Bean-And-Bacon Soup

Name: Bean-And-Bacon Soup
Ingredients: 1 pound dried navy beans; 8 slices bacon; 3 cups chopped onion; 2 1/2 cups chopped carrot; 1 1/2 cups chopped celery; 1 tablespoon minced garlic; 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth; 3 cups water; 1 teaspoon salt; 1 teaspoon dried thyme; 1/4 teaspoon pepper; 1 bay leaf

12 ingredients

4 steps

Ingredients

1 pound dried navy beans
8 slices bacon
3 cups chopped onion
2 1/2 cups chopped carrot
1 1/2 cups chopped celery
1 tablespoon minced garlic
2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
3 cups water
1 teaspoon salt
1 teaspoon dried thyme
1/4 teaspoon pepper
1 bay leaf

Directions

1

Sort and wash beans; place in a large Dutch oven. Cover with water; bring to a boil, and cook, uncovered, 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans, and set aside.
2

Cook bacon in Dutch oven over medium- high heat until crisp. Remove bacon, reserving 2 teaspoons drippings in pan.
3

Add onion, carrot, celery, and garlic to drippings in pan; saute 10 minutes or until tender. Add beans. Stir in chicken broth and remaining 5 ingredients. Crumble 6 slices bacon into soup. Bring to a boil; cover, reduce heat, and simmer 1 hour and 30 minutes or until beans are tender, stirring occasionally. Cool 10 minutes. Discard bay leaf.
4

Place 6 cups soup in a blender; process at low speed until smooth. Stir pureed soup into remaining soup in pan. Cook over medium heat, stirring occasionally, until heated. Ladle into bowls. Crumble remaining 2 slices bacon, and sprinkle evenly over soup.