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 which makes it perfect for a weeknight meal.
Bean and Bacon Soup:
- 4 strips of lean bacon
- 3 large carrots, 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
How to Make Bean and Bacon Soup
In a large Dutch oven, fry the bacon until crisp. Remove and drain on paper towels. Let cool, chop, and set aside.
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.netRecipe and photos by For the Love of Cooking.net Adapted from Real Simple