Bean and Bacon Soup…

Credit: Real Simple
Photo by: Antonis Achilleos


  • 4strips bacon
  • 1large carrot, chopped (about 1 cup)
  • 2stalks celery, chopped (about 1 cup)
  • 1medium onion, chopped (about 1 cup)
  • 4cloves garlic, chopped
  • 215 1/2-ounce cans great northern beans, drained
  • 2tablespoons chopped fresh parsley
  • kosher salt and black pepper


  1. In a large saucepan over medium heat, cook the bacon until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate. Let cool, then break into pieces.
  2. Return the saucepan to medium heat, add the carrot to the pan drippings, and cook for 5 minutes.
  3. Add the celery, onion, and garlic, stirring well and cooking for 3 minutes more.
  4. Add the beans and 2 cups water. Bring to a boil, cover, and reduce heat to low. Let simmer for 10 minutes.
  5. Uncover and, with a potato masher or large slotted spoon, partially mash the bean mixture until it thickens slightly.
  6. Stir in the parsley, 1 ¼ teaspoons salt, ½ teaspoon pepper, and bacon.

There you have your recipe for the week…do try it and enjoy!!

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