1/2-ounce cans white beans, drained
- 4 cups chicken broth
- 2 tablespoons chopped fresh parsley
Over medium heat, add the carrot, celery and onion to the pan drippings in the Dutch oven and sauté for 7 minutes; add the garlic and sauté for an additional 60 seconds, stirring constantly. Season with sea salt and freshly cracked pepper, to taste.
Add 2 cans of beans, bay leaf and chicken broth. Bring to a boil, cover, and reduce heat to low. Let simmer for 15-20 minutes, or until the carrots and celery are soft.
Uncover and remove the bay leaf. Using a potato masher or an immersion blender, partially mash the bean mixture until it thickens slightly. Stir in the last can of beans, parsley and bacon. Taste and re-season with sea salt and freshly cracked pepper, if needed. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net