Sunday, January 1, 2012

Bean and Bacon Soup

This recipe came from Real Simple magazine many years ago.  John loves it! Sometimes I use 1 cup cubed ham instead of the bacon.  We had this tonight with 90-minute rolls.

Bean and Bacon Soup
4 strips bacon
3/4 c. chopped carrot
1 c. chopped celery
1 c. chopped onion
4 cloves garlic, minced
2 cans great Northern beans, drained
salt and pepper

In a soup pot, fry bacon until crisp.  Remove from the pan, chop and set aside.  Add carrot to pan drippings and cook 5 minutes.  Add celery, onion and garlic and cook 3 minutes.  Add beans and 2 c. water.  Bring to a boil, cover and simmer on low 10 minutes.  Mash some of the beans with a potato masher to thicken the soup.  Season with salt and pepper, and stir in bacon.

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