Bean and Bacon Soup

Bean and Bacon Soup
Antonis Achilleos
RealSimple.com
Serves 4
preparation
10
minutes
cooking
25
minutes

Ingredients

4
strips bacon
1
large carrot, chopped (about 1 cup)
2
stalks celery, chopped (about 1 cup)
1
medium onion, chopped (about 1 cup)
4
cloves garlic, chopped
2
15 1/2-ounce cans great northern beans, drained
2
tablespoons
chopped fresh parsley
kosher salt and black pepper

Directions

  1. In a large saucepan over medium heat, cook the bacon until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate. Let cool, then break into pieces.
  2. Return the saucepan to medium heat, add the carrot to the pan drippings, and cook for 5 minutes.
  3. Add the celery, onion, and garlic, stirring well and cooking for 3 minutes more.
  4. Add the beans and 2 cups water. Bring to a boil, cover, and reduce heat to low. Let simmer for 10 minutes.
  5. Uncover and, with a potato masher or large slotted spoon, partially mash the bean mixture until it thickens slightly.
  6. Stir in the parsley, 1 ¼ teaspoons salt, ½ teaspoon pepper, and bacon.
Cynthia Nicholson
January 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 49
  • Fat 5 g
  • Sat Fat 2 g
  • Cholesterol 9 mg
  • Sodium 1,199 mg
  • Protein 11 g
  • Carbohydrate 26 g
  • Sugar 3 g
  • Fiber 9 g
  • Iron 2 mg
  • Calcium 76 mg
What does this mean? See Nutrition 101.