Bean and Bacon Soup

Bean and Bacon Soup

 

Prep time: 15 Min - Cook time: 2 H & 30 M - Total time: 2 H & 45 M - Serves 4 -

Credit to Pioneer Woman

 

 

 

Ingredients

 

• 1 lb. Great Northern White Beans
• 4 c. Low Sodium Chicken Stock
• 1 lb. Thick-cut Bacon, Cut Into 1 Inch Pieces
• 1 whole Onion, Diced
• 2 whole Large Carrots, Peeled And Diced
• 2 stalks Celery, Diced
• Salt And Pepper, to taste
• 4 cloves Garlic, Minced
• 2 tbsp. Tomato Paste
• 2 whole Bay Leaves
• Minced Parsley, To Taste
• 3 whole Roma Tomatoes, Chopped (optional)

 

Instructions

 

1. Overnight Soak - Pick through the dry beans and rinse them thoroughly. Put them in a bowl and cover with water, soak overnight. Alternatively, you can pour boiling water of the beans and soak for 2 hours.
2. Drain the beans and place into a Dutch Oven. Add the chicken stock and 4 cups of water. Bring this to a boil, add 1 tsp of salt, then reduce to a simmer.
3. Cook the bacon in a skillet, until almost crisp, add half to the bean mixture and reserve the rest.
4. Cook the onions, carrots, and celery, seasoning well with salt and pepper for about 5 minutes. Add the garlic and tomato paste, then add all of this together into the bean mixture. Add the bay leaf.
5. Simmer 2-4 hours depending on the freshness of your dried beans. You want them to reach a soft stage.
6. Adjust your seasonings if needed, and to serve - garnish with the reserved bacon. Enjoy

 

 

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Notes:

What is better than this homemade version of your favorite childhood soup? Not much.

 

 

All Photographs Copyright Tink's Kitchen and JSGrey