I love the creamy soup with the chunks of vegetables and beans in it. Perfect for those days when you have a little scratchy throat action going on. Really, who wants to chew something and swallow with a raw through, but something like this just slides down so smooth that eating it is pure joy. I loved it when my mom sent soup in my thermos container. Remember when every lunch box had a matching thermos? Now that dates myself. I remember on those chili school days when I would open my Looney Tunes lunch box and see my Thermos along with a spoon and several saltine crackers and slices of cheese.
I knew it was soup and there was no way I was going to trade anyone in the cafeteria for it.
HOMEMADE BEAN AND BACON SOUP
Serves: 4 servings
Ingredients
- 8 oz. Smoked Bacon, diced
- 1 cup diced yellow onions
- 1 cup diced carrots
- 1 cup diced celery
- 2 cloves garlic, minced
- 4 cups chicken broth
- 3 cans (15 oz each) Great Northern beans, drained and rinsed
- salt and pepper
- 1 can (8 oz) tomato sauce
Instructions
- 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.
- 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.
Quick Tip: If you ae wanting to freeze extra think about putting 1 ½ or 2 cups in a zip lock bags so when you want a serving you don’t need to defrost the whole thing. I love being able to take a serving to work and heat it up in a big mug. Better than eating out!
Recipe and image courtesy of Deborah of Taste and Tell.