Bean and Bacon Soup
Servings 4
Equipment
- Large Dutch oven
- Immersion Blender
Ingredients
- 4 strips of 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 (15.5 oz) cans of white beans, drained
- 4 cups chicken broth
- 2 tbsp fresh parsley chopped
Instructions
- 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.