“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.”
READY IN:
50mins
SERVES:
4-5
YIELD:
48 ounces
UNITS:
US

Ingredients Nutrition

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. 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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