January 04, 2011

Bean & Bacon Soup

Really simple, really good!

-4 strips bacon
-2 large carrots, chopped {about 1 cup}
-2 stalks celery, chopped {about 1 cup}
-1 medium onion, chopped
-2 cloves garlic, chopped
-2 15 oz. cans great Northern beans, drained
-2 tablespoons chopped fresh parsley
-1/2 teaspoon fresh ground black pepper

*Original recipe calls for 1-1/4 tbsp salt, which I omit, and don't miss a bit!

Cook bacon, set aside to drain/cool. Over medium heat, saute carrot for 5-7 minutes. Add celery, onion & garlic and cook, stirring well, for 3-4 minutes. Add beans & 2 cups water. Bring to a boil, cover and then reduce heat to low. Let simmer for 10-15 minutes. Mash {with potato masher or large slotted spoon} about 1/2 the beans to thicken the soup. Stir in the parsley, pepper & chopped bacon. Serve hot.

Recipe serves four. Total time about 25 minutes.

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