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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.
- 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
- 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.
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!