Bean and Bacon Soup

bacon-bean-soup
Photo by Antonis Achilleos
Bean and Bacon Soup 3.3 291 5 1
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 197 calories
    • Calories 49 calories from fat
    • 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

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.

Ingredients

  1. Check 4 strips bacon
  2. Check 1 large carrot, chopped (about 1 cup)
  3. Check 2 stalks celery, chopped (about 1 cup)
  4. Check 1 medium onion, chopped (about 1 cup)
  5. Check 4 cloves garlic, chopped
  6. Check 2 15 1/2-ounce cans great northern beans, drained
  7. Check 2 tablespoons chopped fresh parsley
  8. Check 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.

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