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Bean and Bacon Soup

Bean and Bacon Soup
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By February, 2005

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

Freezer
The soup can be refrigerated for up to 3 days or frozen for up to 3 months.

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