Bean Soup With Bacon

Name: Bean Soup With Bacon
Ingredients: 7 slices hickory smoked-thick sliced bacon; 12 cup diced celery; 12 cup diced red onion; 1 cup diced carrot; 2 garlic cloves, minced; 14 teaspoon dried thyme; salt and pepper; 15 12 ounces great northern beans, rinsed and drained; 15 12 ounces pinto beans, rinsed and drained; 2 (14 1/2 ounce) cans chicken broth

10 ingredients

14 steps

Ingredients

7 slices hickory smoked-thick sliced bacon
12 cup diced celery
12 cup diced red onion
1 cup diced carrot
2 garlic cloves, minced
14 teaspoon dried thyme
salt and pepper
15 12 ounces great northern beans, rinsed and drained
15 12 ounces pinto beans, rinsed and drained
2 (14 1/2 ounce) cans chicken broth

Directions

1

Cut away any excess fat from strips of bacon.
2

Dice bacon, and add to a skillet; brown the bacon evenly.
3

Remove bacon from skillet, add to a 3-quart saucepan; but reserving the bacon grease.
4

Add the diced vegetables to the skillet; (along with the bacon grease) season with salt and pepper.
5

Saute vegetables in the skillet, for 4 minutes.
6

Add minced garlic to the skillet, and cook for 1 minute more.
7

Add the cooked vegetables to the saucepan, then add the beans, broth, and the thyme.
8

Cover saucepan, and bring soup to a simmer; simmer the soup for about 11 minutes, until the carrots seem cooked, but not overly cooked.
9

This makes 1-1/2 quarts of soup.
10

Note: for this recipe, I used Farmland's Hickory Smoked Thick Sliced Bacon.
11

Also, when making this soup, the size of canned beans used in soup may vary.
12

The first time I made this soup, I had added 1-(15.8 oz.)
13

can of great northern beans, and the second time, I used 1-(15.5 oz.)
14

can.