Bean With Bacon Soup

Name: Bean With Bacon Soup
Ingredients: 1 pound Great Northern White Beans; 4 cups Low Sodium Chicken Stock; 1 pound Thick-cut Bacon, Cut Into 1 Inch Pieces; 1 whole Onion, Diced; 2 whole Large Carrots, Peeled And Diced; 2 stalks Celery, Diced; Salt And Pepper, to taste; 4 cloves Garlic, Minced; 2 Tablespoons Tomato Paste; 2 whole Bay Leaves; Minced Parsley, To Taste; 3 whole Roma Tomatoes, Chopped (optional)

12 ingredients

5 steps

Ingredients

1 pound Great Northern White Beans
4 cups Low Sodium Chicken Stock
1 pound Thick-cut Bacon, Cut Into 1 Inch Pieces
1 whole Onion, Diced
2 whole Large Carrots, Peeled And Diced
2 stalks Celery, Diced
Salt And Pepper, to taste
4 cloves Garlic, Minced
2 Tablespoons Tomato Paste
2 whole Bay Leaves
Minced Parsley, To Taste
3 whole Roma Tomatoes, Chopped (optional)

Directions

1

Pick through the beans and give them a rinse. Put them in a bowl and cover them with water by two inches. Let them soak overnight.
2

Drain the beans and place them in a pot. Add the chicken stock and 4 cups of water. Bring to a boil, then reduce to a simmer.
3

While the beans are cooking, cook the bacon in a large skillet over medium heat until just barely crisp. Remove to a paper towel lined plate. Add 2/3 of the bacon to the beans and reserve the rest for garnish.
4

Drain the bacon grease from the pan and add the onions, carrots, and celery. Season them with some salt and pepper and cook until just beginning to soften, about 3 to 4 minutes. Add the garlic and tomato paste and cook for another minute or two. Add the vegetables to the beans. Add the bay leaf and give it a good stir. Cover and cook on low (to medium-low) until the beans are tender, about 1 1/2 hours. Add a cup of broth if the liquid level gets too low.
5

When ready to serve, taste and add more salt and pepper if needed. If desired, stir in the tomatoes. Serve with chopped reserved bacon and chopped parsley.