In large Dutch oven or saucepan, fry bacon till crisp. Remove and drain on paper towels. Cook, chop and set aside. Over medium heat, add carrots to bacon drippings, saute 5 minutes. Add celery, onion and garlic, stirring well, saute an additional 3 minutes. Add beans and two cups of water. Bring to a boil. Cover and reduce heat to low. Simmer 10 minutes.
Uncover, and with potato masher or slotted spoon, partially mash bean mixture until it thickens slightly. Stir in parsley, salt, pepper and bacon. Serve hot.
Originally Submitted
11/18/2008
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