This Soup Was So Good I Ate the Leftovers For Breakfast!

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

1. Cook the bacon in a soup pot or Dutch oven until crisp.
2. Remove with a slotted spoon to a paper towel lined plate.
3. Discard all but about 2 tablespoons of the bacon grease.
4. To the hot bacon grease, add the onions, carrots and celery.
5. Cook over medium heat until they start to soften, about 5 minutes.
6. Add the garlic and cook an additional minute.
7. Stir in the chicken broth and beans.
8. Season to taste with salt and pepper.
9. Bring to a bubble then reduce the heat to low and let the soup simmer for 1 hour.
10. 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.
11. Add the tomato sauce and ¾ of the reserved bacon and stir to combine.
12. Taste and season to taste with salt and pepper.
13. Let the soup simmer until it is heated through, about 5 minutes.
14. 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.