Bean and Bacon Soup- slightly adapted from Pam at "The Love of Cooking"
6 strips of bacon
3 large carrots, diced
2 stalks of celery, diced
1 small onion, diced
1 large clove garlic, minced
sea salt and black pepper, to taste
1 bay leaf, ( I forgot this!)
4 cans of white beans, drained (I used Great Northern beans)
4 cups chicken broth
2 T. fresh parsley, chopped
In a dutch oven fry the bacon until crisp. Remove from pan and drain on paper towels and when cool, crumble.
In the dutch oven over medium heat, add the onion, celery and carrots to the bacon drippings and saute for about 7 minutes. . Then add the garlic and saute for 1 minute, stirring constantly. Season with salt and pepper.
Add 3 cans of drained beans along with the chicken broth; bring to a boil, reduce heat and cover. Simmer for 15-20 minutes, or until the carrots are tender.
Uncover, and remove bay leaf. Use a potato masher to partly mash the bean mixture until it slightly thickens. Stir in the last can of beans, parsley and crumbled bacon. Taste and season with salt and pepper, if needed. Enjoy this hearty and delicious soup! I served it with cornbread for a very satisfying lunch. I will be making this again and again as my husband loved it.
I did add an extra can of broth and a couple extra slices of bacon, just to make a bit more so there would be more leftovers. This Bean and Bacon Soup is so easy to prepare, that it would be perfect even for a weeknight meal. Give it a try and visit Pam's blog for more of her great recipes!