“This is a very good 2 bean-bacon soup, with diced red onion, celery, and carrots. I used a thick-sliced hickory smoked bacon in this soup, which gave this soup lots of flavor. Cook time includes cooking the bacon, and simmering the soup.”
48 ounces

Ingredients Nutrition


  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. Also, when making this soup, the size of canned beans used in soup may vary. The first time I made this soup, I had added 1-(15.8 oz.) can of great northern beans, and the second time, I used 1-(15.5 oz.) can.

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