Posted in Soups

Bean and Bacon Soup

I got this recipe from Tasty Kitchen website.

Bean and Bacon soup

1 pound Navy or Great Northern Dry Beans

8 cups water

6 slices bacon

4 teaspoons butter

1/2 cup shredded carrots

1/2 cup finely chopped celery

1 cup finely chopped onion

2 cloves minced garlic

1 teaspoon parsley

1 whole bay leaf

2 teaspoons kosher salt

1/2 teaspoon pepper

1 can (6 oz) tomato paste

Put beans and water into a large pan.  Bring to a boil and cook until tender (about 2 hours).  In the meantime, fry bacon until crisp, crumble and set aside.  Add butter to bacon drippins in the fry pan.  Add carrots, celery, and onions, and fry until almost tender.  Add minced garlic and fry until tender.

When beans are tender, add bacon, carrots, onions, garlic, parsley, bay leaf, salt, pepper, and tomato paster to beans.  Simmer for 30 minutes.  Remove bay leaf and serve with crusty bread.


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