Cook the bacon in a soup pot or Dutch oven until
crisp. Remove with a slotted spoon to a paper towel
lined plate. Discard all but about 2 tablespoons of
the bacon grease.
To the hot bacon grease, add the onions, carrots
and celery. Cook over medium heat until they
start to soften, about 5 minutes. Add the garlic
and cook an additional minute. Stir in the
chicken broth and beans. Season to taste with
salt and pepper. Bring to a bubble then reduce
the heat to low and let the soup simmer for 1
hour.
Remove half of the soup to a blender or food
processor. Process until smooth. Return the puree
to the soup pot and stir into the remaining soup.
Add the tomato sauce and ¾ of the reserved bacon
and stir to combine. Taste and season to taste
with salt and pepper. Let the soup simmer until
it is heated through, about 5 minutes. Serve
topped with the remaining bacon.
Originally Submitted
10/19/2015
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