White Bean and Bacon Soup
INGREDIENTS
- 3 cans white beans (Navy, Great Northern or Cannellini), drained and rinsed
- 6 slices bacon, chopped
- 1 1/2 c chopped onion
- 3/4 c chopped carrot
- 1/2 c chopped celery
- 2 Tbsp tomato paste
- 1 box chicken broth
- 1 tsp Italian seasoning
- salt and pepper to taste
- Sliced scallions for garnish (optional)
PREPARATION
- Puree one can of beans with 1 cup of water in a blender until smooth.
- Cook bacon in nonstick skillet until crisp; remove with slotted spoon to paper towel, reserving drippings in skillet.
- Add onions, carrot, and celery to skillet, and cook until soft, about 5 minutes.
- Transfer vegetables to slow cooker. Stir in tomato paste and pureed beans, then remaining beans, broth, and seasonings. Mix well.
- Cover, cook on LOW 7-8 hours. Once cooked, puree about 2 1/2 cups of soup and add back to soup in the slow cooker.
- Serve topped with bacon and scallions.
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JMag Guthrie - 2017-09-11
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Topic revision: r1 - 2017-09-11 - JMagGuthrie