Monday, January 25, 2016

Bean with Bacon Soup

1 lb dry Great Northern White Beans (bag kind)
4 c chicken broth
1 lb bacon (thick, cut into 1-inch pieces)
1 onion, diced
2 large carrots, peeled and diced
2 stalks celery, diced
salt and pepper
4 cloves garlic, minced
2 TBS tomato paste
2 bay leaves

Soak beans overnight.
Drain beans and place in pot with chicken broth and 4 c water.
Bring to boil, then reduce to simmer.
Cook bacon in large skillet until crisp. Drain bacon and add to pot.
Drain most of the bacon grease, then add onions, carrots and celery to skillet.
Cook 3 of 4 minutes until soft.
Add garlic and tomato paste and cook another minute or two.
Add vegetables to pot.
Add bay leaves and stir.
Cover pot.
Cook on low-to-medium low about 1-1/2 hours (until beans are tender).
Add broth if liquid gets low.

(You can top with more bacon and parsley.)

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