Bean and Bacon Soup
Serves 4|
Hands-On Time:
|
Total Time:
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
.
Similar Recipes
Quick Tip
The soup can be refrigerated for up to 3 days or frozen for up to 3 months.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
