Recipe by Domestic Goddess
This is a very good 2 bean-bacon soup, with diced red onion, celery, and carrots. I used a thick-sliced hickory smoked bacon in this soup, which gave this soup lots of flavor. Cook time includes cooking the bacon, and simmering the soup.
Top Review by Tallie in Pacific NW
this is truly an undiscovered 5 star recipe! I used veggie broth and a yellow onion in place of the red. Reds just don't set well w/me, they're too potent. I feed a large family of 5, 4 being guys. That being said, I quadrupled the recipe! It pd off! Thanks for sharing. A home run!
- 7 slices hickory smoked-thick sliced bacon
- 1⁄2 cup diced celery
- 1⁄2 cup diced red onion
- 1 cup diced carrot
- 2 garlic cloves, minced
- 1⁄4 teaspoon dried thyme
- salt and pepper
- 15 1⁄2 ounces great northern beans, rinsed and drained
- 15 1⁄2 ounces pinto beans, rinsed and drained
- 2 (14 1/2 ounce) cans chicken broth
Directions See How It's Made
- Cut away any excess fat from strips of bacon.
- Dice bacon, and add to a skillet; brown the bacon evenly.
- Remove bacon from skillet, add to a 3-quart saucepan; but reserving the bacon grease.
- Add the diced vegetables to the skillet; (along with the bacon grease) season with salt and pepper.
- Saute vegetables in the skillet, for 4 minutes.
- Add minced garlic to the skillet, and cook for 1 minute more.
- Add the cooked vegetables to the saucepan, then add the beans, broth, and the thyme.
- Cover saucepan, and bring soup to a simmer; simmer the soup for about 11 minutes, until the carrots seem cooked, but not overly cooked.
- This makes 1-1/2 quarts of soup.
- Note: for this recipe, I used Farmland's Hickory Smoked Thick Sliced Bacon. Also, when making this soup, the size of canned beans used in soup may vary. The first time I made this soup, I had added 1-(15.8 oz.) can of great northern beans, and the second time, I used 1-(15.5 oz.) can.