White Bean Soup With Peppers and Bacon

“A nourishing, hearty soup that is great for when you want to make something that is a little different.”
READY IN:
2hrs 35mins
YIELD:
8 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans.
  2. Cook the bacon in soup pot or Dutch oven over medium heat until crisp. Remove bacon from pan; crumble and set aside. Add bell pepper and the next 8 ingredients (bell pepper through minced garlic) to drippings in pan; saute 10 minutes or until browned. Stir in the broth, scraping pan to loosen browned bits. Add beans. Bring to a boil; cover, reduce heat, and simmer 1 hour or until beans are tender.
  3. Place 3 cups of the bean mixture in a blender, and process until smooth. Return the pureed mixture to pan. Stir in the bacon and parsley.

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