Bean and Bacon Soup
Serves 4|
Hands-On Time:
10m
|
Total Time:
25m
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
- 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.
- Return the saucepan to medium heat, add the carrot to the pan drippings, and cook for 5 minutes.
- Add the celery, onion, and garlic, stirring well and cooking for 3 minutes more.
- Add the beans and 2 cups water. Bring to a boil, cover, and reduce heat to low. Let simmer for 10 minutes.
- Uncover and, with a potato masher or large slotted spoon, partially mash the bean mixture until it thickens slightly.
- Stir in the parsley, 1 ¼ teaspoons salt, ½ teaspoon pepper, and bacon.
Nutritional Information
- Per Serving
- Calories 197Calories From Fat 49
- Fat 5g
- Sat Fat 2g
- Cholesterol 9mg
- Sodium 1,199mg
- Protein 11g
- Carbohydrate 26g
- Sugar 3g
- Fiber 9g
- Iron 2mg
- Calcium 76mg
What does this mean? See Nutrition 101.
Quick Tip
The soup can be refrigerated for up to 3 days or frozen for up to 3 months.
Top Searches in Food & Recipes
- 1 Slow-Cooker
- 2. Chicken
- 3. Soup
- 4. Salmon
- 5. Breakfast
Search Food & Recipes:
What's on Your Plate?
Advertisement
FRESH PICK
Turnips
Although the turnip has been grown for more than 4,000 years and was one of the first foods to be cultivated in Europe, it
is currently underappreciated: It keeps well, takes to almost any cooking method, and has a subtly flavored, tasty flesh.
