Thursday, June 29, 2017

Homemade Bean and Bacon Soup

When I was little, Bean and Bacon Soup was my favorite.  My brother and I used to have it a lot (from the can).  For some reason, I thought of it recently and found a recipe.  Then on Sunday, I fell under the weather, and REALLY wanted this soup.  D made it for me.

It was on the salty side, but it was really good.  We both enjoyed it.

Homemade Bean and Bacon Soup

Photo by ALB

Prep time: 15 mins
Cook time: 1 hour 15 mins
Total time: 1 hour 30 mins

Author: Deborah (adapted from her recipe)
Serves: 4 servings (2 C each)

8 oz. center cut bacon, diced
1 cup diced yellow onions
1 cup diced carrots
1 cup diced celery
2 cloves garlic, minced
5 cups chicken broth
3 cans (15 oz each) Great Northern beans, drained and rinsed
salt and pepper
1 can (8 oz) tomato sauce

Cook the bacon in a soup pot or Dutch oven until crisp. Remove with a slotted spoon to a paper towel lined plate. Discard all but about 2 tablespoons of the bacon grease. (or just leave it in there and don't worry about it).

To the hot bacon grease, add the onions, carrots and celery. Cook 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 to taste with salt and pepper. Bring to a bubble then reduce the heat to low and let the soup simmer for 1 hour.

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 ¾ of the reserved bacon and stir to combine. Taste and season to taste with salt and pepper. Let the soup simmer until it is heated through, about 5 minutes. Serve topped with the remaining bacon.

12 Smart Points (my additions/subtractions at 4 servings)

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