Real Simple Bean and Bacon Soup |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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From the February 2005 issue of Real Simple magazine. This is a quick comfort food for cold days. You can substitute lima, cannellini, or borlotti beans for the great Northern beans in this recipe. Ingredients:
8 slices bacon |
1 large carrot, chopped (about 3/4 cup) |
2 stalks celery, chopped (about 1 cup) |
1 medium onion, chopped (about 1 cup) |
4 garlic cloves, chopped |
2 (15 1/2 ounce) cans great northern beans, drained |
2 cups water |
2 tablespoons fresh parsley, chopped |
1 1/4 teaspoons kosher salt |
1/2 teaspoon fresh ground black pepper |
Directions:
1. In a large Dutch oven or saucepan, fry the bacon until crisp.
2. Remove and drain on paper towels.
3. Let cool, chop and set aside.
4. Over medium heat, add the carrot to the pan drippings in the Dutch oven and sauté for 5 minutes.
5. Add the celery, onion, and garlic, stirring well and cooking for 3 minutes more.
6. Add the beans and 2 cups of water.
7. Bring to a boil, cover, and reduce heat to low.
8. Let simmer for 10 minutes.
9. Uncover and, with a potato masher or large slotted spoon, partially mash the bean mixture until it thickens slightly.
10. Stir in the parsley, salt, pepper and bacon.
11. Serve hot.
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